A methodical research conducted by a team of 125 major researchers calling themselves as the US Burden of Disease Collaborators says that diet leads a crucial cause for both disability and death in the United States.
At the same time, just about 12 per cent of doctors’ visits include counseling about just a diet, as per the research held by the office of health-promotion and disease-prevention by the United States Department of Health and Human Services.
Even the health conditions related to nutrition are highly prevalent among the young populations, according to the United States National Center for Health Statistics (NCHS). Diabetes, Cardiovascular disease, hypertension, obesity and many types of cancers are associated with diet and they together are called as the Non Communicable Diseases (NCDs).
However, the NCDs are the major cause for adult mortality in the United States that account for about 70 per cent of premature deaths all over the globe, says the World Health Organization (WHO). The NCDs are largely caused by lifestyle and food choices, argues WHO that, “most premature NCD deaths are preventable.”
An executive director of the Goldring Center for Culinary Medicine at the Tulane University, Dr. Timothy Harlan is known as Dr. Gourmet in the world of food media.
Harlan says that, “Physicians talk about nutrition and diet all the time, but they don’t talk about it in a way that communicates change to their patients. We know from the literature that when people go home and start cooking from real ingredients for themselves that their health improves. We also know that they don’t really know how to do that.”