2016 年10月21日大家好 -本周的美国疾病控制与预防中心合理用盐电子报内容包括美国心脏协会针对消费者所做的减钠研究，以及美国各州及地方卫生官员协会（ ASTHO ）在食品服务营养标准方面提供的最新资源。美国心脏协会发布的减少钠摄入问题的消费者研究结果美国心脏协会（ AHA）发布了一项消费者调查结果，该调查在过去四年进行，对消费者钠摄入方面的态度和行为进行跟踪。调查显示，越来越多的人认为，政府应该参与进来，对食品公司和餐馆食品中添加钠的数量设置限制。有64%的人表示，他们在尝试减少饮食中钠的摄入量。此外，调查结果显示，要提高公众对于钠摄入过量对健康影响的认识，目前正是很好的机会。阅读报告全文和博客文章。美国各州及地方卫生官员协会发布旨在提高食品服务营养标准的新资源美国各州及地方卫生官员协会（ ASTHO ）开发出新的资源，来帮助各州卫生机构及其合作伙伴落实健康食品服务的指导方针。这些资源中包括一份关于如何提高食品服务管理公司所提供的食物和饮料的营养品质的问题摘要。ASTHO也采访了几家公司，制作出法国索迪斯（ Sodexo）、 Selrico 以及 Harvard Dining 等公司的行业简介，重点介绍食品服务运营商在减少产品中钠和添加糖含量方面所采用的不同方法。 阅读上述问题摘要和行业简介 。感谢您对减少钠摄入问题的持续参与。请注意：本简讯英文版由美国疾病预防控制中心发布，中文版由骄阳翻译公司翻译，如有歧义，请以英文版本为准。(该信息为与减钠的相关伙伴机构和个人分享将正在进行的减钠活动信息。目的是为相关同仁提供持续更新的信息，并为对减钠工作感兴趣或致力于减钠工作的个人或机构创建一个合作网络。减盐电子周刊将每两周发布一期，如果你知道一些应该添加进来的人，或者你希望被从该通信人中删除，请联系 蔡颖女士 。减盐电子周刊在内容上只基于新闻价值和读者的潜在兴趣进行选择。美国疾病预防控制中心对所提供文章的真实准确性不承担任何责任。文章的选择、省略或文章内容并不意味着美国疾病预防控制中心对其内容有支持或其它观点。减盐电子周刊中原作者的观点或者引用，完全是其个人观点，绝不代表美国疾病预防控制中心的官方立场。所提及的产品、商业名称、出版物、新闻来源以及网站等，仅作参考之用，并不意味着美国疾病预防控制中心的认可。HelloThis week s CDC Salt-Update includes the American Heart Associationsearchconsumersodiumrereduction and ASTHO s new resources for improving food service nutrition standards.American Heart Association Releases Consumer Research on Sodium ReductionThe American Heart Association (AHA) released results from a consumer survey conducted over the past four years on attitudes and behaviors related to sodium consumption. The survey shows that the growing majority of people believe that the government should be involved in setting limits on the amount of sodium added to food by food companies and restaurants, and that 64 percent of people report trying to reduce the amount of sodium in their diets. Additionally, results shows there is an opportunity to increase awareness about the health effects of sodium overconsumption.Read the full report and blog post.ASTHO Publishes New Resources for Improving Food Service Nutritional StandardsThe Association of State and Territorial Health Officials (ASTHO) developed new resources to help state health agencies and partners implement healthy food service guidelines, including an issue brief on improving the nutritional quality of foods and beverages offered by food service management companies. ASTHO also interviewed several companies to develop industry snapshots of Sodexo, Selrico, and Harvard Dining, highlighting different approaches food service operators are using to reduce sodium and added sugar in their offerings.Read the issue brief and industry snapshots .Thank you for your continued engagement in sodium reduction.We are sending this information in an effort to inform our stakeholders of relevant sodium reduction efforts that are occurring. The purpose of this communication is to provide continued follow up with stakeholders and create a network of partners working on and interested in sodium reduction. The Salt e-Update will be sent every two weeks. For questions or comments, or to be added or removed from this communication, contact Hadley Hickner (xxm5cdc.gov)Salt e-Update content is selected solely on the basis of newsworthiness and potential interest to readers. CDC assumes no responsibility for the factual accuracy of the items presented. The selection, omission, or content of items does not imply any endorsement or other position taken by CDC. Opinions expressed bythe original authors of items included in Salt e-Update, or persons quoted therein, are strictly their own and are in no way meant to represent the official position of CDC. References to products, trade names, publications, news sources, and Websites are provided solely for informational purposes and do not imply endorsement by the CDC.