Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions-Reference-Cited by-同舟云学术

Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions

Published:2018-09-30 Issue:8 Volume:6 Page:2337-2343
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Lacey Michael¹,Chandra Sharon²,Tzianetas Roula³,Arcand JoAnne⁴^ORCID

Affiliation:

1. Toronto Public Health; Toronto Ontario Canada

2. St. Joseph’s Health Centre; Toronto Ontario Canada

3. Saint Elizabeth; Toronto Ontario Canada

4. Faculty of Health Sciences; University of Ontario Institute of Technology; Oshawa Ontario Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.814/fullpdf

Reference21 articles.

1. Effect of lower sodium intake on health: Systematic review and meta-analyses;Aburto;BMJ,2013

2. Alberta Health Services 2013 Nutrition guideline sodium http://www.albertahealthservices.ca/hp/if-hp-ed-cdm-ns-3-2-4-sodium.pdf

3. Results of a national survey examining Canadians’ concern, actions, barriers, and support for dietary sodium reduction interventions;Arcand;Canadian Journal of Cardiology,2013

4. Evaluation of sodium levels in hospital patient menus;Arcand;Archives of Internal Medicine,2012

5. Dietitians of Canada 2015 Raw food cost funding in Ontario long term care homes survey report http://www.dietitians.ca/Downloads/Public/11-2015-Raw-Food-Cost-Survey-Report.aspx

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