Improving the Food Environment in Hospitals and Senior Meal Programs

Details

• Journal Article:
  Preventing Chronic Disease (PCD)
• Personal Author:
  Lowenfels, Ann ; Pattison, Mary Jo ; Martin, Anne M. ; Ferrari, Cindy
• 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.
• Subjects:
  Diet, Healthy Food Service, Hospital Hospitals Humans Hypertension Menu Planning Nutritive Value Sodium, Dietary
• Source:
  Prev Chronic Dis. 15.
• DOI:
  http://dx.doi.org/10.5888/pcd15.170429
• ISSN:
  1545-1151
• Pubmed ID:
  29451117
• Pubmed Central ID:
  PMC5814151
• Document Type:
  Journal Article
• Funding:
  U58 DP004923/DP/NCCDPHP CDC HHS/United States
• Place as Subject:
  New York
• Location:
  North America
• Volume:
  15
• Collection(s):
  Preventing Chronic Disease
• Main Document Checksum:
  urn:sha-512:3b737ced83de4ee1c4dff052b9dd7ea69be90ae9d13506d4eef0e8c89e8c551b01c980ecc03fada4ae7d059b7e6b2eacdd14053fc8e956d27c84aab923f4b40f
• Download URL:
  https://stacks.cdc.gov/view/cdc/52344/cdc_52344_DS1.pdf
• File Type:
  [PDF - 257.72 KB ]