title: Sodium-reduction strategies for meals prepared for older adults.
abstract: This article describes lessons learned from implementing sodium-reduction strategies in programs that provide meals to older adults in 2 New York counties, with one county replicating the approaches of the other. The implemented sodium-reduction strategies were product substitutions, recipe modifications, and cooking from scratch. Both counties were able to achieve modest sodium reductions in prepared meals. Lessons learned to implement sodium reduction strategies include the following: (1) identifying partners with shared experience and common goals; (2) engaging experts; (3) understanding the complexity of the meals system for older adults; (4) conducting sodium nutrient analysis; (5) making gradual and voluntary reductions to sodium content; and (6) working toward sustainable sodium reduction.
authors: Division for Heart Disease and Stroke Prevention, Centers for Disease Control and Prevention, Atlanta, Georgia (Dr Losby and Ms Patel); Schenectady County Public Health Services, Schenectady, New York (Ms Schuldt and Ms Hunt); Broome County Office for Aging, Binghamton, New York (Ms Stracuzzi); and Decker School of Nursing, Binghamton University, Binghamton, New York (Ms Johnston).
authors: Jan L
authors: JL
authors: Losby
authors: Deesha
authors: D
authors: Patel
authors: June
authors: J
authors: Schuldt
authors: Glynnis S
authors: GS
authors: Hunt
authors: Jeanne C
authors: JC
authors: Stracuzzi
authors: Yvonne
authors: Y
authors: Johnston
mesh_terms: D000368:Aged; D005522:Food Services / Q000458:organization & administration* / Q000592:standards; D006801:Humans; D009518:New York; D015397:Program Evaluation; D011634:Public Health; D012982:Sodium, Dietary / Q000008:administration & dosage* / Q000032:analysis
chemical_list: D012982:Sodium, Dietary