Browsing by Author "Campbell, Norm R. C."

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    Do Recommendations for the Management of Hypertension Improve Cardiovascular Outcome? The Canadian Experience
    (2011-10-30) Bolli, Peter; Campbell, Norm R. C.
    The Canadian Hypertension Education Program (CHEP) was established in 1999 as a response to the result of a national survey that showed that a high percentage of Canadians were unaware of having hypertension with only 13% of those treated for hypertension having their blood pressure controlled. The CHEP formulates yearly recommendations based on published evidence. A repeat survey in 2006 showed that the percentage of treated hypertensive patients with the blood pressure controlled had risen to 65.7%. Over the first decade of the existence of the CHEP, the number of prescriptions for antihypertensive medications had increased by 84.4% associated with a significant greater decline in the yearly mortality from stroke, heart failure and myocardial infarction and a significant decrease in the hospitalization for stroke and heart failure. Therefore, the introduction of the CHEP and the yearly issue of updated recommendations resulted in a significant increase in the awareness, diagnosis and treatment of hypertension and in a significant reduction in stroke and cardiovascular morbidity and mortality. The CHEP model could serve as a template for its adoption to other regions or countries.
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    Healthy Food Procurement Policies and Their Impact
    (Multidisciplinary Digital Publishing Institute, 2014-03-03) Niebylski, Mark L.; Lu, Tammy; Campbell, Norm R. C.; Arcand, Joanne; Schermel, Alyssa; Hua, Diane; Yeates, Karen E.; Tobe, Sheldon W.; Twohig, Patrick A.; L'Abbe, Mary R.; Lie, Peter P.
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    Sodium Consumption: An Individual's Choice?
    (2012-01-03) Campbell, Norm R. C.; Johnson, Jillian A.; Campbell, Tavis S.
    Excess intake of dietary salt is estimated to be one of the leading risks to health worldwide. Major national and international health organizations, along with many governments around the world, have called for reductions in the consumption of dietary salt. This paper discusses behavioural and population interventions as mechanisms to reduce dietary salt. In developed countries, salt added during food processing is the dominant source of salt and largely outside of the direct control of individuals. Population-based interventions have the potential to improve health and to be cost saving for these countries. In developing economies, where salt added in cooking and at the table is the dominant source, interventions based on education and behaviour change have been estimated to be highly cost effective. Regardless, countries with either developed or developing economies can benefit from the integration of both population and behavioural change interventions.