Effects of an Advocacy Trial on Food Industry Salt Reduction Efforts-An Interim Process Evaluation.

ABSTRACT: The decisions made by food companies are a potent factor shaping the nutritional quality of the food supply. A number of non-governmental organizations (NGOs) advocate for corporate action to reduce salt levels in foods, but few data define the effectiveness of advocacy. This present report describes the process evaluation of an advocacy intervention delivered by one Australian NGO directly to food companies to reduce the salt content of processed foods. Food companies were randomly assigned to intervention (n = 22) or control (n = 23) groups. Intervention group companies were exposed to pre-planned and opportunistic communications, and control companies to background activities. Seven pre-defined interim outcome measures provided an indication of the effect of the interventi

SUBMITTER: Trevena H 

PROVIDER: S-EPMC5691744 | biostudies-literature | 2017 Oct

REPOSITORIES: biostudies-literature