National Academy of Sciences | 150 Year Anniversary

Questions? Call 800-624-6242

About | Ordering | New

Menu menu

| Items in cart [0]

The National Academies Press

PAPERBACK
price:$48.00
add to cart

Rights & Permissions

topleft topright

Strategies to Reduce Sodium Intake in the United States (2010)
Food and Nutrition Board (FNB)

Citation Manager

. "Appendix F: Sodium Intake Tables." Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press, 2010.

Please select a format:

BibTeX EndNote RefMan
Page
433
bottomleft bottomright
  E-mail
Share on facebook Facebook
Share on delicious Delicious
Share on stumbleupon Stumble
Share on twitter Twitter
More Sharing ServicesMore

The following HTML text is provided to enhance online readability. Many aspects of typography translate only awkwardly to HTML. Please use the page image as the authoritative form to ensure accuracy.

Strategies to Reduce Sodium Intake in the United States

 

Excessive Usual Intake (mg/d)

Median

Mean

SE

75th

90th

95th

% > UL

SE

4,757

4,808

86.8

5,289

5,812

6,148

100

 

3,581

3,734

51.4

4,459

5,375

5,980

90

3.0

3,064

3,179

26.4

3,746

4,469

4,961

82

2.1

2,519

2,589

22.5

3,053

3,591

3,941

62

2.0

3,064

3,215

19.5

3,827

4,661

5,237

80

1.3

4,947

4,947

11.1

5,007

5,063

5,096

100

 

4,225

4,373

75.0

5,165

6,137

6,781

97

2.1

3,465

3,566

39.0

4,163

4,886

5,368

92

2.7

2,853

2,915

35.1

3,418

3,975

4,331

77

3.5

3,593

3,739

30.3

4,425

5,313

5,922

91

1.6

3,818~

3,845~

153.3

4,162~

4,501~

4,721~

100~

 

2,860

2,917

42.4

3,337

3,813

4,118

82

8.4

2,744

2,838

30.8

3,328

3,928

4,329

73

2.8

2,340

2,395

26.5

2,800

3,259

3,554

52

2.6

2,642

2,731

20.0

3,199

3,783

4,177

68

1.9
Page
433
Front Matter (R1-R12)
Summary (1-16)
1 Introduction (17-28)
2 Sodium Intake Reduction: An Important But Elusive Public Health Goal (29-66)
3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake (67-90)
4 Preservation and Physical Property Roles of Sodium in Foods (91-118)
5 Sodium Intake Estimates for 2003–2006 and Description of Dietary Sources (119-152)
6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake (153-212)
7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction (213-234)
8 Committee's Considerations and Basis for Recommendations (235-284)
9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness (285-296)
10 Next Steps (297-316)
Committee Member Biographical Sketches (317-324)
Appendix A: Acronyms, Abbreviations, and Glossary (325-334)
Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations (335-356)
Appendix C: International Efforts to Reduce Sodium Consumption (357-404)
Appendix D: Salt Substitutes and Enhancers (405-408)
Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods (409-416)
Appendix F: Sodium Intake Tables (417-442)
Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department (443-452)
Appendix H: Federal Rulemaking Process (453-456)
Appendix I: Nutrition Facts Panel (457-458)
Appendix J: State and Local Sodium Labeling Initiatives (459-466)
Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel (467-468)
Appendix L: Public Information-Gathering Workshop Agenda (469-472)
Index (473-494)