Comparison of Food Category Contributors to Sodium Intake from Stores vs. Restaurants
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Description: This project will analyze the dietary data from the 2009-2018 National Health and Nutrition Examination Surveys (NHANES) to describe the contributions to sodium intake of foods obtained from grocery and other stores compared to foods obtained from restaurants (including full-service and quick-serve restaurants). It will also describe the key food category contributors of sodium from stores and restaurants. Results will be provided for the U.S. population and for subpopulations defined by age and gender, race/ethnicity, and household income level.