Effects of an Advocacy Trial on Food Industry Salt Reduction Efforts—An Interim Process Evaluation

The decisions made by food companies are a potent factor shaping the nutritional quality of the food supply. A number of non-governmental organizations (NGOs) advocate for corporate action to reduce salt levels in foods, but few data define the effectiveness of advocacy. This present report describe...

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Detalles Bibliográficos
Autores principales: Trevena, Helen, Petersen, Kristina, Thow, Anne Marie, Dunford, Elizabeth K., Wu, Jason H. Y., Neal, Bruce
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691744/
https://www.ncbi.nlm.nih.gov/pubmed/29039802
http://dx.doi.org/10.3390/nu9101128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691744/
https://www.ncbi.nlm.nih.gov/pubmed/29039802
http://dx.doi.org/10.3390/nu9101128

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