RT Journal
A1 Arcand J, Steckham K, Tzianetas R, L’Abbe MR, Newton GE
T1 EValuation of sodium levels in hospital patient menus
JF Archives of Internal Medicine
JO Archives of Internal Medicine
YR 2012
FD September 10
VO 172
IS 16
SP 1261
OP 1262
DO 10.1001/archinternmed.2012.2368
UL http://dx.doi.org/10.1001/archinternmed.2012.2368
AB 
Population-wide sodium reduction is a public health priority to address chronic diseases associated with excess sodium consumption.1 For such strategies to be effective, sodium reduction will need to occur in every segment of the food supply, including foods sold in grocery stores and restaurants as well as food served in public institutions such as hospitals.2- 3 Guidelines for lowering sodium levels in hospital settings have recently been published but largely focus on consumer food service outlets rather than on foods served to inpatients.4- 5 There are few published data describing sodium levels in hospital patient menus and determining whether these levels fall within recommended guidelines. The objectives of this study were to quantify the amount of sodium in commonly prescribed hospital patient menus and to determine whether these levels are in agreement with established sodium recommendations.