Sodium-Restricted DietCooking Companion

Sodium may be helpful or harmful to the body.

Salt is one of the nutrients the body needs to live.

Sodium is a part of salt. The other part of salt is chloride. Sodium is found in food, water and plants.

Sodium determines the amount of fluid in the body.

Sodium works with potassium to maintain the balance of body fluids.

Sodium is necessary for the transport of glucose and other nutrients in and out of the body’s cells, muscle contraction and transmission of electrical impulses in the body.

Sometimes the amount of sodium will need to be adjusted. Examples include; age, heart disease, kidney disease, liver disease, fluid retention and pregnancy.

A physician should recommend a diet with sodium restrictions.

A sodium restricted diet should be treated as you would treat any prescription medication.

The amount of sodium will be prescribed in milligrams.

A low sodium diet is a 2000mg diet and is the most commonly ordered. This is approximately ½ of the recommended daily intake.

One teaspoon of salt contains approximately 2000 mg of sodium.

Label Restrictions

Sodium Free Less than 5 milligrams of sodium per serving

Very low sodium <35 mg

Low sodium <140 mg

Reduced sodium At least 25%, sodium than the original but still mat be very high in sodium

No added salt or unsalted

No salt has been added during processing but does not mean sodium free

2000-3000mg Low salt or no added salt•Sodium restriction is mild•All high sodium foods are omitted•A minimum amount of salt is used for cooking.•No salt is added at the table

1000 mg Sodium restriction is moderate•Food is cooked without salt•Foods high in sodium are omitted•Vegetables high in sodium are restricted•Salt free products are used•Diet planning is necessary

500 mg Sodium restriction is severe.•Follow restrictions above plus•Milk 1 cup/day•Egg 1 per day•Meat 4 oz per day

Changing the amount of sodium may mean big changes in cooking and eating of favorite foods.

Families may find it difficult to make changes.

Challenge is to follow the diet for your client while having meals that are acceptable to the family.

If you can not establish a meal plan that meets the clients needs and the family’s needs, discuss with your supervisor.

Read food labels carefully.

Rinse canned foods to remove salty juices or buy them packed in water.

Rinse foods that are packed I brine.

Do not add salt to foods while cooking or at the table.

Cook foods from scratch using low sodium ingredients.

Limit the amount of processed foods.

Use herbs, spices and fruit juices to season foods.

Ask restaurants to prepare food without salt.

Read labels of condiments and spices such as ketchup and mustard and steak sauce.

If meats are kosher, speak with a health professional for substitutions.

Avoid fast foods that are very high in salt

See list of high sodium foods to avoid on page 62.

You can prepare foods with less sodium by using herbs and spices. They are low in sodium and fat free.

Basil, bay leaf, chili powder, cinnamon, dry mustard, garlic powder, ginger, onion powder, paprika, parsley, pepper, thyme.

You can offer encouragement and suggestions.

Point out positive changes.

Do not scold clients but help encourage them to return to the plan if they do not eat properly.

Discuss with supervisor.