From menu to mouth: opportunities for sodium reduction in restaurants.
Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans' sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort.
Centers for Disease Control and Prevention, Division for Heart Disease and Stroke Prevention, MS K-72, 4770 Buford Highway, Chamblee, GA 30341. E-mail: JLevings@cdc.gov.
Jessica Lee
JL
Levings
Centers for Disease Control and Prevention, Atlanta, Georgia.
Janelle Peralez
JP
Gunn
D005504:Food Analysis; D006801:Humans; D012147:Restaurants / Q000592:standards; D012964:Sodium / Q000009:adverse effects / Q000592:standards; D012982:Sodium, Dietary / Q000008:administration & dosage*; D014481:United States
D012982:Sodium, Dietary; D012964:Sodium