Nutrition & Foodservice Edge Magazine - July/August 2022 - 21
HOW DOES YOUR
SANDWICH STACK UP ON
SODIUM?
2 slices of bread = 400 mg
1 tsp. mustard = 120 mg
1 leaf of lettuce = 2 mg
1 slice of cheese = 310 mg
6 thin slices of turkey = 690 mg
TOTAL
1,522 mg
Source: https://www.cdc.gov
Centers for Disease Control and Prevention (CDC)-Sodium
Reduction Tools and Training for Health Professionals,
https://www.cdc.gov/salt/health_professional_resources.
htm
* Fact Sheets, https://www.cdc.gov/salt/fact_sheets.htm
* Sodium Infographics, https://www.cdc.gov/salt/sodium_
infographics.htm
* Sodium Q&A: Resource for health care professionals to
guide how much sodium patients should consume and
ways to reduce their intake and to learn about the status
of sodium reduction on a national and international scale,
https://www.cdc.gov/dhdsp/docs/Professional_Sodium_
QandA-508.pdf
American Heart Association-Topic of Sodium, https://www.
heart.org/en/healthy-living/healthy-eating/eat-smart/
sodium
* Resources: 7 Salty Sodium Myths Busted, 75% of Americans
Want Less Sodium in Processed and Restaurant Foods,
Cut Back on Salt Without the Cravings, Effects of Excess
Sodium, Hold the Salt, How Much Sodium Should I Eat Per
Day?, How to Reduce Sodium, How to Track Your Sodium,
Sea Salt vs. Table Salt, Sodium and Kids, Get the Scoop on
Sodium and Salt, Sodium Can be Sneaky, Sodium Myths
and Facts for Kids, Sodium Sources: Where Does All That
Sodium Come From?, Sodium Swap: Change Your Salty
Ways in 21 Days
CONCLUDING COMMENTS
It's important that healthcare providers embrace the FDA's
new guidance for restaurants and food manufacturers
to voluntarily reduce the amount of salt they add to
foods. Implementation of purchasing systems with food
specifications outlining sodium content supports the
guidance and encourages manufacturers to offer quality,
tasty food with reduced sodium.
The guidance is part of the effort, along with the American
Heart Association and the Dietary Guidelines for Americans,
which recommends no more than 2,300 mg of sodium per
day. In addition, it's suggested that people with hypertension
or prehypertension reduce daily intake to 1,500 mg of
sodium for greater blood pressure control.
As foodservice professionals, we need to support the new
sodium goals and provide our clients with healthy options to
improve their overall well-being. Increasing access to lower
sodium food options could help prevent millions of cases of
high blood pressure and save billions of healthcare dollars. E
REFERENCES
Scan QR code to view the list of
resources for this article.
BRENDA RICHARDSON, MA, RDN, LD, FAND | brenda@brendarichardson.com
Brenda Richardson is a lecturer, author, and owner/president of Brenda Richardson,
LLC. She is a long-time RDN consultant in long-term care, and now serves as an
Independent Auditor for the Gluten-Free Certification Organization.
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022 21
https://www.cdc.gov
https://www.cdc.gov/salt/health_professional_resources
https://www.cdc.gov/salt/fact_sheets.htm
https://www.cdc.gov/salt/sodium_
https://www.cdc.gov/dhdsp/docs/Professional_Sodium_
https://www
http://www.heart.org/en/healthy-living/healthy-eating/eat-smart/
https://www.anfponline.org/news-resources/nutrition-and-foodservice-magazine/qr-code-landing-pages/july-august-2022
Nutrition & Foodservice Edge Magazine - July/August 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2022
Top 10 Non-Commercial Dining Spaces
Creative PR Strategies for Foodservice Operations
Highlighting Collaboration Between CDM, CFPPs and Contract Companies
My Recipe for Success
Promoting New FDA Guidance to Reduce Sodium Intake
Sourcing he Right Ingredients for Gluten-Free Menus
Interviewing: Again or Still?
How to Recruit and Retain Employees
Network, Educate and Elevate to Achieve Career Success
Legislative Update
Foundation Focus
Thank You Corporate Partners
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover1
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover2
Nutrition & Foodservice Edge Magazine - July/August 2022 - 1
Nutrition & Foodservice Edge Magazine - July/August 2022 - 2
Nutrition & Foodservice Edge Magazine - July/August 2022 - 3
Nutrition & Foodservice Edge Magazine - July/August 2022 - 4
Nutrition & Foodservice Edge Magazine - July/August 2022 - Top 10 Non-Commercial Dining Spaces
Nutrition & Foodservice Edge Magazine - July/August 2022 - Creative PR Strategies for Foodservice Operations
Nutrition & Foodservice Edge Magazine - July/August 2022 - 7
Nutrition & Foodservice Edge Magazine - July/August 2022 - 8
Nutrition & Foodservice Edge Magazine - July/August 2022 - 9
Nutrition & Foodservice Edge Magazine - July/August 2022 - 10
Nutrition & Foodservice Edge Magazine - July/August 2022 - 11
Nutrition & Foodservice Edge Magazine - July/August 2022 - Highlighting Collaboration Between CDM, CFPPs and Contract Companies
Nutrition & Foodservice Edge Magazine - July/August 2022 - 13
Nutrition & Foodservice Edge Magazine - July/August 2022 - 14
Nutrition & Foodservice Edge Magazine - July/August 2022 - 15
Nutrition & Foodservice Edge Magazine - July/August 2022 - 16
Nutrition & Foodservice Edge Magazine - July/August 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - July/August 2022 - Promoting New FDA Guidance to Reduce Sodium Intake
Nutrition & Foodservice Edge Magazine - July/August 2022 - 19
Nutrition & Foodservice Edge Magazine - July/August 2022 - 20
Nutrition & Foodservice Edge Magazine - July/August 2022 - 21
Nutrition & Foodservice Edge Magazine - July/August 2022 - 22
Nutrition & Foodservice Edge Magazine - July/August 2022 - 23
Nutrition & Foodservice Edge Magazine - July/August 2022 - Sourcing he Right Ingredients for Gluten-Free Menus
Nutrition & Foodservice Edge Magazine - July/August 2022 - 25
Nutrition & Foodservice Edge Magazine - July/August 2022 - 26
Nutrition & Foodservice Edge Magazine - July/August 2022 - 27
Nutrition & Foodservice Edge Magazine - July/August 2022 - Interviewing: Again or Still?
Nutrition & Foodservice Edge Magazine - July/August 2022 - 29
Nutrition & Foodservice Edge Magazine - July/August 2022 - 30
Nutrition & Foodservice Edge Magazine - July/August 2022 - 31
Nutrition & Foodservice Edge Magazine - July/August 2022 - 32
Nutrition & Foodservice Edge Magazine - July/August 2022 - How to Recruit and Retain Employees
Nutrition & Foodservice Edge Magazine - July/August 2022 - 34
Nutrition & Foodservice Edge Magazine - July/August 2022 - 35
Nutrition & Foodservice Edge Magazine - July/August 2022 - Network, Educate and Elevate to Achieve Career Success
Nutrition & Foodservice Edge Magazine - July/August 2022 - 37
Nutrition & Foodservice Edge Magazine - July/August 2022 - Legislative Update
Nutrition & Foodservice Edge Magazine - July/August 2022 - 39
Nutrition & Foodservice Edge Magazine - July/August 2022 - Foundation Focus
Nutrition & Foodservice Edge Magazine - July/August 2022 - 41
Nutrition & Foodservice Edge Magazine - July/August 2022 - 42
Nutrition & Foodservice Edge Magazine - July/August 2022 - Thank You Corporate Partners
Nutrition & Foodservice Edge Magazine - July/August 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - July/August 2022 - 45
Nutrition & Foodservice Edge Magazine - July/August 2022 - 46
Nutrition & Foodservice Edge Magazine - July/August 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2022 - 48
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover3
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover4
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