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

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

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Strategies to Reduce Sodium Intake in the United States

TABLE F-9 Top 10 Food Sources of Sodium Intake by Age or Gender for Persons 2 or More Years of Age

Age or Gender Group

Food Source

Percentage of Sodium Contributed

Ages 2–3 yrs (males and females)

Sandwiches (excl. burgers)

11.6

Pasta dishes, Italian style

5.9

Cheese

4.3

Cold cereal

4.2

Chicken

4.0

Hot dogs

3.6

Macaroni and cheese

3.2

Pizza with meat

3.0

Unflavored whole milk

2.9

Unflavored 2% milk

2.5

Sum

45.1

Ages 4–8 yrs (males and females)

Sandwiches (excl. burgers)

11.7

Chicken

5.9

Pizza with meat

5.7

Cold cereal

4.7

Pasta dishes, Italian style

3.9

Macaroni and cheese

3.5

Hamburgers, cheeseburgers

3.2

Cheese

3.1

Pizza (no meat)

2.5

Pancakes, waffles, French toast

2.2

Sum

46.3

Males 9–13 yrs

Sandwiches (excl. burgers)

16.3

Pizza with meat

7.3

Hamburgers/cheeseburgers

4.8

Mexican entrées

4.5

Chicken

4.1

Pasta dishes, Italian style

3.9

Cold cereal

3.2

Cheese

2.5

Pizza (no meat)

2.3

Grain soups

2.1

Sum

51.1

Females 9–13 yrs

Sandwiches (excl. burgers)

15.2

Pizza with meat

5.9

Chicken

4.7

Pasta dishes, Italian style

4.5

Hamburgers, cheeseburgers

3.2

Mexican entrées

3.1

Cold cereal

2.7

Cheese

2.5

Macaroni and cheese

2.3

Grain soups

2.2

Sum

46.3

Page
438
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)