Sodium content of menu and commissary provisions in rural jail exceeds heart-healthy dietary recommendations.

IF 1.1 Q4 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH International Journal of Prisoner Health Pub Date : 2022-11-24 Epub Date: 2021-11-25 DOI:10.1108/IJPH-08-2021-0087

Bonnie Kuss, Nanette V Lopez, Shakia T Hardy, Ary Spilkin, Julianne Brauer, Rachelle Phillips, Gabrielle Delio, Ricky Camplain

{"title":"Sodium content of menu and commissary provisions in rural jail exceeds heart-healthy dietary recommendations.","authors":"Bonnie Kuss, Nanette V Lopez, Shakia T Hardy, Ary Spilkin, Julianne Brauer, Rachelle Phillips, Gabrielle Delio, Ricky Camplain","doi":"10.1108/IJPH-08-2021-0087","DOIUrl":null,"url":null,"abstract":"Purpose: This paper determined sodium provisions from a seven-day cycle menu and commissary at a rural Southwest County jail and compared it to Dietary Reference Intakes (DRI) and Dietary Approaches to Stop Hypertension (DASH) recommendations for sodium.Design/methodology/approach: A seven-day cycle menu and commissary items were used to determine sodium content for each meal and commissary pack. Estimates for the menu and commissary packs paired with the menu (commissary scenarios) were converted to a daily average of sodium and compared to DRI and DASH recommendations.Findings: Menu provisions provided 167% of daily DRI sodium recommendations and 256% of daily DASH sodium recommendations. The sodium content for individual commissary scenarios averaged 218% of DRI and 334% of DASH recommendations. Commissary items are notably high in sodium and if eaten can significantly exceed dietary recommendations.Originality/value: Small changes to one meal within the cycle menu and the inclusion of fresh or frozen produce could reduce sodium content to align with DRI and DASH recommendations.","PeriodicalId":45561,"journal":{"name":"International Journal of Prisoner Health","volume":null,"pages":null},"PeriodicalIF":1.1000,"publicationDate":"2022-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8809525/pdf/nihms-1773360.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Prisoner Health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1108/IJPH-08-2021-0087","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2021/11/25 0:00:00","PubModel":"Epub","JCR":"Q4","JCRName":"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH","Score":null,"Total":0}

引用次数: 0

Abstract

Purpose: This paper determined sodium provisions from a seven-day cycle menu and commissary at a rural Southwest County jail and compared it to Dietary Reference Intakes (DRI) and Dietary Approaches to Stop Hypertension (DASH) recommendations for sodium.

Design/methodology/approach: A seven-day cycle menu and commissary items were used to determine sodium content for each meal and commissary pack. Estimates for the menu and commissary packs paired with the menu (commissary scenarios) were converted to a daily average of sodium and compared to DRI and DASH recommendations.

Findings: Menu provisions provided 167% of daily DRI sodium recommendations and 256% of daily DASH sodium recommendations. The sodium content for individual commissary scenarios averaged 218% of DRI and 334% of DASH recommendations. Commissary items are notably high in sodium and if eaten can significantly exceed dietary recommendations.

Originality/value: Small changes to one meal within the cycle menu and the inclusion of fresh or frozen produce could reduce sodium content to align with DRI and DASH recommendations.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

农村监狱菜单和食品的钠含量超过心脏健康饮食建议。

目的：本文确定了西南县一所农村监狱七天周期菜单和小卖部的钠供应量，并将其与膳食参考摄入量（DRI）和停止高血压的膳食方法（DASH）的钠建议进行了比较。设计/方法/方法：使用七天周期菜单和小卖部项目来确定每顿饭和小卖包的钠含量。将菜单和与菜单配对的小卖部包（小卖部场景）的估计值转换为日均钠，并与DRI和DASH建议进行比较。调查结果：菜单提供了167%的每日DRI钠建议和256%的每日DASH钠建议。个别小卖部方案的钠含量平均为DRI的218%和DASH建议的334%。小卖品的钠含量特别高，如果食用，可能会大大超过饮食建议。独创性/价值：在循环菜单中对一顿饭进行小的更改，并加入新鲜或冷冻农产品，可以降低钠含量，以符合DRI和DASH的建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

International Journal of Prisoner Health PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-

CiteScore

2.80

自引率

21.40%

发文量