Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel-Reference-Cited by-同舟云学术

Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

Published:2016-04 Issue:2 Volume:7 Page:119-126
ISSN:2210-9099
Container-title:Osong Public Health and Research Perspectives
language:en
Short-container-title:Osong Public Health and Research Perspectives

Author:

Lee Jounghee,Park Sohyun

Publisher

Korea Disease Control and Prevention Agency

Subject

Infectious Diseases,Public Health, Environmental and Occupational Health

Reference21 articles.

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3. Reducing dietary sodium and decreases in cardiovascular disease in Canada;Penz;Canadian J Cardiol,2008

4. Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies;Strazzullo;BMJ,2009

5. Development of the evaluation standards for sodium reduction at worksite cafeterias;Lee,2014

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3. Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu;Nutrition Research and Practice;2022

4. Barriers, Enablers, and Perceptions on Dietary Salt Reduction in the Out-of-Home Sectors: A Scoping Review;International Journal of Environmental Research and Public Health;2021-07-30

5. The Science of Salt: A focused review on salt-related knowledge, attitudes and behaviors, and gender differences;The Journal of Clinical Hypertension;2018-05