SRCP Resources

Sodium Reduction: Assessment to Action Toolsexternal icon
The Sodium Reduction: Assessment to Action Tools are easy-to-use, online tools to help food service providers reduce sodium consumption among the people they serve. These tools can help food service managers, dietitians, and chefs—and the public health practitioners they may partner with—to meet goals to serve healthier foods to their customers and clients.

These tools help food service providers assess current practices that impact sodium content and consumption and identify actions to take to reduce sodium. They can be used in a variety of food service settings, including congregate meal settings, cafeterias, snack bars, and vending machines.

The two online tools work together.

  • The Assessment Toolcaptures site background information and assesses current policy and practices in four areas: (1) food service guidelines/standards, (2) food purchasing, (3) food preparation, and (4) nutrition promotion.
  • The Action Plan Toolhelps turn assessment results into actions that sites can implement. Based on assessment results, the Action Plan Tool recommends policies and practices to help reduce sodium. Providers can then prioritize the strategies for immediate or later action.

Sites can also conduct a post-assessment after implementing their action plan to monitor progress in sodium reduction efforts.

The Assessment to Action Tools are digital versions of the Sodium Practices Assessment Tool (SPAT) 2.0 and Site Action Plan developed and used by the New York State Department of Healthexternal icon. Health Resources in Actionexternal icon translated these tools into a digital format, in collaboration with the National Network of Public Health Institutesexternal icon through a cooperative agreement with the Centers for Disease Control and Prevention (CDC).

Sodium Reduction in Communities Program: Outcome Evaluation Toolkit pdf icon[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 recipients.

Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners pdf icon[PDF-7M]external icon
CDC, the National Network of Public Health Institutes, and Health Resources in Action developed this toolkit for public health practitioners. The toolkit highlights a list of strategies, case studies, tools, and resources for building new or enhancing existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold. It aims to help public health practitioners understand the context of food service settings as well as the language and drivers of food service providers to support effective partnerships.

Sodium Reduction Toolkit: A Global Opportunity to Reduce Population-Level Sodium Intake
This toolkit provides international and national government agencies and public health organizations with a brief overview, tools, and information for developing and implementing sodium reduction programs, policies, and initiatives aimed at lowering sodium intake. The toolkit includes an introduction and seven self-guided online modules. Available in English and Spanish.

Reducing Sodium and Added Sugar Through Partnershipsexternal icon
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.

The Sodium Reduction in Food Service resource is a compilation of tip sheets for public health professionals partnering with food service providers. The tip sheets summarize key messages and strategies highlighted in the Culinary Institute of America webinar series.

Reducing Sodium with the World’s Premier Culinary College: Training Videos for Food Service Professionalsexternal icon
The National Network of Public Health Institutes, in collaboration with CDC and The Culinary Institute of America, released a video series featuring chefs from The Culinary Institute of America. Whether you are a food service provider managing an operation, food service staff responsible for preparing delicious and healthy foods, or a public health professional working with food service providers to improve the nutritional value of foods, these videos provide valuable techniques and recipes that will enhance flavor without the sodium.

The four instructional videos highlight simple culinary strategies and techniques to reduce sodium in food service settings:

Sodium Reduction Web Forum Series

CDC and the National Network of Public Health Institutes have published three web forum series that share best practices, successes, and subject matter expertise for public health audiences collaborating with the food sector to reduce sodium. Watch the archived events.

Connecting Public Health and Food Sector Collaborators
Connecting Public Health and the Food Industry
Connecting Public Health and Food Service Operators

Sodium Reduction Learning Collaborative

The Sodium Reduction Learning Collaborative is a virtual community of public health practitioners working on similar strategies to highlight promising practices, share useful tools and resources, and overcome challenges and barriers by connecting with other members. The forum is coordinated by the National Network Public Health Institutes and has 40 members.

Woman cooking with fresh vegetables.