5-2 Final Project Milestone Three: Plan

Final Project Milestone Three
Student’s Name
Institutional Affiliation
My specific objective is to ensure that people take the proper diet that would maintain health in their lifetime. The capability to plan, coordinate and direct the department function of an organization enables you to gain various skill, abilities, and knowledge to be useful in decision making about the career setting. The specific area that most illustrate how I would attain my objective includes skills, learning about nutrition and the team I would work with while advising people diet issues.
To enhance team cohesiveness, effectiveness in team relationship and participating in solving this problem, my leadership skill will contribute a lot to the attainment of my goals. Besides, this will enable me to come up with appropriate decision and analytical procedure. The foods you take at your earlier stage determine the lifelong health and strong immunity in your old age.
Ideally, we are what we eat. Improvements in nutrition today may have contributed a significant role in health benefits in future days. However, diseases related to the food we are taking has now emerged to be an enormous health problem for the current century. The best thing to fight this is taking care and precaution of the foods that we eat to reduce the chance of getting diseases related to foods.
According to the study done in China show that large population is diagnosed with various diseases such as diabetes, heart diseases and more in cancers (He, 2015).

All these health issues affecting many people are caused and solved, in part, by nutrition. Many parts of Europe, the USA, and Australia, the nutrition diseases jeopardize the range between the teens to mid thirty; therefore, health programs budgets have increased leading to rising of economic crisis (Fleming, 2014). Offering nutrition programs in school where the students are taught about nutrition may have a great significance in eliminating these diseases in future. Therefore, my team will reach more to both children and adults.
My team and I will address these issues by pressurizing the government and public to participating in learning nutrition program in both public and private schools. Some of the main strategies as a nutrition specialist and my team will put in place is to ensure awareness of nutrition diseases to the target population by advertising through social media. Therefore, by this, the people will minimize the infections lead to wrong nutrition.
Various studies have indicated that exposure to more or low energy snack food lowers its reinforcing value in teens, which is obesity (Piernas, 2010). Some of these snacks are causing diseases in future, and most are taken by the youths. Taking bites while traveling has become a routine therefore many pedestrians relying on these small foods that affect their health later in future. Some of the challenges that I with my team will experience while finding these sugar foods include the companies that manufacture this product. Some of the foods that are causing cancers in our bodies are processed food therefore while trying to fight against them will facilitate conflict between the team and the companies.
Besides, another study done by (Moher, 2015) show that consumption of soft drinks is highly associated with risk-taking behavior with the youth. The teens and mid thirty are the one taking more soft processed drinks. Overweight for children has increased to more consumption of proteins, therefore, leading to heart failures due to an accumulation of fats in blood vessels and more leading high blood pressure (Leng, 2015).
Some of this problems can be minimized by encouraging the youths to participate in games so that they can exercise their body to reduce overweight and ensuring they follow the nutrition guidelines. Some challenges that affect this is a tight schedule developed in schools and where today the children they don’t walk to the schools, but they drove to the school.
Many people have the perception that feeding of quality food and sweet will enhance the health of a person that the reason why the rich people are affected most by nutrition diseases. While dealing with an issue of nutrition to the people, my plan has the firm foundation, and it is likely to attain its mission by offering education to the society. One of the fundamental strength in my project is the skills and knowledge of the nutrition in, therefore, dealing with the people who are affected, and those who are not affected will be simple. Also working with the team will enhance motivation and development of many ideas toward the task.
Also, many people are aware that many diseases that are affecting people are due to negligence by taking foods that are high in fats thus affecting their health. It makes the work more manageable to deal with them since they are aware of this. Therefore, the only task is to transform them to utilize the unprocessed foods.
References
He, J. R., Yuan, M. Y., Chen, N. N., Lu, J. H., Hu, C. Y., Mai, W. B., … & Xiao, W. Q. (2015). Maternal dietary patterns and gestational diabetes mellitus: a large prospective cohort study in China. British Journal of Nutrition, 113(8), 1292-1300.
Leng, J., Shao, P., Zhang, C., Tian, H., Zhang, F., Zhang, S., … & Hu, G. (2015). Prevalence of gestational diabetes mellitus and its risk factors in Chinese pregnant women: a prospective population-based study in Tianjin, China. PloS one, 10(3), e0121029.
Moher, D., Shamseer, L., Clarke, M., Ghersi, D., Liberati, A., Petticrew, M. … & Stewart, L. A. (2015). Preferred reporting items for systematic review and meta-analysis protocols (PRISMA-P) 2015 statement. Systematic reviews, 4(1), 1.
Fleming, T., Robinson, M., Thomson, B., Graetz, N., Margono, C., … & Abraham, J. P. (2014). Global, regional, and national prevalence of overweight and obesity in children and adults during 1980–2013: a systematic analysis for the Global Burden of Disease Study 2013. The Lancet, 384(9945), 766-781.
Piernas, C., & Popkin, B. M. (2010). Trends in snacking among US children. Health Affairs, 29(3), 398-404.