High blood pressure is a risk factor for cardiovascular disease which is a major contributor to the global burden of disease. Excess dietary salt intake is well established as a leading cause of high...

Running Head: SALT REDUCTION STRATEGY    1
SALT REDUCTION STRATEGY        15
THE UK FOOD STANDARDS AGENCY SALT REDUCTION STRATEGY
Table of Contents
Introduction    3
1. Problem definition    3
2. Solution generation    4
2.1 The UK Food Standards Agency salt reduction strategy    4
2.2 Logic model regarding initiative taken    5
3. Resource mobilisation    6
3.1 Facilitators and ba
iers that can influence the strategy    7
3.2 Methods to identify the facilitators or ba
iers    9
4. Outcome assessment    9
4.1 Evaluation of strategy using qualitative method    9
4.2 Examining of impact of initiative on health priority areas    10
4.3 Assessment of the strategy    11
5. Dissemination    12
Conclusion    12
References    13
Introduction
    According to World Health Organisation (WHO), Global Health Initiatives can be defined as the initiatives started by WHO to provide relief such as distribution of the funds raised to cure or control infectious diseases. It also aims to provide immunisation to the infectious diseases like tuberculosis and malaria. It has been seen that the infectious diseases are one of the most common reasons responsible for large number of people globally. The global health initiatives aim to improve the healthcare of the world. They provide aid the regions covered under Gavi (World Health Organisation, 2019).
    As suggested by Bisesi, Wang, Miller, O'Malley and Ge
eyes (2019), it has been seen that areas where political conflicts are high, these areas tend to have poor social system and worst healthcare system. Global health initiatives act as assistance to the regions where political conflict results in poor healthcare system. They work in promotion of health. The following report is an attempt to evaluate the global initiative to reduce consumption of sodium. The initiative selected for this assignment is the UK Food Standards Agency salt reduction strategy.
1. Problem definition
    High blood pressure or hypertension is one of the main factors responsible for the cardiovascular diseases such as angina and myocardial infarction. As suggested by Roth et al. (2015), cardiovascular diseases are among the global burden of the diseases. Intake of excessive dietary salt is one of main cause of the increase in blood pressure, which eventually led to persistent i
egularity of blood pressure. As noted by Ettehad et al. (2016), hypertension eventually leads to cardiovascular diseases.
    As per the recommended dietary salt intake suggested by World health organisation, the average salt intake for an adult individual is 2.3 to 2.4 grams (Campbell et al., 2015). Cu
ently, dietary salt intake of people globally is 9 to 12 grams. This has become the pressing concern for the health organisations of the world. As suggested by Trieu et al. (2015), many initiatives had been taken globally to adopt the strategies so that amount of salt intake can be reduced globally. These strategies are effective, pocket-friendly, and easily applicable with potential outcome.
    As mentioned by Hyseni et al. (2017), effective implementation of salt reduction program can help in preventing around 1.6 million death occur worldwide every year due to cardiovascular diseases. It has been seen that despite of recommended salt intake, people are unaware of required portion of salt intake and its harmful effect on the body.
2. Solution generation
2.1 The UK Food Standards Agency salt reduction strategy    
    As it has been already established earlier that reduction in the salt intake can reduce the global health burden by controlling death caused by cardiovascular diseases globally. It is necessary to make people aware of the negative effect of salt intake on heart. To promote quality of life and health heart, two strategies have been recommended. As noted by Kurtz, DiCarlo, Pravenec and Mo
is Jr (2017), finding of the alternative product, which can be added, in the food to improve the taste of food in place of regular salt, and initiation of health awareness program to promote and educate people about the harmful effects of excessive salt intake in food.
    Many agencies of United Kingdoms had conducted research on the factors, which are responsible for the high rate of cardiovascular diseases in people of United Kingdom. Development of alternative product and placing it in market for the use of common people can be costly. These alternatives cannot be pocket-friendly for common people, and failed to provide the desirable outcomes. The strategy of reduction of salt intake is best suited for the national framework as it is affordable, feasible and cost-effective. As suggested by Pyne and Macdonald (2016), the COMA (Committee on medical aspects for food and nutrition policy) report published on nutritional aspects of cardiovascular diseases identifies that sodium is one of the main elements responsible for high rate of blood pressure among people of United Kingdom. Followed the report, committee has recommended that people of United Kingdom must reduce their salt consumption from 9 grams per day to 6 grams per day.
    As suggested by Levy and Tedstone (2017), the Scientific Advisory committee on Nutrition (SACN), after thorough analysis of all the evidences provided in various research concludes that decrease in the proportionate amount of salt consumption on daily basis can help in lowering the level of blood pressure. This can result in controlling of the burden exert by cardiovascular diseases in the United Kingdom. They evaluate the quality of life of people and suggest that approximately 6% of the occu
ence of death in the country is due to cardiovascular diseases, which has been neglected for years. If proper strategy can be implemented then the cases of the disease will be reduced to half in context of controlling blood pressure.
    After the reports published by two important health committee of the country, the United Kingdom department of health and United Kingdom food standard agency initiated the collaborative project to reduce the consumption of salt intake among the people of the country according to the recommendation provided by SACN. This project has objective to reduce the salt consumption up to 40% among the population of the country. The strategy adopted by the agency is to provide awareness to the people regarding excessive salt intake and educate them about the effects of it on body. They also ensured to provide guidelines to be given to processed food industry regarding recommended salt intake.
2.2 Logic model regarding initiative taken
    As suggested by Wu et al. (2019), a logic model is a visual representation of initiatives or programs activities, resources, expected outcome. It is a planning and evaluation tool used to simplify the complex interaction between elements that can be used while evaluating, implementing, and planning of the initiative. The components of logic model include inputs, outputs, and outcomes.
    Inputs
    Outputs
    Outcomes
    The UK food standard agency salt reduction strategy includes development of procedures, policies, and practices to provide guidelines to processed food businesses and increasing awareness or educate people related to ill effects of excess consumption of salt. Thus, major investment is not needed to run this program. To...