Strategies to Reduce Sodium Intake in the United States

PAPERBACK
$48.00

Download

Table of Contents
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

FIGURE S-1 Committee’s approach to identifying recommended strategies to reduce sodium intake of the U.S. population.

Table of Contents

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