community-based nutrition intervention; salt intake; health literacy; worksite food environment; health promotion; nutrition education; cardiovascular disease CVD; blood pressure
Beer-Borst Sigrid, Eisenblätter Julia, Jent Sandra, Siegenthaler Stefan, Hayoz Stefanie (2020), Corporate health management: evaluation of an educational and environmental intervention to promote a balanced, less salty diet. Part 2: coaching of catering teams, in Ernährungs Umschau
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Beer-Borst Sigrid, Eisenblätter Julia, Jent Sandra, Siegenthaler Stefan, Hayoz Stefanie (2019), Corporate health management: evaluation of an educational and environmental intervention to promote a balanced, less salty diet. Part 1: nutrition education of employees, in Ernahrungs Umschau
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Beer-Borst Sigrid, Hayoz Stefanie, Eisenblätter Julia, Jent Sandra, Siegenthaler Stefan, Strazzullo Pasquale, Luta Xhyljeta (2019), RE-AIM evaluation of a one-year trial of a combined educational and environmental workplace intervention to lower salt intake in Switzerland, in Preventive Medicine Reports
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Beer-Borst Sigrid, Luta Xhyljeta, Hayoz Stefanie, Sommerhalder Kathrin, Gréa Krause Corinna, Eisenblätter Julia, Jent Sandra, Siegenthaler Stefan, Aubert Rafael, Haldimann Max, Strazzullo Pasquale (2018), Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees, in BMC Public Health
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Gréa Krause Corinna, Beer-Borst Sigrid, Sommerhalder Kathrin, Hayoz Stefanie, Abel Thomas (2018), A short food literacy questionnaire (SFLQ) for adults: Findings from a Swiss validation study, in Appetite
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Luta Xhyljeta, Hayoz Stefanie, Gréa Krause Corinna, Sommerhalder Kathrin, Roos Eva, Strazzullo Pasquale, Beer-Borst Sigrid (2018), The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland, in Nutrition, Metabolism & Cardiovascular Diseases
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Krause Corinna, Sommerhalder Kathrin, Beer-Borst Sigrid (2016), Nutrition-specific health literacy: development and testing of a multi-dimensional questionnaire, in Ernahrungs Umschau
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Krause Corinna, Sommerhalder Kathrin, Beer-Borst Sigrid, Abel Thomas (2016), Just a subtle difference? Findings from a systematic review on definitions of nutrition literacy and food literacy, in Health Promotion International
Reducing salt intake at the population level is considered a promising and cost-effective means to reduce cardiovascular disease risk. The Swiss Salt Strategy is pursuing an average salt intake of <8g per person per day at the population level (a 16% reduction) as intermediate goal. For the longer term, the aim is to decrease the intake to 5g/day, as recommended by WHO. Measures should address the overall salt intake distribution in the typical Swiss diet focusing on a stepwise reduction of salt content in major food sources, including offers by the food service industry, and taking into account consumers health literacy and related behaviours. A one year, four-phased community trial is planned in staff canteens in German-speaking Switzerland, with an intervention and a control group (N=400 consumers each, 15-65 yrs old from matching canteens; 16 clusters,). The objective is to demonstrate the effectiveness of a combined progressive environmental and nutrition educational / motivational intervention in the workplace in reducing the consumers average daily total dietary salt intakes by 16% or more (according to the Swiss salt strategy intermediate goal). For the intervention group the luncheons’ salt contents are reduced step by step, i.e. 4% per phase (total 4x4% = 16% reduction) and concurrently study participants are provided with increasingly specific information (knowledge and skills) on how to put a nutritionally well-balanced diet into action. The consumers in the control group are being served habitual luncheons and they have access to publicly available, general information on healthy eating only. Primary outcome measures are changes in sodium/salt intake (24 hour and spot urine collection), blood pressure, overall diet composition (3 day food record checklist), anthropometric indices (weight, height, waist circumference) and health literacy (health literacy questionnaire) in the intervention as compared with the control group. Measures are taken at 0/3/6/9/12 months and 0/6/12 months for the intervention and control group, respectively. The community trial will help identifying barriers and promoters for participation of organizations, their staff canteens and their employees. It will demonstrate the practical relevance, and in consequence, the exportability of the shown effectiveness of the intervention elements. The research results should be incorporated in the establishment of easily applicable concepts which facilitate manufacturing/providing and consuming a healthy diet for a healthy life.