The characteristics of a healthy
diet are universal regarding vitamins, minerals and other essential
nutrients. The difference arises in how
those nutrients are consumed. There are several challenges an individual faces
when choosing the right foods. The most common problem is probably a lack of
understanding of what constitutes a nutritional diet. Another prominent issue in
our society is cost of food compared to financial status. There are also
cultural differences as well as personal differences relating to taste, personal
beliefs and what types of food are allowed to be consumed within a culture.
The
characteristics of a healthy diet consist of eating an adequate amount of
fruit, vegetables, whole grains, low-fat milk products and lean meats or beans.
It is essential to consume enough complex carbohydrates, healthy fats, protein,
fiber and essential vitamins and minerals. By doing so, it helps ensure that
the components of the body can function properly and help fight disease. In
accordance with consuming the proper amount of these substances, it is also
vital to limit intake of saturated fat, sugar, salt and alcohol. The idea is to
consume enough calories from nutrient dense food sources to supply the body
with enough energy to perform its required daily tasks. This may sound like a
daunting or unappealing task to many; however, with the right information and
planning it can be simple and delicious.
A lack of health education when preparing a diet is a significant problem in America. Schools and communities are taking steps to rectify this problem, but the problem still remains in abundance. Many people feel as though the best way to maintain a healthy weight is simply not to eat much. However, this is counterproductive, because by eating less, it actually slows metabolism. The most efficient way to stay at a healthy weight is to eat frequently, but eat the right kind of foods. People are faced with a copious amount of food options. The most common foods found in our society are whole foods, fast foods, organic foods and processed foods. Sorting through these may seem like a daunting task to many, especially without education on the differences between them. Therefore, many people just opt for the most available or cheapest options.
Many
people have tradition cemented in their diets. People from different areas of
the country may continue to eat the same foods they did growing up because that
is what tastes good to them, or because they feel a loyalty to the traditions
they were raised under. There is nothing wrong with keeping traditions, but if
those traditional foods are unhealthy, it is important to limit them while
incorporating the foods that make up a healthy diet.
Many
people also have financial trouble, and therefore have a difficult time
affording wholesome foods. In impoverished areas, there are a far greater
number of fast food restaurants than whole food or health food stores. The
inexpensive and convenient food served at these fast food chains makes them an
enticing option for many people, especially those living in poverty. These food
options are also a convenient option for those who feel as though they do not
have time to cook at home. “Consumers today value convenience so highly they
are willing to spend over half of their food budget on meals that require
little or no preparation” (Sizer & Whitney, p. 12). The more convenient,
cheaper food options are often more processed and lack essential nutrients.
If society were more educated on
how to eat healthy, as well as where to find healthy food options in their area,
it would help them make the right food choices to benefit their overall health.
The government is also taking the proper steps to help make wholesome foods
more available for those living in impoverished areas by allowing people to use
food stamps at whole food stores and by giving health food stores tax credits
for opening their stores in these areas.
Here is a link to an article that may help better explain why Americans have become obsessed with fast food. http://www.cbsnews.com/2100-204_162-326858.html
References
Sizer, F. & Whitney, E. (2011). Nutrition: Concepts and
Controversies of Nutrition (12th ed).
Mason, OH: Cenage Learning
