Salt, the brand name guide to sodium content
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Author
Contributions
- Liebman, Bonnie F. - Contributor
- Moyer, Greg. - Contributor
- Rifkin, Robin. - Contributor
- Center for Science in the Public Interest. - Contributor
Publication
1983 - Workman Pub., New York, New York (State)
Language
English
Word Count
75,000 words, Guess
Page Count
300 pages
Identifiers
- Internet Archivesaltbrandnamegui00jaco
- ISBN-100894803611
- ISBN-139780894803611
- Library of Congress Control Number82040505
- OCLC Control Number9371029
and 2 more
- Better World Books9780894803611
- Open LibraryOL3505398M
Classifications
- DDC641.1/7
- LCCTX553.S65 J33 1983
- LCCTX553.S65J33 1983
Description
Abstract: The Center for Science in the Public Interest has an objective to educate consumers about the potential harm of a diet high in sodium. Reasons to limit sodium intake- threat of hypertension, heart attack, atherosclerosis, and/or stroke, and the abundance of salt in the American diet- and current government regulations, research and industry action regarding sodium in foods are discussed. Case profiles of individuals with heart and cardiovascular problems are provided throughout the text. Many recipes to facilitate lowering sodium in the diet (including appetizers, soups, entrees, side dishes and desserts) are offered with the sodium content per serving listed. Finally, an extensive listing of brand name foods and the sodium content per portion is given.
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