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dc.contributor.advisorMcLean, Rachael
dc.contributor.advisorTe Morenga, Lisa
dc.contributor.authorLofthouse, Catherine Jane
dc.date.available2016-04-29T03:08:13Z
dc.date.copyright2016
dc.identifier.citationLofthouse, C. J. (2016). Low Sodium Diets: Feasibility in New Zealand (Thesis, Master of Dietetics). University of Otago. Retrieved from http://hdl.handle.net/10523/6397en
dc.identifier.urihttp://hdl.handle.net/10523/6397
dc.description.abstractBackground: To reduce morbidity and mortality associated with cardiovascular disease, the World Health Organization recommends adults consume <2000 mg sodium per day. On average, New Zealanders consume one-and-a-half times this amount. Previous studies have suggested it is difficult to achieve this target intake, and barriers and facilitators to adherence are unknown. Objective: This was a feasibility study for a randomised controlled trial examining the effects of diets that align with the World Health Organization recommendations for sodium intake. This study aimed to examine adherence to a four-week low sodium diet in a sample of healthy New Zealand adults and identify barriers and facilitators to adherence. It also addressed whether following a low sodium diet was accompanied by changes in intakes of other nutrients that influence cardiovascular risk. Design: Eleven healthy adults in Dunedin were recruited via flyers and social networks. They provided dietary intake data (a 24-hour urine collection, 2-day weighed diet record and 24-hour recall) at baseline. They then received nutritional advice, incorporating label reading, low sodium recipes and recommendations to use a label-reading smartphone app and salt substitute. Participants undertook a low sodium diet (<2000 mg/day) for four weeks and met with the candidate weekly for advice and support. At the end of the four-week period, participants provided follow-up dietary intake data. They also completed a semi-structured interview that elicited participants’ opinions on barriers and facilitators to following a low sodium diet and addressed other changes in dietary habits. Outcomes: Mean sodium intake lowered between baseline and follow-up and the majority of participants met the WHO recommendation for sodium intake at follow-up.
dc.language.isoen
dc.publisherUniversity of Otago
dc.rightsAll items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectsodium
dc.subjectqualitative
dc.subjectnew zealand
dc.subjectconsumer behaviour
dc.titleLow Sodium Diets: Feasibility in New Zealand
dc.typeThesis
dc.date.updated2016-04-29T02:47:00Z
dc.language.rfc3066en
thesis.degree.disciplineHuman Nutrition
thesis.degree.nameMaster of Dietetics
thesis.degree.grantorUniversity of Otago
thesis.degree.levelMasters
otago.interloanno
otago.openaccessAbstract Only
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