Sodium ReductionBe Salt Savvy - Cut Back on Sodium (PDF | 1.20 MB)
USDA. FNS. Team Nutrition.
Part of the Fact Sheets for Healthier School Meals set. The fact sheets for school foodservice professionals offer strategies for purchasing, preparing, and serving meals consistent with the Dietary Guidelines for Americans.
Under Pressure: Strategies for Sodium Reduction in the School Environment (PDF | 1.83 MB)
CDC. National Center for Chronic Disease Prevention and Health Promotion; Division for Heart Disease and Stroke Prevention.
Provides background on sodium in schools and offers a variety of approaches to reducing sodium in the school environment. Case examples accompany most approaches. Resources and references are available at the end of the document.
Salt and Sodium: 10 Tips to Help You Cut Back (PDF | 320 KB)
USDA. Center for Nutrition Policy and Promotion.
Ten general tips for reducing daily sodium intake. From the MyPlate Ten Tips Nutrition Education Series.
Reduce Sodium in School Meals (PDF | 412 KB)
Indiana Department of Education.
This two-page handout provides suggestions for limiting high-sodium foods, tips for modifying recipes that use high-sodium ingredients, and a chart of common seasonings to use in place of salt.
Guide for Reducing Salt and Other Sodium Containing Additives in School Meals (PDF | 68 KB)
Wisconsin Department of Public Instruction.
Provides tips for a variety of approaches to reducing sodium in meals, including menu planning, purchasing, preparation, and recipe modification. Included information about using salt substitutes.
Menus that Move: Cycle Menus and Recipes
Ohio Department of Education; Ohio State University.
Cycle menus for Fall, Winter, Spring, and Summer featuring local foods in season. Each season contains 5 weekly menus for grades K-8 and 9-12 with meal components and nutrient standards. Menus meet the Target 1 sodium levels. Resource also contains 50 standardized recipes that use USDA foods.
Culinary Techniques for Healthy School Meals
National Food Service Management Institute.
This series of lessons is designed to help school nutrition teams prepare healthier school meals that appeal to the taste of today's students. Each lesson contains a print and video component.
Iowa Department of Education.
Chef Deanna Olson created these low-sodium herb/seasoning mixtures to be utilized in child care and schools to decrease sodium consumption.