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Adopting a Healthy Lifestyle

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Adopting a Healthy Lifestyle
Adopting a Healthy Lifestyle
Kaplan University
CM220-13
7/17/12

Healthy Living
Every day the people in this nation zoom around in their busy lives. People cut corners to save time and often take the easy route in many tasks. Sometimes by cutting these corners, an impact can be made on the world around us and the people we love. Eating is just one of the many things that people forget to take care of. Food is the foundation to our bodies. Food is what keeps people going and fuels them to do what they need to do. In 337 BC, Hippocrates stated, “Let food be your medicine and medicine be your food.” Most of the food people consume is not good for them. Poor nutrition is damaging and causes mood swings, behavioral issues, problems in growth development, cancer, sickness, disease, diabetes, hypertension, high cholesterol, and the list goes on. The artificial fillers, colors, dyes, excess salts and sugars in food cause the body to break down. This deterioration of the body leads to many types of ailments. People need to stop eating fast foods, genetically modified foods, processed and refined foods. It is killing the people in this country day after day. It is severely important to eat healthy nutritious foods. “A poorly nourished child will fail to grow properly; a poorly nourished adult will have a decreased resistance to infection and disease (The Columbia Encyclopedia, 2008).” The body needs a certain amount of vitamins and minerals to stay functioning properly on a daily basis and to keep sickness out. If people do not start eating and living healthier, sickness and chronic disease will only increase and continue to occur. 45% of Americans have at least one chronic condition and 26% of the population has two or more conditions (AACC, 2009). Poor eating habits are being passed down to children and these habits are going to be detrimental to our communities and to this nation. Eating nutritious organic fruits, vegetables, whole grains and legumes (beans) will



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