Strategies to Reduce Sodium Intake in the United States (2010) / Chapter Skim
Currently Skimming:
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department
Pages 443-452
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 443... ...
The NSRI goal is to reduce population sodium intake by 20 percent over 5 years, which would require an approximate 25 percent reduction in the sodium content of packaged and restaurant foods.
|
From page 444... ...
In each case, the steps include defining and establishing food categories, proposing targets, reviewing industry feedback, announcing 2012 and 2014 targets, assessing progress toward food targets, and measuring changes in population sodium intake over time. Two unique databases were created to support this initiative, one specific to packaged food and a second tailored to restaurant food.
|
From page 445... ...
In order to establish proposed food categories for packaged foods, the Health Department first compared those created by the UK Salt Reduction Campaign with Food and Drug Administration (FDA) categories defined for Reference Amounts Customarily Consumed (RACC)
|
From page 446... ...
Invited meeting participants included food category manufacturers, private label manufacturers, retailers, industry trade associations, and food service establishments. Meetings were conducted in person
|
From page 447... ...
. NOTE: Sales data exclude retailers that do not submit to Nielsen and food sold to foodservice; nutrition data from private label not included.
|
From page 448... ...
Restaurant Food The restaurant portion of the initiative was launched in February 2009 at a private meeting with representatives from 14 food service companies, restaurant chains, and trade associations. Restaurant Food Database The basis of the NSRI Restaurant Food Database is publicly available nutrition data for all restaurants that are in the 2009 QSR 50,4 a ranking of quick-service restaurants based on 2008 sales, and 2008 NPD Crest market share data.
|
From page 449... ...
. As with packaged foods, once proposed key food categories were developed by NSRI, they were reviewed and modified based upon conference call discussions and meetings with restaurant chains, food service companies, and restaurant trade associations.
|
From page 450... ...
PARTICIPATING ORGANIZATIONS As of February 2010, the undersigned agencies and organizations have expressed commitment to the NSRI and have agreed to work toward the goal of reducing population salt intake by at least 20 percent during the next 5 years by setting targets and monitoring progress through a transparent, public process. Alaska Department of Health and Social Services American College of Cardiology American College of Epidemiology American Heart Association American Medical Association American Public Health Association American Society of Hypertension Arizona Department of Health Services Association of Black Cardiologists Association of State and Territorial Health Officials Baltimore City Health Department Boston Public Health Commission California Department of Public Health 5 Available online: http://www.nyc.gov/health/salt (accessed March 3, 2010)
|
From page 451... ...
American Journal of Public Health 98(8)
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.