Dietary sodium reduction among students: Feasibility and acceptance
1985
Witschi, Jelia C. | Ellison, R. Curtis | Doane, Donald D. | Vorkink, Gaye L. | Slack, Warner V. | Stare, Fredrick J.
Extract: Modifications in the preparation of a variety of foods served in a boarding high school were sucessful in decreasing their sodium content by one-half. Ratings for acceptability equaled those for foods prepared with "usual" amounts of sodium. Computers analysis of food diaries kept by students indicated that use of modified products resulted in a 35% decrease in total sodium intake. (Author)
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