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
Sodium Reduction in Communities Program (SRCP) Evaluation Approach Cdc-pdf[PDF – 248 KB]
The Sodium Reduction in Communities Program (SRCP) funds recipients to implement sodium reduction strategies to increase the availability and purchase of lower-sodium food options. SRCP’s comprehensive evaluation examines the extent to which sodium reduction is possible at the community level. This document provides a brief overview of the comprehensive evaluation approach and its primary components.
Sodium Reduction in Communities Program: Outcome Evaluation Toolkit Cdc-pdf[PDF-1.7M]
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.
Early Outcomes for Sodium Reduction in Communities Program Cdc-pdf[PDF-488K]
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.
Public Health Interventions to Reduce Sodium IntakeExternal
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.
Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners Cdc-pdf[PDF-7M]External
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.
Reducing Sodium and Added Sugar Through PartnershipsExternal
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.