2. Why Limit Sodium?
According to the NIH, older adults
should limit their sodium intake to
1,500 milligrams daily (about 2/3 of a
teaspoon of salt).
Limiting Sodium helps to keep blood
pressure under control and decreases
risk for hypertension.
Reducing blood pressure can lower risk
for heart disease, stroke, congestive
heart failure, and kidney disease.
Sodium is natural in some foods, but
most of the sodium we eat is added to
foods by manufacturers. Restaurant
foods also may be high in sodium.
Many people add salt to foods at the
table or while cooking, too.
3. The % DV on these foods is based on a
2500mg/day sodium limit, but older
adults should only be having ~1500 mg/
day of sodium. Therefore, the image to
the right is actually 57% of the DV for
sodium, and the image above is a
whopping 99% of the DV
4. How to tell if a food
is high in sodium…
If a food has been highly processed, it’s likely that salt was added during
production
Are you preparing your food from scratch, or is someone else? Restaurants/
Dining Areas typically add salt to food to accentuate its natural flavor.
ASK!
For low sodium options when possible
TASTE!
Most foods are not salty by nature - we’ve acclimated to a food environment
that douses everything with salt, so if it tastes salty, it probably is!
READ THE LABEL (when you can)!
Remember, older adults should only consume ~1500mg of sodium every 24
hours
5. How can Cathedral Square
cope with the
Hypertension Concern?
Purchase only low-sodium options when available
Eliminate salt from kitchen cooking
Remove salt-shakers from the tables
Replace salt with herbs, spices, and/or salt replacers
Offer low-sodium options during snack periods
Purchase only low-sodium options for AL residents
Emphasize the consumption of fresh fruits/vegetables/meats over more
processed options
Many of these foods are high in Mg, K, and Ca; these three synergistic
nutrients work together to combat high blood pressure.
6. Recipe Modification
Pointers
During the recipe modification process, ask for input
from all food service staff, especially those who
actually prepare the product.
Include guidelines for preparing the modified recipe
so that salt is not added to these recipes because it is
perceived as a typo. This may be important when a
familiar recipe has been modified.
During training, emphasize that salt should not be
added to recipes unless it is listed as an ingredient.
Offer safe salt-replacements at the table
7. Salt Substitutes
Salt substitutes are not necessarily healthful for everyone. Many salt substitutes
contain KCl (potassium chloride versus NaCl, sodium chloride). Potassium
consumed in excess may be harmful for some people with kidney problems, who
are unable to rid their bodies of excessive potassium. Residents with kidney
problems, or those who are on medication for their heart, kidneys or liver, should
check with a physician before using salt substitutes in place of sodium.
Salt substitutes containing potassium chloride is an acceptable alternative in
moderation for individuals who do not have kidney problems and have checked
with their physician to be sure it will not interact with any of their medications.
Some salt substitutes that are labeled "lite" or "low sodium" salt still contain
sodium just less than amounts than actual table salt. These products often contain
a mix of sodium chloride and potassium chloride. If a product is labeled
"sodium free" then the main ingredient is potassium chloride with no sodium.
Products such as Ms. Dash is an excellent sodium/potassium free way to increase
the flavor of food without loading it up with hypertension-inducing nutrients
9. Concluding
Remarks
1500mg of sodium isn't much, so its
important to enlist the help of talented
cooks to make the shift a delicious one!
Offer the residents products such as Mrs.
Dash at their tables, and look out for
salt-replacements that contain KCl!
Make the shift gradually, starting with
snacks, moving to meals.
10. Work Cited
(Please Visit the Following Links)
https://nihseniorhealth.gov/eatingwellasyougetolder/faq/
faq19.html
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1124926/
https://www.kidney.org/news/ekidney/june10/Salt_june10
