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Number Objective 1 - 25 of  25
1-3 Increase the proportion of persons appropriately counseled about health behaviors.
4-3 Increase the proportion of treated chronic kidney failure patients who have received counseling on nutrition, treatment choices, and cardiovascular care 12 months before the start of renal replacement therapy.
7-2 Increase the proportion of middle, junior high, and senior high schools that provide school health education to prevent health problems in the following areas: unintentional injury; violence; suicide; tobacco use and addiction; alcohol and other drug use; unintended pregnancy, HIV/AIDS, and STD infection; unhealthy dietary patterns; inadequate physical activity; and environmental health.
7-3 Increase the proportion of college and university students who receive information from their institution on each of the six priority health-risk behavior areas.
7-11 Increase the proportion of local health departments that have established culturally appropriate and linguistically competent community health promotion and disease prevention programs.
12-11 Increase the proportion of adults with high blood pressure who are taking action (for example, losing weight, increasing physical activity, and reducing sodium intake) to help control their blood pressure.
16-16 Increase the proportion of pregnancies begun with an optimum folic acid level.
19-1 Increase the proportion of adults who are at a healthy weight.
19-2 Reduce the proportion of adults who are obese.
19-3 Reduce the proportion of children and adolescents who are overweight or obese.
19-4 Reduce growth retardation among low-income children under age 5 years.
19-5 Increase the proportion of persons aged 2 years and older who consume at least two daily servings of fruit.
19-6 Increase the proportion of persons aged 2 years and older who consume at least three daily servings of vegetables, with at least one-third being dark green or orange vegetables.
19-7 Increase the proportion of persons aged 2 years and older who consume at least six daily servings of grain products, with at least three being whole grains.
19-8 Increase the proportion of persons aged 2 years and older who consume less than 10 percent of calories from saturated fat.
19-9 Increase the proportion of persons aged 2 years and older who consume no more than 30 percent of calories from total fat.
19-10 Increase the proportion of persons aged 2 years and older who consume 2,400 mg or less of sodium daily.
19-11 Increase the proportion of persons aged 2 years and older who meet dietary recommendations for calcium.
19-12 Reduce iron deficiency among young children and females of childbearing age.
19-13 Reduce anemia among low-income pregnant females in their third trimester.
19-14 (Developmental) Reduce iron deficiency among pregnant females.
19-15 (Developmental) Increase the proportion of children and adolescents aged 6 to 19 years whose intake of meals and snacks at schools contributes to good overall dietary quality.
19-16 Increase the proportion of worksites that offer nutrition or weight management classes or counseling.
19-17 Increase the proportion of physician office visits made by patients with a diagnosis of cardiovascular disease, diabetes, or hyperlipidemia that include counseling or education related to diet and nutrition.
19-18 Increase food security among U.S. households and in so doing reduce hunger.