Validation of salt intake measurements: comparisons of a food record checklist and spot-urine collection to 24-h urine collection.

Objective: Monitoring population salt intake is operationally and economically challenging. We explored whether a questionnaire assessment and a prediction of Na intake from spot-urine could replace or complement the recommended measurement of Na in 24-h urine (24-h U).

Design: Compare the agreement of a Na-specific food record checklist (FRCL) and a late-afternoon spot-urine measurement (PM-spot) with 24-h U measurement in estimating Na intake at group level.

RE-AIM evaluation of a one-year trial of a combined educational and environmental workplace intervention to lower salt intake in Switzerland.

Reducing excessive dietary sodium may reduce cardiovascular disease risk. Environmental and behavioral interventions in workplaces may reduce salt consumption, but information on the effectiveness of workplace nutrition interventions is sparse. We used the RE-AIM framework to evaluate a one-year trial in 2015-2016 of an educational and environmental intervention to lower salt intake of employees in organizations with catering facilities in Switzerland.

Lessons Learnt About Conducting a Multilingual Nutrition Survey in Switzerland: Results from menuCH Pilot Survey.

This paper informs about the implementation of the first trilingual Swiss nutrition pilot survey and lessons learnt in terms of recruitment, participation, data collection feasibility, and data management. The population-based cross-sectional nutrition pilot survey took place between June and November 2013. Six trained dietitians interviewed 276 adults aged 18-75 years residing in the cantons of Bern (German), Vaud (French) or Ticino (Italian).

Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees.

Background: Blood pressure is a primary cardiovascular disease risk factor. Population-wide governmental strategies aim to reduce lifestyle and dietary risk factors for hypertension, one of which is an unbalanced diet with high sodium and low potassium intakes. Nutrition interventions in the workplace are considered a promising approach in encouraging health-promoting behaviors.

The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland.

Background And Aims: High sodium (Na) and low potassium (K) intake are associated with hypertension and CVD risk. This study explored the associations of health literacy (HL), food literacy (FL), and salt awareness with salt intake, K intake, and Na/K ratio in a workplace intervention trial in Switzerland.

Methods And Results: The study acquired baseline data from 141 individuals, mean age 44.