DURATION: 1:29

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Philadelphia August 15, 2013

1. Close up, shrimp with broccoli being cooked in wok

2 Medium shot, restaurant owner Xue Xiu Liu cooking shrimp with broccoli

3. Close-up, shrimp with broccoli being ladled into take-out container

4. Natsound of Liu talking

5. Wide shot, exterior of Choy Yung Inn restaurant

6. Close-up, neon Chinese Takeout sign

7. Close-up, sign for Philadelphia Healthy Chinese Take-Out Initiative

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Philadelphia August 1, 2013

8. Soundbite, Philadelphia City Health Commissioner Donald Schwarz:

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Philadelphia August 19, 2013

9. Wide shot, Szechuan Hunan restaurant

10. Medium shot, entrance to Szechuan Hunan

11. Close-up, sign for Philadelphia Healthy Chinese Take-Out Initiative

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Philadelphia August 15, 2013

12. Medium shot, Liu helping customers at Choy Yung Inn

13. Close-up, sign with menu items at Choy Yung Inn

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Philadelphia August 19, 2013

14. Soundbite, Amar Jones, Choy Yung Inn customer:

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Philadelphia August 1, 2013

15. Close-up, chicken lo mein being stir-fried in wok at Szechuan Hunan

16. Medium shot, cook putting sauce into wok

17. Medium shot, cook putting lo mein into take-out container

18. Close-up, chicken lo mein in take-out container

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Philadelphia August 18, 2013

19. Soundbite, Grace Ma, director of Temple University's Center for Asian Health:

AP TELEVISION - AP CLIENTS ONLY

Philadelphia August 1, 2013

20. Medium shot, owner packing take-out container with rice

21. Close-up, poster for low-salt Chinese dishes available at restaurant

VOICEOVER SCRIPT:

(nats cooking)

PHILADELPHIA wants TO LOWER THE CITY'S COLLECTIVE BLOOD PRESSURE _ AND THEY'VE ASKED CHINESE RESTAURANTS TO HELP.

(nats more cooking)

MORE THAN 200 CHINESE take-outs HAVE agreed TO USE LESS SODIUM IN A PILOT PROGRAM.

(nats Chinese)

THIS COOK SAYS HE'S PREPARING ORDERS DIFFERENTLY, USING MORE CHILIES, GARLIC AND OTHER SPICES.

HEALTH EXPERTS TARGETED CHINESE food BECAUSE it's CHEAP AND AVAILABLE AND OFTEN CONTAINS AN ENTIRE DAY'S WORTH OF SALT.

SOUNDBITE: Donald Schwarz, city health commissioner:

"They're not chains, and those restaurants generally haven't benefited from public health efforts to try to impact the food that's served."

MANY OF THEM ARE LOCATED IN LOW-INCOME NEIGHBORHOODS WHERE HIGH BLOOD PRESSURE IS A PRESSING HEALTH ISSUE.

ABOUT 47 PERCENT OF AFRICAN AMERICANS IN PHILADELPHIA HAVE HYPERTENSION including AMAR JONES.

SOUNDBITE: Amar Jones, eats Chinese food

"And people might think I'm being extreme, but you're probably going to save some lives. You might save my life."

IT'S THE LATEST EFFORT BY A BIG U. S. CITY TO HELP PEOPLE EAT BETTER.

(nats cooking)

SEVERAL MONTHS AFTER THE COOKS WERE RE-TRAINED, Temple University RESEARCHERS FOUND THE TWO MOST POPULAR MENU ITEMS - CHICKEN LO MEIN AND SHRIMP WITH BROCCOLI - CONTAINED 20 PERCENT LESS SODIUM.

SOUNDBITE: Grace Ma, director of Temple University's Center for Asian Health:

"We will continue to work with these over 200 restaurants and to hopefully see the similar positive results."

THE TAKEOUTS ARE learning to TAKE OUT MORE OF THE SALT WITHOUT LOSING THEIR CUSTOMERS.

_ XX, ASSOCIATED PRESS

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