Dietary quality has a profound impact on public health. Poor dietary quality is a significant contributor to the global burden of non-communicable diseases (NCDs) such as obesity, heart disease, and type 2 diabetes. Improving dietary quality through public health initiatives can lead to substantial health benefits, including reduced morbidity and mortality rates. For example, promoting the intake of fruits and vegetables, whole grains, and lean proteins can help lower the risk of chronic diseases and improve overall population health.
