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Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019
The Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. We evaluated progress of 3 years of SRCP activities in 3 community meals programs in northwest Arkansas. These activities sought to reduce dietary sodium int...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Centers for Disease Control and Prevention
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269740/ https://www.ncbi.nlm.nih.gov/pubmed/34166180 http://dx.doi.org/10.5888/pcd18.210028 |
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author | Long, Christopher R. Spear, Marissa J. Bogulski, Cari A. Rowland, Brett Langston, Krista Faitak, Bonnie Sparks, Karra McElfish, Pearl A. |
author_facet | Long, Christopher R. Spear, Marissa J. Bogulski, Cari A. Rowland, Brett Langston, Krista Faitak, Bonnie Sparks, Karra McElfish, Pearl A. |
author_sort | Long, Christopher R. |
collection | PubMed |
description | The Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. We evaluated progress of 3 years of SRCP activities in 3 community meals programs in northwest Arkansas. These activities sought to reduce dietary sodium intake through implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. Mean reductions of 579 mg (−40%) in sodium served per diner and 525 mg (−22%) in sodium per 1,000 kcal served per diner were found from baseline to Year 1. Mean reductions of 499 mg (−35%) in sodium served per diner and 372 mg (−16%) in sodium per 1,000 kcal served per diner were sustained from baseline to Year 3. These results highlight the effectiveness and sustainability of sodium reduction interventions in community meals programs, whose diners experience food insecurity, have low incomes, and are at high risk for hypertension. |
format | Online Article Text |
id | pubmed-8269740 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Centers for Disease Control and Prevention |
record_format | MEDLINE/PubMed |
spelling | pubmed-82697402021-07-20 Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 Long, Christopher R. Spear, Marissa J. Bogulski, Cari A. Rowland, Brett Langston, Krista Faitak, Bonnie Sparks, Karra McElfish, Pearl A. Prev Chronic Dis Program Evaluation Brief The Sodium Reduction in Communities Program (SRCP) aims to reduce dietary sodium intake through policy, systems, and environmental approaches. We evaluated progress of 3 years of SRCP activities in 3 community meals programs in northwest Arkansas. These activities sought to reduce dietary sodium intake through implementation of 1) food service guidelines, 2) procurement practices, 3) food preparation practices, and 4) environmental strategies. Mean reductions of 579 mg (−40%) in sodium served per diner and 525 mg (−22%) in sodium per 1,000 kcal served per diner were found from baseline to Year 1. Mean reductions of 499 mg (−35%) in sodium served per diner and 372 mg (−16%) in sodium per 1,000 kcal served per diner were sustained from baseline to Year 3. These results highlight the effectiveness and sustainability of sodium reduction interventions in community meals programs, whose diners experience food insecurity, have low incomes, and are at high risk for hypertension. Centers for Disease Control and Prevention 2021-06-24 /pmc/articles/PMC8269740/ /pubmed/34166180 http://dx.doi.org/10.5888/pcd18.210028 Text en https://creativecommons.org/licenses/by/4.0/Preventing Chronic Disease is a publication of the U.S. Government. This publication is in the public domain and is therefore without copyright. All text from this work may be reprinted freely. Use of these materials should be properly cited. |
spellingShingle | Program Evaluation Brief Long, Christopher R. Spear, Marissa J. Bogulski, Cari A. Rowland, Brett Langston, Krista Faitak, Bonnie Sparks, Karra McElfish, Pearl A. Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 |
title | Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 |
title_full | Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 |
title_fullStr | Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 |
title_full_unstemmed | Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 |
title_short | Reducing Sodium Intake in Community Meals Programs: Evaluation of the Sodium Reduction in Communities Program, Arkansas, 2016–2019 |
title_sort | reducing sodium intake in community meals programs: evaluation of the sodium reduction in communities program, arkansas, 2016–2019 |
topic | Program Evaluation Brief |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269740/ https://www.ncbi.nlm.nih.gov/pubmed/34166180 http://dx.doi.org/10.5888/pcd18.210028 |
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