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Effects of an Advocacy Trial on Food Industry Salt Reduction Efforts—An Interim Process Evaluation

The decisions made by food companies are a potent factor shaping the nutritional quality of the food supply. A number of non-governmental organizations (NGOs) advocate for corporate action to reduce salt levels in foods, but few data define the effectiveness of advocacy. This present report describe...

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Bibliografiset tiedot
Julkaisussa:Nutrients
Päätekijät: Trevena, Helen, Petersen, Kristina, Thow, Anne Marie, Dunford, Elizabeth K., Wu, Jason H. Y., Neal, Bruce
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2017
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC5691744/
https://ncbi.nlm.nih.gov/pubmed/29039802
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu9101128
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