TY  - JOUR
AU  - Long, Christopher R.
AU  - Rowland, Brett
AU  - Langston, Krista
AU  - Faitak, Bonnie
AU  - Sparks, Karra
AU  - Rowe, Victoria
AU  - McElfish, Pearl A.
PY  - 2018
TI  - Reducing the Intake of Sodium in Community Settings: Evaluation of Year One Activities in the Sodium Reduction in Communities Program, Arkansas, 2016-2017
T2  - Preventing Chronic Disease
JO  - Prev Chronic Dis
SP  - E160
VL  - 15
CY  - Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA.
N2  - PURPOSE AND OBJECTIVES  The Centers for Disease Control and Prevention's Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. The objective of this study was to evaluate and document the progress of the first year of a 5-year SRCP project in northwest Arkansas. INTERVENTION APPROACH  In collaboration with 30 partner schools and 5 partner community meals programs, we sought to reduce dietary sodium intake through increased implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. EVALUATION METHODS  We collected daily menus, information on nutritional content of meals, and procurement records and counted the number of people served in partnering schools and community meals programs. We used a pretest-posttest quantitative evaluation design to analyze changes in the sodium content of meals from baseline to Year 1 follow-up. RESULTS  From baseline to Year 1 follow-up, participating schools lowered the mean sodium content served per lunch diner from 1,103 mg to 980 mg (-11.2%). The schools also reduced the mean sodium content of entrees offered (ie, entrees listed on the menu) from 674 mg to 625 mg (-7.3%) and entrees served from 615 mg to 589 mg (-4.2%). From baseline to follow-up, participating community meals programs reduced the mean sodium content of meals offered (ie, meals listed on the menu) from 1,710 mg to 1,053 mg (-38.4%). The community meals programs reduced the mean sodium content of meals served from 1,509 mg to 1,258 mg (-16.6%). IMPLICATIONS FOR PUBLIC HEALTH  In both venues, our evaluation findings showed reductions in sodium served during the 1-year evaluation period. These results highlight the potential effectiveness of sodium reduction interventions focused on food service guidelines, procurement practices, food preparation practices, and environmental strategies for schools and community meals programs.
SN  - 1545-1151
UR  - https://doi.org/10.5888/pcd15.180310
DO  - 10.5888/pcd15.180310
ER  - 
<a href="http://www.cy118119.com/">国产精品久久久久久一级毛片</a>
<script>
(function(){
    var bp = document.createElement('script');
    var curProtocol = window.location.protocol.split(':')[0];
    if (curProtocol === 'https') {
        bp.src = 'https://zz.bdstatic.com/linksubmit/push.js';
    }
    else {
        bp.src = 'http://push.zhanzhang.baidu.com/push.js';
    }
    var s = document.getElementsByTagName("script")[0];
    s.parentNode.insertBefore(bp, s);
})();
</script>
</body>