Original paperEffects on blood pressure of a decrease in sodium use in institutional food preparation: The exeter-andover project
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Cited by (48)
Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools
2012, Journal of the Academy of Nutrition and DieteticsCitation Excerpt :Although students often benefit more from multicomponent interventions,19,20,22-24,27 this pilot study's results suggest that by training cafeteria staff to provide healthier, more palatable choices, changes to the cafeteria food alone have the potential to improve the food habits of the students. Interventions such as the Chef Initiative can also improve the health of the students: The reduction of sodium in the Chef Initiative was similar to that of the Exeter-Andover Project, which reduced sodium in school meals and found students' blood pressure decreased.33 Additional studies should examine ways to further reduce sodium levels in school meals, such as a formal cafeteria staff education program to help them identify lower-sodium products.
Dietary salt, high blood pressure and other harmful effects on health
2007, Reducing Salt in Foods: Practical StrategiesImpact of nutrition environmental interventions on point-of-purchase behavior in adults: A review
2004, Preventive MedicineThe Role of Dietary Electrolytes and Childhood Blood Pressure Regulation
2023, Pediatric Hypertension: Fifth EditionEvaluation Dietary Sodium And Potassium Effects On Blood Pressure In Women Mirpur AJK
2022, Medical Forum Monthly
This study was supported by Grant HL32821 from the National Heart, Lung and Blood Institute and funds from the Harvard Human Nutrition Program.
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Current address: Merck, Sharp and Dohme Research Laboratories, Blue Bell, Pennsylvania, U.S.A.