A healthy diet with adequate amounts of whole grains, fruits, vegetables and milk and its products is critical to the well-being of people in all ages in life. It is clear from the study that most people are aware of the benefits of healthy diets but are not following them. The limiting factors include the high cost of accessing the healthy foods, lack of adequate time both to prepare and also to eat the food. One of the common reasons is a preference where people and especially children are tempted to eat the sugary, and sweet junk foods compared to the healthy and often less tasty foods. To address the problem, there should be increased awareness of better food preparation methods, consequently increase the consumption of healthy foods. Also owing to the seriousness with which nutrition and eating habits affect an individual’s life, education on the same should be introduced at the earliest age possible to form good habits early.
Obesity not only impacts the quality of life but also increases vulnerability to many diseases and also affects the individual’s finances. The problem can be avoided by the habit of choosing healthier food alternatives instead of junk foods. Although many individuals understand the benefits of healthy eating habits and even how to avoid or deal with obesity, the changes require high levels of discipline and commitment. Also, people can research on healthy food preparation as well as diets that will work well in their homes depending on what they can access. Milk is essential in the diet and provides many great benefits to the body. Although some people have the notion that milk and dairy products are fattening; there are alternatives such as low-fat products that provide the benefits without the side effect.
Theresa Nicklas, Lisa Jahns, Margaret Bogle, Deirdra Chester, Maria Giovanni, David Klurfeld, Kevin Laugero, Yan Liu, Sandra Lopez and Katherine Tucker. Barriers and Facilitators for Consumer Adherence to the Dietary Guidelines for Americans: The Health Study. Journal of the Academy of Nutrition and Dietetics, 113.10(2013): 1317-1331.