Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program
The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan He...
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| Veröffentlicht in: | Journal of health, population and nutrition population and nutrition, 2013-03, Vol.31 (1), p.49-57 |
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| creator | Talaei, Mohammad Mohammadifard, Noushin Hosseni-Esfahani, Firoozeh Khaje, Mohammad-Reza Sarrafzadegan, Nizal Sajjadi, Firoozeh Alikhasi, Hasan Maghroun, Maryam Iraji, Farhad Ehteshami, Shahram |
| description | The scientific evidences show that the content, baking methods, and
types of bread can make health impacts. Bread, as a major part of
Iranian diet, demonstrates a significant potential to be targeted as
health promotion subject. Healthy Food for Healthy Communities (HFHC)
was a project of Isfahan Healthy Heart Program (IHHP), consisting of a
wide variety of strategies, like Healthy Bread (HB) Initiative. The HB
Initiative was designed to improve the behaviour of both producers and
consumers, mainly aiming at making high-fibre, low-salt bread,
eliminating the use of baking soda, providing enough rest time for
dough before baking (at least one hour), and enough baking time (at
least one minute in oven). A workshop was held for volunteer bakers,
and a baker-to-baker training protocol under direct supervision was
designed for future volunteers. Cereal Organization was persuaded to
provide less refined flour that contained more bran. Health messages in
support of new breads were disseminated by media and at bakeries by
health professionals. Evaluation of the HB Initiative was done using
before-after assessments and population surveys. While HB was baked in
1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention
area joined the HB Initiative in 2009. Soda was completely eliminated
and fibre significantly increased from 4±0.4 g% before study to
12±0.6 g% after the intervention (p |
| doi_str_mv | 10.3329/jhpn.v31i1.14748 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3702358</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A328532022</galeid><sourcerecordid>A328532022</sourcerecordid><originalsourceid>FETCH-LOGICAL-b586t-21abd3c8601631d2aa7ecc15d1457a6ed1c56021c3bf63ff0b1e7da9debd2dcd3</originalsourceid><addsrcrecordid>eNqFktFqFDEUhgdR7Np675UMCKLgrjnJTDLjhVCLbRcqitYLr0ImyexkmU3WJLPYN_DaR_RJzG67264IksAJJ9_5Sc75s-wJoAkhuH4975Z2siJgYAIFK6p72QgjhsdAoLyfjYAiOkZ1zQ6yRyHMEcI1qvDD7AATCgyjYpR9O9eij91V_s5rofKpNdGIaFb6Tf5Bx86p8Co_NVYZO0snYVV-2WnnjQ6_f_6ahlZ0wuZbjRR9zD95N_NicZQ9aEUf9OObeJh9PX1_eXI-vvh4Nj05vhg3ZUXjGINoFJEVRUAJKCwE01JCqaAomaBagSwpwiBJ01LStqgBzZSolW4UVlKRw-ztte5yaBZaSW2jFz1ferMQ_oo7Yfj-jTUdn7kVJwxhUlZJ4MWNgHffBx0iX5ggdd8Lq90QOBQEQVVhzP6PkoKWjBV1kdBnf6FzN3ibOpGoBNU1QHlLzUSvubGtS0-Ua1F-THBVEowwTtTkH1RaSi-MdFa3JuX3Cl7uFSQm6h9xJoYQ-PTL5332-R2224wyuH6IxtmwD6JrUHoXgtftrseA-NqOfG1HvrEj39gxlTy9O5tdwdZ_tz9rjOuN1TtCeiP4NtnZtIEgRMkfz6brmw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1365799115</pqid></control><display><type>article</type><title>Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program</title><source>MEDLINE</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central Open Access</source><source>Applied Social Sciences Index & Abstracts (ASSIA)</source><source>JSTOR Archive Collection A-Z Listing</source><source>Bioline International</source><source>PubMed Central</source><creator>Talaei, Mohammad ; Mohammadifard, Noushin ; Hosseni-Esfahani, Firoozeh ; Khaje, Mohammad-Reza ; Sarrafzadegan, Nizal ; Sajjadi, Firoozeh ; Alikhasi, Hasan ; Maghroun, Maryam ; Iraji, Farhad ; Ehteshami, Shahram</creator><creatorcontrib>Talaei, Mohammad ; Mohammadifard, Noushin ; Hosseni-Esfahani, Firoozeh ; Khaje, Mohammad-Reza ; Sarrafzadegan, Nizal ; Sajjadi, Firoozeh ; Alikhasi, Hasan ; Maghroun, Maryam ; Iraji, Farhad ; Ehteshami, Shahram</creatorcontrib><description>The scientific evidences show that the content, baking methods, and
types of bread can make health impacts. Bread, as a major part of
Iranian diet, demonstrates a significant potential to be targeted as
health promotion subject. Healthy Food for Healthy Communities (HFHC)
was a project of Isfahan Healthy Heart Program (IHHP), consisting of a
wide variety of strategies, like Healthy Bread (HB) Initiative. The HB
Initiative was designed to improve the behaviour of both producers and
consumers, mainly aiming at making high-fibre, low-salt bread,
eliminating the use of baking soda, providing enough rest time for
dough before baking (at least one hour), and enough baking time (at
least one minute in oven). A workshop was held for volunteer bakers,
and a baker-to-baker training protocol under direct supervision was
designed for future volunteers. Cereal Organization was persuaded to
provide less refined flour that contained more bran. Health messages in
support of new breads were disseminated by media and at bakeries by
health professionals. Evaluation of the HB Initiative was done using
before-after assessments and population surveys. While HB was baked in
1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention
area joined the HB Initiative in 2009. Soda was completely eliminated
and fibre significantly increased from 4±0.4 g% before study to
12±0.6 g% after the intervention (p<0.001). The preparation and
baking times remarkably increased. Wastage of bread decreased from
13±1.8 g% to 2±0.5 g% and was expressed as the most important
advantage of this initiative by consumers. People who lived in Isfahan
city consumed whole bread 6 times more than those who lived in
reference area Arak (p<0.001). The HB Initiative managed to add new
breads as a healthy choice that were compatible with local dishes and
made a model to solve the longstanding problems of bread. It used
various health promotion approaches but was best consistent with
Beattie's model.</description><identifier>ISSN: 1606-0997</identifier><identifier>EISSN: 2072-1315</identifier><identifier>DOI: 10.3329/jhpn.v31i1.14748</identifier><identifier>PMID: 23617204</identifier><language>eng</language><publisher>Bangladesh: icddr,b</publisher><subject>Baking ; Bread ; Carbonated beverages ; Cardiovascular disease ; Community health care ; Community trial ; Diet - methods ; Female ; Food, Organic ; Health ; Health aspects ; Health promotion ; Health Promotion - methods ; Heart ; Heart Diseases - prevention & control ; Humans ; Iran ; Male ; Nutrition ; Original Papers ; Physiological aspects ; Public health ; Volunteers</subject><ispartof>Journal of health, population and nutrition, 2013-03, Vol.31 (1), p.49-57</ispartof><rights>Copyright 2012 - The Journal of Health, Population and Nutrition</rights><rights>COPYRIGHT 2013 BioMed Central Ltd.</rights><rights>Copyright Intenational Centre for Diarrhoeal Disease Research, Bangladesh Mar 2013</rights><rights>INTERNATIONAL CENTRE FOR DIARRHOEAL DISEASE RESEARCH, BANGLADESH 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b586t-21abd3c8601631d2aa7ecc15d1457a6ed1c56021c3bf63ff0b1e7da9debd2dcd3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3702358/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3702358/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,12846,27924,27925,30999,31000,53791,53793,79426</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23617204$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Talaei, Mohammad</creatorcontrib><creatorcontrib>Mohammadifard, Noushin</creatorcontrib><creatorcontrib>Hosseni-Esfahani, Firoozeh</creatorcontrib><creatorcontrib>Khaje, Mohammad-Reza</creatorcontrib><creatorcontrib>Sarrafzadegan, Nizal</creatorcontrib><creatorcontrib>Sajjadi, Firoozeh</creatorcontrib><creatorcontrib>Alikhasi, Hasan</creatorcontrib><creatorcontrib>Maghroun, Maryam</creatorcontrib><creatorcontrib>Iraji, Farhad</creatorcontrib><creatorcontrib>Ehteshami, Shahram</creatorcontrib><title>Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program</title><title>Journal of health, population and nutrition</title><addtitle>J Health Popul Nutr</addtitle><description>The scientific evidences show that the content, baking methods, and
types of bread can make health impacts. Bread, as a major part of
Iranian diet, demonstrates a significant potential to be targeted as
health promotion subject. Healthy Food for Healthy Communities (HFHC)
was a project of Isfahan Healthy Heart Program (IHHP), consisting of a
wide variety of strategies, like Healthy Bread (HB) Initiative. The HB
Initiative was designed to improve the behaviour of both producers and
consumers, mainly aiming at making high-fibre, low-salt bread,
eliminating the use of baking soda, providing enough rest time for
dough before baking (at least one hour), and enough baking time (at
least one minute in oven). A workshop was held for volunteer bakers,
and a baker-to-baker training protocol under direct supervision was
designed for future volunteers. Cereal Organization was persuaded to
provide less refined flour that contained more bran. Health messages in
support of new breads were disseminated by media and at bakeries by
health professionals. Evaluation of the HB Initiative was done using
before-after assessments and population surveys. While HB was baked in
1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention
area joined the HB Initiative in 2009. Soda was completely eliminated
and fibre significantly increased from 4±0.4 g% before study to
12±0.6 g% after the intervention (p<0.001). The preparation and
baking times remarkably increased. Wastage of bread decreased from
13±1.8 g% to 2±0.5 g% and was expressed as the most important
advantage of this initiative by consumers. People who lived in Isfahan
city consumed whole bread 6 times more than those who lived in
reference area Arak (p<0.001). The HB Initiative managed to add new
breads as a healthy choice that were compatible with local dishes and
made a model to solve the longstanding problems of bread. It used
various health promotion approaches but was best consistent with
Beattie's model.</description><subject>Baking</subject><subject>Bread</subject><subject>Carbonated beverages</subject><subject>Cardiovascular disease</subject><subject>Community health care</subject><subject>Community trial</subject><subject>Diet - methods</subject><subject>Female</subject><subject>Food, Organic</subject><subject>Health</subject><subject>Health aspects</subject><subject>Health promotion</subject><subject>Health Promotion - methods</subject><subject>Heart</subject><subject>Heart Diseases - prevention & control</subject><subject>Humans</subject><subject>Iran</subject><subject>Male</subject><subject>Nutrition</subject><subject>Original Papers</subject><subject>Physiological aspects</subject><subject>Public health</subject><subject>Volunteers</subject><issn>1606-0997</issn><issn>2072-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><sourceid>EIF</sourceid><sourceid>7QJ</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFktFqFDEUhgdR7Np675UMCKLgrjnJTDLjhVCLbRcqitYLr0ImyexkmU3WJLPYN_DaR_RJzG67264IksAJJ9_5Sc75s-wJoAkhuH4975Z2siJgYAIFK6p72QgjhsdAoLyfjYAiOkZ1zQ6yRyHMEcI1qvDD7AATCgyjYpR9O9eij91V_s5rofKpNdGIaFb6Tf5Bx86p8Co_NVYZO0snYVV-2WnnjQ6_f_6ahlZ0wuZbjRR9zD95N_NicZQ9aEUf9OObeJh9PX1_eXI-vvh4Nj05vhg3ZUXjGINoFJEVRUAJKCwE01JCqaAomaBagSwpwiBJ01LStqgBzZSolW4UVlKRw-ztte5yaBZaSW2jFz1ferMQ_oo7Yfj-jTUdn7kVJwxhUlZJ4MWNgHffBx0iX5ggdd8Lq90QOBQEQVVhzP6PkoKWjBV1kdBnf6FzN3ibOpGoBNU1QHlLzUSvubGtS0-Ua1F-THBVEowwTtTkH1RaSi-MdFa3JuX3Cl7uFSQm6h9xJoYQ-PTL5332-R2224wyuH6IxtmwD6JrUHoXgtftrseA-NqOfG1HvrEj39gxlTy9O5tdwdZ_tz9rjOuN1TtCeiP4NtnZtIEgRMkfz6brmw</recordid><startdate>20130301</startdate><enddate>20130301</enddate><creator>Talaei, Mohammad</creator><creator>Mohammadifard, Noushin</creator><creator>Hosseni-Esfahani, Firoozeh</creator><creator>Khaje, Mohammad-Reza</creator><creator>Sarrafzadegan, Nizal</creator><creator>Sajjadi, Firoozeh</creator><creator>Alikhasi, Hasan</creator><creator>Maghroun, Maryam</creator><creator>Iraji, Farhad</creator><creator>Ehteshami, Shahram</creator><general>icddr,b</general><general>BioMed Central Ltd</general><general>BioMed Central</general><general>International Centre for Diarrhoeal Disease Research, Bangladesh</general><scope>RBI</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>0-V</scope><scope>3V.</scope><scope>7QJ</scope><scope>7QL</scope><scope>7RQ</scope><scope>7RV</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>88J</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ALSLI</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H94</scope><scope>HEHIP</scope><scope>K9.</scope><scope>KB0</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2R</scope><scope>M2S</scope><scope>M7N</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20130301</creationdate><title>Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program</title><author>Talaei, Mohammad ; Mohammadifard, Noushin ; Hosseni-Esfahani, Firoozeh ; Khaje, Mohammad-Reza ; Sarrafzadegan, Nizal ; Sajjadi, Firoozeh ; Alikhasi, Hasan ; Maghroun, Maryam ; Iraji, Farhad ; Ehteshami, Shahram</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b586t-21abd3c8601631d2aa7ecc15d1457a6ed1c56021c3bf63ff0b1e7da9debd2dcd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Baking</topic><topic>Bread</topic><topic>Carbonated beverages</topic><topic>Cardiovascular disease</topic><topic>Community health care</topic><topic>Community trial</topic><topic>Diet - methods</topic><topic>Female</topic><topic>Food, Organic</topic><topic>Health</topic><topic>Health aspects</topic><topic>Health promotion</topic><topic>Health Promotion - methods</topic><topic>Heart</topic><topic>Heart Diseases - prevention & control</topic><topic>Humans</topic><topic>Iran</topic><topic>Male</topic><topic>Nutrition</topic><topic>Original Papers</topic><topic>Physiological aspects</topic><topic>Public health</topic><topic>Volunteers</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Talaei, Mohammad</creatorcontrib><creatorcontrib>Mohammadifard, Noushin</creatorcontrib><creatorcontrib>Hosseni-Esfahani, Firoozeh</creatorcontrib><creatorcontrib>Khaje, Mohammad-Reza</creatorcontrib><creatorcontrib>Sarrafzadegan, Nizal</creatorcontrib><creatorcontrib>Sajjadi, Firoozeh</creatorcontrib><creatorcontrib>Alikhasi, Hasan</creatorcontrib><creatorcontrib>Maghroun, Maryam</creatorcontrib><creatorcontrib>Iraji, Farhad</creatorcontrib><creatorcontrib>Ehteshami, Shahram</creatorcontrib><collection>Bioline International</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: Science</collection><collection>ProQuest Social Sciences Premium Collection</collection><collection>ProQuest Central (Corporate)</collection><collection>Applied Social Sciences Index & Abstracts (ASSIA)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Social Science Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Social Science Premium Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Sociology Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Social Science Database</collection><collection>Sociology Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of health, population and nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Talaei, Mohammad</au><au>Mohammadifard, Noushin</au><au>Hosseni-Esfahani, Firoozeh</au><au>Khaje, Mohammad-Reza</au><au>Sarrafzadegan, Nizal</au><au>Sajjadi, Firoozeh</au><au>Alikhasi, Hasan</au><au>Maghroun, Maryam</au><au>Iraji, Farhad</au><au>Ehteshami, Shahram</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program</atitle><jtitle>Journal of health, population and nutrition</jtitle><addtitle>J Health Popul Nutr</addtitle><date>2013-03-01</date><risdate>2013</risdate><volume>31</volume><issue>1</issue><spage>49</spage><epage>57</epage><pages>49-57</pages><issn>1606-0997</issn><eissn>2072-1315</eissn><abstract>The scientific evidences show that the content, baking methods, and
types of bread can make health impacts. Bread, as a major part of
Iranian diet, demonstrates a significant potential to be targeted as
health promotion subject. Healthy Food for Healthy Communities (HFHC)
was a project of Isfahan Healthy Heart Program (IHHP), consisting of a
wide variety of strategies, like Healthy Bread (HB) Initiative. The HB
Initiative was designed to improve the behaviour of both producers and
consumers, mainly aiming at making high-fibre, low-salt bread,
eliminating the use of baking soda, providing enough rest time for
dough before baking (at least one hour), and enough baking time (at
least one minute in oven). A workshop was held for volunteer bakers,
and a baker-to-baker training protocol under direct supervision was
designed for future volunteers. Cereal Organization was persuaded to
provide less refined flour that contained more bran. Health messages in
support of new breads were disseminated by media and at bakeries by
health professionals. Evaluation of the HB Initiative was done using
before-after assessments and population surveys. While HB was baked in
1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention
area joined the HB Initiative in 2009. Soda was completely eliminated
and fibre significantly increased from 4±0.4 g% before study to
12±0.6 g% after the intervention (p<0.001). The preparation and
baking times remarkably increased. Wastage of bread decreased from
13±1.8 g% to 2±0.5 g% and was expressed as the most important
advantage of this initiative by consumers. People who lived in Isfahan
city consumed whole bread 6 times more than those who lived in
reference area Arak (p<0.001). The HB Initiative managed to add new
breads as a healthy choice that were compatible with local dishes and
made a model to solve the longstanding problems of bread. It used
various health promotion approaches but was best consistent with
Beattie's model.</abstract><cop>Bangladesh</cop><pub>icddr,b</pub><pmid>23617204</pmid><doi>10.3329/jhpn.v31i1.14748</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1606-0997 |
| ispartof | Journal of health, population and nutrition, 2013-03, Vol.31 (1), p.49-57 |
| issn | 1606-0997 2072-1315 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3702358 |
| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central Open Access; Applied Social Sciences Index & Abstracts (ASSIA); JSTOR Archive Collection A-Z Listing; Bioline International; PubMed Central |
| subjects | Baking Bread Carbonated beverages Cardiovascular disease Community health care Community trial Diet - methods Female Food, Organic Health Health aspects Health promotion Health Promotion - methods Heart Heart Diseases - prevention & control Humans Iran Male Nutrition Original Papers Physiological aspects Public health Volunteers |
| title | Healthy Bread Initiative: Methods, Findings, and Theories−Isfahan Healthy Heart Program |
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