Lessons from the Field: Guam Salt Reduction Campaign.
Journal
Hawai'i journal of health & social welfare
ISSN: 2641-5224
Titre abrégé: Hawaii J Health Soc Welf
Pays: United States
ID NLM: 101750601
Informations de publication
Date de publication:
01 06 2020
01 06 2020
Historique:
entrez:
30
6
2020
pubmed:
1
7
2020
medline:
3
8
2021
Statut:
ppublish
Résumé
To lessen the salt-intake of people in Guam for the prevention of non-communicable diseases (NCD) associated with a high sodium diet, the Racial and Ethnic Approach to Community Health (REACH) program and NCD Consortium of the Guam Bureau of Community Health Services (BCHS) formed strategies that encourage healthier eating behavior. Project stakeholders, like restaurants, food services establishments, and vendors, removed salt products from dine-in tables, including saltshakers, soy sauce, and finadene. Combined programmatic efforts resulted in support by 47 restaurants out of 140 restaurants that were approached for the salt reduction initiative: the removal of saltshakers and other high sodium-containing condiments from tables, made available only upon a customer's request.
Identifiants
pubmed: 32596675
pii: 2641-5224-79-6_Supplement_2-7
pmc: PMC7311934
Substances chimiques
Sodium, Dietary
0
Types de publication
Journal Article
Research Support, U.S. Gov't, P.H.S.
Langues
eng
Sous-ensembles de citation
IM
Pagination
30-32Subventions
Organisme : NCCDPHP CDC HHS
ID : U58 DP005810
Pays : United States
Informations de copyright
©Copyright 2020 by University Health Partners of Hawai‘i (UHP Hawai‘i).
Références
Global Health. 2013 Oct 25;9:53
pubmed: 24160249
MMWR Morb Mortal Wkly Rep. 2016 May 27;65(20):510-3
pubmed: 27227418