Losby Jan L, Patel Deesha, Schuldt June, Hunt Glynnis S, Stracuzzi Jeanne C, Johnston Yvonne
Division for Heart Disease and Stroke Prevention, Centers for Disease Control and Prevention, Atlanta, Georgia (Dr Losby and Ms Patel); Schenectady County Public Health Services, Schenectady, New York (Ms Schuldt and Ms Hunt); Broome County Office for Aging, Binghamton, New York (Ms Stracuzzi); and Decker School of Nursing, Binghamton University, Binghamton, New York (Ms Johnston).
J Public Health Manag Pract. 2014 Jan-Feb;20(1 Suppl 1):S23-30. doi: 10.1097/PHH.0b013e3182a0e3ca.
This article describes lessons learned from implementing sodium-reduction strategies in programs that provide meals to older adults in 2 New York counties, with one county replicating the approaches of the other. The implemented sodium-reduction strategies were product substitutions, recipe modifications, and cooking from scratch. Both counties were able to achieve modest sodium reductions in prepared meals. Lessons learned to implement sodium reduction strategies include the following: (1) identifying partners with shared experience and common goals; (2) engaging experts; (3) understanding the complexity of the meals system for older adults; (4) conducting sodium nutrient analysis; (5) making gradual and voluntary reductions to sodium content; and (6) working toward sustainable sodium reduction.
本文介绍了在纽约州两个县为老年人提供膳食的项目中实施减钠策略所获得的经验教训，其中一个县效仿了另一个县的做法。实施的减钠策略包括产品替代、食谱修改和从头烹饪。两个县都在准备好的膳食中实现了适度的钠含量降低。实施减钠策略所获得的经验教训包括以下几点：（1）识别具有共同经验和共同目标的合作伙伴；（2）聘请专家；（3）了解老年人膳食系统的复杂性；（4）进行钠营养分析；（5）逐步且自愿地降低钠含量；以及（6）努力实现可持续的钠含量降低。
