Promoting the Healthy China Strategy in an All-round Way and Establishing National Health Confidence

Health and longevity is an important foundation for everyone to grow and achieve a happy life, an important symbol of national prosperity and national prosperity, and a concrete manifestation of social civilization and progress

The final test standard for the core indicators of people's health is not the level of medical development, but the average life expectancy

First, China's life expectancy growth rate ranks among the highest in the world

Second, the region with the longest life expectancy in the world is within China

Third, the "pre-sickness" health-preserving culture originated in China

Fourth, using "food bias" to deal with "body bias" is a Chinese original

Fifth, the dietary guidelines that take care of individual tendencies were born in China

The above five points are the five cornerstones for us to establish national health and self-confidence

The way of maintaining health should not come before eating, because eating does not only have the function of “satisfying one’s hunger”, but there are also three important functions that are often overlooked

Establishing national health self-confidence is conducive to promoting the excellent traditional Chinese culture and enhancing national pride; it is conducive to forming the correct health concept of "nurture before the doctor" and "food before the doctor" in the whole society; The phenomenon of “returning to poverty due to illness” appears to reduce the burden on families; it is conducive to greatly saving medical resources and improving the overall efficiency of social development; it is conducive to greatly reducing the burden of national medical insurance and helping common prosperity; it is conducive to accelerating the improvement of the average life expectancy of the people and improving the quality of life.

Establishing national health confidence is a powerful starting point for the practice of healthy China

(Liu Guangwei, President of Beijing Oriental Gastronomy Research Institute)

Responsible editor: Wang Jinchen Review: Ouyang Meihua