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Strategies to reduce sodium intake in the United States / Committee on Strategies to Reduce Sodium Intake, Food and Nutrition Board ; Jane E. Henney, Christine L. Taylor, and Caitlin S. Boon, editors.

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Electronic resources

Subject: Nutrition policy > United States.
Sodium in the body > United States.
Salt-free diet > United States.
Food > Sodium content > United States.
Sodium, Dietary > United States.
Diet > United States.
Health Policy > United States.
Health Promotion > United States.
Genre: CD-ROMs.
Electronic books.

Record details

  • ISBN: 9780309148061
  • ISBN: 0309148065
  • Physical Description: 1 online resource (xii, 493 pages) : illustrations
  • Publisher: Washington, D.C. : National Academies Press, ©2010.

Content descriptions

General Note: Some online versions lack accompanying media packaged with the printed version.
Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Sodium intake reduction : an important but elusive public health goal -- Taste and flavor roles of sodium in foods : a unique challenge to reducing sodium intake -- Preservation and physical property roles of sodium in foods -- Sodium intake estimates for 2003/2006 and description of dietary sources -- The food environment : key to formulating strategies for change in sodium intake -- The regulatory framework : a powerful and adaptable tool for sodium intake reduction -- Committee's considerations and basis for recommendations -- Recommended strategies to reduce sodium intake and monitor their effectiveness -- Next steps.
Summary: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Source of Description Note: Print version record.
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