Table 1. Interview and Action Plan for Sites That Completed the Sodium Practices Assessment Tool (SPAT) at Baseline, New York State, 2014–2015.
| Sodium Practicesa | Sites That Completed the Interview (n = 19) |
Action Plan (n = 18)b, Sites That Selected Strategy, No. | ||
|---|---|---|---|---|
| Sites That Responded, No. | Statement True, No. | Statement Not True, No. | ||
| Preparation Methods | ||||
| Food is prepared in a kitchen at the site | 19 | 18 | 1 | 5 |
| Food is prepared using recipes | 19 | 18 | 1 | NA |
| Soups/sauces/stews are made from scratch without purchased soup base | 18 | 2 | 16 | 2 |
| Herbs and spices are used as a salt replacement | 18 | 10 | 8 | 6 |
| Vegetables served are fresh or frozen (without added sauce or sodium) | 19 | 16 | 3 | 4 |
| Olive oil/vegetable oil/unsalted butter (instead of salted butter) is used in cooking | 19 | 11 | 8 | NA |
| Salad dressing is made from scratch without added salt | 18 | 4 | 14 | NA |
| Fish is prepared without breading | 19 | 8 | 11 | NA |
| Chicken is prepared without breading | 19 | 13 | 6 | NA |
| Presentation Methods | ||||
| Sodium is reduced by offering smaller portion size | 17 | 0 | 17 | 9 |
| Fruit or vegetable (without added salt) is included in a meal | 19 | 15 | 4 | 4 |
| Salad dressing is on the side | 19 | 16 | 3 | 6 |
| Chips and French fries are automatically included in mealc | 12 | 0 | 12 | NA |
| Table salt is replaced with herb salt substitute | 18 | 1 | 17 | NA |
| Sodium information is posted | 17 | 4 | 13 | NA |
| Sodium information is available in a brochure | 18 | 3 | 15 | NA |
| Pizza is availablec | 14 | 7 | 7 | 0 |
| Lower-sodium deli meats are available | 17 | 9 | 8 | 10 |
| Purchasing strategies | ||||
| Lower-sodium sandwich breads are purchased | 10 | 0 | 10 | 12 |
| Lower-sodium rolls and bagels are purchased | 10 | 0 | 10 | 9 |
| Lower-sodium hamburger and hot dog buns are purchased | 10 | 0 | 10 | 9 |
| Lower-sodium cold cuts and deli meats are purchased | 9 | 3 | 6 | 10 |
| Lower-sodium cheeses are purchased | 10 | 3 | 7 | 14 |
| Lower-sodium poultry products are purchased | 9 | 2 | 7 | 9 |
| Lower-sodium canned tomato products are purchased | 10 | 4 | 6 | 14 |
| Lower-sodium salad dressings are purchased | 8 | 1 | 7 | 6 |
| Lower-sodium soup bases or gravies are purchased | 8 | 6 | 2 | 8 |
Abbreviation: NA, not applicable.
a
Items reflect the subset of SPAT strategies that were most applicable across assessed sites.
b
Items included in the interview but not in the action plan.
c
For this item, “statement not true” was the preferred answer.