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Strategies to Reduce Sodium Intake in the United States
calorie, saturated fat, sodium, and carbohydrate information for foods and beverages on menus (or approved methods at the point of ordering). If the restaurant uses a menu board, calories must be posted on the board, and other nutrition information (including sodium) must be provided in a plainly visible format at the point of ordering.
Exemptions are provided for items on the menu for less than 90 days; unopened, prepackaged foods; foods in salad bars, buffet lines, cafeteria service, and other self-serve arrangements; and food served by weight or custom-ordered quantity. Grocery and convenience stores are also exempt.
Required nutrition disclosure at fast food and other chain restaurants as of December 31, 2008. Labeling regulations for drivethrough menu boards went into effect August 1, 2009.
Requires that calories, saturated fat, trans fat, sodium, and carbohydrates be displayed on menus and calories on menu boards and food tags in restaurants with 15 or more outlets nationwide. If a restaurant serves food in wrappers or boxes, it must display the nutrition information on the wrapper or box in a clear and conspicuous manner.
The menu board provisions of the law went into effect on February 1, 2010, and the menu labeling requirement went into effect April 1, 2010.
PASSED INTO LAW
State of California
Requires caloric content to be provided for standard menu items on menus, menu boards, and food display tags at chain restaurants with 20 or more outlets in California, and nutrition information to be provided in a brochure placed at point of sale.
Implementation would be carried out in two phases:
Phase 1 (July 2009 to December 2010)—Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrate information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and to have a notice of the availability at the point of sale.