<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Vinall, Maria</style></author></authors><secondary-authors><author><style face="normal" font="default" size="100%">Weaver, Connie M.</style></author></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Balancing Dietary Nutrients for Good Health</style></title><secondary-title><style face="normal" font="default" size="100%">MD Conference Express</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2014</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2014-03-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">12-13</style></pages><abstract><style  face="normal" font="default" size="100%">When discussing diet quality, the ratios of sodium to potassium, calcium, and magnesium may be more important than intake of any one nutrient. One strategy, particularly for heart and bone health, may be a high-quality diet that increases potassium and calcium intake and reduces sodium.</style></abstract><number><style face="normal" font="default" size="100%">21</style></number><volume><style face="normal" font="default" size="100%">13</style></volume></record></records></xml>