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Pilot study: Reduction of salt (sodium) in bread and its contribution to the decrease of cardiovascular diseases Health Impact Assessment of the introduction of new legislation - Terms of reference

2018-09Report Restricted access
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dc.contributor.editorCaldas de Almeida, Teresa
dc.contributor.editorCosta, Luciana
dc.contributor.otherCosta, Alexandra
dc.contributor.otherSantos, Joana
dc.contributor.otherBraz, Paula
dc.contributor.otherCoelho, Mariana
dc.contributor.otherBrazão, Roberto
dc.contributor.otherAssunção, Ricardo
dc.contributor.otherAlves, Joana
dc.contributor.otherLopes, Isabel
dc.contributor.otherGuerreiro, Ana Cristina
dc.date.accessioned2020-06-03T17:51:55Z
dc.date.available2020-06-03T17:51:55Z
dc.date.issued2018-09
dc.descriptionFollow-up support documentation under the scope of the workshop " Health Impact Assessment (HIA) and health in environmental assessments – Enhancing HIA practice in Portugal" (13-15 November 2017) organized by National Institute of Health Dr Ricardo Jorge in collaboration with the World Health Organization.pt_PT
dc.descriptionCoordinators: Teresa Caldas de Almeida and Luciana Costa (DPSDNT – INSA). Technical team: Alexandra Costa (DPSDNT – INSA), Joana Santos (DEP – INSA), Paula Braz (DEP – INSA), Mariana Coelho (DAN – INSA), Roberto Brazão (DAN – INSA), Ricardo Assunção (DAN – INSA), Joana Alves (National School of Public Health,Universidade Nova de Lisboa), Isabel Lopes (DGE), Ana Cristina Guerreiro (ARS-Algarve), with WHO technical support.pt_PT
dc.description.abstractIntroduction: The Health Impact Assessment (HIA) is a combination of essential procedures, methods, and tools to assess the potential effects of policies, programs or projects on the health of a population, contributing to the decision making for health protection and equity. Within the scope of the Biennial Collaborative Agreement (BCA) between the World Health Organization (WHO) and the Ministry of Health, the Health Impact Assessment Workshop was held in November 2017 at National Institute of Health Dr. Ricardo Jorge (INSA, I.P.). This workshop presented the methodologies of health impact studies, as well as established working groups to carry out an exercise of application of the addressed contents, focusing on concrete cases where the HIA showed relevance. This working group intends to study the health impact of the gradual reduction of salt content in bread consumed in Portugal, in line with the goals identified in the protocol recently established between the Directorate-General for Health (DGS), INSA I.P., and Portuguese bakery associations. This exercise intends, on the one hand, to put into practice the methodology to carry out HIA (delivered in the workshop) in a "Learning by Doing" approach, on the other hand, to reinforce the importance of reducing the salt content in the occurrence of cardiovascular diseases with a special focus on the reduction of arterial hypertension. The working group includes member of the Departments of Health Promotion and Prevention of Non-Communicable Diseases (DPS), Food and Nutrition (DAN) and Epidemiology (DEP) of INSA, I.P. as well as representatives of the Regional Health Administration of Algarve (ARS Algarve) and Directorate-General for Education (DGE). In order to carry out this study, national data from projects in which INSA, I.P. is/was coordinator entity or participant will be used, such as INSEF - National Health Survey with Physical Examination and IAN-AF - National Food and Physical Activity Survey. All activities carried out in this field have been accompanied by the WHO international experts who participated in the Health Impact Assessment Workshop.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/6899
dc.language.isoengpt_PT
dc.publisherNational Institute of Health Dr Ricardo Jorgept_PT
dc.subjectSaltpt_PT
dc.subjectHealth Impact Assessmentpt_PT
dc.subjectHIApt_PT
dc.subjectTerms of Referencept_PT
dc.subjectPublic Health Policiespt_PT
dc.subjectPortugalpt_PT
dc.subjectWorld Health Organizationpt_PT
dc.subjectMinistry of Healthpt_PT
dc.titlePilot study: Reduction of salt (sodium) in bread and its contribution to the decrease of cardiovascular diseases Health Impact Assessment of the introduction of new legislation - Terms of referencept_PT
dc.typereport
dspace.entity.typePublication
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.endPage24pt_PT
oaire.citation.startPage1pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typereportpt_PT

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