Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.

Jean-Claude Desport (1, 2) , Aurélie Baptiste (1) , C. Villemonteix (1) , Lucile Darthou-Pouchard (1) , Céline Soulefour (1) , M. Guitard (1) , Simon de Magalhaes , Valérie Javerliat , C. Bachelerie , Clotilde Jalladeau , A. Lecointre , Philippe Fayemendy (2, 1) , Pierre Jésus (2, 1)

1 Service d'Hépato-Gastro-Entérologie et Nutrition [CHU Limoges]
2 NET - Neuroépidémiologie Tropicale

Domaines: Sciences du Vivant [q-bio]; Santé publique et épidémiologie

Jean-Claude Desport, Aurélie Baptiste, C. Villemonteix, Lucile Darthou-Pouchard, Céline Soulefour, et al.. Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.. ESPEN congress, Aug 2019, Krakow, Poland. ⟨hal-02389026⟩