文章基本信息

标题：From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants
本地全文：下载
作者：Jessica Lee Levings ; Janelle Peralez Gunn
期刊名称：Preventing Chronic Disease
印刷版ISSN：1545-1151
出版年度：2014
卷号：11
页码：1-6
DOI：10.5888/pcd11.130237
出版社：Centers for Disease Control and Prevention
摘要：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.