. "Appendix J: State and Local Sodium Labeling Initiatives." 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
to provide information in a brochure that is available upon request at the point of sale, with a notice indicating its availability. The nutrition information to be provided would include calories, carbohydrates, saturated fat, and sodium.
Phase II (after June 30, 2010)—Calorie information would be required to be posted.
Indiana(Introduced January 2009)
Would require chain restaurants of 20 or more outlets in Indiana to post calories and carbohydrates on menus and menu boards. Other information including calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, and protein would be required to be made available to customers in the restaurant.
Kentucky(Introduced February 2009)
Would require chain restaurants with 10 or more locations in Kentucky to provide calorie information for menu items on menus or menu boards, including drive-thrus. Additional information including calories, carbohydrates, saturated fat, and sodium would be required to be made available to customers.
Maryland(Introduced February 2009)
Would require chain restaurants with 15 or more outlets nationwide to post nutrition information for all standard menu items. Restaurants using printed menus would be required to list calories, carbohydrates, saturated plus trans fats, and sodium. Restaurants may list only calories on menu boards including drive-thrus, food tags, salad bars, buffets, and other displayed foods, as long as the other nutrition information is provided in writing at the point of ordering.
