The sodium slow down
1984
Nobles, C. | Bezdek, D. | Frank, G.
The first part of a 2-part continuing education article on US dietary guidelines regarding recommended reduced sodium (Na), fat, and sugar intakes provided 1-hour of certification credit for school food service personnel who complete and submit the appended answer sheet. Topics include: Na and hypertension; the need for moderation; child hypertension research and education in Louisiana; actual vs. recommended Na intakes; reducing Na in child nutrition programs; school food service menu planning and food purchasing; recipe modification to reduce salt content; and food preparation techniques. Nine tables provide data and information on Na intakes, recipes and seasoning alternatives. Pertinent references and 25 multiple-choice questions follow the text. (WZ)
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