Please pardon the cross posting.
This contains two items of interest:

1.       Prevention Status Reports - Nutrition, Physical Activity, and Obesity Among Selected Health Topics

2.       Press Release: Reducing sodium in restaurant foods is an opportunity for choice


From: Centers for Disease Control and Prevention (CDC) [mailto:[log in to unmask]]
Sent: Sunday, January 26, 2014 10:04 AM
To: Anderson, Susan (CDC/ONDIEH/NCCDPHP)
Subject: Centers for Disease Control and Prevention (CDC) Weekly Digest Bulletin

[Centers for Disease Control and Prevention]

Prevention Status Reports Are Here!

01/21/2014


[eNews - CDC Nutrition, Physical Activity, and Obesity]<http://www.cdc.gov/obesity/index.html>


                                                                                                                       January 15, 2014

Prevention Status Reports Are Here!

Nutrition, Physical Activity, and Obesity Among Selected Health Topics

CDC’s newly released 2013 Prevention Status Reports (PSRs)<http://www.cdc.gov/stltpublichealth/psr/> highlight the status of state-level policies and practices designed to prevent 10 important public health problems.

The PSRs are a set of individual reports that focus on 10 health topics for all 50 states including the District of Columbia.  The reports provide information for decision makers and state health officials to review their states’ health status and identify areas of improvement.

[Prevention Status Reports linked graphic]<http://www.cdc.gov/stltpublichealth/psr/>


Among the 10 health topics are the Nutrition, Physical Activity and Obesity<http://www.cdc.gov/stltpublichealth/psr/npao/index.html> reports with emphasis on 5 public health policies and practices:

  *   Nutrition standards for foods and beverages in schools
  *   Nutrition standards for foods and beverages in government facilities
  *   Inclusion of nutrition and physical activity standards for licensed childcare facilities
  *   State physical education time requirement for high school students
  *   Breastfeeding in hospitals and birth centers

Each report describes the public health problem, identifies potential solutions to the problem drawn from research and expert recommendations, and reports the status of those solutions for each state and the District of Columbia, using a simple, three-level rating scale—green, yellow, or red.

To help state health officials and other public health leaders use the PSRs, CDC also created the PSR Quick Start Guide<http://www.cdc.gov/stltpublichealth/psr/quickstart.html>. The guide provides users with tips and tools for using the PSRs to increase the use of evidence-based public health practices and improve health outcomes in their state.

More Information:

  *   Prevention Status Reports<http://www.cdc.gov/stltpublichealth/psr/>
  *   Prevention Status Report - Web buttons and badges<http://www.cdc.gov/stltpublichealth/psr/buttons.html>
  *   CDC, Division of Nutrition, Physical Actitivity and Obesity<http://www.cdc.gov/obesity/index.html>



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CDC Press Release: Reducing sodium in restaurant foods is an opportunity for choice

01/24/2014

Press Release
Reducing sodium in restaurant foods is an opportunity for choice

Communities reduce, replace, reformulate to offer lower-sodium options

Americans eat out at fast food or dine-in restaurants four or five times a week. Just one of those meals might contain more than an entire day’s recommended amount of sodium. CDC has strategies for health departments and restaurants to work together to offer healthier choices for consumers who want to lower their sodium intake. The report, “From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants,” is published in today’s issue of CDC’s journal, Preventing Chronic Disease.

On average, foods from fast food restaurants contain 1,848 mg of sodium per 1,000 calories and foods from dine-in restaurants contain 2,090 mg of sodium per 1,000 calories. The U. S. Dietary Guidelines recommend the general population limit sodium to less than 2,300 mg a day. Too much sodium can cause high blood pressure, one of the leading causes of heart disease and stroke.

“The bottom line is that it’s both possible and life-saving to reduce sodium, and this can be done by reducing, replacing and reformulating,” said CDC Director Tom Frieden, M.D., M.P.H. “When restaurants rethink how they prepare food and the ingredients they choose to use, healthier options become routine for customers.”

Read more>><http://www.cdc.gov/media/releases/2014/p0123-Reducing-sodium.html>







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