Sodium Reduction in Communities Program (SRCP)
The Sodium Reduction in Communities Program (SRCP) is administered by CDC’s Division for Heart Disease and Stroke Prevention (DHDSP). Funding is awarded to communities across the country to implement strategies to reduce sodium intake to no more than the recommended maximum amount as defined in the Dietary Guidelines for Americans. Because the majority of sodium consumed is already present in foods before purchase or preparation, awardees work with entities that provide food service and collaborate with food industry partners to increase the availability of lower sodium foods.
Learn More About the Sodium Reduction in Communities Program
This evaluation toolkit was developed using CDC’s Evaluation Framework to provide guidance and tools for anyone evaluating sodium reduction activities, especially Sodium Reduction in Communities Program awardees, to conduct effective program evaluations.
This infographic highlights awardees’ work in their communities during the 2013–2016 award cycle. Examples include making recipe modifications and replacing products with lower sodium options in hospitals, schools, and other local organizations.
This issue explains the importance of sodium reduction as a public health strategy and features articles about communities who implemented programs for sodium reduction during the 2010–2013 award cycle.
This toolkit for public health practitioners highlights a list of strategies, case studies, tools, and resources for building new and/or enhancing existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold.
Issue briefs from the Association of State and Territorial Health Officials provide insights and share strategies used by food service management companies and operators across the nation.
- Page last reviewed: April 7, 2017
- Page last updated: April 7, 2017
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