Calling a halt to salt
1981
Abstract: A reference guide, distributed through a grocery chain, identifies the compound NaCl, (known as salt to most consumers) and briefly explains the relationship between salt, sodium, high blood pressure, and hypertension. Common and convenient food sources of sodium are discussed; several charts provide sodium content of foods in mg per serving with their concommitant calorie values. Suggestions are given to help lower sodium intake, how to read a label, and the meaning of special diet terms "low sodium," "sodium free," or "diet pack." (kbc).
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