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Hypertension---Lowering salt intake, Materials, Literature and Evidence…

- - - - Project team
        
        Employees for data collection
        
        Record all data of the consumption of dishes in the restaurants to calculate the salt intake after the implementation of intervention
        
        Record the data of the consumption of dishes in the restaurants pre-intervention
        
        salt intake data in resaurants is obtained
        
        Comparision and controll on sodium salt intake is achieved
        
        Salt intake is decreased in everyday life among restaurant customers
        
        1 more item...
        
        Record the Sodium Intake of regular costumers in the restaurants
        
        Nutritionist
        
        check the effectiveness of sodium score labeling in menus through tracibility of the chosen dish
        
        Convert the added sodium salt in dishes to sodium scores (A,B,C,D,E)
        
        sodium score label is created
        
        sodium score is established for each dish
        
        Menus are changed to scientific menus, which triggered the customers for low sodium salt intake
        
        try to set up a standard label of sodium score (picture and explanation)
        
        Graphic Designer
        
        complete the booklet/poster with the sodium score with explaination
        
        Data analyst
        
        Evaluation of changed sodium intake after sodium score labeling in the menus
        
        the effectivenss of sodium score labeling is checked
        
        Changes in dietary choices are observed among restaurant customers
        
        Evaluation of the data on changes in consume's choice of meals : pre and post intervention
        
        measuring sodium content for each dish for the whole menu in each of restaurant (receipts are approximately fixed)
        
        Project manager
        
        Strategy of approach
        
        Selection criteria for restaurants
        
        Select 10-20 resaurants randomly as a pilot in Beijing
        
        restaurants are selected/chosen
        
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        Presente the project results to stakeholders
        
        The stakeholders are presented about the project results, pilot project is evaluated with them
        
        Engage with state, local and territorial regulatory partners to ensure consistent implementation
        
        knowledge contribution from different stakeholders
        
        Gain of knowledge, to be implemented during the intervention
        
        Stakeholder meeting, knowledge sharing activity
        
        Experienced Trainers
        
        Provide Training to chefs to keep a check on added sodium salt in the dishes
        
        Chefs are trained
        
        Random visits to restaurants to check the cook's training efficiency by checking sodium amount in the food through Laqua Twin salt meter
        
        Cook´s training efficiency is checked
        
        1 more item...
        
        Explaining the cooks the aims of this intervention and the importance of their work
      - publishing house partner
        
        print booklets
        
        booklets for customer are available about Sodium Score in the menu
        
        customers learn about Sodium Score
        
        Rising awareness about the issue of sodium intake and hypertension
        
        Reprint and lebeling the menus with the sodium score
        
        new menus are available
      - Transportational mean: car
      - Partner Laboratories
        
        Record Daily Consumption of Sodium Intake of the customers that day and other normal representative day by questionnaire survey and 24-hour urine collections
        
        salt daily intake data is obtained
      - Urine Sample Containers