TABLE 1.

Past and current sodium reduction strategies by food service operators

Work with existing manufacturers and/or identify new manufacturers that can provide low-sodium foods. Identify the ingredients that can be used to replace or reduce sodium and for what foods. Replace/modify existing and develop new recipes. Balance menus to reduce the number of high-sodium foods and increase the number low-sodium foods. Reduce portion sizes of higher sodium foods and increase the portion sizes of low-sodium foods. Market lower-sodium foods to be more appealing to the customer.