As 2014 starts to kick into high gear, restaurants are turning their focus toward offering more healthfully prepared items that will coincide with consumer demand for better nutrition, lower fat and less sodium.
“Sodium is an important issue,” said Anita Jones-Mueller, founder and president of California-based nutrition consultant Healthy Dining. “Many chefs and restaurateurs are making incremental reductions and finding formulas that are successful for them,” she said.
The American Heart Association’s new guidelines for daily sodium intake have started a whole new conversation among consumers and operators alike, the nutrition expert said. The AHA currently recommends that the average American consume no more than 1,500 milligrams of sodium per day. Jones-Mueller said that because of the increased focus on sodium, people are becoming more aware of sodium and sodium values, and that education is going to create continuing change.
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