Below is a fact sheet from 2008-09. A few years back, but it should relay to you that lack of proper nutrition has not changed in 6 years. We need to do something about it and take care of ourselves and the ones we love!
Statistical Fact Sheet — Miscellaneous 2009 Update
Nutrition and Cardiovascular Diseases — Statistics
Foods and Nutrients – Adults (data based on NHANES 2005–06)
Nutrition and Cardiovascular Diseases — Statistics 2
• Individual nutritional determinants of positive energy balance (more calories consumed than expended), as determined by adiposity or weight gain, include larger portion sizes, higher intake of sugar-sweetened beverages, and greater consumption of fast food and commercially prepared meals. (NHANES 2005–06)
In addition to individual foods and nutrients, overall dietary patterns can be used to assess more global dietary quality. Different dietary patterns have been defined, including the Healthy Eating Index (HEI), Alternative Health Eating Index (AHEI), Western vs. Prudent dietary patterns, Mediterranean dietary pattern, and DASH-type diet.
• In 1999–2004, only 19.4 percent of hypertensive U.S. adults were following a DASH- type diet (based on fiber, magnesium, calcium, sodium, potassium, protein, total fat, saturated fat, and cholesterol). This represented a decrease from 26.7 percent of hypertensive US adults in 1988–1994. (Arch Intern Med. 2008;168:308–314)
Use of dietary supplements is common in the United States among both adults and children:
• Half (52 percent) of U.S. adults in 1999–2000 used dietary supplements, with the most common supplement being multivitamins and multiminerals (67 percent of supplement users). Most supplements were taken daily and for at least two years. Supplement use was associated with older age, higher education, greater physical activity, wine intake, lower body mass index, and white race. (Am J Prev Med. 2008; 35: 38–46)
Effects on Cardiovascular Risk Factors
In randomized controlled trials, dietary habits affect multiple cardiovascular risk factors, including both established risk factors (systolic and diastolic blood pressure, LDL cholesterol levels, HDL cholesterol levels, glucose levels, and obesity/weight gain) and novel risk factors (e.g., inflammation, cardiac arrhythmias, endothelial cell function, triglyceride levels, lipoprotein[a] levels, and heart rate):
Quality Nutrition = Quality Training
Eating smart not only makes your feel better and exercise more efficiently but aids in a lifestyle that is less prone to disease and other health complications.