Obesity Prevention/Physical Activity/Nutrition
About Obesity Prevention, Physical Activity, and Nutrition
More than one-third of U.S. adults (over 72 million people) and 17 perecent of U.S. children are obese. During 1980–2008, obesity rates doubled for adults and tripled for children. The cause for the obesity endemic in the United States stems from a variety of factors. During the past several decades, obesity rates for all population groups—regardless of age, sex, race, ethnicity, socioeconomic status, education level, or geographic region—have increased substantially.
Local health departments (LHDs) play a crucial role in the identification, management and prevention of obesity. Through program initiatives and community outreach, LHDs will be called upon to investigate methods which influence individual behavior modification as well as community dynamics and how they factor into nutrition, physical activity and obesity.
Our current projects include the following:
New Morbidity and Mortality Report
Obesity in K-7 Students - Anchorage, Alaska
Childhood obesity is a major public health concern in the United States. In the recently released Mortality and Morbidity Report (MMWR), a study on K-7 students enrolled in schools in the metropolitan Anchorage area found around 16.8% of these students were obese - a number that is fairly close to the national average of 17.0% for students of similar age.
To access the full article, click here.
New CDC Salt Sources Study
Stroke and heart disease are directly related to high blood pressure, a condition that affects about 67 million Americans (31 percent of U.S. adults). Sodium intake directly and progressively increases blood pressure and subsequently increases the risk of heart disease and stroke. There is a critical need for current, accurate information about the sources of sodium intake among diverse groups of adults living in the United States. CDC plans to conduct a new Salt Sources Study to obtain information about the amount of sodium consumed from various sources (including sodium from processed and restaurant foods, sodium inherent in foods, and salt added at the table and during cooking) and to examine variability across population subgroups. For more information, click here to access the Federal Register Notice.