Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post de...

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Detalles Bibliográficos
Autores principales: Park, Sohyun, Lee, Heeseung, Seo, Dong-il, Oh, Kwang-hwan, Hwang, Taik Gun, Choi, Bo Youl
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2016
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5126414/
https://www.ncbi.nlm.nih.gov/pubmed/27909562
http://dx.doi.org/10.4162/nrp.2016.10.6.635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5126414/
https://www.ncbi.nlm.nih.gov/pubmed/27909562
http://dx.doi.org/10.4162/nrp.2016.10.6.635

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