Sodium, also known as salt, is often added to foods during processing, cooking, or at the table. While the body needs some sodium, almost everyone eats more than the body needs. Too much sodium plays a role in high blood pressure, which makes it harder for the heart to do its job.
Schools are an important player in overall national efforts to reduce the amount of salt that people eat. As such, schools participating in the National School Lunch and School Breakfast Programs will continue to reduce the amount of salt in meals by choosing lower sodium versions of foods and flavoring foods with spices and herbs. See the resources below for information about sodium limits in school meals and guidance on selecting and preparing foods with less sodium.
- Sodium Reduction Infographic for School Nutrition Professionals
- Just the Facts! Be Salt Savvy - Cut Back on Sodium for Healthier School Meals
- Reducing Sodium Intake (National Food Service Management Institute)
- What's Shaking? Creative Ways to Boost Flavor With Less Sodium (USDA Healthy Meals Resource System)
- Under Pressure: Strategies for Sodium Reduction in the School Environment (HHS Centers for Disease Control and Prevention)
- USDA 10 Tips Nutrition Education Series: Salt and Sodium: 10 Tips to Help You Cut Back