You are a public health worker who has developed a program to address our nation’s number one cause of mortality (cardiovascular disease [CVD]). The program focuses on three main risk factors: nutrition, physical activity, and tobacco use. The community you are working with is low-income, low-education, multicultural, and the aforementioned risk factors are prevalent throughout.
Pick one CVD risk factor and discuss how you would engage the community in your program. What would be your first step? How would you ensure sustainability
Thank you for the opportunity to help you with your question!
1. Advise them to use a small plate or bowl to help control food portions. Eat larger
portions of low-calorie, nutrient-rich foods, such as fruits and
vegetables, and smaller portions of high-calorie, high-sodium foods,
such as refined, processed or fast foods, i would also ask them to include enough fiber in their diet. I would supply them with graduated containers to obtain the correct food portion measurements. i would ensure that this practice becomes sustainable by asking kitchenware manufacturers to manufacture graduated utensils including plates, cups and cooking pots. such plates would have different portions of the food of different nutritional importances to avoid imbalance
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