Browsing by author "Dunford, E"
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The Australian Food and Health Dialogue – the implications of the sodium recommendation for pasta sauces
Trevena, H; Dunford, E; Neal, B; Webster, JPublished 2013-07-18Objective: To assess the change in Na content of Australian pasta sauces between 2008 and 2011. A secondary objective was to project the mean Na content of these same products in 2014 using the Australian Food and Health ...Open AccessArticle -
Cost-effectiveness of reducing salt intake in the Pacific Islands: protocol for a before and after intervention study
Webster, J; Snowdon, W; Moodie, M; Viali, S; Schultz, J; Bell, C; Land, MA; Downs, S; Christoforou, A; Dunford, E; Barzi, F; Woodward, M; Neal, BPublished 2014-02-04Background: There is broad consensus that diets high in salt are bad for health and that reducing salt intake is a cost-effective strategy for preventing chronic diseases. The World Health Organization has been supporting ...Open AccessArticle -
Drop the Salt! Assessing the impact of a public health advocacy strategy on Australian government policy on salt
Webster, J; Dunford, E; Kennington, S; Neal, B; Chapman, SPublished 2014-01-01Objective: In 2007 the Australian Division of World Action on Salt and Health (AWASH) launched a campaign to encourage the Australian government to take action to reduce population salt intake. The objective of the present ...Open AccessArticle -
An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats
Trevena, H; Neal, B; Dunford, E; Wu, JHYPublished 2014-09-19The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats) to be achieved by December, 2013. Sodium levels for 1849 relevant ...Open AccessArticle -
Monitoring the levels of important nutrients in the food supply
Neal, B; Sacks, G; Swinburn, B; Vandevijvere, S; Dunford, E; Snowdon, W; Webster, J; Barquera, S; Friel, S; Hawkes, C; Kelly, B; Kumanyika, S; L'Abbé, M; Lee, A; Lobstein, T; Ma, J; Macmullan, J; Mohan, S; Monteiro, C; Rayner, M; Sanders, D; Walker, C; INFORMASPublished 2013-09-17A food supply that delivers energy‐dense products with high levels of salt, saturated fats and trans fats, in large portion sizes, is a major cause of non‐communicable diseases (NCDs). The highly processed foods produced ...Open AccessArticle -
Protocol for a cluster-randomised trial to determine the effects of advocacy actions on the salt content of processed foods
Trevena, H; Thow, AM; Dunford, E; Wu, JHY; Neal, BPublished 2016-01-25Background: Corporate decisions affecting the composition of processed foods are a potent factor shaping the nutritional quality of the food supply. The addition of large quantities of salt to foods is incompatible with ...Open AccessArticle -
Protocol for developing the evidence base for a national salt reduction programme for India
Johnson, C; Mohan, S; Praveen, D; Woodward, M; Maulik, PK; Shivashankar, R; Amarchand, R; Webster, J; Dunford, E; Thout, SR; MacGregor, G; He, F; Reddy, S; Krishnan, A; Prabhakaran, D; Neal, BPublished 2014-10-24Introduction: The scientific evidence base in support of salt reduction is strong but the data required to translate these insights into reduced population salt intake are mostly absent. The aim of this research project ...Open AccessArticle -
Salt reduction in Australia: from advocacy to action
Webster, J; Trieu, K; Dunford, E; Nowson, C; Jolly, KA; Greenland, R; Reimers, J; Bolam, BPublished 2015-06-01Background: As part of its endorsement of the World Health Organization’s Global Action Plan to prevent non-communicable diseases, the Federal Government of Australia has committed to a 30% reduction in average population ...Open AccessArticle
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