A policy package for socio-cultural factors of promoting healthy diet in Iran

Institute for Health Metrics and Evaluation (IHME). GBD Compare. Seattle WI UoW, 25/1/2022]) A.

Danaei G, Yuan L, Singh GM, Carnahan E, Stevens GA, Cowan MJ et al. Cardiovascular disease, chronic kidney disease, and diabetes mortality burden of cardiometabolic risk factors from 1980 to 2010: a comparative risk assessment. 2014.

Hyseni L, Atkinson M, Bromley H, Orton L, Lloyd-Williams F, McGill R, et al. The effects of policy actions to improve population dietary patterns and prevent diet-related non-communicable diseases: scoping review. Eur J Clin Nutr. 2017;71(6):694–711.

Article  CAS  PubMed  Google Scholar 

Afshin A, Sur PJ, Fay KA, Cornaby L, Ferrara G, Salama JS, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the global burden of Disease Study 2017. Lancet. 2019;393(10184):1958–72.

Article  Google Scholar 

Brug J, Kremers SP, Van Lenthe F, Ball K, Crawford D. Environmental determinants of healthy eating: in need of theory and evidence: symposium on ‘Behavioural nutrition and energy balance in the young’. Proc Nutr Soc. 2008;67(3):307–16.

Article  PubMed  Google Scholar 

Ahluwalia J, Baranowski T, Braithwaite R, Resnicow K. Cultural sensitivity in public health: defined and demystified. Ethn Dis. 1999;9:10–21.

PubMed  Google Scholar 

Spring B, Ockene JK, Gidding SS, Mozaffarian D, Moore S, Rosal MC, et al. Better population health through behavior change in adults: a call to action. Circulation. 2013;128(19):2169–76.

Article  PubMed  PubMed Central  Google Scholar 

Amerzadeh M, Salavati S, Takian A, Namaki S, Asadi-Lari M, Delpisheh A et al. Proactive agenda setting in creation and approval of national action plan for prevention and control of non-communicable diseases in Iran: the use of multiple streams model. J Diabetes Metabolic Disorders. 2020:1–12.

Amerzadeh M, Takian A. Reducing sugar, fat, and salt for prevention and control of noncommunicable diseases (NCDs) as an adopted health policy in Iran. Med J Islamic Repub Iran. 2020;34:136.

Google Scholar 

Amerzadeh M, Takian A, Pouraram H, Sari AA, Ostovar A. Policy analysis of socio-cultural determinants of salt, sugar and fat consumption in Iran. BMC Nutr. 2022;8(1):1–7.

Article  Google Scholar 

Morteza R, Maryam B, Nizal SZ, Shiva S. < the > relation between salt intake and blood pressure among iranians. 2008.

Loloei S, Pouraram H, Majdzadeh R, Takian A, Goshtaei M, Djazayery A. Policy analysis of salt reduction in bread in Iran. AIMS Public Health. 2019;6(4):534.

Article  PubMed  PubMed Central  Google Scholar 

Li Q, Cui Y, Jin R, Lang H, Yu H, Sun F, et al. Enjoyment of spicy flavor enhances central salty-taste perception and reduces salt intake and blood pressure. Hypertension. 2017;70(6):1291–9.

Article  CAS  PubMed  Google Scholar 

Lancaster K, Walker W, Vance T Jr, Kaskel P, Arniella G, Horowitz C. Food for life/Comida para la vida: creating a food festival to raise diabetes awareness. Progress Community Health Partnerships: Res Educ Action. 2009;3(4):359.

Article  Google Scholar 

Rezaei S, Mahmoudi Z, Sheidaei A, Aryan Z, Mahmoudi N, Gohari K, et al. Salt intake among Iranian population: the first national report on salt intake in Iran. J Hypertens. 2018;36(12):2380–9.

Article  CAS  PubMed  Google Scholar 

Wakefield MA, Loken B, Hornik RC. Use of mass media campaigns to change health behaviour. Lancet. 2010;376(9748):1261–71.

Article  PubMed  PubMed Central  Google Scholar 

He F, Brinsden H, MacGregor G. Salt reduction in the United Kingdom: a successful experiment in public health. J Hum Hypertens. 2014;28(6):345–52.

Article  CAS  PubMed  Google Scholar 

Owen LH, Kennedy OB, Hill C, Houston-Price C, Peas. Please! Food familiarization through picture books helps parents introduce vegetables into preschoolers’ diets. Appetite. 2018;128:32–43.

Article  PubMed  Google Scholar 

Council NN. Health and Joy from Food—Meal recommendations for early Childhood Education and Care. National Nutrition Council. Finnish National Agency for Education and National Institute for Health and Welfare; 2018.

Nekitsing C, Hetherington MM, Blundell-Birtill P. Developing healthy food preferences in preschool children through taste exposure, sensory learning, and nutrition education. Curr Obes Rep. 2018;7(1):60–7.

Article  PubMed  PubMed Central  Google Scholar 

Vidgen HA, Gallegos D. Defining food literacy and its components. Appetite. 2014;76:50–9.

Article  PubMed  Google Scholar 

Perry EA, Thomas H, Samra HR, Edmonstone S, Davidson L, Faulkner A, et al. Identifying attributes of food literacy: a scoping review. Public Health Nutr. 2017;20(13):2406–15.

Article  Google Scholar 

Luta X, Hayoz S, Krause CG, Sommerhalder K, Roos E, Strazzullo P, et al. The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland. Nutr Metabolism Cardiovasc Dis. 2018;28(3):270–7.

Article  CAS  Google Scholar 

Bech-Larsen T, Aschemann-Witzel J. A macromarketing perspective on food safety regulation: the Danish ban on trans-fatty acids. J Macromarketing. 2012;32(2):208–19.

Article  Google Scholar 

Lloyd-Williams F, Bromley H, Orton L, Hawkes C, Taylor-Robinson D, O’Flaherty M, et al. Smorgasbord or symphony? Assessing public health nutrition policies across 30 European countries using a novel framework. BMC Public Health. 2014;14(1):1–20.

Article  Google Scholar 

Kelishadi R, Azizi-Soleiman F. Controlling childhood obesity: a systematic review on strategies and challenges. J Res Med Sciences: Official J Isfahan Univ Med Sci. 2014;19(10):993.

Google Scholar 

留言 (0)

沒有登入
gif