The Salt Fix
Great book, evidence-based, well researched, and will likely be a real game changer. Author is a respected cardiovascular research scientist, Pharm.D. at St. Luke’s Mid America Heart Inst., Kansas City, MO. The author points out another nutrition misconception that we have been teaching for decades like low fat and cholesterol, no eggs, and high carbs. He gives us the research to feel confident in what we say.
As nutritionists, we need to look at the research from the beginning of the low salt recommendation and reevaluate what we tell people.
“Thought-provoking, evidence-based information for anyone interested in improving their health.” Library Journal
- (2000) Science of food and nutrition
- (2090) Micronutrients: vitamins, minerals
- (4000) Wellness and public health
- (5000) Medical Nutrition Therapy
- (5160) Cardiovascular disease
Level 1 & 2 CPE
Suggested Performance Indicators: 4.1.2, 4.2.2, 4.2.6, 6.2.1, 6.2.4
CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests
Upon successful completion, the users will be able to:
1. Discuss four negative results from not consuming sufficient salt in our diets.
2. Identify which patients are salt-sensitive and what the assumed ideal sodium intake should be.
3. Counsel patients and family members on how to eat more healthy foods and thus improve patient outcomes.
4. Advocate for more patient-centered, individualized nutrition recommendations.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional
The U.S. healthcare system and its nutrition guidelines have come up short in recent years as one after another is exposed for being poorly researched and not founded on good science. This highly qualified researcher is bringing another to our attention in this book.