Who we are
Why reduce salt?
What we do
Resources
News
SHAKE

Evaluation

Designing an evaluation framework

Link
Link
Link
Link

Examples of evaluation in practice

Reducing salt intake in Malaysia: an interim evaluation of what works
Link
Link
Link

Login

Log In

Username:

Password:

Keep me signed in

Register Lost Password

Recent Posts

MONGOLIA: Raising salt awareness in the western region of Mongolia
High sodium and low potassium intakes in Kazakhstan using 24-h urinary sodium excretion
Salt reduction initiatives in Africa: A systematic review
Potassium-enriched salt substitutes nationwide in China are estimated to have significant population health benefits
The effectiveness and feasibility of Taxes on Salt and Foods High in Sodium: what’s the evidence?

Tags

Advocacy April-May 2018 April-May 2019 April-May 2020 August-October 2019 Baseline Country Update evaluation Event February-April 2019 February-March February-March 2018 February-March 2020 February 2017 Food Industry Food label FOPL front of pack labelling intervention January 2017 June-August 2020 June-July 2019 March 2017 Morocco News November - January 2020 Processed Food process evaluation Reduce sodium in bread Reformulation Research Review Salt intake Salt Levels in Food salt reduction Salt Substitutes Salt targets snack foods The Science of Salt Unpack the Salt Victorian Salt Reduction Partnership WASH WHO STEPs World Hypertension Day World Salt Awareness Week

Login

Log In

Username:

Password:

Keep me signed in

Register Lost Password

The George Institute for Global Health
Level 5, 1 King Street, Newtown, NSW 2042 Australia

Read our Privacy Policy

+61 2 8052 4300
whoccsalt@georgeinstitute.org.au

Login

Log In

Username:

Password:

Keep me signed in

Register Lost Password

Who we are
Why reduce salt?
What we do
Resources
News
SHAKE