This review aims to summarize and synthesize studies reporting on changes in sodium
levels in packaged food products, restaurant foods, and hospital or school meals, as a result …

As the catering sector has increasingly contributed to population-level salt intake, many
countries have begun developing salt-reduction strategies for restaurants. This paper aims …

Introduction The nutritional quality of restaurant foods in Canada is not monitored by
government and limited research has evaluated the nutrient content of these foods. Given …

Background Canada's food supply is abundant in less healthy products, increasing
Canadians' risk of obesity and non-communicable diseases. Food companies strongly …

ObjectiveThe present study was conducted to examine barriers to and facilitators of serving
reduced-sodium meals (RSM) in worksite cafeterias. DesignWe conducted in-depth …

Introduction The objective of this study is to investigate the early impact of Canada's first
provincewide mandatory menu-labeling legislation on calorie levels in foods offered on …

Objective: Test the efficacy and perceived effectiveness of nutrition labels on children's
menus from a full-service chain restaurant in an online study. Design: Using a between …

Transnational restaurant chains sell food and beverage products in 75 to 139 countries
worldwide linked to obesity and non-communicable diseases (NCDs). This study examined …

Background: Restaurant foods have high sodium levels, and efforts have been made to
promote reductions. The objective of this study was to understand if salt substitutes and …

Abstract Background Sodium intake in China is extremely high and eating in restaurants is
increasingly popular. Little research has explored the sodium level of restaurant dishes. The …