Common use of Sodium Clause in Contracts

Sodium. The commitment to reduce sodium in the meals stems from the fact that nutrition-related chronic diseases remain the primary cause of death among people aged 65 and older. California has a diverse population, and Nutrition Programs in the state provide culturally appropriate meals for many ethnicities. Asian meals traditionally have higher sodium levels. Programs that choose to provide culturally appropriate meals but are concerned with the sodium content of the meals may consider: o Using low-sodium soy sauce or diluting soy sauce with water to produce low-sodium soy sauce; o Offering soy sauce as a condiment to be added by the senior; o Providing Nutrition Education on sodium; o Continuing to work with the sodium levels of meals, making small steps, to reduce the risk of developing kidney stones and possibly decrease bone loss with age; o Not providing potassium chloride salt substitutes; o Noting meals that have more than 1000 mg of sodium on the menu as such: “This meal contains more than 1000 mg of sodium,” or using an icon denoting a high-sodium meal; and o Using low-sodium versions of high-sodium foods when available and feasible within budget allowances. Calories >550 Kcal > 550-700 Kcal Protein 14 grams 14 grams (in the entrée) Fat (% of total calories) 30% <35% weekly average Vitamin A (ug) 250 ug >250 ug 3 out of 5 days/wk Vitamin C (mg) 25 mg 25 mg Vitamin B6 (ug) 0.5 mg >0.5 mg Vitamin ▇▇▇ (▇▇) ** 0.8 ug 0.8 ug** Calcium (mg) 400 mg >400 mg Magnesium (mg) 140 mg >140 mg Zinc (mg)** 2.6 mg >2.6 mg ** Sodium (mg) < 750 mg <1,200 mg (over, 1,000 place an icon on the menu Fiber (gm) > 7 gm > 7 gm Potassium (gm) ** 1565 mg 1565 gm** Vitamin D 200 IU 200 IU Vitamin E** 5 IU Education** * Target Value: This value represents one-third of the DRI for a 1600-calorie range. The 1600- calorie range was chosen based on the requirements for a 70-year old sedentary female. ** If these elements are not provided to the level noted as a weekly average, the program must educate the participants on how to obtain these elements. This can be recognized from the weekly meal nutrition analysis. Note: Fortified foods should be used to meet vitamin B12 needs. Lean meat or beans 1 serving 2 ounces per meal 2 ounces = 1 serving Vegetable 1 – 2 servings ½ cup = 1 serving Fruit 1 serving ½ cup = 1 serving Bread or Grain 1 – 2 servings 1 slice Bread = 1 serving ½ cup of rice or pasta = 1 serving Milk or milk alternate 1 serving 1 cup or equivalent measure Fat Optional Dessert Optional - limit sweets, use fruit Select foods high in fiber and low in fat and sugar (1) The number of servings per meal estimates provision of 1/3 of the DRIs. (2) Caloric value (1,600 Kcal/day) based on a 70+ year old female, “sedentary" physical activity level using Table 2 - Estimated Caloric Requirements in Each Gender and Age Group at Three Levels of Physical Activity, from the Dietary Guidelines for Americans, 2005. (3) All menus that are provided through the Nutrition Services Incentive Program, whether prepared on-site, frozen, non-perishable, boxed, or catered, must meet the same requirements.

Sodium.  The commitment to reduce sodium in the meals stems from the fact that nutrition-related chronic diseases remain the primary cause of death among people aged 65 and older. California has a diverse population, and Nutrition Programs in the state provide culturally appropriate meals for many ethnicities. Asian meals traditionally have higher sodium levels. Programs that choose to provide culturally appropriate meals but are concerned with the sodium content of the meals may consider: o Using low-sodium soy sauce or diluting soy sauce with water to produce low-sodium soy sauce; o Offering soy sauce as a condiment to be added by the senior; o Providing Nutrition Education on sodium; o Continuing to work with the sodium levels of meals, making small steps, to reduce the risk of developing kidney stones and possibly decrease bone loss with age; o Not providing potassium chloride salt substitutes; o Noting meals that have more than 1000 mg of sodium on the menu as such: “This meal contains more than 1000 mg of sodium,” or using an icon denoting a high-sodium meal; and o Using low-sodium versions of high-sodium foods when available and feasible within budget allowances. Calories >550 Kcal > 550-700 Kcal Protein 14 grams 14 grams (in the entrée) Fat (% of total calories) 30% <35% weekly average Vitamin A (ug) 250 ug >250 ug 3 out of 5 days/wk Vitamin C (mg) 25 mg 25 mg Vitamin B6 (ug) 0.5 mg >0.5 mg Vitamin ▇▇▇ (▇▇) ** 0.8 ug 0.8 ug** Calcium (mg) 400 mg >400 mg Magnesium (mg) 140 mg >140 mg Zinc (mg)** 2.6 mg >2.6 mg ** Sodium (mg) < 750 mg <1,200 mg (over, 1,000 place an icon on the menu Fiber (gm) > 7 gm > 7 gm Potassium (gm) ** 1565 mg 1565 gm** Vitamin D 200 IU 200 IU Vitamin E** 5 IU Education** * Target Value: This value represents one-third of the DRI for a 1600-calorie range. The 1600- calorie range was chosen based on the requirements for a 70-year old sedentary female. ** If these elements are not provided to the level noted as a weekly average, the program must educate the participants on how to obtain these elements. This can be recognized from the weekly meal nutrition analysis. Note: Fortified foods should be used to meet vitamin B12 needs. Lean meat or beans 1 serving 2 ounces per meal 2 ounces = 1 serving Vegetable 1 – 2 servings ½ cup = 1 serving Fruit 1 serving ½ cup = 1 serving Bread or Grain 1 – 2 servings 1 slice Bread = 1 serving ½ cup of rice or pasta = 1 serving Milk or milk alternate 1 serving 1 cup or equivalent measure Fat Optional Dessert Optional - limit sweets, use fruit Select foods high in fiber and low in fat and sugar (1) The number of servings per meal estimates provision of 1/3 of the DRIs. (2) Caloric value (1,600 Kcal/day) based on a 70+ year old female, “sedentary" physical activity level using Table 2 - Estimated Caloric Requirements in Each Gender and Age Group at Three Levels of Physical Activity, from the Dietary Guidelines for Americans, 2005. (3) All menus that are provided through the Nutrition Services Incentive Program, whether prepared on-site, frozen, non-perishable, boxed, or catered, must meet the same requirements.