Nutrition & Foodservice Edge Magazine - July/August 2022 - 22
PROMOTING NEW FDA GUIDANCE
TO REDUCE SODIUM INTAKE
CE QUESTIONS | NUTRITION CONNECTION
II
This Level II article assumes that the reader has a thorough knowledge of
the topic. The desired outcome is to facilitate application of knowledge
into practice by drawing connections among ideas and using information
in new situations.
CBDM
where education advances performance
continuing competence
Reading Promoting New FDA Guidance to Reduce Sodium Intake and successfully completing these questions online in
the ANFP Marketplace has been approved for 1 hour of continuing education for CDM, CFPPs. To earn 1 CE hour, visit
www.ANFPonline.org/market and select Edge CE Articles within the Publications section. Purchase the article and
complete the quiz.
1. The Food and Drug Administration (FDA) issued new
guidance on October 13, 2021 for food manufacturers,
restaurants, and foodservice operations to voluntarily
reduce the amount of ______ they add to foods.
A. Sugar
B. Gluten
C. Salt
2. In the United States, what percent of the sodium in
Americans' diets comes from packaged or restaurant
foods?
A. 50
B. 60
C. 70
3. In the United States, the average sodium intake is over
______ mg/day, compared to the recommended limit
of 2,300 mg/day to reduce the risk of hypertension
and cardiovascular disease.
A. 2,800
B. 3,400
C. 3,800
4. Sodium is a ______, and one of the chemical elements
found in salt. (Salt is also known by its chemical name,
sodium chloride.)
A. Vitamin
B. Probiotic
C. Mineral
5. Sodium has many uses in our foods, such as:
A. Stabilizing texture, enhancing flavor, adding a salty
taste, boosting flavor balance, enhancing sweetness
of sugary items
B. Preserving freshness, increasing shelf life, helping
prevent growth of disease-causing agents, helping
improve texture and appearance
C. Both A and B
6. More than 40 percent of the sodium we eat each day
comes from just 10 types of foods, with the top three
foods to include ________, pizza, and sandwiches.
A. Breads/rolls
B. Fresh broccoli
C. Cheese
7. Implementation of ______ systems/processes
that include food specifications outlining sodium
content supports the FDA guidance and encourages
manufacturers in offering quality tasty food with
reduced sodium.
A. Sanitation
B. Purchasing
C. Clinical
1 HR
CE
CBDM APPROVED
MAKE YOUR CE HOURS AUDIT PROOF
ATTENTION CDM, CFPPs! Purchase your online CE products in the ANFP Marketplace and your completed CE
hours will be automatically reported in your continuing education record. This includes all ANFP online courses,
archived webinars, and online CE articles.
22 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022
http://www.ANFPonline.org/market
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
https://www.nxtbookmedia.com