High salt intake (lifestyle risk factor) I10.9
Conditions
Interventions
Group 1: Up to 8 intervention organizations/staff restaurants are compared with control organiszations (clusters), with up to 50 participants each.
Assisted salt reduction program (4x4%, food analysis
Sponsors
Institut für Sozial- und Präventivmedizin, Universität Bern
Eligibility
Sex/Gender
All
Age
15 Years to 65 Years
Inclusion criteria
Inclusion criteria: 15-65 years old employees of organizations with staff restaurant; eating at least 2 times/week in staff restaurant; available for 5 education sessions during 12 months; sufficiently literate in German to read/complete forms/questionnaires and follow education program.
Exclusion criteria
Exclusion criteria: Medical or non-medical indication and/or medication that interfer with urine collection/analyses; Women being pregnant at time of recruitment; severe food allergy, intolerance or aversion hampering staff restaurant use.
Design outcomes
Secondary
| Measure | Time frame |
|---|---|
| Overall qualitative diet composition (Na/K ratio); Blood Pressure; Anthropometrics (weight, height; waist and hip circumferences); Health/Food literacy | — |
Primary
| Measure | Time frame |
|---|---|
| Sodium (Na)/salt intake; Method of measurement: 24 hour a/o spot urine Na excretion; Timepoints: Baseline, 3, 6, 9 and 12 months | — |
Countries
Switzerland
Contacts
Public ContactSigrid Beer-Borst
Institut für Sozial- und Präventivmedizin, Universität Bern
Outcome results
None listed