Sodium, also known as salt, is often added to foods during processing, cooking, or at the table. While the body needs some sodium, almost everyone eats more than the body needs. Schools are an important player in overall national efforts to reduce the amount of salt that people eat. As such, schools participating in the National School Lunch and School Breakfast Programs will continue to reduce the amount of salt in meals by choosing lower sodium versions of foods and flavoring foods with spices and herbs.
See resources below for more information about nutrition and sodium standards in National School Lunch and School Breakfast Programs
Nutrition Standards in the National School Lunch and School Breakfast Programs Final Rule (81 pages) (January 2012) (PDF | 6.4 MB) USDA. FNS.
The Final Rule for School Meals establishes nutrition standards for meals served in the National School Lunch Program and School Breakfast Programs.
Sodium Reduction: Timeline and Amount (1 page) (January 2012) (PDF | 35.7 KB)
This chart outlines the sodium standards for meals served in National School Lunch and School Breakfast Programs.