As a child care provider in the Child and Adult Care Food Program (CACFP), you have a valuable opportunity to contribute to the overall well-being and development of the children under your care. By offering nutritious meals with reduced sodium content, you can help children develop healthy eating habits and support their growth. In this article, we will explore the importance of reducing sodium intake, the impact of sodium on children’s health, and practical tips for implementing a low-sodium menu in your childcare program.
When children are consistently exposed to salty foods, their taste buds become accustomed to and even crave these flavors. This preference for salty foods can lead to an overconsumption of sodium, which can have negative effects on their health. Research shows that on average, children ages 2 to 18 eat 3,330 milligrams (mg) of sodium per day—over 40% more than recommended guidelines.
Most of the sodium in children’s diets comes from processed and ready-to-eat foods. According to the Centers for Disease Control and Prevention (CDC), almost half (48%) of the sodium in children’s diets comes from foods such as:
Excessive sodium intake has been linked to increased blood pressure in children and teens. Kids with high-sodium diets are about 20% more likely to have elevated blood pressure than kids with lower-sodium diets. This can have serious implications for children’s long-term health, as high blood pressure in childhood is associated with early development of heart disease and increased risk for stroke later in life.
The Dietary Guidelines for Americans recommends the following limits for daily sodium intake:
| Age | Recommended Limit |
|---|---|
| 1-3 years | 1,200 mg/day |
| 4-8 years | 1,500 mg/day |
| 9-13 years | 1,800 mg/day |
| 14+ years | 2,300 mg/day |
To put these limits in perspective, 2,300 mg of sodium is equal to only 1 teaspoon of table salt. Studies show that almost 90% of children and adolescents exceed their recommended daily sodium limits. Maintaining daily sodium consumption at or below these recommended limits in childhood can reduce cardiovascular disease risk in adulthood.
As a food program provider, you have the opportunity to make a positive impact on children’s health by offering foods with reduced sodium content. Research has demonstrated that sodium content can be reduced in CACFP meals without compromising the overall nutritional quality of meals served.
Here are some evidence-based recommendations for implementing low-sodium options:
When shopping for ingredients, opt for no salt added, low-sodium, or reduced-sodium versions of canned or packaged foods. Look for fresh or frozen vegetables that are prepared without added sodium or salt.
Product Labels: Look at the front of the package for claims that may indicate lower-sodium products such as “Sodium- or Salt-Free,” “Very Low or Low Sodium,” “Reduced-Sodium,” or “No Salt Added/Unsalted.”
Read the Nutrition Facts Label: Compare similar products and choose the one with lower sodium. Remember to check the serving sizes to make accurate comparisons.
Instead of relying on salt, use herbs, spices, or no-salt spice mixes to add flavor to your dishes:
Be mindful of the amount of sauce, gravy, salsa, ketchup, soy sauce, marinade, or dressing you use. These condiments can contribute to a significant amount of sodium in meals. For example, a typical sandwich with two slices of bread, deli turkey, cheese, mustard, and lettuce can have over 1,500 mg of sodium—the entire daily limit for children under 8 years old.
Highly processed foods tend to be higher in sodium:
Getting children involved in meal preparation can help them develop a better understanding of healthy eating habits:
Implementing food service guidelines and modifying meal components can lead to significant sodium reductions. One CACFP After-School Meals program successfully reduced average sodium per meal from 838 mg to 628 mg through strategic menu modifications, while simultaneously increasing whole grain and vegetable content.
Share resources and information with parents to help them make informed choices about their children’s nutrition:
By implementing these strategies and offering low-sodium options in your childcare program, you can contribute to the long-term health and well-being of the children in your care. Remember, small changes can make a big difference in promoting a healthier lifestyle for children. The eating habits formed during early childhood can influence dietary preferences for many years, making your role in providing nutritious, lower-sodium meals critically important for children’s future health.
