Global health

1. Presented by
GROUP 6
HPE 720 (GLOBAL HEALTH AND POPULATION DYNAMICS)

2. S/N NAMES MATRIC NUMBER
1 MUSTAPHA FAREEDAH ABIDEMI 233266
2 OLUGBEMILEKE OLUSOLAPE
KEHINDE
233146
3 CHUKWULOBE GINIKACHUKWU
CHIAMAKA
233065
4 AJIMUDA OLUWAPELUMI JULIET 233645
5 ADEDEJI OLUWATOSIN ADEWUSI 233755
6 OLUGOSI FRANCIS 233177

3.  A healthy diet is foundational to health, well-being, optimal
growth, and development.
 An unhealthy diet is among the leading risks of global disease
burden, especially for non-communicable diseases including:
• Overweight and obesity
• Cardiovascular disease (heart disease) and stroke.
• Type 2 diabetes and hypertension (high blood pressure).
• Cancers – oesophageal, tracheal, bronchus, lung, lip, oral cavity,
nasopharynx, colon and rectum.

4.  As at September 2022, three-quarters of deaths globally are from non-
communicable diseases (NCDs) such as cancers, heart disease, diabetes
and lung disease.
 Unhealthy diets, including those high in ultra-processed foods, are
responsible for 8 million NCD deaths a year—19% of all NCD deaths.

5.  High salt intake –
• a leading dietary risk factor for death and illness worldwide.
• increases blood pressure,
• increases the risk of cardiovascular disease and stroke, chronic kidney disease and
some cancers.
 High sugar intake –
• excess sugars can contribute to tooth decay and weight gain,
• lead to overweight and obesity,
• lead also to higher blood pressure, cardiovascular disease and stroke, and some
cancers.

6.  High trans fats intake –
• linked to cardiovascular disease and stroke.
 Low fruit and vegetable intake –
• linked to several cancers, cardiovascular disease and stroke.
 Low intake of fibres, grains, nuts, seeds, micronutrients –
• linked to diabetes, cardiovascular disease, stroke, and some cancers.

7.  Elimination of industrially-produced trans fats, or trans fatty acids (iTFA) from the
global food supply.
 Implementation of strong nutrition policies.
 Reformulation of food and drinks products to contain less salt, sugar and fats in order
to eliminate all trans-fats.
 Limiting marketing and promotion of unhealthy food and drink products
 Front-of-pack nutrition labels which clearly warn of the high content of ingredients
including fats, sugar, and salt.

8.  Taxes on sugar-sweetened beverages to reduce sugar consumption.
 Subsidies on fruit and vegetables to increase intake of healthier food.
 Increasing incentives for producers and retailers to grow, use and sell fresh fruit
and vegetables.
 Protecting and promoting breastfeeding.
 Promoting awareness of better nutrition via mass media campaigns.
 Nutrition education and counseling in schools, workplaces and hospitals.

9. 1) WHO/FAO (2003). Diet, nutrition and the prevention of chronic diseases: report of a Joint
WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health
Organization; 2003.
2) World Health Organization (2018). Guidelines: Saturated fatty acid and trans-fatty acid intake
for adults and children. Geneva: World Health Organization; 2018 (Draft issued for public
consultation in May 2018).
1) NCDAlliance (2022). Unhealthy diets and malnutrition. https://ncdalliance.org/why-
ncds/risk-factors-prevention/unhealthy-diets-and-
malnutrition#:~:text=Unhealthy%20diets%20and%20resulting%20malnutrition%20are%20link
ed%20to%20several%20noncommunicable,to%20the%20action%20of%20insulin.

10. THANK YOU