From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

Details

• Journal Article:
  Preventing Chronic Disease (PCD)
• Personal Author:
  Levings, Jessica Lee ; Gunn, Janelle Peralez
• Description:
  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.
• Subjects:
  Food Analysis Humans Restaurants Sodium Sodium, Dietary Special Topic
• Source:
  Prev Chronic Dis. 11.
• DOI:
  http://dx.doi.org/10.5888/pcd11.130237
• ISSN:
  1545-1151
• Document Type:
  Journal Article
• Place as Subject:
  United States
• Location:
  North America
• Volume:
  11
• Collection(s):
  Preventing Chronic Disease
• Main Document Checksum:
  urn:sha-512:d8dc83bf31a69d0b370cac1c21a8c0932cd936bd35faf982a12c69e9e36976513ef91ea656291dfe7f2e1b3950662567785f6c85f7bd7819c81499de2632b3ce
• Download URL:
  https://stacks.cdc.gov/view/cdc/22174/cdc_22174_DS1.pdf
• File Type:
  [PDF - 343.37 KB ]