Tag: Accessibility

According to the World Health Organization (WHO), rising rates of obesity are significantly linked to increased consumption of ultra-processed, energy-dense foods that are high in fat, sugar, and salt. The pervasive availability of these products raises a critical question: why is junk food so accessible, and what forces are driving this trend?

According to the Centers for Disease Control and Prevention (CDC), the use of anthropometric data is crucial for designing equipment like personal protective equipment (PPE) to ensure a proper fit, preventing injuries and health hazards for workers. This demonstrates a key reason for asking: what is the importance of anthropometrics?

The term ADA in the food industry can refer to two distinct topics: the Americans with Disabilities Act, a federal civil rights law, and azodicarbonamide, a synthetic food additive used as a dough conditioner. This duality means understanding the context is crucial for food businesses.

According to the World Health Organization (WHO), over one billion people, or 15% of the world's population, experience some form of disability. These disabilities can significantly influence food choices and nutritional outcomes, presenting complex challenges beyond simple preference.

According to research published by the National Institutes of Health, the emergence of e-counselling has successfully reduced barriers related to geographic distance and time constraints. This innovation directly highlights a major disadvantage of in-person nutrition coaching: its relative inflexibility and limited accessibility compared to modern, remote alternatives.