TABLE 2.
Sodium-Reduction Results Achieved in Schenectady County and Broome County
| Average Sodium Content per Meal at Start of Year, mg | Average Sodium Content per Meal at End of Year, mg | Average Amount of Sodium Removed per Meal, mg | Sodium Reduction per Meal Across All Meals | Intended Project Goal Target | Meals Affected by Sodium Reduction | |
|---|---|---|---|---|---|---|
| Schenectady County | ||||||
| Year 1ab | 1270 | 1146 | 124 | 9.76% | 10% | 47% (49/105 meals) |
| Year 2ab | 1379 | 1184 | 195 | 14.17% | 10% | 55% (46/84 meals) |
| Broome County | ||||||
| Year 1 congregate mealsc | 1517 | 1226 | 251 | 16.54% | 5% | 47% (20/43 meals) |
| Year 1 home-delivered mealsc | 1163 | 975 | 188 | 16.17% | 5% | 23% (20/86 meals) |
a
Same meals offered to all settings (congregate, home-delivered, and nursing home).
b
The menu in year 1 and year 2 was changed significantly. The 5-week, seasonal (spring/summer, fall/winter) rotating menu implemented in year 1 was changed to a 4-week base menu, with seasonal substitutions in year 2. Also, higher-sodium items that had been previously removed from the menu were reintroduced to the standing menu. These changes to the menu in year 2 resulted in higher average sodium content per meal than in year 1, effectively offsetting the reductions achieved in year 1.
c
Different meals offered for the congregate and home-delivered meals program.