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Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

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. "Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

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Strategies to Reduce Sodium Intake in the United States

REFERENCES

AHA (American Heart Association). 1973. Diet and coronary heart disease. New York: American Heart Association.

AHA. 1986. Dietary guidelines for healthy American adults: A statement for physicians and health professionals by the Nutrition Committee. Circulation 74:1465A-1468A.

AHA. 1988. Dietary guidelines for healthy American adults. A statement for physicians and health professionals by the Nutrition Committee, American Heart Association. Circulation 77(3):721A-724A.

Alliance for a Healthier Generation. 2009. The healthy schools program. http://www.healthiergeneration.org/schools.aspx?id=3275 (accessed February 2, 2008).

APHA (American Public Health Association). 2002. Reducing sodium content in the American diet. http://www.apha.org/advocacy/policy/policysearch/default.htm?id=278 (accessed October 8, 2008).

CDC (Centers for Disease Control and Prevention). 2009. Fiscal year 2010: Justification of estimates for appropriation committees. http://www.cdc.gov/fmo/topic/Budget%20Information/appropriations_budget_form_pdf/FY2010_CDC_CJ_Final.pdf (accessed April 14, 2010).

Council on Scientific Affairs. 1979. American Medical Association concepts of nutrition and health. JAMA 242(21):2335-2338.

CSPI (Center for Science in the Public Interest). 2005. Petition to revoke the GRAS status of salt, to set ceilings on the amount of sodium in processed foods, to require a health warning on packaged salt, and to reduce the daily value for sodium. http://www.cspinet.org/salt/fda_salt_petition.pdf (accessed September 19, 2009).

Derby, B. M., and S. B. Fein. 1995. Meeting the NLEA education challenge: A consumer research perspective. In Nutrition Labeling Handbook, edited by R. Shapiro. New York: M. Dekker. Pp. 315-353.

Dickinson, B. D., and S. Havas. 2007. Reducing the population burden of cardiovascular disease by reducing sodium intake: A report of the Council on Science and Public Health. Archives of Internal Medicine 167(14):1460-1468.

FNS (Food and Nutrition Service). 2008. USDA commodity foods: The healthy option. Washington, DC: U.S. Department of Agriculture.

FNS. 2010. HealthierUS school challenge. http://www.fns.usda.gov/tn/healthierus/index.html (accessed March 22, 2010).

Havas, S., B. D. Dickinson, and M. Wilson. 2007. The urgent need to reduce sodium consumption. Journal of the American Medical Association 298(12):1439-1441.

HHS (U.S. Department of Health and Human Services). 2000. Healthy People 2010: Understanding and improving health and objectives for improving health, Volume II, 2nd edition. 2nd ed. Washington, DC: U.S. Government Printing Office.

HHS/FDA (Food and Drug Administration). 1973. Food label information panel. Federal Register 38(13):2126.

HHS/FDA. 1982. GRAS safety review of sodium chloride; policy notice; solicitation of views. Federal Register 47(118):26590-26595.

HHS/FDA. 1984. Food labeling, declaration of sodium content of foods and label claims for foods on the basis of sodium content. Federal Register 49(76):15510-15535.

HHS/FDA. 1993a. Food labeling: Health claims and label statements; sodium and hypertension; correction. Federal Register 58(61):17099-17100.

HHS/FDA. 1993b. Food labeling: Health claims and label statements; sodium and hypertention; final rule. Federal Register 58(3):2820-2849.

HHS/FDA. 1993c. Food labeling: Mandatory status of nutrition labeling and nutrient content revision, format for nutrition label; final rule. Federal Register 58(3):2079.

Page
352
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)