The nine-member project team, directed by Sigrid Beer-Borst (ISPM), is investigating the impact of educational and structural measures in the workplace aimed at lowering employees’ salt consumption. See more at http://www.nfp69.ch/en/projects/how-can-people-achieve-a-healthy-diet/project-salt-consumption
The workplace intervention trial “salt consumption” is one of six projects making up the National Research Program “Healthy nutrition and sustainable food production” (NRP 69). NRP 69 is investigating the link between today’s predominant diseases and nutrition. It aims to develop scientific bases and practical approaches for promoting public health through diet and to make the food production chain more sustainable.
