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Sodium Reduction in Health Care

 

 

The majority of Canadians eat more than double the amount of sodium required for good health, which can lead to high blood pressure, stroke, heart disease and kidney disease.


That’s why we’re making some changes. As of March 31, 2013, BC hospitals and care facilities will need to meet new standards that focus on reducing the amount of sodium in meals served to patients and residents. As part of BC’s Sodium Reduction Plan, the Province is working in partnership with BC health authorities to lower the sodium content of patient and resident meals in publicly funded health care facilities. Using a gradual approach, health authorities will aim to lower sodium by at least 10% each year for the next three years.

Did you know? Your taste buds get used to less sodium over time.Give yours a chance to adjust. Each health authority is responsible for developing a plan to meet the new sodium standards. Plans may include removing the salt packages from trays, using more herbs and spices, cooking with less salt and buying more lower sodium products.

As these plans are put into action, the focus is the same as always: to provide flavourful food that meets the needs of patients and residents.

Fast Fact: Sodium is found in salt. Packaged and ready-to-eat foods are often high in sodium. For more information on sodium and your health, call Dietitian Services at HealthLink BC by dialing  8-1-1 and ask to speak to a Registered Dietitian. 

If you are a Health Authority employee and would like more information on this initiative, visit your health authority intranet site.


Additional Resources:

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