Improving the Food Environment in Hospitals and Senior Meal Programs

Lowenfels, Ann; Pattison, Mary Jo; Martin, Anne M.; Ferrari, Cindy

doi:10.5888/pcd15.170429

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Improving the Food Environment in Hospitals and Senior Meal Programs

Published Date:

Feb 15 2018

Publisher's site:

http://dx.doi.org/10.5888/pcd15.170429 New Site Icon

Source:

Prev Chronic Dis. 15.

[PDF-257.72 KB]

Details:

Personal Authors:

Lowenfels, Ann ; Pattison, Mary Jo ; Martin, Anne M. ; Ferrari, Cindy ;

Keywords:

[+]

Pubmed ID:

29451117

Pubmed Central ID:

PMC5814151

Description:

Most Americans consume more than the recommended daily level of sodium, and tools are needed to assess and improve food practices related to sodium. We describe how the Sodium Practices Assessment Tool (SPAT) was developed and used in 19 hospitals and senior meal facilities in upstate New York. Initial results identified opportunities for improvement in food preparation, presentation, and purchasing practices to reduce sodium consumption. Pre-post comparison results showed significant increases in the use of herbs, spices, unsalted butter, fruits and vegetables, and in the availability of lower-sodium foods. Food service sites can use SPAT to assess sodium practices, inform development of action plans, and measure change over time.

Document Type:

Journal Article

Collection(s):

Preventing Chronic Disease

Funding:

U58 DP004923/DP/NCCDPHP CDC HHS/United States

Main Document Checksum:

[+]

Supporting Files:

	17_0429Appendix.docx	application/vnd.openxmlformats-officedocument.wordprocessingml.document
	PCD-15-E22.nxml	text/xml

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