Cargando…

An mHealth-based school health education system designed to scale up salt reduction in China (EduSaltS): A development and preliminary implementation study

BACKGROUND: High-salt diet is an important risk factor for several non-communicable diseases. School-based health education has been found effective in reducing salt intake among children and their families in China. However, no such interventions have been scaled up in the real world. For this purp...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Puhong, Sun, Jingwen, Li, Yinghua, Li, Yuan, Sun, Yuewen, Luo, Rong, Nie, Xueqiong, Li, Li, Liu, Yu, He, Feng J
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10149706/ https://www.ncbi.nlm.nih.gov/pubmed/37139455 http://dx.doi.org/10.3389/fnut.2023.1161282

Ejemplares similares

Social support, social network and salt-reduction behaviours in children: a substudy of the School-EduSalt trial
por: Ma, Yuan, et al.
Publicado: (2019)

School based education programme to reduce salt intake in children and their families (School-EduSalt): cluster randomised controlled trial
por: He, Feng J, et al.
Publicado: (2015)

A school-based education programme to reduce salt intake in children and their families (School-EduSalt): protocol of a cluster randomised controlled trial
por: He, Feng J, et al.
Publicado: (2013)

Process Evaluation of an Application-Based Salt Reduction Intervention in School Children and Their Families (AppSalt) in China: A Mixed-Methods Study
por: Sun, Yuewen, et al.
Publicado: (2022)

App-Based Salt Reduction Intervention in School Children and Their Families (AppSalt) in China: Protocol for a Mixed Methods Process Evaluation
por: Sun, Yuewen, et al.
Publicado: (2021)

Systematic Review on International Salt Reduction Policy in Restaurants
por: Ding, Jingmin, et al.
Publicado: (2020)

Salt-Related Knowledge, Attitudes, and Behaviors and Their Relationship with 24-Hour Urinary Sodium Excretion in Chinese Adults
por: Fan, Fang, et al.
Publicado: (2022)

Application of Mobile Health Technologies Aimed at Salt Reduction: Systematic Review
por: Ali, Shahmir H, et al.
Publicado: (2019)

High Dietary Salt Intake Is Associated With Histone Methylation in Salt-Sensitive Individuals
por: Liao, Yueyuan, et al.
Publicado: (2022)

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges
por: Tidona, Flavio, et al.
Publicado: (2022)

Molecular mechanisms of flavonoid accumulation in germinating common bean (Phaseolus vulgaris) under salt stress
por: Zhang, Qi, et al.
Publicado: (2022)

The association of dietary glutamine supplementation with the development of high salt-induced hypertension in rats
por: Yang, Liu, et al.
Publicado: (2022)

Enhancing Public Health Competencies via Action on Salt China — China, 2017–2022
por: Zhang, Puhong
Publicado: (2023)

Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile
por: Tejada, Luis, et al.
Publicado: (2021)

The quantification of sodium intake from discretionary salt intake in New Zealand using the lithium-tagged salt method
por: Wang, Nan Xin, et al.
Publicado: (2023)

Economic effects of dietary salt reduction policies for cardiovascular disease prevention in Japan: a simulation study of hypothetical scenarios
por: Ikeda, Nayu, et al.
Publicado: (2023)

Association of Salt-Reduction Knowledge and Behaviors and Salt Intake in Chinese Population
por: Han, Bing, et al.
Publicado: (2022)

Reducing Salt Intake in China with “Action on Salt China” (ASC): Protocol for Campaigns and Randomized Controlled Trials
por: Zhang, Puhong, et al.
Publicado: (2020)

App based education programme to reduce salt intake (AppSalt) in schoolchildren and their families in China: parallel, cluster randomised controlled trial
por: He, Feng J, et al.
Publicado: (2022)

Gut microbial evidence chain in high-salt diet exacerbates intestinal aging process
por: Liu, Tian-hao, et al.
Publicado: (2022)

Skimmed Bovine Milk-Derived Extracellular Vesicles Isolated via “Salting-Out”: Characterizations and Potential Functions as Nanocarriers
por: Tan, Xiao-Hui, et al.
Publicado: (2021)

Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment
por: Pei, Rongqiang, et al.
Publicado: (2022)

Prevention of High-Fat Diet-Induced Hypercholesterolemia by Lactobacillus reuteri Fn041 Through Promoting Cholesterol and Bile Salt Excretion and Intestinal Mucosal Barrier Functions
por: Lu, Mengyao, et al.
Publicado: (2022)

Transcriptomic Responses of Cordyceps militaris to Salt Treatment During Cordycepins Production
por: Lv, Gongbo, et al.
Publicado: (2021)

Lactobacillus rhamnosus Encapsulated in Alginate/Chitosan Microgels Manipulates the Gut Microbiome to Ameliorate Salt-Induced Hepatorenal Injury
por: Zhang, Zheng, et al.
Publicado: (2022)

Effects of different biomass materials as a salt-isolation layer on water and salt migration in coastal saline soil
por: Yang, Mao, et al.
Publicado: (2021)

Effectiveness and Appropriateness of mHealth Interventions for Maternal and Child Health: Systematic Review
por: Chen, Huan, et al.
Publicado: (2018)

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage
por: Bao, Hongli, et al.
Publicado: (2023)

Identification of differences in health impact modelling of salt reduction
por: Hendriksen, Marieke A. H., et al.
Publicado: (2017)

Restaurant interventions for salt reduction in China: protocol for a randomised controlled trial
por: Du, Wenwen, et al.
Publicado: (2020)

Bile Salt-Stimulated Lipase Activity in Donor Breast Milk Influenced by Pasteurization Techniques
por: Koh, Jeewon, et al.
Publicado: (2020)

Dietary Salt Intake and Gastric Cancer Risk: A Systematic Review and Meta-Analysis
por: Wu, Bo, et al.
Publicado: (2021)

Expenditure and Nutritional Impact of Banning the Promotion of Foods High in Fat, Sugar and Salt in Scotland
por: Revoredo-Giha, Cesar, et al.
Publicado: (2022)

Eater-oriented knowledge framework for reducing salt and dietary sodium intake (scoping review)
por: Endaltseva, Alexandra, et al.
Publicado: (2023)

Household dietary salt consumption and mortality from cardiovascular diseases: an ecological panel analysis in Japan
por: Li, Tianyu, et al.
Publicado: (2019)

Network and 16S rRNA Sequencing-Combined Approach Provides Insightal Evidence of Vitamin K(2) for Salt-Sensitive Hypertension
por: Liu, Tian-hao, et al.
Publicado: (2021)

The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses
por: Juan, Bibiana, et al.
Publicado: (2022)

Salt Reduction and Low-sodium Salt Substitutes: Awareness among Health-care providers in Mangalore, Karnataka
por: Fathima, K Afshaan, et al.
Publicado: (2018)

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds
por: Ojangba, Theodora, et al.
Publicado: (2022)

Bovine Lactoferrin Protects Dextran Sulfate Sodium Salt Mice Against Inflammation and Impairment of Colonic Epithelial Barrier by Regulating Gut Microbial Structure and Metabolites
por: Wang, Shalong, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_7qj8ekapl0ekvgrfe5kqfhgbh7