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Changes in the Energy and Sodium Content of Main Entrées in US Chain Restaurants from 2010 to 2011

Description:

The food environment shapes individual diets, and as food options change, energy and sodium intake may also shift. Understanding whether and how restaurant menus evolve in response to labeling laws and public health pressures could inform future efforts to improve the food environment.

Toolkit:

Chronic Disease Prevention Toolkit

Keyword Area:

Chronic Disease, Nutrition

Jurisdiction:

Institutional Author:

Submitted:

10/22/2013

Modified:

The NACCHO Toolbox is a repository of available resources to help local public health practitioners. Tools are produced by local, state, and federal agencies, as well as academic institutions and other stakeholders. The contents of this Toolbox are solely the responsibility of the authors and do not necessarily reflect any official recommendations of NACCHO. NACCHO makes no express or implied warranty with respect to the contents and disclaims liability for any damages arising from or connected to the use of the material in this Toolbox.