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2017年2月24日
大家好！
本期《美国疾病预防控制中心减盐电子周刊》的更新内容包括：ODPHP发布的一份美国人减钠指南和疾控中心在纽约州纽约市实施社区减钠计划的一个成功案例。
ODPHP发布美国人减钠指南
疾病预防与健康促进办公室（ODPHP）根据《美国居民膳食指南》编制了一份新资料，帮助读者以各种方式降低膳食钠含量。本资料包括钠、血压和心脏病的关系，限制钠摄入量的建议，高钠含量食物种类，以及如何降低钠含量等信息知识。资料还提供了五种具体策略和工具，帮助人们稍作膳食调整，即可降低钠摄入量。本资料分英文版和西班牙语版。
CDC社区减钠计划：纽约州纽约市成功案例
纽约市健康和心理卫生局实施了优良膳食选择计划，针对本市有关机构和医院膳食服务，提出了一套降低食物钠含量的膳食营养标准。优良膳食选择计划以《纽约市食品标准》为基础编制，适用食品服务提供商购买的食品类型，使食品供应商能够更容易地寻找和采购健康食材，通过其零售或餐厅营业网点提供健康餐品。城市机构在五个具体的优良膳食选择类别取得了进步，利用优良食品选择标准培训工作人员，帮助他们采购低钠食材和编制低钠菜谱。
感谢您一直以来对减钠活动的支持。
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，如果你有任何问题或意见，或者你希望被从该通信人中删除，请联系蔡颖女士(ycai@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。
Feb 24, 2017
Hello –
This week’s CDC Salt e-Update includes a guide from ODPHP to help Americans cut down on sodium and a success story from the CDC’s Sodium Reduction in Communities Program in New York City, New York.
ODPHP Releases Guide to Help Americans Cut Down on Sodium
The Office of Disease Prevention and Health Promotion (ODPHP) has created a new resource based on the Dietary Guidelines for Americans that shows ways to limit sodium in the diet. The resource includes information about the relationships between sodium, blood pressure, and heart disease, recommendations for limiting sodium intake, what foods are high in sodium, and how to find choices lower in sodium. The resource also includes five specific strategies and tools people can use to reduce sodium intake with small changes. It is available in English and Spanish.
CDC’s Sodium Reduction in Communities Program: New York City, New York Success Story
The New York City Department of Health and Mental Hygiene launched the Good Choice program, a set of nutrition criteria for foods served in city agencies and hospitals in an effort to reduce sodium in foods. The Good Choice program is based on the New York City Food Standards for food items purchased by food service providers, allowing food service providers to more easily find and purchase healthier ingredients and provide healthy meals in their retail or cafeteria operations. City agencies saw improvements in five sodium specific Good Choice food categories and the Good Choice criteria was used in training staff members to purchase and plan menus with low sodium items.
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 Jessica Mullen.
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.
