Sodium Reduction in Communities Program implementation guide
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Sodium Reduction in Communities Program implementation guide

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    The purpose of this guide is to assist food service staf and public health organizations reduce sodium in food service organizations by drawing upon the experiences gained during the Sodium Reduction in Communities Program (SRCP). SRCP was launched by the Centers for Disease Control and Prevention (CDC) in 2010 to reduce the sodium intake of Americans by helping to create healthier food environments.⁷

    State and local health departments that received SRCP funding have worked with food service organizations to increase the availability and purchase of lower-sodium food options. Over the last 11 years, state and local health departments and their partner institutions tested multiple approaches to sodium reduction, and they identifed four key strategies as the most efective and feasible:

    1. Implementing food service guidelines and nutrition standards

    2. Changing procurement practices

    3. Making meal or menu modifcations

    4. Implementing environmental strategies or behavioral economics approaches

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