Sodium Reduction in Communities Program (SRCP) Implementation Guide
(from the NYC Health Department Healthy Eating Unit)
The SRCP Implementation Guide [https://www.cdc.gov/dhdsp/evaluation_resources/guides/srcp.htm] provides information on how to implement activities related to sodium reduction strategies: 1) Implementing food service guidelines and nutrition standards, 2) Changing procurement practices, 3) Making meal or menu modifications, and 4) Implementing environmental strategies or behavioral economics approaches.
Food service staff, including registered dietitians, food service managers/directors, executive chefs, and food service line staff, can draw upon this guide to plan, implement, and maintain sodium reduction activities. This guide will help public health staff determine how to support partners in planning, implementing, and maintaining sodium reduction strategies to achieve lasting change.