Preventing Chronic Disease | From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants - CDC
Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort.
Media Type: Html
- SourceUrl: http://www.cdc.gov/pcd/issues/2014/13_0237.htm
- Syndication ID: 10045
- Language: English
- Source: Centers for Disease Control and Prevention (CDC)
- Date Syndication Captured: Monday, May 23, 2016 at 10:35 PM
- Date Syndication Updated: Tuesday, May 24, 2016 at 02:38 AM
Tags
General:
public health
CDC
dietary
sodium
Food Labeling
Preventing Chronic Disease
PCD
public-private sector partnerships
restaurants
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