Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019
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Jun 24 2021
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English
Details
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Journal Article:Preventing Chronic Disease (PCD)
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Description:The Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. We evaluated progress of 3 years of SRCP activities in 3 community meals programs in northwest Arkansas. These activities sought to reduce dietary sodium intake through implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. Mean reductions of 579 mg (-40%) in sodium served per diner and 525 mg (-22%) in sodium per 1,000 kcal served per diner were found from baseline to Year 1. Mean reductions of 499 mg (-35%) in sodium served per diner and 372 mg (-16%) in sodium per 1,000 kcal served per diner were sustained from baseline to Year 3. These results highlight the effectiveness and sustainability of sodium reduction interventions in community meals programs, whose diners experience food insecurity, have low incomes, and are at high risk for hypertension.
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Subjects:
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Source:Prev Chronic Dis. 2021; 18
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ISSN:1545-1151
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Pubmed ID:34166180
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Pubmed Central ID:PMC8269740
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Volume:18
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Main Document Checksum:urn:sha-512:b72de4f07fbc3d3fc0cde73a36b0755f0e4f7ffa0be77541e04e443dfd0023c88578236797625c4fbd63d6230630b5050445d3fef28a129e4400fa181e9a575d
Supporting Files
File Language:
English
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Preventing Chronic Disease