Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu

BACKGROUND/OBJECTIVES: South Korea has been conducting the Sodium Reduction Restaurant Project since 2015 to reduce sodium contents in restaurant menus. The purpose of this study was to analyze changes in the sodium content of menus as determined by the Daegu Sodium Reduction Restaurant Project betw...

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Detalles Bibliográficos
Autores principales: Ma, Jian, Lee, Yeon-Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9314199/
https://www.ncbi.nlm.nih.gov/pubmed/35919291
http://dx.doi.org/10.4162/nrp.2022.16.4.537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9314199/
https://www.ncbi.nlm.nih.gov/pubmed/35919291
http://dx.doi.org/10.4162/nrp.2022.16.4.537

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