Sodium Reduction Resources

A Resource Sheet to Benefit the Aging Network 

Sodium is a necessary nutrient, but in excess, it can have a negative impact on our 

health. Meals funded by the Older Americans Act Title III-C Senior Nutrition Program must 

meet the Dietary Reference Intakes (DRIs) according to regulations, policies, and 

procedures set by state units on aging. The DRI for sodium is ≤ 2,300 mg per day.

To support local service providers in serving healthy, delicious meals, the Nutrition and 

Aging Resource Center has resources available on topics ranging from using fresh 

produce to contracting tips, menu development, and more.

Resources from the Nutrition and Aging Resource Center

• Tips for Reducing Sodium — Reduce sodium without reducing the flavor.

• Creating Delicious, Healthy, Appealing Meals for Seniors — Incorporating food and 

nutrition trends.

• Contracting Tips for Purchasing Meals/Food — Outlines the recommended 

process for sourcing meals. 

• Nourishing Seniors Through Medically Tailored Meals — Opportunities and 

examples of providing medically tailored meals. 

• Partnerships with Food Banks and Other United States Department of Agriculture

Programs — Frequently asked questions on how Older Americans Act programs

can partner with SNAP, TEFAP, food banks, SFMNP, etc.

Senior nutrition programs are not alone in the challenge to control the sodium content of 

meals. Since about 2012, schools participating in the National School Lunch Program 

have been in a multi-year gradual sodium reduction effort. 

Resources from the Institute for Child Nutrition 

The Institute for Child Nutrition (ICN) “Shaking It Up: Small Changes Lead to Big Flavors” 

webpage includes resources on strategies for supply chain management, purchasing, 
cooking approaches and menu planning. Below are select resources that can be helpful 

to local service providers.

• Scoping Out the Sodium in School Menus: Tips to identify sources of sodium in the 

menu and menu strategies to control sodium content of meals.

• Working With Your Procurement Partners: Tips to prepare for working with partners 

and tips for setting purchasing strategies to reduce sodium. 

• Writing Specifications That Limit Sodium: Tips and examples for writing food 

specifications that control sodium levels. 

• Sodium Swaps: Utilizing Product Substitutions: Simple strategies for replacing high 

sodium products with lower sodium options.

• Flavor Boosting Culinary Techniques – five-to-seven-minute videos for enhancing 

flavor without adding sodium:

o Balance with Culinary Acids

o Brighten Up Lunch with Fresh Herbs

o Spice Up Your Lunch (using spices, including how to “bloom” spices)

o Spice Blends that Shake Up School Lunches

• Culinary Institute of Child Nutrition Flavor Enhancement Page: Training tools 

including infographics and videos on low sodium, high flavor cooking methods.

• The ICN Child Nutrition Recipe Box Standardized Recipes: Standardized recipes 

that are applicable to an older adult population.

Additional Resources

• Making the Move to DASH (Dietary Approaches to Stop Hypertension) — Tips from 

NIH to make DASH work for you.

• Homegrown Taste Test Guide: Simple guide to help you plan and structure taste 

tests.