Key Issue S :

Easy ways to 

follow the 2005 

Dietary Guidelines for 

Americans

Nearly all Americans consume more sodium than they need. Often we don’t know how much sodium we are getting. Taste 

alone may not tell us which foods are high in sodium. Table salt 

(sodium chloride) isn’t the only source of sodium. Look at ingredient 

lists for other sources, such as monosodium glutamate (MSG), 

baking soda, baking powder, disodium phosphate, sodium alginate, 

and sodium nitrate or nitrite.

Children’s taste for salt is a learned habit. By gradually reducing 

the salt and sodium in school meals, students’ tastes can change. 

Offer lower sodium versions of popular menu items and recipes 

at the beginning of a school year. Students may hardly notice the 

difference. Be “salt savvy” and help students enjoy the taste of the 

food instead of the salt! 

Fact Sheet

for Healthier School Meals

Be Salt Savvy – Cut Back on Sodium

Recipe for Success

 Read Nutrition Facts labels to compare 

the sodium content for similar foods. 

Foods that are low in sodium contain less 

than 140 mg or 5% Daily Value (DV). 

Choose products with the lowest amount 

of sodium per serving.

 Serve more fresh foods and fewer 

processed foods. Most fresh fruits and 

vegetables are naturally low in sodium. 

 Talk to food vendors that offer lowsodium products. Order lower sodium 

versions when purchasing popular 

processed foods.

 Too much salt and sodium 

are linked to high blood 

pressure. Reducing dietary 

sodium can lower blood 

pressure, which reduces the 

risk of heart disease, stroke 

and kidney disease.

 The 2005 Dietary Guidelines 

for Americans recommend 

that both adults and children 

get less than 2,300 mg of 

sodium (approximately 

one teaspoon of salt) per 

day. Many students eat 

nearly double the daily 

recommended amount! 

 The typical school lunch 

contains more than 1,000 mg 

of sodium. Strive to offer 

school lunches with less than 

800 mg of sodium.

 Cutting back on sodium 

in school meals can help 

students learn to enjoy 

foods for their natural tastes. 

Kicking the salt habit may 

provide health benefits for a 

lifetime.

Serving Size 1 slice (34g)

Servings Per Container 108

Amount Per Serving

%Daily Value*

Nutrition Facts

* Percent Daily Values are based on a 2,000

calorie diet.

Calories 90 Calories from Fat 15

Total Fat 1.5g 2 %

Cholesterol 0mg 0 %

Sodium 140mg 6 %

Total Carbohydrate 16g 5 %

Protein 2g

Saturated Fat 0g 0 %

Dietary Fiber 1g 0 %

Sugars 2g

Vitamin A 0% • Vitamin C 0%

Calcium 0% • Iron 6%

Trans Fat 0g
United States 

Department of 

Agriculture 

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from 

discriminating on the basis of race, color, national origin, sex, age, or disability. 

To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, DC 20250-9410, or call (800) 795-3272 (voice) or 

(202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.

Food and Nutrition 

Service

For more information: 

www.mypyramid.gov

www.fns.usda.gov/oane/MENU/Published/

CNP/FILES/SNDAIII-Vol2.pdf

USDA Commodity Food Program

USDA plans to offer new low-sodium canned vegetables through the 

USDA Commodity Food Program in School Year 2009. Schools can 

also order frozen vegetables as a lower sodium option. Check the list of 

available foods at: www.fns.usda.gov/fdd/programs/schcnp/.

Did You Know?

Most sodium (about 75 percent) in our diet comes 

from eating processed and prepared foods, such 

as canned vegetables, soups, luncheon meats, and 

frozen entrees. Food manufacturers use salt or other 

sodium-containing compounds to preserve food as 

well as to modify the taste and texture. 

Some condiments such as soy sauce and ketchup 

can be high in sodium. Adding them - either while 

cooking or at the table - can raise the sodium content 

of the meal! 

Sodium that naturally occurs in meat, poultry, dairy 

products, and vegetables, accounts for only about 

10 percent of our salt intake. 

 Offer high-sodium foods less often. Go easy 

on pre-prepared, processed entrees and side 

dishes, such as pizza, chicken nuggets, and 

hot dogs. Use grilled chicken breast instead of 

luncheon meat, bacon, sausage, or ham.

 Modify recipes that use high-sodium 

ingredients such as cheese sauces, canned 

soups, tomato sauce, paste, or spaghetti sauce, 

canned vegetables, chips, and taco shells. Use 

lower sodium versions or use less. Remove salt 

from recipes whenever possible. (Note: Do not 

leave out the salt when preparing baked goods 

because it could affect the baking process.)

 Use fresh or dried herbs, spices, lemon or 

orange zest, or fruit juices to jazz up the flavors in 

foods without adding sodium! 

. 

Messages for 

Students

 Be “salt savvy”- read the 

Nutrition Facts label and 

choose foods with less 

sodium.

 Try fruit or veggies with low-fat dip instead of

salty snack foods.

Low-Sodium