Symposium on Sodium Reduction in Foods meeting report: H164-204/2017E-PDF
October 12 and 13, 2016, Sir Frederick G. Banting Research Centre, Ottawa, Ontario : final report December 2016 /
"This report is intended as a summary of the proceedings and outcomes of the Symposium on Sodium Reduction in Foods that was held on October 12-13, 2016 in Ottawa. The views expressed herein are those raised by the participants at the Symposium and do not necessarily reflect those of Health Canada or the Government of Canada. The objectives of the symposium were to: provide an overview of Health Canada’s actions to date and commitment to monitor and report on the sodium levels in the Canadian food supply in 2017, and subsequently report on intakes of Canadians; provide an overview of international sodium reduction initiatives; discuss scientific and technical aspects, including successes and challenges, related to sodium reduction in the Canadian food supply since the publication of the Guiding Benchmark Sodium Reduction Levels; discuss sodium reduction in the restaurant and foodservices sectors; and discuss next steps on sodium reduction in Canada"--Introd., p. 4-5.
|Department/Agency||Health Canada. Bureau of Nutritional Sciences.|
|Title||Symposium on Sodium Reduction in Foods meeting report|
|Subtitle||October 12 and 13, 2016, Sir Frederick G. Banting Research Centre, Ottawa, Ontario : final report December 2016 /|
|Other Language Editions||[French]|
|Electronic Document|| |
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|Note||Issued also in French under title: Rapport du Symposium sur la réduction du sodium dans les aliments : 12 et 13 octobre 2016, Centre de recherche Sir Frederick G. Banting, Ottawa, Ontario : rapport final de décembre 2016. Cover title. "Publication date: February 2017"--Verso of cover.|
|Number of Pages||21 p. :|
|Departmental Catalogue Number||160321|
|Subject Terms||Food processing, Health impact, Government policy|
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