From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

Preventing chronic disease

Jessica Lee Levings¹ 

关键词: Preventing Chronic Disease;    PCD;    CDC;    sodium;    dietary;    public health;    public-private sector partnerships;    food labeling;    restaurants;   

DOI  :  10.5888/pcd11.130237

学科分类：医学（综合）

来源: U.S. Centers for Disease Control and Prevention * National Center for Chronic Disease Prevention and Health Promotion

【 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.

【 授权许可】

CC BY