12/1/2016
8/28/2018
Deb Johnson-Shelton, PhD, Principal Investigator
The Health Promotion and Chronic Disease Prevention (HPCDP) Section of the Oregon Health Authority is contracting with ORI CES to evaluate HPCDP’s effort to increase the availability of lower sodium foods while engaging the food sector to facilitate reduced sodium levels in packaged and restaurant foods in Oregon. ORI CES will coordinate with HPCDP staff to develop, implement, and deliver an evaluation of the program in accordance with the national Centers for Disease Control and Prevention (CDC) requirements for the grant and coordinate the collection of performance measures.
The long-term outcome of this project is reduced sodium intake to within the current Dietary Guidelines for Americans recommendation for sodium intake. Additional outcomes include:
- Increased implementation of food service guidelines/standards that include sodium.
- Increased integration of procurement practices to reduce sodium content in purchased items.
- Increased implementation of food preparation practices to reduce sodium content of meals and/or menu items.
- Increased implementation of environmental strategies/behavioral economics approaches.
- Increased availability of lower sodium food products
- Increased purchase or selection of lower sodium food. products/ingredients by either consumers or large food service operators.