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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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| Опубликовано в: : | Nutrients |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2017
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| Предметы: | |
| Online-ссылка: | 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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