Recent data show that Americans consume, on average, more than three times the recommended level of sodium per day in their food and beverages. High salt intake contributes to high blood pressure and its complications-stroke, heart attack, congestive heart failure, and kidney failure. In fact, thousands of lives could be saved if sodium consumption could be lowered in people with hypertension (high blood pressure).
1. Contrast how a health care plan might address this problem in its patient population using the medical model versus how a public health official would address this problem using the population health model.
2. How far can and should governments go in attempting to create a more healthful environment? Intrinsic to many population health policies is the specter of the "nanny state"-in this case, should everyone have to be exposed to lower sodium in their bread, in other common foods, and in restaurants, so as to protect people who have salt-sensitive illnesses? Should manufacturers bear the costs of manufacturing different versions of foods in order to protect the public's health? Should they be required to manufacture healthier foods even if customers prefer the others? Or be liable if they do not?