Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study.
Keiko SakaguchiYukari TakemiFumi HayashiKaori KoiwaiMasakazu NakamuraPublished in: Journal of occupational health (2021)
Providing healthy lunch and nutrition education may be effective approaches to reduce employees' salt intake and Na/K ratio.