Sodium-Reduction Strategies for Meals Prepared for Older Adults

Abstract

In Brief This article describes lessons learned from implementing sodium-reduction strategies in programs that provide meals to older adults in 2 New York counties, with one county replicating the approaches of the other. The implemented sodium-reduction strategies were product substitutions, recipe modifications, and cooking from scratch. Both counties were able to achieve modest sodium reductions in prepared meals. Lessons learned to implement sodium reduction strategies include the following: (1) identifying partners with shared experience and common goals; (2) engaging experts; (3) understanding the complexity of the meals system for older adults; (4) conducting sodium nutrient analysis; (5) making gradual and voluntary reductions to sodium content; and (6) working toward sustainable sodium reduction. This article describes lessons learned from implementing sodium-reduction strategies with programs that provide meals to older adult populations through the work of 2 New York counties—Schenectady and Broome counties—with the unique situation of one county (Broome) replicating the efforts of the other county (Schenectady).