The National Academies Press

Currently Skimming:

Index
Pages 473-494

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 473... ... , 30, 21, 23, 35, 132, 136, 219, 265, 341 32-33, 34, 350, 443, 450 Tolerable Upper Intake Level, 18 American Public Health Association Advertising (APHA) , 30, 32-33, 34, 350, 443, defined, 325 450 nutrient content and health claims, 52- American Recovery and Reinvestment Act, 53, 54, 55, 63, 168, 170-171, 341 247 outreach opportunities, 267-268 American Society of Hypertension, 450 private label products, 166 Amiloride, 75, 76 product development process, 164, 166 Ammonium bicarbonate, 102 regulation of, 224, 268, 341 Angiotensin-converting enzyme, 278 Aeromonas hydrophila, 96 Angiotensin receptor blockers, 278 African Americans, 17, 35, 62, 119, 130, Anticaking agents, 99 131, 132, 135-137, 191, 219, 413, Antioxidants, 74, 113 426, 451 Aramark, 176, 182 Age. Read the entire page →
From page 474... ... away-from-home labeling, 242 consumption, 48, 49, 145, 197-198 reduced-sodium products, 82, 159, 170, consumer concerns about, 44, 179, 194 171, 239, 243, 245, 363 defined, 326 salt substitutes, 405 industry concerns about, 192 sodium additives and their functions, 94, label information, 8, 43, 223, 229, 268 97, 104-105 269, 457 sodium content of, 82, 100, 105, 236, menu information, 224, 232, 270-271, 360, 435, 442 459-466 target sodium reductions, 364, 375-376 restaurant/foodservice items, 173, 179, value of shipments, 155 224, 232, 270-271, 459-466 Read the entire page →
From page 475... ... See also Adolescents; functions of sodium additives by, Infants 103-115 advertising targeted at, 268 intakes of sodium by, 122, 140-141, AI, 120, 126 142-143, 414-415, 434-437 blood pressure levels, 21, 23, 60, 78 label claims by, 50-51 fast food consumption, 197 GRAS status modification framework, genesis of hypertension, 23 298-301 intakes and intake density of sodium, 5, menu items, 448-449 6, 58, 59, 123, 125, 126, 129, 130, new product introductions by, 159 138, 358, 418-425, 430-431 portion sizes differences by, 48 international trends, 358 preservative uses of sodium by, 105, interventions targeting, 35, 186-187, 106, 110, 112, 114 200, 268, 344 target salt reductions by, 242, 370-403, preference for salt, 24, 78-79, 81 446 public health concerns about, 127 UK framework, 241, 245, 298, 299, recommendations for, 349 370-403, 444-445, 446, 448-449 reporting intakes of, 121-122, 130 USDA standardization of for packaged restaurant menu items, 182 foods, 445 school breakfast and lunch programs, Center for Science in the Public Interest, 47, 184-187, 344 34, 169 sodium-to-calorie intake, 130 Centers for Disease Control and Prevention sources of sodium, 103, 418-421 (CDC) , 18, 119 UL, 127, 358 Division of Heart Disease and Stroke WIC program, 34, 131, 184, 185, 188, Prevention, 267 252, 290, 345, 413, 430 Read the entire page →
From page 476... ... See Sodium content of food 179, 194 Continuing Survey of Food Intakes by nutrition label understanding and use, Individuals, 48, 49, 197-198 42-44, 50-51, 191, 199, 223, 225, Culinary Institute of America, 181 265, 268 perceptions of intake, 38-40, 146, 201, D 236, 269 personal importance of avoiding sodium, Daily Reference Value, 227, 344 40-41 Daily Value for sodium, 10, 218, 225-228, and portion size, 48 269-270, 288-289, 327, 342, 366 social ecological model, 264, 293 367, 457 sodium/health relationship, 38-40, 191, Dairy foods 195, 198-199 butter, 108, 109, 242, 360, 381, 382, strategies to support changes in, 190 397, 436 192, 263-273, 291-294 cheese, 80, 93-94, 96, 97-98, 100, 102, sustainability of interest, 63 108-109, 112, 113, 140, 141, 142, value associated with food and, 194-196 143, 144, 180, 182, 186, 242, 275, warning labels and, 201-202 308, 360, 364, 375, 378-381, 384, Consumer education 386, 387, 390, 405, 434, 436, 438, behavior change models, 264, 293-294 439, 440, 441, 442, 449 Read the entire page →
From page 477... ... See also other products, 108, 109, 143 Levels of sodium in food supply; sodium content of, 100 Menus and menu items; Processed Delaware, 451, 462 foods Denny's, 182 intake estimates by, 125-129, 137, Density of sodium intake 140-145 age and, 6, 58, 59, 129, 138, 139, non-salt preservatives, 92, 94 424-425 Dietary supplements, 122, 123, 124, 134, at-home vs. away-from-home, 45-46, 47, 187, 276, 410, 411-413, 415, 419 49-50, 143-144, 145, 414 Disappearance data, 55-56, 145-146 calculation, 148 District of Columbia, 451, 462 defined, 6, 45, 129 Dough-conditioning agents, 97, 98, 99, 101, gender and, 6, 58, 59, 129, 130, 138, 102, 104, 105, 112 139, 424-425 meeting dietary guidelines, 59, 63, 139, E 266 portion size and, 47, 48, 198 Economic Research Service, 57 sodium-to-calorie correlation values, Economic theory 130 consumer value associated with food, survey comparisons using, 58 194-196 trends over time, 6, 57, 58, 59, 128-129, household value associated with food 137-140, 144, 238 preparation, 196-198 Diabetes, 30, 278, 340 and sodium intake reduction, 193-198 Dicalcium phosphate, 102 Education. Read the entire page →
From page 478... ... See also indiidual 50, 280, 295 food safety regulations, 8, 9, 12-13, 15, departments and agencies leveraging sodium reduction in, 252- 36, 164, 169, 214, 215-221, 223, 253, 290-291 254, 255, 256, 259, 260-261, 262, military, 175, 176, 177, 184, 185, 188- 275, 277, 286-287, 298, 303, 305 189, 252, 290 307, 310, 342, 343, 348, 350; see National School Lunch Program and also GRAS status School Breakfast Program, 184-187 funding for, 311 SNAP, 131, 184, 185, 187, 188, 252, guidance for small companies, 275 290, 413, 430 Health and Diet Surveys, 7, 39-41, 44 WIC, 34, 131, 184, 185, 188, 252, 290, labeling requirements, 10, 33, 36-37, 345, 413, 430 42, 50, 173, 222-224, 225-226, 227, Federal Trade Commission (FTC) , 12, 52, 228-229, 230-232, 239, 268-269, 224, 268, 295 273, 288-289, 301, 303, 338, 341, Federation of American Societies for 342; see also Nutrition labels/labeling Experimental Biology, 217 recommended strategies for, 8, 10, 12, Feeding Infants and Toddlers Study (FITS) Read the entire page →
From page 479... ... See also Processed foods; industry; Menus and menu items; Restaurant/foodservice operations Restaurants; School foods consumer education, 30, 34, 168, 170- defined, 173-174 172, 181-183 France, 68, 241, 243, 245, 361-362 defined, 1, 24, 26 Fresh Fruit and Vegetable Program, 185 interest in developing lower sodium Fruits and fruit products, 21, 30, 63, 71, products, 8, 29, 50, 61, 63, 161 94, 105, 110, 111, 114, 115, 140, online health information sites, 34 141, 143, 155, 159, 179, 181, 184, past recommendations for actions by, 185, 192, 196, 197, 224, 247, 266, 36-37 308, 315, 327, 328, 341, 376, 388, point-of-purchase information about 389, 437 sodium, 4, 24, 25, 26, 29, 36-37, 42, Functions of sodium additives in foods. 61, 168, 172, 187, 193, 223, 225, See also Physical properties of food; 232, 236, 240-241, 268-273, 293, Preservation of foods 459, 461 beverages, 94, 114-115 recommended strategies for, 10, 13, confections, 113-114 287-288 dairy foods, 97-98, 100, 101, 102, 108 research funding, 168, 169 109, 112, 113 response to public health initiatives, 4, fruits, vegetables, beans, and legumes, 25, 36-37, 237-238 94, 105, 110-111, 112, 114, 115 United Kingdom, 244-245, 364-365 grains, 103-105 voluntary reduction of sodium, 1, 4, 7, mixed dishes, 111-112 10, 13, 25, 26, 29, 36, 168-170, 242, muscle foods, 94, 95, 96, 97, 98, 100, 287-288 101, 102, 105, 106-107, 112 Food Labeling and Package Survey, 12, 50, research needs, 100, 101 280, 295 sauces, gravies, stocks, salad dressings, Food safety. Read the entire page →
From page 480... ... See also Bakery/ Gravies, 110, 112, 142, 436 baked goods Grocery Manufacturers Association, 273 breakfast cereals, 103-104, 141, 142, Guiding Stars Licensing Company, 444 159, 242, 344, 360, 364, 377, 435, 438, 439, 441, 442 H functions of sodium additives, 103-105 intakes of sodium from, 140, 141, 142, Harvard School of Public Health, 181 434, 435, 438, 442 Health and Diet Surveys, 7, 39-41, 44 iodine levels, 277 Health behavior. See also Consumer new products, 181 awareness and behaviors pasta, 104, 105, 140, 141, 142, 159, beliefs and attitudes, 199 182, 383, 385, 394, 434, 435, 438, communication campaigns, 35, 199-201 439, 440, 441, 442 embedded in food environment, 202-204 rice, 72, 103, 104, 105, 112, 142, 159, environmental barriers, 199 246-247, 384, 385, 395, 396, 434, intention to change, 198-199 435, 439, 442 labeling/disclosure strategies, 201-202 sodium content, 103, 104, 105, 265 perceived norms, 199 value of shipments, 155 self-efficacy, 199, 201 whole grains, 103, 181, 184 theory applied to sodium intake GRAS status reduction, 198-199 alteration or revocation process, 219 Health belief model, 198 221, 262 Health Canada, 358 exemption approach, 303-304 Health literacy, 61 food category framework, 298-301 HealthierUS School Challenge, 34, 186-187, implementation of standards, 15, 221, 344 298-307 Healthy People, 337, 338, 410, 411-412 labeling options, 222, 301-303 Heart disease, 1, 20, 21, 22, 23, 39, 40, 53, modification, 169, 253-262, 298-307 136-137, 191, 199, 200-201, 267, monitoring and evaluation system, 293, 326, 327, 349, 357, 362-363 257-259 Historical context for salt use, 68, 91, 214 overview, 216-218 Home. Read the entire page →
From page 481... ... , 20, 30, 32-33, 203, 338, 340, 341, 351 119-120, 274 progressive nature of, 23 Intakes of sodium/salt. See also Density of race/ethnicity and, 61, 132 sodium intake; Monitoring sodium risk factors, 20, 60, 61 intakes salt substitutes and, 278 age and, 5, 6, 57, 58, 59, 78-79, 123 seriousness of public health problem, 124, 125-128, 130, 131, 132-133, 20-22 138, 141, 358, 418-433, 438-441 societal and medical savings of reducing AIs, 10, 119-120, 126, 127, 226, 227, hypertension, 22 269, 270, 288-289, 325, 327, 344, surveillance, 409 347, 413, 420-423, 428, 430, 432 trends, 6, 7, 20-21, 60-61, 62 at-risk subpopulations, 119, 132-133, World Hypertension Day, 33 135-136, 432-433 average daily, 1, 122 calcium deficiency and, 77 I calorie intakes and, 6, 21, 45-46, 47, 49-50, 59, 128-129, 130, 137-140, Ice cream, 108, 109, 142, 436 141-142, 143, 145, 266, 307-308, Implementation of strategies 309, 314, 315 content changes in processed foods and CARDIA study, 136-137 menu items, 2-3, 307-309 by category of foods, 122, 140-141, funding, 310-311 142-143, 414-415, 434-437 Read the entire page →
From page 482... ... See also indiidual 433, 442 countries income and, 131, 413, 430-431 components of, 241, 242, 243-244 by individuals, 56-59 and intakes of sodium, 242, 244, 245, INTERMAP study, 136 358, 359, 360-361, 363, 367-368 international, 242, 244, 245, 358, 359, nutrition labeling, 159, 243-244, 245, 360-361, 363, 367-368 246, 360, 362, 363 INTERSALT study, 135-136 scope of past activities, 30 levels of sodium in foods and, 59 International Society on Hypertension, market basket study, 146-147 135 measurement approaches, 55-60, 122 INTERSALT study, 135-136, 329 medications, 122-123 Iodine, 14, 148, 258, 259, 275-278, 281, NHANES analysis, 45, 47, 49, 56-59, 329 119, 120, 121, 122-133, 135, 136, Ireland, 243, 362-363 137-140, 147, 410-413 Irish Heart Foundation, 363 nonfood sources, 122, 123, 124, 133- Iron, 44, 107, 186, 188, 228, 457 134, 410, 411-413, 415, 419 nutrition labeling and, 37, 42-44, 56, J 57, 146 overreporting/overestimation, 56, 121 Japan, 135, 136 122, 130 Japanese Heart Foundation, 135 population-level or group, 17, 20, 121, Jason's Deli, 182 122-127, 410 Joint National Committee on Prevention, portion sizes and, 45, 47-48 Detection, Evaluation, and Treatment processed foods, 36 of High Blood Pressure, 20, 31, 339 public health initiatives and, 5-8, 56, 61 63, 120, 146 race/ethnicity and, 129-131, 136-137, K 413, 426-429 recommended maximum daily, 1, 56, Kellogg Company, 34, 156, 171 119, 124 Kentucky, 463 relative contributions of sources, 47-50 Kidney disease, 1, 21, 278, 326, 332, 340 sensory effects of lowering, 80-81 Kraft Foods, Inc., 97, 156, 170 Read the entire page →
From page 483... ... See Beans and legumes; Fruits 275 and fruit products; Vegetables and restaurant/foodservice offerings, 182-183 vegetable products safety and shelf-life issues, 95-97, 164, Level playing field, 2, 8, 13, 224, 239, 241, 166 242, 255, 260, 287, 329 sea salt use, 85 Levels of sodium in food supply silent sodium reductions, 72, 81-82, availability of lower-sodium products, 168-169, 171, 268 53-55 targeting for, 17 content of food, 45-47, 144, 146, 153 taste modification/manipulation, 8, 79 and intake trends, 59 87, 238-239 label claims and advertising, 50-51 tax incentives for, 247-248 monitoring needs, 147, 280, 444, voluntary industry efforts, 1, 4, 7, 25, 467-468 26, 146, 167-173, 237-238 preservatives, 100-101 public health initiatives and, 45-55 relative contributions of different M sources, 47-50, 153 Magnesium sulfate, 73, 405 Life Sciences Research Office, 217 Market basket studies, 148, 277. See also Listeria monocytogenes, 95, 96, 97, 112, Total Diet Study 275 Maryland, 345, 451, 461, 463 Listeriosis, 95 Mathematica Policy Research, 127 Lithium chloride, 75, 76, 405 Mayo Clinic, 134 Lower-sodium products McCain, 183 ad libitum salt use with, 82-84 McDonald's, 175, 183, 237 availability, 8, 53-55, 146, 169, 170-171 Meats challenges to introducing, 95-102, brine injections, 96, 100, 101, 105 164-165, 166-167, 179-181, 242, contribution to sodium intake, 140, 141, 274-275 142, 265, 360, 434, 438, 439, 440, consumer education, 168, 170-171 441, 442 content claims, 8, 10, 29, 42, 50, 51, 52, fresh, 105, 214, 220, 224-225, 260-261, 53, 54, 55, 62, 63, 161, 167, 168, 271, 289 169, 192, 223-224, 228, 229, 230, functions of sodium in, 94, 95, 96, 97, 231-232, 240, 270, 271, 272-273, 98, 100, 101, 102, 105, 106-107, 289, 360 112 demand for, 8, 55-56, 167, 179, 183, iodine levels, 277 239 labeling, 224-225, 228, 271, 344 economic issues, 159, 166, 167, 179, kosher, 107 195 new product introductions, 159, 170 flavor substitutes, 84, 180 preservatives, 214 menu and menu item development, 71, processed, 80, 94, 95, 96, 97, 98, 100, 179-181 101, 102, 106-107, 112, 159, 170, motivation to develop, 8, 29, 50, 61, 63, 171, 275, 331, 344, 383, 402, 434 161 reduced sodium products, 170, 171, organic products, 166 251, 275, 344, 363 Read the entire page →
From page 484... ... INDEX regulation of, 220, 224-225, 289 combining higher and lower sodium sodium content of, 100 foods, 70-71 targets for salt reduction, 370-374, 383, estimating sodium in, 414 384, 385, 386, 390, 402 functions of sodium in, 111-112 value of shipments, 155 intakes of sodium from, 49, 140-141, Medications, 122-123, 278 142, 143, 434, 438 Menu planning tools for consumers 31, 33- labeling, 242 34, 266, 365 lower-sodium products, 170, 183 Menus and menu items new product introductions, 159 aggregation of high-sodium ingredients, sodium content, 112 71, 180-181, 308 sources of sodium in, 144 availability of ingredients, 180, 260 Mock salts, 84 calories, 173, 179, 224, 232, 270-271, Moisture-retaining agents, 99, 100, 102 459-466 Monitoring and evaluation categorizing, 448-449 consumer awareness and behavior, 280 challenges to introducing reduced GRAS modification, 257-259 sodium items, 179-181 implementation of strategies, 255 for children, 182 potassium, 258 cooking and flavoring strategies, 70, salt preference changes in, 81 181, 313 sodium content of foods, 147, 148, demand for health items, 181 259, 280-281, 294, 296, 316, 444, development of, 71, 177-179, 189, 260, 467-468 291 strategies for reducing sodium, 203-204, education of food preparers, 180, 181, 256-257, 259, 279-281 260, 291, 304-305 Monitoring sodium intakes food safety regulation, 230-231 24-hour recalls, 56, 58-59, 62, 121, 122, GRAS status applied to, 10, 230-231, 124, 134, 147, 148, 325, 410, 411, 259-260, 261, 286-287, 304-305 412, 414, 448 icons for healthy choices, 182 disappearance data, 55-56, 57, 62, 121, implementation of changes in, 2-3, 253, 145-146, 327 304-305, 307-309 expanding and enhancing, 294-296 incentives for change, 247, 304-305 recommendations, 294-296 military, 189 restaurant/foodservice items, 148 monitoring sodium in, 148, 294, 296, UPC sales data linked to Nutrition Facts 316 Panel, 280, 444, 467-468 nutrition labeling and education, 10, urinary sodium excretion, 11, 14, 59 182, 223-232, 240-241, 270-271, 60, 62, 68, 80, 83, 121, 134-137, 273, 289-290, 304, 459-466 139-140, 147-148, 203, 245, 276, pre-processed ingredients, 260, 271 279-280, 294-295, 315, 329, 339, sodium content, 237 360, 363, 450 state and local regulations, 232, 240- Monocalcium phosphate, 102 241, 345-346, 459-466 Monosodium glutamate, 84, 99, 329, 330, Mexican American, 130, 131, 413, 426-427 406 Mexico, 155 Muscle foods. See Meats; Seafood products Microbial growth prevention, 92-93, 94, Myocardial infarction, 22 95-96, 97, 105, 106, 109, 110, 229, MyPyramid program, 31, 34, 266, 280, 293 251, 275, 314, 382, 391 Military feeding programs, 175, 176, 177, N 184, 185, 188-189, 252, 290 Mixed dishes N-Nitrosamines, 107 at-home preparation, 49, 153 Read the entire page →
From page 485... ... , 18 443-451 FDA initiative with, 341 nutrition standards, 189-190 INTERMAP, 136 New York State, 451 INTERSALT, 135 Nestlé, 156, 169, 170 Joint National Committee on Prevention, Neutralizing agents, 99 Detection, Evaluation, and Treatment Nielsen Company, 444, 445, 447 of High Blood Pressure, 20, 31, 339 Nongovernmental organizations, mission, 266 government partnerships, 32-33 National High Blood Pressure Education North Karelia project, 359 Program, 30-31, 266-267, 293, 338, NPD Group, 176, 448 339 Nutrient standards for private-label past recommendations and initiatives, products, 159 32-33, 338-340 Nutrition Facts Panel Prevent and Control America's High changes to, 226-228, 288-289 Blood Pressure: Mission Possible, Daily Value for sodium, 10, 218, 225 340 228, 269-270, 288-289, 327, 342, National High Blood Pressure Education 366-367, 457 Program, 30-31, 266-267, 293, 338, establishment, 224 339 example, 457 National Institutes of Health (NIH) , 31 frequency of consumer use of, 42-44, 62 National Nutrient Database, 57, 114, 133 UPC sales data linked to, 280, 444, National Nutrition Monitoring and Related 467-468 Research Program, 122 Nutrition Labeling and Education Act National Nutrition Monitoring System, 37, (NLEA) Read the entire page →
From page 486... ... INDEX FDA requirements, 10, 33, 36-37, 42, and sales volume, 50, 51, 316, 342, 365, 50, 173, 222-224, 225-226, 227, 444, 445-446, 467-468 228-229, 230-232, 239, 268-269, shelf label claims, 173 273, 288-289, 301, 303, 338, 341, single-ingredient raw products, 224-225, 342 271 frequency of industry use, 8, 54-55, 272 standards for, 223-230, 288-289, 342 front-of-package, 172, 173, 245, 246, state and local initiatives, 232, 240-241 268-269, 301, 363, 366-367 step-down approach, 272-273, 301-303 future of claims, 272 trends in use, 42-44, 50-51, 199 GRAS modification and, 222, 301-303 voluntary, 36-37, 42, 50, 168, 220, 223 guidelines for, 224-225, 350 225, 243-244, 245, 271, 360, 362, health claims, 8, 10, 29, 42, 45, 50-51, 363, 366-367 52-53, 161, 173, 220, 223-224, 230, warning/disclosure statements, 201-202, 231-232, 240, 271-273, 324, 342 217, 222, 288-289 "healthy" claim, 221, 228-229, 272, Nutrition Program for the Elderly, 185 342 Nutrition rating and scoring systems, 168, "High Salt Content," 360 172, 173, 182 implementation of recommended Nutrition Services Incentive Program, 185 strategies, 301-303 Nuts and seeds, 51, 113, 114, 143, 247, incentive value to producers, 29, 45, 50, 328, 437 161, 224, 226, 240, 270, 271-272, 289, 343 O and intakes of sodium, 37, 42-44, 56, 57, 146 Obesity and overweight, 6, 20, 21, 30, 47, international, 159, 243-244, 245, 246, 61, 123, 182, 183, 224, 232, 248, 360, 362, 363 266, 350 "Low Salt," 360 Occupational Safety and Health mandatory, 33, 36, 42, 50, 52, 56, 146, Administration, 456 159, 213, 222, 223-230, 231-232, Office of Disease Prevention and Health 243, 271, 272, 273, 289-290, 291, Promotion, 18 330, 342 Office of Management and Budget, 454, NLEA requirements, 33, 36, 42, 50, 52, 455 222, 223-230, 231-232, 271, 272, Oklahoma, 464 273, 289-290, 330 Oregon, 345, 451, 461 nutrients other than sodium, 8, 43, 50, Osteoporosis, 30, 53 223, 229, 268-269, 457 percentage/number of products with, 42, 55 P point-of-purchase information, 4, 24, 25, 26, 29, 36-37, 42, 61, 168, 172, Palatability of foods, 2, 15, 67, 68-69, 70, 187, 193, 223, 225, 232, 236, 240- 71, 74, 79, 81, 82, 84, 91, 100, 241, 268-273, 293, 459, 461 192, 195, 239, 242, 256, 273, 311, private label products, 159 312, 313. See also Flavor; Salt taste reading and interpreting, 42-44, 191, preference; Taste 199, 201-202, 223, 225, 265, Pastas and noodles, 104, 105, 112, 140, 268-271 141, 142, 159, 182, 383, 384, 385, recommendations, 10-11, 288-290 394, 434, 435, 438, 439, 440, 441, regulation, 223-230, 231-232, 291, 342 442 restaurant/foodservice menus, 10, 182, Patient Protection and Affordable Care Act, 223-232, 240-241, 270-271, 273, 224, 232, 270, 271, 459 289-290, 304, 459-466 Pennsylvania, 451, 464 Read the entire page →
From page 487... ... See also Food industry; 100, 179, 184, 190, 197-198, 260, Reduced-sodium products 266, 291-292, 304, 308, 392 cap and trade system, 249-250 Potassium challenges to introducing reduced adverse effects, 251, 259, 278, 279, 281, sodium products, 166-167 329, 405 economic value of shipments, 154, 155 dietary guidelines, 86, 251, 278, 341 efforts to reduce sodium, 167-173 drug interactions, 278, 332 expenditures by type of outlet, 158 health claims, 230 imports, 155 and hypertension, 61 industry characteristics, 154-159 monitoring needs, 258 intakes of sodium, generally, 36, 154 physiological role, 330 labeling, see Nutrition labels/labeling and salt sensitivity, 24 manufacturing, 154-157, 159-166 as salt substitute, 71, 73, 85, 86, 97-98, new product introductions, 159, 169, 251, 278-279, 307, 313, 330, 341, 170-171 405, 406 nutrition standards, 159, 169 taste, 76, 313, 330 packaging, 48, 92, 97, 112, 159, 164Potassium bicarbonate, 102 165, 168, 171-172, 251-252, 381 Potassium chloride, 71, 73, 85, 86, 97-98, private label products, 155-156, 159, 251, 278-279, 307, 313, 338, 341, 166, 288, 444, 446, 447, 468 405, 406, 407 product development process, 159-166 Potassium citrates, 102 reformulated products, see LowerPotassium-enriched Pansalt, 248, 360 sodium products Potassium glutamate, 73, 406 retailing, 157-159, 163, 166, 172 Potassium hydrogen tartrate, 104 slotting fees, 158, 159, 166 Potassium lactate plus sodium diacetate, top processors, 155, 156 97, 406 top retailers, 158 Potassium phosphates, 101, 102 Product development Potassium sodium L-tartrate, 99 business groups involved in, 159-161 Predictive Microbiology, 314 concept development, 164 Preservation of foods, 3. See also Food economic issues, 159, 163-164, 165, safety; Functions of sodium additives 166, 167 in foods food safety considerations, 164-165 by category of food, 105, 106, 110, 112, idea generation, 161-164 114 launch and produce, 165 Read the entire page →
From page 488... ... See Lower 237-238 sodium products and intakes of sodium, 1, 5-8, 17, 56, Reduction of sodium in foods. See also 61-63, 120, 146 Incentives to lower sodium; Lower international initiatives, 239-241, 246 sodium products; Public health lessons learned, 235-241, 242 initiatives; Strategies for sodium and levels of sodium in food supply, 45- reduction 55, 236 adverse effects, 274 linking sodium reduction programs to, economic theory applied to, 193-198 49-50 challenges for processed food industry, message to consumers, 35 74, 95-97, 98-102, 166-167 outcomes, 37-61, 236 competing nutrition priorities, 183-184 point-of-purchase information, 26, 36- cost-effectiveness, 21-22, 166 37, 236 food safety issues, 95-97, 251-252, scope of past and current initiatives, 20, 274-275 26, 30, 32-33, 34, 336-346 funding, 310-311 Public-private partnerships, 11, 15, 19, 32- GRAS status of salt and, 169, 218-222, 33, 263, 288, 291, 293, 307, 309 253-262 health theory applied to, 198-199 implementation activities, 307-309 Q industry efforts, 1, 4, 7, 10, 13, 25, 26, 29, 36, 167-173, 242, 287-288 QSR50, 448 international initiatives, 169 Quinine hydrochloride, 73 and iodine insufficiency, 275-278 monitoring and evaluation, 259, 280-281 R and physical properties of foods, 98 102, 251-252, 255 Race/ethnicity, intakes by, 129-131, 136 and potassium intake from salt 137, 413, 426-429 substitute, 278-279 Read the entire page →
From page 489... ... See also GRAS status; Nutrition institutional (noncommercial) , 175, 176, labels/labeling; indiidual statutes 189-190 of advertising, 224, 268, 341 military, 175, 177, 189 approval process for food additives, perceptions of sodium intakes, 41-42 215-216 portion sizes, 198 costs and benefits, 453 production and delivery within food FDA jurisdiction, 8, 9, 12-13, 15, 36, environment, 173-184 164, 169, 214, 215-221, 223, 254, sales volume, 173, 176-177 255, 256, 259, 260-261, 262, 275, standardized operations, 10, 176, 178, 277, 286-287, 298, 303, 305-307, 179, 180-181, 259-260, 261, 263, 310, 342, 343, 348, 350 286, 287, 289-290, 304, 308 GRAS substances, 216-217 state and local foodservice operations, new products, 164 189-190 nutrition labeling, 223-230, 231-232 top companies, 175 resource and cost issues, 262 types, 174, 176-177 restaurant/foodservice operations, Restaurants. Read the entire page →
From page 490... ... See also Levels of Savory snacks, 48, 97, 113, 141, 142, 159, sodium in food supply 173, 190, 248, 387-388, 393 additives by category of food, 103-115 Scanner data, 157, 467, 468. See also benchmark, 47 Universal Product Code implementing changes in processed foods School foods and menu items, 2-3, 307-309 defined, 46 label claims, 10, 29, 42, 50, 51, 52, 53, 54, foodservice operations, 176 55, 62, 63, 161, 167, 168, 169, 192, HealthierUS School Challenge, 34, 186- 223-224, 228, 229, 230, 231-232, 240, 187, 344 270, 271, 272-273, 289, 360 lower-sodium offerings in, 182 school lunches and breakfasts, 47 National School Lunch and School source of foods and, 45-47 Breakfast Programs, 47, 184-187, trends, 236-238 344 Read the entire page →
From page 491... ... See 95, 103-104, 105, 155, 159, 186, Consumer education; Implementation 249, 275, 277, 329, 361, 366, 436, of strategies; Public health initiatives; 457, 461, 463, 465 Recommendations; Reduction of Summer Food Service Program, 185 sodium in foods; Supporting strategies Supplemental Nutrition Assistance Program combining higher and lower sodium (SNAP) , 131, 184, 185, 187, 188, foods, 70-71 252, 290, 413, 430 comprehensive approach, 49-50, 63, 79- Supplements, dietary, 122, 123, 124, 134, 81, 202-204, 242 187, 276, 410, 411-413, 415, 419 consumer oriented, 62, 168, 170-171, Supporting strategies. Read the entire page →
From page 492... ... See also 113, 378 Dietary Guidelines for Americans; Theory of reasoned action, 198 National Health and Nutrition Thickening agents, 98, 99, 109, 373, 406 Examination Survey Tolerable Upper Intake Level, 18, 121, 125, categories for packaged foods, 445 126, 127, 128, 227, 289, 327, 332, Child and Adult Care Food Program, 344, 347, 358, 413, 420, 421, 422, 185 423, 426-433 Commodity Distribution Program, 34, Total Diet Study, 12, 38, 103, 112, 114, 185-186, 252, 344, 345 145, 146-147, 277, 280, 295, 359 Commodity Supplemental Food Total fat, 43, 44, 186, 226, 327, 366, 457, Program, 185 461, 463 Diet and Health Knowledge Surveys, 39Trans fat, 21, 44, 183-184, 265, 305, 457, 40, 41, 43, 44, 201 460, 461, 462, 463 Economic Research Service, 57 Transglutaminase, 101 Emergency Food Assistance Program, Trials of Hypertension Prevention, 203 185 Trials of Nonpharmacologic Interventions in Food and Nutrition Service, 184 the Elderly, 203 Food Assistance for Disaster Relief, 185 food composition database, 145, 295 296, 409, 412 U Food Distribution Program on Indian Reservations, 185 Ultrafiltration, 100 Food Guide Pyramid, 338 Unilever, 156, 171, 238 foodservice information, 173, 175 United Kingdom Fresh Fruit and Vegetable Program, 185 awareness campaign, 244, 366 funding for strategies, 311 food category framework, 245, 298, HealthierUS School Challenge, 34, 186, 299, 370-403, 444-445, 446 344 food industry involvement, 244-245, Household Food Consumption Surveys, 364-365 409 labeling initiatives, 245, 246, 366-367 Read the entire page →
From page 493... ... Department of Labor, 18, 185, 346, World Hypertension Day, 33, 351 456 World Hypertension League, 32-33, 351, U.S. Department of Veterans Affairs, 185 451 U.S. Read the entire page →

From page 473...

... , 30, 21, 23, 35, 132, 136, 219, 265, 341 32-33, 34, 350, 443, 450 Tolerable Upper Intake Level, 18 American Public Health Association Advertising (APHA) , 30, 32-33, 34, 350, 443, defined, 325 450 nutrient content and health claims, 52- American Recovery and Reinvestment Act, 53, 54, 55, 63, 168, 170-171, 341 247 outreach opportunities, 267-268 American Society of Hypertension, 450 private label products, 166 Amiloride, 75, 76 product development process, 164, 166 Ammonium bicarbonate, 102 regulation of, 224, 268, 341 Angiotensin-converting enzyme, 278 Aeromonas hydrophila, 96 Angiotensin receptor blockers, 278 African Americans, 17, 35, 62, 119, 130, Anticaking agents, 99 131, 132, 135-137, 191, 219, 413, Antioxidants, 74, 113 426, 451 Aramark, 176, 182 Age.

Index Pages 473-494

Index
Pages 473-494