Improving the Food Environment in Hospitals and Senior Meal Programs.

Auteur(s) :
Lowenfels A., Pattison MJ., Martin AM., Ferrari C.
Date :
Fév, 2018
Source(s) :
Preventing chronic disease. #15 p22
Adresse :
Bureau of Chronic Disease Evaluation and Research, New York State Department of Health, 1084 Corning Tower, Empire State Plaza, Albany, NY 12237. Email:

Sommaire de l'article

Most Americans consume more than the recommended daily level of sodium, and tools are needed to assess and improve food practices related to sodium. We describe how the Sodium Practices Assessment Tool (SPAT) was developed and used in 19 hospitals and senior meal facilities in upstate New York. Initial results identified opportunities for improvement in food preparation, presentation, and purchasing practices to reduce sodium consumption. Pre-post comparison results showed significant increases in the use of herbs, spices, unsalted butter, fruits and vegetables, and in the availability of lower-sodium foods. Food service sites can use SPAT to assess sodium practices, inform development of action plans, and measure change over time.

Source : Pubmed