Purpose
Data from this table can be used to compare program impact and outcomes with those of other states and the nation.
Sodium in the food supply
| Resource name | Purpose | Heart disease/stroke prevention topics addressed | Sampling frame | Data ownership/ primary contact organization |
Cost | Methodology | Start date | Frequency |
|---|---|---|---|---|---|---|---|---|
| Sodium Reduction in Communities Program Implementation Guide | Help food service staff and public health organizations reduce sodium in food service organizations by drawing upon the experiences gained during the Sodium Reduction in Communities Program) | Sodium reduction | Evaluation data from respective programs | Not applicable | No cost | Food service staff, including registered dietitians, food service managers and directors, executive chefs, and food service line staff, can use this guide to plan, implement, and maintain sodium reduction activities. | 2021 | Not applicable |
| Sodium Reduction in Communities Program Outcome Evaluation Toolkit | Provide a step-by-step guide for program staff and evaluators who are planning and implementing sodium reduction outcome evaluations | Sodium reduction | Evaluation data from respective programs | Not applicable | No cost | The toolkit is intended for program staff and evaluators to assess the process and outcome of sodium reduction efforts in various venues and entities. | 2017 | Not applicable |
Content Source
National Center for Chronic Disease Prevention and Health Promotion; About the Division for Heart Disease and Stroke Prevention
About This Page
Published: May 15, 2024
Updated: May 14, 2024
This page was last updated on this date. Updates may include minor edits, image changes, or other modifications to page content.
Reviewed: February 23, 2024
The information on this page was last reviewed by subject matter experts to ensure accuracy.