Tabla de Contenidos:
  • FrontMatter
  • Reviewers
  • Preface
  • Contents
  • Summary
  • 1 Introduction
  • 2 Sodium Intake Reduction: An Important But Elusive Public Health Goal
  • 3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake
  • 4 Preservation and Physical Property Roles of Sodium in Foods
  • 5 Sodium Intake Estimates for 2003â€?2006 and Description of Dietary Sources
  • 6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake
  • 7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction
  • 8 Committeeâ€?s Considerations and Basis for Recommendations9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness
  • 10 Next Steps
  • Committee Member Biographical Sketches
  • Appendix A: Acronyms, Abbreviations, and Glossary
  • Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations
  • Appendix C: International Efforts to Reduce Sodium Consumption
  • Appendix D: Salt Substitutes and Enhancers
  • Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis MethodsAppendix F: Sodium Intake Tables
  • Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department
  • Appendix H: Federal Rulemaking Process
  • Appendix I: Nutrition Facts Panel
  • Appendix J: State and Local Sodium Labeling Initiatives
  • Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel
  • Appendix L: Public Information-Gathering Workshop Agenda
  • Index