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Strategies to Reduce Sodium Intake in the United States
Tennessee(Introduced February 2009)
Would require chain restaurants with 20 or more outlets nationwide to disclose calories (per serving) for each standard menu items. Additional nutrition information would be required to be located on the premises and available to customers upon request prior to the point of ordering. For each standard menu item, information required would include calories, calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, complex carbohydrates, sugars, dietary fiber, and protein.
Items on the menu for less than 90 days per year would be exempt.
Texas(Introduced February 2009)
Would require that chain restaurants with 19 or more locations in Texas to provide nutrition information on menus and menu boards.
Implementation would be completed in two phases:
Phase I (January 1, 2010, to December 31, 2010)—Restaurants with sit-down service would be required to provide nutrition information for each standard menu item on menus, in a menu insert, or on a brochure or menu tent at each table. Restaurants that use a drive-through or indoor menu board would be required 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 December 31, 2010)—Restaurants would be required to post calorie information adjacent to each menu item on menus, indoor menu boards, and food tags.
Vermont(Introduced February 2009)
Would require restaurants with 10 or more outlets nationwide to post nutrition information next to each item as offered for sale. If a restaurant uses a printed menu, it would be required to include calories, saturated fat, carbohydrates, protein, and sodium for each menu item. If a restaurant uses a menu board, it would be required