sodium

Beginning next summer, schools will no longer have to request state exemptions to serve products that are not whole grain. The final rule allows more flexibility for serving whole grains, which will help with some of the challenges cafeterias were having, such as pastas that didn’t hold up in the food service line.

March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.

Fish and fowl, sowing and reaping, nutrition and agriculture… certain words and concepts naturally go hand in hand, and March is a month to celebrate both the foundation and purpose of the American food system. With March designated as National Nutrition Month and March 15 as National Agriculture Day, the time is ripe to reflect on healthy eating goals and to express gratitude for the farmers, fishers, and ranchers who provide the foods to fuel our nation.

USDA’s Food Distribution Programs work at the intersection of nutrition and agriculture. Each year, USDA purchases more than 2 billion pounds of food worth nearly $2 billion from American farmers and distributes the food to schools, food banks, Indian Tribal Organizations, disaster feeding organizations, and other charitable institutions and feeding organizations. The programs benefit both ends of the food chain by supporting local agriculture and the economy while also providing a nutrition safety net for vulnerable Americans.

Reducing sodium in school meals is an important part of a broader effort to scale back sodium intake for all Americans.  To that end, our nation’s school nutrition professionals are actively working to lower the sodium content in our children’s meals during the school day.  Many schools have already achieved USDA’s sodium targets, thanks to student feedback on menu planning, changes in recipes and products, and sharing best practices with their colleagues.

The benefits of reducing sodium are significant and supported by science, which indicates overconsumption can lead to heart disease and other chronic conditions.  Through the What’s Shaking? sodium reduction initiative, USDA has teamed with our partners across the country to make a healthful difference for our nation’s children and for their futures.

Sodium, the major nutrient found in salt, is essential to maintain blood volume, regulate water balance in cells, and aid nerve function.  According to the American Heart Association, however, too much sodium can lead to high blood pressure, increasing the risk of cardiovascular disease, congestive heart failure, and kidney disease.

Unfortunately, 90 percent of children in the U.S. consume too much sodium (as per the Centers for Disease Control and Prevention).  With that in mind, USDA and our partners are seeking creative ways to reduce sodium content in school meals, yet still keep students healthy and happy.