calories, 48, 49, 145, 197-198

characterizing sodium in, 141-145

consumer awareness and behavior, 17, 44-45, 191

defined, 415

intakes of sodium from, 2, 35, 36, 44-45, 48-49, 82-84, 123, 124, 133, 141, 143-145, 411, 412, 414-415, 418-419, 442

mixed sources, 49

portion size and, 48, 197-198

preparation time considerations, 196-198

sodium intake density, 45-46, 47, 49-50, 143-144, 145, 414

At-risk subpopulations

defined, 17, 132

intakes, 119, 132-133, 135-136, 432-433

size of, 119

targeting, 62

Australia, 101

Away-from-home foods.

See also Restaurant/foodservice operations

calories, 48, 49, 145, 197-198

characterizing sodium in, 141-145

consumption trends, 173, 196-198

defined, 415

intakes of sodium from, 48-49, 141, 143-145

portion size and, 48, 197-198

sodium intake density, 45-46, 47, 49-50, 143-144, 145, 414

B

Bacillus species, 96, 105

Bakery/baked goods

intakes of sodium from, 141, 142, 144, 439, 440, 441

iodine content, 276, 277

labeling, 242

reduced-sodium products, 82, 159, 170, 171, 239, 243, 245, 363

salt substitutes, 405

sodium additives and their functions, 94, 97, 104-105

sodium content of, 82, 100, 105, 236, 360, 435, 442

target sodium reductions, 364, 375-376

value of shipments, 155

Beans and legumes, 110, 111, 142, 143, 247, 328, 344, 383, 400, 434, 435, 437

Beverages, 50-51, 94, 114-115, 141, 143, 159, 170, 174, 175, 177, 184, 195, 248, 402, 412, 437, 460, 462.

See also Water

Bleaching agent, 99

Body mass index, 21, 61, 326

Bone health, 30, 77

Botulism, 96, 107

Breads. See Bakery/baked goods

Breakfast cereals, 103-104, 141, 142, 159, 242, 344, 360, 364, 377, 435, 438, 439, 441, 442

British Heart Foundation, 135

Buffering agents, 99

Burger King, 175, 182

C

Caffeine, 73

Calcium

coronary artery scores, 23

deficiency and salt intake, 77

health claims, 228

leavening agents, 102, 104

nutrient content claims, 53, 457

salt substitutes, 97, 405, 406

taste receptor, 75-76

and water hardness, 133

WIC qualifying foods, 188

Calcium acid pyrophosphate, 102, 104

Calcium chloride, 97, 405

Calcium diglutamate, 406

Calcium lactate, 406

Calcium phosphates, 102

California, 345, 450, 460-461

Calories

advertising positive claims, 53, 54, 55

at-home vs. away-from-home consumption, 48, 49, 145, 197-198

consumer concerns about, 44, 179, 194

defined, 326

industry concerns about, 192

label information, 8, 43, 223, 229, 268-269, 457

menu information, 224, 232, 270-271, 459-466

restaurant/foodservice items, 173, 179, 224, 232, 270-271, 459-466

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)