Reducing sodium across the board: A pilot program in schenectady county independent restaurants

Journal of Public Health Management and Practice

Volumn 20, Issue SUPPL.1, 2014, Pages

  Schuldt, June ^a   Levings, Jessica Lee ^d   Kahn Marshall, Jennifer ^b,c   Hunt, Glynnis ^a   Mugavero, Kristy ^d   Gunn, Janelle Peralez ^d  

^a Office of the Commissioner   (United States)

^b Cornell Cooperative Extension ^*  (United States)

^c Schenectady County   (United States)

^d CENTERS FOR DISEASE CONTROL AND PREVENTION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM INTAKE;

ADMINISTRATION AND DOSAGE; ANALYSIS; CATERING SERVICE; COOKING; HUMAN; PILOT STUDY; PROCEDURES; SODIUM INTAKE; STANDARDS; UNITED STATES;

COOKING; HUMANS; NEW YORK; PILOT PROJECTS; RESTAURANTS; SODIUM, DIETARY;

EID: 84890444181     PISSN: 10784659     EISSN: 15505022     Source Type: Journal    
DOI: 10.1097/PHH.0b013e31829d7b7c     Document Type: Article

References (8)

1. Institute of Medicine. Dietary Reference Intakes for Water, Potassium, Sodium Chloride, and Sulfate. Washington, DC: National Academies Press; 2004.
2. Go AS, Mozaffarian D, Roger VL, et al. Heart disease and stroke statistics - 2013 update: A report from the American Heart Association. Circulation. 2012;127:e2-241.
3. Centers for Disease Control and Prevention. Vital signs: Food categories contributing the most to sodium consumption - United States, 2007-2008. MMWR Morb Mortal Wkly Rep. 2012;61(05):1-7.
4. Darden Press Release: First Lady Michelle Obama praises Darden restaurants' plans to reduce calorie, sodium footprint. http://investor.darden. com/releasedetail.cfmReleaseID= 605795. Accessed June 20, 2012.
5. Yum Brands 2010 Corporate Social Responsibility Report. http://www.yumcsr.com/food/nutritional-improvement. asp. Accessed July 29, 2013.
6. Walker JR, Lundberg DE. The Restaurant: From Concept to Operation. 4th ed. Hoboken, NJ: John Wiley & Sons; 2005.
7. Thomas M. Improving the success rate of new food product introductions: The role of the research chef. In: Brody AL, Lord JB (Eds.). Developing New Food Products for a Changing Marketplace. 2nd ed. Boca Raton, FL: CRC Press; 2007: 345-364.
8. Centers for Disease Control and Prevention. Community Health Assessment and Group Evaluation (CHANGE): Building a foundation of knowledge to prioritize community needs. http://www.cdc.gov/healthycommunitiesprogram/tools/change.htm. Published 2012. Accessed September 25, 2012.