Publication
Learning by doing: a HIA study on bread salt reduction and its effects on cardiovascular disease
| dc.contributor.author | Costa, L. | |
| dc.contributor.author | Coelho, M. | |
| dc.contributor.author | Assunção, R. | |
| dc.contributor.author | Braz, P. | |
| dc.contributor.author | Costa, A. | |
| dc.contributor.author | Santos, J. | |
| dc.contributor.author | Brazão, R. | |
| dc.contributor.author | Guerreiro, A. | |
| dc.contributor.author | Lopes, I. | |
| dc.contributor.author | Caldas Almeida, T. | |
| dc.date.accessioned | 2019-02-22T18:04:31Z | |
| dc.date.available | 2019-02-22T18:04:31Z | |
| dc.date.issued | 2018-12 | |
| dc.description.abstract | Pilot study objectives: To evaluate the impact of salt reduction in bread on cardiovascular diseases in the Portuguese population, according to the goals established in the protocol signed between the Directorate-General for Health (DGS), the National Institute of Health Doutor Ricardo Jorge (INSA) and bakeries associations. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/5935 | |
| dc.language.iso | eng | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Health Impact Assessment | pt_PT |
| dc.subject | Cardiovascular Diseases | pt_PT |
| dc.subject | Bread | pt_PT |
| dc.subject | Salt Reduction | |
| dc.subject | Portuguese Population | |
| dc.subject | Doenças Cardio e Cérebro-vasculares | |
| dc.title | Learning by doing: a HIA study on bread salt reduction and its effects on cardiovascular disease | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Ljubljana, Slovenia | pt_PT |
| oaire.citation.title | 11th European Public Health Conference, 28 november - 1 december 2018 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |