Christine L. Taylor | Akateeminen Kirjakauppa

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.


Table of Contents


Front Matter
Summary
1 Introduction
2 Sodium Intake Reduction: An Important But Elusive Public Health
Goal
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to
Reducing Sodium Intake
4 Preservation and Physical Property Roles of Sodium in Foods
5 Sodium Intake Estimates for 2003-2006 and Description of Dietary
Sources
6 The Food Environment: Key to Formulating Strategies for Change in
Sodium Intake
7 The Regulatory Framework: A Powerful and Adaptable Tool for
Sodium Intake Reduction
8 Committee's Considerations and Basis for Recommendations
9 Recommended Strategies to Reduce Sodium Intake and to Monitor
Their Effectiveness
10 Next Steps
Committee Member Biographical Sketches
Appendix A: Acronyms, Abbreviations, and Glossary
Appendix B: Government Initiatives and Past Recommendations of the
National Academies, the World Health Organization, and Other Health
Professional Organizations
Appendix C: International Efforts to Reduce Sodium Consumption
Appendix D: Salt Substitutes and Enhancers
Appendix E: Background on the National Health and Nutrition
Examination Surveys and Data Analysis Methods
Appendix F: Sodium Intake Tables
Appendix G: National Salt Reduction Initiative Coordinated by the
New York City Health Department
Appendix H: Federal Rulemaking Process
Appendix I: Nutrition Facts Panel
Appendix J: State and Local Sodium Labeling Initiatives
Appendix K: Approach to Linking Universal Product Code (UPC) Sales
Data to the Nutrition Facts Panel
Appendix L: Public Information-Gathering Workshop Agenda
Index