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Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions

BACKGROUND: Globally, population‐wide sodium reduction strategies have been adopted and implemented to address the adverse health effects of excess dietary sodium. However, in Canada, minimal coordinated action by governments has occurred, including interventions aimed at food service operations in...

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Autores principales: Lacey, Michael, Chandra, Sharon, Tzianetas, Roula, Arcand, JoAnne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261177/
https://www.ncbi.nlm.nih.gov/pubmed/30510733
http://dx.doi.org/10.1002/fsn3.814
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author Lacey, Michael
Chandra, Sharon
Tzianetas, Roula
Arcand, JoAnne
author_facet Lacey, Michael
Chandra, Sharon
Tzianetas, Roula
Arcand, JoAnne
author_sort Lacey, Michael
collection PubMed
description BACKGROUND: Globally, population‐wide sodium reduction strategies have been adopted and implemented to address the adverse health effects of excess dietary sodium. However, in Canada, minimal coordinated action by governments has occurred, including interventions aimed at food service operations in hospitals and long‐term care (LTC) centers. The objective of this study was to investigate actions, attitudes, barriers, and facilitators related to sodium reduction in these institutions. METHODOLOGY: A cross‐sectional survey was administered to food service administrators working in hospitals and LTC facilities in Ontario. Responses from key informants from 27 institutions, representing 9,823 patient/resident beds were included. RESULTS: Overall, 63.0% of institutions had an established sodium target (900–4,000 mg/day). The reported sodium level on “regular” menus was 2,845 ± 1,025 mg/day. Sixty‐three percent believed it was important to reduce sodium on inpatient/resident menus. Top facilitators reported for sodium reduction included group purchasing organizations identifying lower sodium foods (85.2%), increased availability of pre‐packaged lower sodium products (77.8%), government prioritizing and providing support and resources (74.1%), and improved taste of lower sodium foods (74.1%). Only 37.0% believed that patient/resident satisfaction would decrease with sodium reduction. Sodium reduction practices were variable among food service operations. CONCLUSIONS: These data support the need for consistent and coordinated policies to facilitate sodium reduction in hospitals and long‐term care settings and for multi‐sectorial government, industry, and institutional support to ensure success.
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spelling pubmed-62611772018-12-03 Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions Lacey, Michael Chandra, Sharon Tzianetas, Roula Arcand, JoAnne Food Sci Nutr Original Research BACKGROUND: Globally, population‐wide sodium reduction strategies have been adopted and implemented to address the adverse health effects of excess dietary sodium. However, in Canada, minimal coordinated action by governments has occurred, including interventions aimed at food service operations in hospitals and long‐term care (LTC) centers. The objective of this study was to investigate actions, attitudes, barriers, and facilitators related to sodium reduction in these institutions. METHODOLOGY: A cross‐sectional survey was administered to food service administrators working in hospitals and LTC facilities in Ontario. Responses from key informants from 27 institutions, representing 9,823 patient/resident beds were included. RESULTS: Overall, 63.0% of institutions had an established sodium target (900–4,000 mg/day). The reported sodium level on “regular” menus was 2,845 ± 1,025 mg/day. Sixty‐three percent believed it was important to reduce sodium on inpatient/resident menus. Top facilitators reported for sodium reduction included group purchasing organizations identifying lower sodium foods (85.2%), increased availability of pre‐packaged lower sodium products (77.8%), government prioritizing and providing support and resources (74.1%), and improved taste of lower sodium foods (74.1%). Only 37.0% believed that patient/resident satisfaction would decrease with sodium reduction. Sodium reduction practices were variable among food service operations. CONCLUSIONS: These data support the need for consistent and coordinated policies to facilitate sodium reduction in hospitals and long‐term care settings and for multi‐sectorial government, industry, and institutional support to ensure success. John Wiley and Sons Inc. 2018-09-30 /pmc/articles/PMC6261177/ /pubmed/30510733 http://dx.doi.org/10.1002/fsn3.814 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Lacey, Michael
Chandra, Sharon
Tzianetas, Roula
Arcand, JoAnne
Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
title Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
title_full Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
title_fullStr Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
title_full_unstemmed Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
title_short Evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
title_sort evaluation of actions, barriers, and facilitators to reducing dietary sodium in health care institutions
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261177/
https://www.ncbi.nlm.nih.gov/pubmed/30510733
http://dx.doi.org/10.1002/fsn3.814
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