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1. Assessment of consumers’ level of engagement in following recommendations for lowering sodium intake.

Author

Mendoza, Julio Ernesto, Schram, Grietje Anna, Arcand, JoAnne, Henson, Spencer, and L’Abbe, Mary

Subjects
*SODIUM content of food, *RASCH models, *DIETARY supplements, *SOCIOECONOMICS, *COOKING, *PROCESSED foods, *FOOD supply, *COMPARATIVE studies
Abstract

Highlights: [•] Rasch model was used to measure and rank sodium-reducing dietary recommendations. [•] Level of engagement with recommendations was compared by socioeconomic groups. [•] Engagement is higher for recommendations related to food preparation practices. [•] Engagement is lower for recommendations requiring avoidance of processed foods. [•] Policies at the food supply level needed for lowering sodium in processed food. [Copyright &y& Elsevier]

Published
2014
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