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Where's the sodium? : there's too much in many common foods.
Connect to full text Available online
View online- Format:
- Book
- Government document
- Series:
- CDC vital signs
- Language:
- English
- Subjects (All):
- Food--Sodium content--Popular works.
- Food.
- Salt-free diet--Popular works.
- Salt-free diet.
- Diet in disease.
- Health promotion.
- Diet.
- Health Promotion.
- Sodium, Dietary.
- United States.
- Food--Sodium content.
- Medical Subjects:
- Diet.
- Health Promotion.
- Sodium, Dietary.
- United States.
- Genre:
- Popular works.
- Popular works
- Physical Description:
- 1 online resource (4 pages) : color illustrations.
- Place of Publication:
- [Atlanta, GA] : National Center for Chronic Disease Prevention and Health Promotion, Division for Heart Disease and Stroke Prevention, 2012.
- Summary:
- "About 90% of Americans eat more sodium than is recommended for a healthy diet. Too much sodium increases a person's risk for high blood pressure. High blood pressure often leads to heart disease and stroke. More than 800,000 people die each year from heart disease, stroke and other vascular diseases, costing the nation $273 billion health care dollars in 2010. Most of the sodium we eat comes from processed foods and foods prepared in restaurants. Sodium is already part of processed foods and cannot be removed. However, manufacturers and restaurants can produce foods with less sodium. In addition, you can select lower sodium foods when possible and you can cook more foods yourself, to better control how much sodium you eat."--Page 1.
- Notes:
- Fact sheet released by the Centers for Disease Control and Prevention's Office of Surveillance, Epidemiology and Laboratory Services (OSELS) in association with: Vital signs: Food categories contributing the most to sodium consumption--United States, 2007-2008, published: MMWR. Morbidity and mortality weekly report ; v. 61, early release, February 7, 2012, p. 1-7.
- Title from caption (viewed January 15, 2016).
- "February 2012."
- "Publication date: 2/7/2012"--Page 4.
- Includes bibliographical references.
- "CS229194-B"--Page 4.
- OCLC:
- 775461523
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