• Inner Page Banner_Post_2

Sodium Restricted Diet


♦ Control the sodium in your diet. Decrease the total amount of sodium you consume to 2,000 mg (2 gm) per day.

 

♦ Learn to read food labels. Use the label information on food packages to help you to make the best low-sodium selections.

 

♦ Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice and fresh fruit. Fiber is the indigestible part of plant food that helps move food along the digestive tract, better controls blood glucose levels, and may reduce the level of cholesterol in the blood. Foods high in fiber include natural antioxidants, which reduce the risk of cardiovascular disease. The goal for everyone is to consume 25 to 35 grams of fiber per day.

 

♦ Maintain a healthy body weight. This includes losing weight if you are overweight. Limit your total daily calories, follow a low-fat diet and exercise regularly to achieve or maintain your ideal body weight.

 

Learn to read food labels:
 

Food labels are standardized by the U.S. government's National Labeling and Education Act (NLEA). Nutrition labels and an ingredient list are required on most foods so you can make the best selection for a healthy lifestyle.  If you do not know how much total sodium is in this product, ask your dietitian, or health care provider, to show you how to read food labels and apply the information to your personal needs.

 

Sodium guidelines:

 

Sodium is a mineral found in many foods. It helps keep normal fluids balanced in the body. Most people eat foods containing more sodium than they need. Some foods may be high in sodium and not taste salty. Eating too much sodium causes the body to keep or retain too much water.

 

Following a low-sodium diet helps control high blood pressure (hypertension), swelling, and water build-up (edema). A low-sodium diet also can help decrease breathing difficulties caused when the weakened heart has difficulty pumping excess fluid out of the body.

 

Your doctor may recommend that you consume no more than 2,000 mg (2g) of sodium per day. A low-sodium diet means more than just eliminating the salt shaker from the table! However, that is a good start since one teaspoon salt = 2,300 mg of sodium. It is important to keep a record of the amount of sodium you consume every day. Write down the amount in mg after each meal or snack.

 

 

 

Comparison of Sodium in Foods:
 

 

 

PROTEIN

 

FOOD

SERVING SIZE

MILLIGRAMS/SODIUM

Bacon

1 medium slice

155

Chicken (dark meat)

3.5 oz roasted

87

Chicken (light meat)

3.5 oz roasted

77

Egg, fried

1 large

162

Egg, scrambled w/milk

1 medium slice

171

Dried bean, peas or lentils

1 cup

4

Haddock

3 oz cooked

74

Halibut

3 oz cooked

59

Ham (roasted)

3.5 oz

1300 – 1500

Hamburger (lean)

3.5 oz broiled med

77

Hot dog (beef)

1 medium

585

Peanuts, dry roasted

1 oz

228

Pork loin, roasted

3.5 oz

65

Roast Lamb leg

3.5 oz

65

Roast Veal leg

3.5 oz

68

Salmon

3 oz

50

Shellfish

3 oz

100 – 325

Shrimp

3 oz

190

Spareribs, braised

3.5 oz

93

Steak, T-bone

3.5 oz

66

Tuna, canned in spring water

3 oz chunk

300

Turkey, dark meat

3.5 oz roasted

76

Turkey, ligh meat

3.5 oz roasted

63

 

DAIRY PRODUCTS

FOOD

SERVING SIZE

MILLIGRAMS/SODIUM

American Cheese

1 oz

443

Buttermilk, salt added

1 cup

260

Cheddar Cheese

1 oz

175

Cottage Cheese, low fat

1 cup

918

Milk, whole

1 cup

120

Milk, skim or 1%

1 cup

125

Swiss Cheese

1 oz

75

Yogurt, plain

1 cup

115

 

VEGETABLES AND VEGETABLE JUICE

FOOD

SERVING SIZE

MILLIGRAMS/SODIUM

Asparagus

6 spears

10

Avocado

1/2 medium

10

Beans, white, cooked

1 cup

4

Beans, green

1 cup

4

Beets

1 cup

84

Broccoli, raw

1/2 cup

12

Broccoli, cooked

1/2 cup

20

Carrot, raw

1 medium

25

Carrot, cooked

1/2 cup

52

Celery

1 stalk raw

35

Corned, boiled (sweet, no butter/salt)

1/2 cup

14

Cucumber

1/2 sliced

1

Eggplant, raw

1 cup

2

Eggplant, cooked

1 cup

4

Lettuce

1 leaf

2

Lima beans

1 cup

5

Mushrooms

1/2 cup (raw/cooked)

1 – 2

Mustard greens

1/2 chopped

12

Onions, chopped

1/2 cup (raw/cooked)

2 – 3

Peas

1 cup

4

Potato

1 baked

7

Radishes

10

11

Spinach, raw

1/2 cup

22

Spinach, cooked

1/2 cup

63

Squash, acorn

1/2 cup

4

Sweet potato

1 small

12

Tomato

1 small

11

Tomato juice, canned

3/4 cup

660

 

FRUITS AND FRUIT JUICES

FOOD

SERVING SIZE

MILLIGRAMS/SODIUM

Apples

1 medium

1

Apple Juice

1 cup

7

Apricots

3 medium

1

Apricots (dried)

10 halves

3

Bananas

1 medium

1

Cantaloupe

1/2 cup chopped

14

Dates

10 medium

2

Grapes

1 cup

2

Grape Juice

1 cup

7

Grapefruit

1 medium

0

Grapefruit Juice

1 cup

3

Orange

1 medium

1

Orange Juice

1 cup

2

Peaches

1

0

Prunes

10

3

Raisins

1/3 cup

6

Strawberries

1 cup

2

Watermelon

1 cup

3

 

BREADS AND GRAINS

FOODS

SERVING SIZE

MILLIGRAMS/SODIUM

Bran Flakes

3/4 cup

220

Bread, whole wheat

1 slice

159

Bread, white

1 slice

123

Bun, hamburger

1

241

Cooked cereal (instant)

1 packet

250

Corn Flakes

1 cup

290

English Muffin

1/2

182

Pancake

1 (7 inch)

431

Rice, white long grain

1 cup cooked

4

Shredded Wheat

1 biscuit

0

Spaghetti

1 cup

7

Waffle

1 frozen

235

 

CONVENIENCE FOODS

FOOD

SERVING SIZE

MILLIGRAMS/SODIUM

Canned Soups

1 cup

600 – 1300

Canned & Frozen main dishes

8 oz

500 – 2570

 

 

SODIUM GUIDELINES:  GOOD FOODS TO CHOOSE

 

      Protein – choose 2-3 servings per day

♦ 2-3 ounces of fresh or frozen fish, shellfish, meat (beef, veal, lamb, pork) or poultry

♦ 1/2 cup cooked dried beans or peas

♦ 1/2 cup low-sodium canned fish (such as salmon or tuna)

♦ 1 low-sodium frozen dinner (less than 600mg sodium per meal) – Limit to one per day

♦ 1 egg (no more than 3 whole eggs per week)

 

Dairy products – choose 2 or more servings/day

♦ 1-1/2 ounces of low-sodium cheese

♦ 1 cup milk (non-fat or 1% recommended)

♦ 1/2 cup low-sodium cottage cheese

♦ 1 cup soy milk

 

Vegetables and fruits – choose 5 or more servings/day

♦ 1/2 cup fresh whole, chopped, cooked, frozen or canned fruit

♦ 1/2 cup chopped, cooked, frozen or no-salt added canned vegetables

♦ 1/2 cup low-sodium tomato juice or V-8 juice

♦ 1/2 cup low-sodium tomato sauce

♦ 1 cup raw leafy vegetables

 

Bread and grains – choose 6 or more servings/day

♦ Low-sodium breads, rolls, bagels and cereals (1 serving = 1 slice bread, 1 small roll, 1/2 bagel, 1/2 English muffin or a 4-inch pita

♦ 1/2 cup pasta (noodles, spaghetti, macaroni)

♦ 1/2 cup rice

♦ Low-sodium crackers (read label for serving size)

 

Sweets and snacks (include sparingly)

♦ 1 ounce unsalted nuts

♦ 1/2 cup low-sodium pretzels or chips

♦ 3 cups popped low-sodium popcorn

♦ 3 fig bars or gingersnaps

♦ 1 slice angel food cake

♦ 1 tbsp jelly or honey

♦ 1 cup sherbet, sorbet or Italian ice; 1 popsicle

♦ 8-10 jelly beans; 3 pieces hard candy

 

Fats, oils and condiments (use sparingly)

♦ Olive and canola oils

♦ Low-sodium butter and margarine

♦ Low-sodium soups

♦ Low-sodium salad dressing

♦ Homemade gravy without salt

♦ Low-sodium broth or bouillon

♦ Low-sodium catsup

♦ Low-sodium mustard

♦ Low-sodium sauce mixes

 

Other seasonings (can use freely)

♦ Lemon juice

♦ Vinegar

♦ Herbs and spices without salt

 

EXAMPLE MENU:
 

Breakfast

♦ Fresh fruit

♦ Low sodium cereal (hot or cold)

♦ Milk

♦ Low sodium wheat bread

♦ Reduced sodium margarine or peanut butter

 

Lunch

♦ Lean roast turkey on whole wheat bread with low sodium mustard

♦ Raw carrot sticks

♦ Applesauce

♦ Unsalted pretzels

 

Dinner

♦ Grilled Chicken

♦ Boiled potatoes

♦ Steamed fresh vegetables

♦ Tossed salad and low sodium dressing

♦ Low sodium roll with low sodium margarine

♦ Fresh melon

♦ Angel food cake

 

Snack

♦ Fresh fruit

 

Please Note: For a diet in which you consume 2,000 mg pf sodium per day, a sample plan might involve eating 500 mg at breakfast, 150 mg for snacks twice daily, 600 mg for lunch, and 600 mg for dinner.

 

SODIUM GUIDELINES:

 

♦ Use fresh ingredients and/or foods with no salt added.

♦ For favorite recipes, you may need to use other ingredients and delete or decrease the salt added. Salt can be removed from any recipe except from those containing yeast.

♦ Try orange or pineapple juice as a base for meat marinades.

♦ Avoid convenience foods such as canned soups, entrees, vegetables, pasta and rice mixes, frozen dinners, instant cereal and puddings, and gravy sauce mixes.

♦ Select frozen entrees that contain 600 mg or less of sodium. However, limit to one of these frozen entrees per day. Check the Nutrition Facts label on the package for sodium content.

♦ Use fresh, frozen, no added salt canned vegetables, or canned vegetables that have been rinsed before they are prepared.

♦ Low sodium canned soups may be used.

♦ Avoid mixed seasonings and spice blends that include salt, such as garlic salt.

♦ Don’t use a salt substitute unless you check with your doctor first.

 

SEASONING RECIPES:
 

Directions: Combine all ingredients in a small bowl and blend well. Spoon into shaker. Store in a cool, dark place.

 

Spicy blend

♦ 2 tbsp dried savory, crumbled

♦ 1/4 tsp freshly ground white pepper

♦ 1 tbsp dry mustard

♦ 1/4 tsp ground cumin

♦ 2-1/2 tsp onion powder

♦ 1/2 tsp garlic powder

♦ 1/4 tsp curry powder

 

Saltless surprise

♦ 2 tsp garlic powder

♦ 1 tsp basil

♦ 1 tsp oregano

♦  tsp powdered lemon rind or dehydrated lemon juice

 

Spicy seasoning

♦ 1 tsp cloves

♦ 1 tsp pepper

♦ 2 tsp paprika

♦ 1 tsp coriander seed (crushed)

♦ 1 tbsp rosemary

 

Herb seasoning

♦ 2 tbsp dried dill weed or basil leaves, crumbled

♦ 1 tsp celery seed

♦ 2 tbsp onion powder

♦ 1/4 tsp (pinch) dried oregano leaves, crumbled freshly ground pepper

 

RESTAURANT DINING TIPS:

 

Appetizers

♦ Select fresh fruit or vegetables

♦ Avoid soups and broths

♦ Stay away from bread and rolls with salty, buttery crusts

 

Salads

♦ Select fresh fruits and vegetables

♦ Avoid pickles, canned or marinated vegetables, cured meats, seasoned croutons, cheeses, salted seeds

♦ Order salad dressings on the side and use small amounts of them

 

Main courses

♦ Select meat, poultry, fish or shellfish choices that includes the words broiled, grilled or roasted

♦ Select plain vegetables, potatoes and noodles

♦ Ask the server about the low sodium menu choices, and ask how the food is prepared

♦ Request food to be cooked without salt or monosodium glutamate (MSG)

♦ Avoid restaurants that do not allow for special food preparation (such as buffet style restaurants, diners or fast food chains)

♦ Avoid casseroles, mixed dishes, gravies and sauces

♦ At fast food restaurants, choose the salad entrees or non-fried and non-breaded entrees (such as a baked potato) and skip the special sauces, condiments and cheese*

♦ Avoid salted condiments and garnishes such as olives and pickles

 

Desserts

♦ Select fresh fruits, ices, ice cream, sherbet, gelatin and plain cakes