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2016年9月8日
大家好–
本周美国疾控中心（CDC）《减盐电子周刊》包括纽约市卫生局全国减盐计划更新，CDC社区减钠项目在印第安纳州马里昂县的成功案例，美国公共利益科学中心（CSPI）列出的健康产品出售清单，以及CDC健康餐饮服务资源。
纽约市卫生局公布全国减盐计划的五年成果
《美国公共卫生杂志》中刊登的一项调查发现，从2009年至2015年初，在纽约市卫生局全国减盐计划（NSRI）期间，热销包装食品中的含钠量减少了约7%。该调查还显示，在此期间，在顶级连锁餐饮店中餐品的含钠量几乎没有变化。整体来看，结果显示，重组配方改变含钠量是能够在短期内实现的，并在减钠方面还有继续发展的可能。NSRI是100个城市与州立卫生局与全国卫生组织建立的协作伙伴关系，鼓励食品行业在五年内自发并逐渐地将包装食品与餐馆餐食中的含钠量减少25%。
CDC社区减钠项目：印第安纳州马里昂县的成功案例
马里昂县的健康与医院公司（Health and Hospital Corporation）与马里昂县公共卫生部门合作开展Eskenazi健康食品与营养服务（Eskenazi Health Food & Nutrition Services），力求减少在医院食品零售与自动贩卖机中食品的钠含量。Eskenazi健康公司开发了选择健康项目（Choose Health program）减钠并判别自动贩卖机中的健康食品。并采用了“红绿灯”标示体系来根据自动贩卖机食品的营养成分对其进行分类。自动贩卖机所出售食品的变化导致出售食品的钠含量平均减少31%，从平均210毫克减至145毫克。
CSPI健康食品与饮料出售清单
公共利益科学中心（CSPI）创建了一份符合三套国家认证在售食品营养标准——小吃、正餐与饮料清单。该清单提供了可在自动贩卖机出售的较健康产品，并可用于帮助销售商与分销商来辨别符合营养标准的产品。
CDC营养、体育活动及肥胖症部门的健康餐饮服务资源
CDC营养、体育活动及肥胖症部门（DNPAO）发布了新营养资源，来强调在全国的医院以及联邦餐饮服务经营商之间推行健康餐饮服务指南的促进与阻碍因素。该网页上还公布了DNPAO所支持的与北卡罗来纳公共卫生研究院合作项目关于指南实行的成果，以及五个参与医院的成功案例。
感谢您一直参与减钠活动。
请注意：
本简讯英文版由美国疾病预防控制中心发布，中文版由骄阳翻译公司翻译，如有歧义，请以英文版本为准。
(该信息为与减钠的相关伙伴机构和个人分享将正在进行的减钠活动信息。目的是为相关同仁提供持续更新的信息，并为对减钠工作感兴趣或致力于减钠工作的个人或机构创建一个合作网络。《减盐电子周刊》将每两周发布一期，如果你知道一些应该添加进来的人，或者你希望被从该通信人中删除，请联系蔡颖女士(caiy@cn.cdc.gov))。
《减盐电子周刊》在内容上只基于新闻价值和读者的潜在兴趣进行选择。美国疾病预防控制中心对所提供文章的真实准确性不承担任何责任。文章的选择、省略或文章内容并不意味着美国疾病预防控制中心对其内容有支持或其它观点。《减盐电子周刊》中原作者的观点或者引用，完全是其个人观点，绝不代表美国疾病预防控制中心的官方立场。所提及的产品、商业名称、出版物、新闻来源以及网站等，仅作参考之用，并不意味着美国疾病预防控制中心的认可。
Hello –
This week’s CDC Salt e-Update includes NYC Health Department’s National Salt Reduction Initiative update, a CDC Sodium Reduction in Communities Program success story from Marion County, Indiana, a healthy vending product list from CSPI, and CDC’s healthy food service resources.
NYC Health Department Announces 5 Year Results of National Salt Reduction Initiative
An evaluation published in the American Journal of Public Health found that sodium reduced by about 7% in top selling packaged foods from 2009 to the beginning of 2015, during the course of New York City Health Department’s National Salt Reduction Initiative (NSRI). The evaluation also showed that there was little change in the sodium content of restaurant foods across top chain restaurants during this time period. Overall, results show that sodium reformulation is achievable during a short time period, and that there is opportunity for more progress on sodium reduction. NSRI is a coordinated partnership of 100 city and state health authorities and national health organizations that encouraged the food industry to voluntarily and gradually lower sodium in packaged and restaurant foods by 25% over five years.
CDC’s Sodium Reduction in Communities Program: Marion County, Indiana Success Story
The Health and Hospital Corporation of Marion County and the Marion County Public Health Department partnered with Eskenazi Health Food & Nutrition Services to reduce sodium in four hospital food retail operations and vending machines. Eskenazi Health developed the Choose Health program to reduce sodium and identify healthy foods available in vending machines. A “traffic signal” labeling system was implemented to classify vending machine items in terms of their nutritional content. The modifications in vending machine offerings led to a 31% average reduction in sodium content among vending items, from an average of 210 milligrams to 145 milligrams.
CSPI Food and Beverage Healthy Vending List
The Center for Science in the Public Interest (CSPI) created a list of snacks, entrees, and beverages that meet three sets of nationally-recognized nutrition standards for vending. The list offers a selection of healthier products that could be placed in vending machines and can be used to help vendors and distributors identify products that meet nutrition standards.
CDC Division of Nutrition, Physical Activity, and Obesity’s Healthy Food Service Resources
CDC’s Division of Nutrition, Physical Activity, and Obesity (DNPAO) posted new nutrition resources to highlight the facilitators and barriers of implementing healthy food service guidelines in hospitals and federal worksite food service operators across the country. The webpage features findings from DNPAO’s supported project with the North Carolina Institute of Public Health on the implementation of the guidelines and success stories from five participating hospitals.
Thank you for your continued engagement in sodium reduction.
We are sending this information in an effort to inform our stakeholders of relevant sodium reduction efforts that are occurring. The purpose of this communication is to provide continued follow up with stakeholders and create a network of partners working on and interested in sodium reduction. The Salt e-Update will be sent every two weeks. For questions or comments, or to be added or removed from this communication, contact Hadley Hickner (xxm5@cdc.gov)
Salt e-Update content is selected solely on the basis of newsworthiness and potential interest to readers. CDC assumes no responsibility for the factual accuracy of the items presented. The selection, omission, or content of items does not imply any endorsement or other position taken by CDC. Opinions expressed by the original authors of items included in Salt e-Update, or persons quoted therein, are strictly their own and are in no way meant to represent the official position of CDC. References to products, trade names, publications, news sources, and Websites are provided solely for informational purposes and do not imply endorsement by the CDC.
