Bonnie Kuss, Nanette V Lopez, Shakia T Hardy, Ary Spilkin, Julianne Brauer, Rachelle Phillips, Gabrielle Delio, Ricky Camplain
{"title":"农村监狱菜单和食品的钠含量超过心脏健康饮食建议。","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":"<p><strong>Purpose: </strong>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.</p><p><strong>Design/methodology/approach: </strong>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.</p><p><strong>Findings: </strong>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.</p><p><strong>Originality/value: </strong>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.</p>","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":"{\"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\":\"<p><strong>Purpose: </strong>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.</p><p><strong>Design/methodology/approach: </strong>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.</p><p><strong>Findings: </strong>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.</p><p><strong>Originality/value: </strong>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.</p>\",\"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}","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}
Sodium content of menu and commissary provisions in rural jail exceeds heart-healthy dietary recommendations.
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.
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