SRCP Current Activities



Recipients’ activities are looking to produce the following outcomes:
(Project years 1–2)
  1. Increased implementation of food service guidelines or standards that include sodium.
  2. Increased integration of procurement practices to reduce sodium content in purchased items.
  3. Increased implementation of food preparation practices to reduce sodium content of meals or menu items.
  4. Increased implementation of environmental strategies or behavioral economics approaches.
(Project years 2–3)
  1. Increased availability of lower-sodium foods.
  2. Increased purchase or selection of lower-sodium foods or ingredients by either consumers or large food service operators.
(Project years 4–5)
  1. Reduced sodium intake to within the Dietary Guidelines for Americans recommended daily maximum of 2,300 mg.

From October 2016 to September 2018, SRCP recipients partnered with 537 food service organizations in 8 settings pdf icon[PDF – 672 KB] to reduce the sodium content of available foods. Learn more about how recipients are demonstrating early success in implementing the short-term outcomes pdf icon[PDF – 2 MB].

From October 2016 to September 2019, SRCP recipients partnered with organizations to implement sodium-reduction strategies in eight kinds of venues. Learn how performance measure data reported by SRCP recipients from baseline through program year 3 (2016-2019) show early success to outcomes pdf icon[PDF – 907 KB].

Evaluation and performance measurement are used to demonstrate program accomplishments and strengthen the evidence for strategy implementation. CDC will use an evaluation approach that consists of (1) ongoing monitoring and evaluation through the collection and reporting of performance measures, (2) a CDC-led national evaluation and (3) recipient-led evaluations.