reducing salt in foods

Reducing Salt In Foods
Author: Cindy Beeren
Publisher: Woodhead Publishing
Release Date: 2019-06-18
Pages: 298
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. Completely revised and updated with an overview of the latest developments in salt reduction Presents guidelines to help with reducing salt in specific product groups Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction

Reducing Salt In Foods
Author: David Kilcast
Publisher: Elsevier
Release Date: 2007-02-14
Pages: 384
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods. Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability Provides a unique review of current knowledge in this field An essential reference for health professionals, governments and food manufacturers

Salt  Diet And Health
Author: G. A. MacGregor
Publisher: Cambridge University Press
Release Date: 1998-09-17
Pages: 233
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

All animals need salt, but humans are the only animals that add extra salt to their food. The authors of this controversial book argue that the deliberate and often well-camouflaged addition of salt to processed foods has momentous health consequences, comparable to the well-documented risks of smoking tobacco. To equate salt consumption with smoking is a strong statement, but MacGregor and de Wardener provide a compelling and forceful account of complex issues relating to the perceptions of salt in society. The authors separate fact from fantasy and cast light on some of the hidden forces working to manipulate and exploit the consumer. The book presents what amounts to a scientific detective story that unravels with startling clarity the jumble of misinformation that has been concocted by the powerful vested interests of the multi- billion-dollar food industry. Along the way, the authors illuminate the rich history and mythology associated with salt, its symbolism, and its manifold socio-economic influences. The book is filled with an amusing and eclectic selection of historical and contemporary illustrations that lend context to this complex topic. Not only does this book have profound implications for the study of public health, but it also serves as an entertaining and instructive account of a part of our diet that is too easily taken for granted and ignored at our peril. Whether you agree or disagree with the authors, this will be fascinating and enlightening reading for all who are concerned with the mounting prevalence of salt in our diets.

American Heart Association Eat Less Salt
Author: American Heart Association
Publisher: Harmony
Release Date: 2013-03-05
Pages: 272
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Knock down that sodium--but not the flavor--to decrease your blood pressure and risks for heart attack and stroke. This toolkit, sodium tracker, and cookbook in one gives you solid health information and 60 low-sodium recipes for favorite comfort foods. With the book's step-by-step approach, eating less salt has never been more achievable. Everyone can benefit from a lower sodium diet: Millions of Americans (including 97 percent of children) consume far more sodium than they need, averaging about 3,400 milligrams of sodium a day, or seven times what the body needs to function. To help you achieve the association's recommended daily sodium intake of 1,500 milligrams, Eat Less Salt gives you realistic strategies for cutting back on sodium gradually. With this book, you’ll learn how to: -Monitor your current sodium intake -Reduce the high-sodium products in your pantry, refrigerator, and freezer -Read and understand food labels -Know which popular foods are “salt traps” -Keep sodium in check while eating out -Plan healthy, lower-sodium weekly menus without sacrificing flavor From the Trade Paperback edition.

Strategies To Reduce Sodium Intake In The United States
Author: Institute of Medicine
Publisher: National Academies Press
Release Date: 2010-11-14
Pages: 506
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

American Heart Association Low Salt Cookbook  4th Edition
Author: American Heart Association
Publisher: Harmony
Release Date: 2011-05-17
Pages: 352
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Whether you have heart-health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart. In this revised and expanded fourth edition of the American Heart Association Low-Salt Cookbook, the association shows that a low-sodium diet can be not only good for your health but also full of flavor. Including everything from appetizers and soups to entrées and desserts, American Heart Association Low-Salt Cookbook, 4th Edition, offers more than 200 delicious low-sodium recipes—more than 50 of them brand-new to this edition. Whether you are in the mood for a beloved classic or a new favorite, you will find just the dish to please your palate. Looking for a less salty snack? Try Baked Veggie Chips served with Hot and Smoky Chipotle-Garlic Dip. Craving something hearty and full of flavor? Slow-Cooker Moroccan Chicken with Orange Couscous is an ideal low-sodium fix-it-and-forget-it meal. For a Sunday-night family dinner, try Three-Cheese Lasagna with Swiss Chard. And for your sweet tooth? Whip up Peach and Blueberry Cobbler or Rice Pudding with Caramelized Bananas for a special treat. With this book in hand, you’ll be armed with nutrition numbers for every recipe and the latest American Heart Association dietary information, as well as the how-tos for avoiding hidden sodium, shopping smart, and using healthy cooking techniques. You’ll also find useful resources such as a sodium tracker, a no-sodium seasoning guide, a list of common high-sodium foods, ingredient substitutions, and serving suggestions for each of the food groups. From the Hardcover edition.

Reducing Dietary Sodium And Improving Human Health
Author: Jacqui Webster
Publisher: MDPI
Release Date: 2018-05-18
Pages: 400
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This book is a printed edition of the Special Issue "Reducing Dietary Sodium and Improving Human Health" that was published in Nutrients

Menu Planning Guide For School Food Service
Author: United States. Food and Nutrition Service. Nutrition and Technical Services Division
Publisher:
Release Date: 1980
Pages: 111
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Nutritionism
Author: Gyorgy Scrinis
Publisher: Columbia University Press
Release Date: 2013-06-18
Pages: 368
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Sodium In Health And Disease
Author: Michael Burnier
Publisher: CRC Press
Release Date: 2007-11-16
Pages: 480
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

report on the latest developments in the field with new information in basic as well as in clinical sciences, Sodium in Health Diseases, covers both the physiology of sodium balance and how it relates to disease. Expertly written, its concise text examines ATPase, transport and receptor systems, and sodium balance as it relates to sex hormones, genes, and body fluid. This text will also examine disease based on animal models, genetic disorders, and the influence of sodium on pulse pressure, isolated systolic hypertension, and its blood pressure sensitivity.

Handbook Of Fermented Meat And Poultry
Author: Fidel Toldrá
Publisher: John Wiley & Sons
Release Date: 2014-10-27
Pages: 528
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Cardiology E Book
Author: Michael H. Crawford
Publisher: Elsevier Health Sciences
Release Date: 2009-09-18
Pages: 1984
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

With your heavy case load, you can't afford to waste time searching for answers. Cardiology, 3rd Edition, by Drs. Crawford, DiMarco, and Paulus, offers you just the practical, problem-based guidance you need to quickly overcome any clinical challenge. 8 color-coded sections cover the 8 major clinical syndromes of cardiovascular disease—each section a virtual "mini textbook" on its topic! 40 new chapters keep you up to date with the latest advances in the field, while more than 2,000 lavish, high-quality illustrations, color photographs, tables, and ECGs capture clinical manifestations as they present in practice. It’s current, actionable information that you can put to work immediately for your patients! Offers a problem-based approach that integrates basic science, diagnostic investigations, and therapeutic management in one place for each cardiovascular disease so you can quickly find all of the actionable knowledge you need without flipping from one section to another. Features introductory bulleted highlights in each chapter that present the most pertinent information at a glance. Presents abundant algorithms to expedite clinical decision making. Includes more than 2,000 lavish, high-quality illustrations, color photographs, tables, and ECGs that capture clinical manifestations as they present in practice, and promote readability and retention. Includes 40 new chapters including Inherited Arrhythmia Syndromes, Implantable Cardioverter-Defibrillators and Cardiac Resynchronization Therapy in CHD, Management of the Cyanotic Patient with CHD, Special Problems for the Cardiology Consultant Dealing with Bariatric/Gastric Bypass — and many more — that equip you with all of the latest knowledge. Presents "Special Problem" sections—many new to this edition—that provide practical advice on problems that can be difficult to treat.

MYCDCGP   Salt Reduction Strategy To Prevent And Control NCD For Malaysia 2015  2020
Author: Bahagian Kawalan Penyakit, Kementerian Kesihatan Malaysia
Publisher: BKPKKM
Release Date:
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Hold That Hidden Salt
Author: Maureen Tilley
Publisher: Formac Publishing Company Limited
Release Date: 2011-04-18
Pages: 144
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Recipes for delicious alternatives to processed, salt-heavy supermarket favourites

Low Salt Cookbook
Author: Sanjeev Kapoor
Publisher: Popular Prakashan
Release Date:
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Advancing Dietetics And Clinical Nutrition E Book
Author: Anne Payne
Publisher: Elsevier Health Sciences
Release Date: 2011-05-28
Pages: 424
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This book provides a comprehensive account of the relevant physiology, pathophysiology, nutritional therapy and dietetic application for each specialist dietetic area. All major specialist areas involved in the the treatment of adults are covered. The first section deals with clinical governance, for example patient-centred care, clinical decision-making and developing evidence-based practice. The second section on advanced clinical practice describes 18 clinical conditions or dietetic areas in detail. There is detailed coverage of 18 clinical conditions or dietetic areas: The control of food intake and absorption of nutrients Drug nutrient interactions Food allergy – allergy and intolerance Irritable bowel disease (IBD) and colorectal cancer Short bowel syndrome Enteral nutrition Parenteral nutrition Thermal injury Nutrition and liver disease HIV Palliative care Renal disease Diabetes Obesity Cardiovascular disease Stroke Neurological conditions Mental health. Each chapter concludes with a section on possible future developments in the specialty, providing insight into 'hot topics', making this an essential text for all working in the field of Dietetics and Clinical Nutrition. Each clinical chapter follows a standard structure: Learning objectives Key points summarise important aspects Case studies with questions and answers help link theory to practice References and further reading suggestions encourage wider research.

High Blood Pressure
Author: Tom Fahey
Publisher: Class Publishing Ltd
Release Date: 2004
Pages: 346
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Lots of people have High Blood Pressure, but very few understand what is going on and why it is important - for your health - to lower you blood pressure to a normal level and maintain it there. The more you understand about your blood pressure, the better you can control it. In this practical guide, the expert medical authors use their experience to answer all your questions, giving you the information you need to bring your blood pressure down - and keep it down. - Contains medically accurate answers to 222 questions actually asked by people with high blood pressure - Gives positive and practical advice on every aspect of your blood pressure - Explains the medical jargon in plain English - Answers all the questions you want to ask your doctor - Provides details of or

Harvard Medical School Family Health Guide
Author: Anthony L. Komaroff
Publisher: Simon and Schuster
Release Date: 2005
Pages: 1312
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

An accessible guide to family health care discusses drug interactions, symptoms, first aid, and how to choose a family doctor, including a new research about hormone therapy and heart surgery.

Reverse Your Diabetes
Author: David Cavan
Publisher: Random House
Release Date: 2014-11-06
Pages: 320
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Reverse Your Diabetes provides all the information and support you need to take control of type 2 diabetes and, potentially, to reverse it. Based on the latest research and proven results, this clear and effective programme outlines the key steps you need to take to turn around your health: watch what you eat, get more active, monitor your progress and commit to change. Written by diabetes expert Dr David Cavan and in association with diabetes.co.uk, the UK’s largest online diabetes community, Reverse Your Diabetes also tackles the myths and misinformation about type 2 diabetes. This is an essential book that will empower you to take control of your diabetes and maximise your health for good.

Health Promotion And Aging
Author: David Haber, PhD
Publisher: Springer Publishing Company
Release Date: 2013-03-21
Pages: 536
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Praise for the fifth edition: I applaud Dr. Haber for addressing key concepts and issues in health promotion and aging, and making them accessible, respectful, mindful, and empowering. -Marilyn R. Gugliucci, PhD Director, Geriatrics Education and Research, University of New England Past President, AGHE David Haber has done it again! ...A must-have for students and faculty alike. -Barbara Resnick, PhD, CRNP, FAAN Substantially revised and updated, the sixth edition of this classic text continues to define healthy aging by illustrating how to prevent disease and make large-scale improvements toward health and wellness. New to this edition is current information regarding the future of Medicare, Social Security, and the Affordable Care Act, information about the Healthy People 2020 initiative supported with examples, up-to-date and comprehensive medical screening recommendations, and an extensive review of new developments in complementary and alternative medicine, geriatric mental health, community health, and public health policy. A new section on technology and aging is also included, as well as an instructor's manual. The text synthesizes current research findings with practical applications, and includes detailed and updated descriptions of the author's own programs that have been recognized by the National Council on the Aging's Best Practices in Health Promotion and Aging. New to this Edition: Up-to-date coverage of the future of Medicare, Social Security, the Affordable Care Act, and the Healthy People 2020 initiative New section on technology and aging Current developments in complementary and alternative medicine New findings regarding geriatric physical and mental health and community health Current information about exercise, nutrition and weight management Updated information on public health policy Current trends in long-term care and end-of-life-care Updated sociodemographic trends Instructor's manual