NUTRITION How Can You Lower Sodium Intake? PEGGY KLOSTER YEN How often have you talked with patients who claimed to be on a no salt diet or who sincerely thought they didn't eat any salt? It is a c o m m o n misconception that not adding salt to food at the table constitutes a no salt diet. Because the A m e r i c a n diet contains from 6 to 18 g r a m s of salt (equivalent to 2.4 to 7.2 g r a m s of sodium) and because almost all foods contain some sodium, it is virtually impossible to design a salt or sodium free diet. Most older adults who limit their dietary sodium do so because of high blood pressure and its complications, congestive heart failure and kidney disease. A high sodium diet can lessen the effect of diuretics, the drug of first choice in treating hypertension. T h e diuretics' principal long-term
EFFECTS OF PROCESSING ON SODIUM CONTENT Milligrams of Sodium
Food Oatmeal, regular, cooked in unsalted water
3 / 4 cup
1
Instant oatmeal
314 cup
250
Cabbage, raw shredded
1 cup
20
Sauerkraut, canned
1 cup
1,700
Turkey, roasted light meat
3t~ ounces
Turkey roll
3~
80
700
ounces
Vegetable beef noodle soup with homemade stock
1 cup
100
Vegetable beef noodle soup instant dried mix
1 cup
1,000
effect is to rid the body of excess sodium. Sodium is also related to the development of increased blood pressure, but probably only in susceptible individuals. Sodium is the key word. Clinically, we are interested in sodium; with patients it's simpler to refer to salt intake. T a b l e salt (sodium chloride) is only about 40 percent sodium. Many sodium-containing compounds are added to food in processing, mainly as preservatives. Antacids and cathartics are a m o n g the medications that contain significant a m o u n t s of s o d i u m ( I ) . O f the total salt intake of the average A m e r i c a n , about 40 percent comes from salt added in c o m m e r cial processing, about 25 p e r c e n t from naturally occurring sodium, and a b o u t 30 percent from salt added during cooking o r at the table. T h e greatest proportion of salt in the diet is added, one way or another. A couple of factors m a k e it difficult for older people to r e d u c e their salt intake. One factor is that processed, packaged foods (higher in salt) require less time and effort to prepare than food in its natural state (usually lower in salt). This fact m a y encourage the aged to use canned beef stew rather than stew prepared from scratch or to choose a dried soup over one freshly prepared. A dependence on convenience foods (canned, dried and frozen foods, and mixes) means a high salt i n t a k e - - a s m u c h as six g r a m s a day from this source alone. Reduced-sodium canned foods are available, usually m a r k e d "low sodium." O t h e r m a n u f a c t u r e r s have eliminated salt from regular canned goods, like tom a t o paste, without m u c h fanfare. Reading the label quickly shows which foods have no added salt Or soPeggy Kloster Yen, R.D,, M.P.H., is the nutrition consultant, Aging and Chronic lllness Administration, Maryland Department of Health and Mental Hygiene, Baltimore'.
dium preservatives. Nurses can help the elderly living at home by encouraging neighbors or family m e m b e r s to prepare low salt main dishes that can be frozen in single servings for convenience. Another factor affecting salt intake is the decrease in taste and smell sensitivity t h a t often comes with advanced age. As foods seem to lose their flavor, older people often add salt to produce at least some recognizable and familiar taste. Using seasonings in place of salt can help overcome taste problems. Most herbs and spices are sodium free. Salt substitutes, primarily potassium chloride, have a metallic taste if too m u c h is used. But in small amounts they give a taste t h a t s o m e w h a t resembles the taste of salt. C o n t i n u e d on p a g e 236
EEASYSALAD
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1/4 cup uncooked rice v2 cup vinegar 1/4 cup water 6 sprigs parsley
2 green onions
1 stalk celery
1 clove fresh garlic
1 tbsp. lemon juice 1 tbsp. sugar 4 dashes hot pepper sauce
Simmer rice, covered, in 1v2 cups water until very soft (45 minutes). Blend all ingredients in blender until combined, or chop until fine. Chill. Yield: 11t4 cups dressing containing less than 50 mg. sodium.
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NUTRITION
NEWS WATCH
Continued f r o m page 228
Food Stamp Cuts Could Aft
Of course, antihypertensive mediCations that spare potassium, such as spironolactone (Aldactone), or a medical condition like uremia preclude the use of a salt substitute that contains potassium. But these salt substitutes can be a good source of potassium supplementation in elderly hypertensives on diuretics, who are more prone to hypokalemia than younger adults. As with any habit change, reducing sodium intake takes time for adjustment. Nurses can advise patients to choose small steps at first, followed by more difficult, larger changes in eating habits. Enlist as TIPS FOR PATIENTS WITH HYPERTENSION
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Dietary modification is usually an adjunct to drug therapy. It supplements the effect of medication. Moderate sodium reduction (2 to 3 Gm. sodium daily) is usually recommended. One teaspoon of table salt contains about 2,300 mg. sodium. The body requires les8 than 500 mg, sodium per day.
many family members, friends, and neighbors as possible in supporting the changes. Dramatic comparisons of the sodium content of foods stimulates change (see chart, p. 228). Keep the total diet in perspective--a slice of bacon once a week does not contribute as much salt to the diet as canned soup every day for lunch. Try not to convey your own bias to the older person you are teaching. If you think that a diet low in sodium is doomed to be tasteless and unappealing, the patient will quickly catch on. A diet of unprocessed foods chosen carefully from the four main food groups, with no salt added, can be appetizing, nutritious, and low in sodium(2). References I. Goldberg, P. B. Medications that contain sodium. (Drugs and the Elderly Department) Geriatr.Nurs. 1:204-205. Sept.-Oct. 1980. 2. Yen, P. K. W h a t is an adequate diet for the older adult? (Nutrition Department) Geriatr.Nurs. 1:64, 71, 73. M a y - J u n e 1980.
Correction: The references printed with t h e ' J a n . -
Feb. Nutrition column, p. 69, were the references for Drugs and the Elderly, p, 64.
W A S H I N G T O N , D . C . - - The Reagan administration's blueprint for economic recovery includes the largest cutback in food stamps in the program's history. Under the President's plan, some $1.8 billion will be slashed from the Carter proposed budget of $12.4 billion. The 22 million stamp recipients, approximately 3.5 million of them over 65, will face new eligibility requirements that will throw two to three million people off the program and significantly reduce benefits for those who remain. "The huge gains that have been made in combating hunger in this country among the aged in the last 15 years will be wiped away if these proposed cuts are enacted," Jeffrey Kirsch; of the Food Research Action Center, told GN. FRAC is leading the opposition on Capitol Hill to food stamp reductions. A national anti-hunger coalition
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5 Million Elderly has emerged to fight the stamp cuts. The coalition includes civil rights, women's, church, and social service groups as well as a number of unions, including the United Auto Workers. Key elements of the Reagan proposal are: 9 Limiting eligibility to persons and families whose annual income is less than 130 percent of the federal poverty level. This alone will eliminate at least two million persons, Office of M a n a g e m e n t and Budget analysts predict. 9 9 Freezing the inflation adjustment for shelter, medical, and fueldeductions for recipients. Soaring prices for health care, utilities, and rent will no longer be taken into con~ideration when approving applications for stamps. 9 Repealing several amendments that would have increased benefits. Although $600 million were cut from the program last year, congressional liberals pushed through provisions' that would have 1) used December rather than September prices in computing cost-of-living raises in J a n u a r y of the New Year, and 2) provided increased medical deductions for the aged. Both provisions will be repealed. " I f corporate executives can eat an expensive lunch and charge it to the government, the aged should be entitled to basic sustenance," Arnold Mayer, vice-president of the United Food and Commercial Workers Union and one of the organizers of the anti-hunger coalition, told GN. In an interview with W a l t e r Cronkite on M a r c h 3, President R e a g a n said that the truly needy would not be denied food stamps. Not so, claims Kirsch o f . F R A C . An elderly person who is working to make ends meet and earning $3.75 an hour would be dropped from the program under these proposals. An elderly retired person living on Social Security Insurance (projected 1982 SSI for one person is $3,192, or $266 monthly) and receiving no assistance for rent would now receive $49 a month in stamps. Under the Reagan proposal he would receive $42 a month. This may appear insignificant'until one tries living on 53r
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to DERIFIL per meal and then has that cut to 46r per meal. Furthermore, this person would receive no benefit from the Reagan tax cut. "'When you combine the food stamp cut with cuts in Medicaid, and other programs, the effects can be devastating for many older Americans," Kirsch explained. " T h e program is expensive and at the same time desperately needed because of the poverty of so m a n y aged persons in the U.S.," Frederick Richmond (D-N.Y.), chairman of the House Nutrition Subcommittee, which oversees the stamp program, told GN. "This is very much a part of the safety net that Reagan claims he's not trying to take away," Richmond said. Administratively the food stamp program is one of the most efficient in the budget because only about 5 percent of appropriations go for administrative costs, according to the U.S. Food and Nutrition Service. Teresa Funicello of the Downtown Welfare Advocacy Center in New York City explained in a telephone interview the urgent need to stop the cuts,
"'Cutbacks in stamps will mean that the aged poor will be borrowing from their rent or utilities money to buy food, so more old people will be without utilities or be evicted," Funicello said. " T h e New York Commissioner of Consumer Affairs states that a single person needs about $30 a week to feed himself adequately, if not frugally. In N.Y.C. food stamp recipients now get slightly more in a month than they need for a single week. H u n g e r has not been eliminated in America. These old people who will be affected by cutbacks are not frauds or abusers."
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