Sodium-Reduction Strategies for Meals Prepared for Older Adults

Details

• Alternative Title:
  J Public Health Manag Pract
• Personal Author:
  Losby, Jan L. ; Patel, Deesha ; Schuldt, June ; Hunt, Glynnis S. ; Stracuzzi, Jeanne C. ; Johnston, Yvonne
• Description:
  This article describes lessons learned from implementing sodium-reduction strategies in programs that provide meals to older adults in 2 New York counties, with one county replicating the approaches of the other. The implemented sodium-reduction strategies were product substitutions, recipe modifications, and cooking from scratch. Both counties were able to achieve modest sodium reductions in prepared meals. Lessons learned to implement sodium reduction strategies include the following: (1) identifying partners with shared experience and common goals; (2) engaging experts; (3) understanding the complexity of the meals system for older adults; (4) conducting sodium nutrient analysis; (5) making gradual and voluntary reductions to sodium content; and (6) working toward sustainable sodium reduction.
• Keywords:
  Aged Food Services Humans New York Nutrition Older Adults Program Evaluation Public Health Sodium Sodium, Dietary Sodium Reduction

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• Source:
  J Public Health Manag Pract. 20(1 0 1):S23-S30
• Pubmed ID:
  24322812
• Pubmed Central ID:
  PMC4568554
• Document Type:
  Journal Article
• Funding:
  CC999999/Intramural CDC HHSUnited States/ ; U58 DP003064/DP/NCCDPHP CDC HHSUnited States/ ; U50 DP003064/DP/NCCDPHP CDC HHSUnited States/
• Volume:
  20
• Collection(s):
  CDC Public Access
• Main Document Checksum:
  urn:sha256:f6b68e1b498ae119b69a724d263f67ae7975a9a60d56b7113a738cc28fb7cc07
• Download URL:
  https://stacks.cdc.gov/view/cdc/34279/cdc_34279_DS1.pdf
• File Type:
  [PDF - 121.27 KB ]