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Author: Publisher: ISBN: Category : Food Languages : en Pages : 40
Book Description
In 1994, the National Heart, Lung, and Blood Institute assembled representatives from a variety of disciplines to discuss and recommend intervention strategies and materials, monitoring methods, and research directions for dietary salt/sodium reduction. This paper summarizes the workshop presentations, the working group recommendations, and the closing panel discussions. It compiles different current perspectives on implementing public health recommendations for dietary salt reduction.
Author: Publisher: ISBN: Category : Food Languages : en Pages : 40
Book Description
In 1994, the National Heart, Lung, and Blood Institute assembled representatives from a variety of disciplines to discuss and recommend intervention strategies and materials, monitoring methods, and research directions for dietary salt/sodium reduction. This paper summarizes the workshop presentations, the working group recommendations, and the closing panel discussions. It compiles different current perspectives on implementing public health recommendations for dietary salt reduction.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309148057 Category : Medical Languages : en Pages : 506
Book Description
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.
Author: David Kilcast Publisher: Elsevier ISBN: 1845693043 Category : Technology & Engineering Languages : en Pages : 400
Book Description
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods. Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability Provides a unique review of current knowledge in this field An essential reference for health professionals, governments and food manufacturers
Author: Peggy Stanfield Publisher: Jones & Bartlett Learning ISBN: 9780763721404 Category : Diet therapy Languages : en Pages : 644
Book Description
Ideal for self-paced or distance-learning courses, the text's unique modular format contains practice exercises and posttests throughout, allowing students to master one section of the material before moving on to the next.Visit this text's Web site at http://nursing.jbpub.com/stanfield/
Author: Sheldon G. Sheps Publisher: ISBN: 9780756719197 Category : Languages : en Pages : 70
Book Description
Provides guidance for primary clinicians, & serves as a tool to be adapted & implemented in local & individual situations. Using evidence-based med. & consensus, the report updates contemporary approaches to hypertension control. Covers: the need for prevention of high blood pressure (HBP) by improving lifestyles, the cost of health care, the use of self-measurement of blood pressure, the role of managed care in the treatment of HBP, the intro. of new combination anti-hypertensive medications & angiotensin II receptor blockers, & strategies for improving adherence to treatment. Charts & tables. Also includes a 28-page report, Implementing Recommendations for Dietary Salt Reduction: Where Are We? Where Are We Going? How Do We Get There? A Summary of an NHLBI Workshop.Ó
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Author: Institute of Medicine
Author: David Kilcast
Author: Peggy Stanfield
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Author: Sheldon G. Sheps
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Author: British Library. Document Supply Centre