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Sohyun Park 1 Article
Original Article
Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel
Jounghee Lee, Sohyun Park
Osong Public Health Res Perspect. 2016;7(2):119-126.   Published online April 30, 2016
Objectives

The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel.

Methods

We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite...

Osong Public
Health and
Research
Perspectives

Print ISSN: 2210-9099
Online ISSN: 2233-6052

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