In 2010, the U.S. Centers for Disease Control and Prevention projected that by 2050, one in three Americans would have diabetes (HealthDay, 2010). On the one hand, for organizations such as food producers and restaurants specializing in high sugar, fat, or calorie foods, this health crisis is a problem that threatens the survival of the organizations. On the other hand, some organizations have perceived such problems as challenges they have turned into opportunities: For example, food producers may work to remove trans-fats and other “bad” ingredients from their product line. A company may also make more high-protein snacks and fewer high carb ones, for example. Or, other companies may be assessing the potential success of a new line of home exercise equipment, yoga studios, workout facilities, exercise software, calorie counters, step counters, juice bar franchises, etc.
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