Strategies to Reduce Sodium Intake in the United States (2010) / Chapter Skim
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Appendix J: State and Local Sodium Labeling Initiatives
Appendix J: State and Local Sodium Labeling Initiatives
Pages 459-466
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From page 459... ...
This imposes national uniformity, ensuring consistency in information provided. Before passage of the Patient Protection and Affordable Care Act, some states and localities considered or passed into law proposals to provide customers with sodium information at the point of purchase.
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From page 460... ...
PASSED INTO LAW State of California • Requires caloric content to be provided for standard menu items on menus, menu boards, and food display tags at chain restaurants with 20 or more outlets in California, and nutrition information to be provided in a brochure placed at point of sale. • Implementation would be carried out in two phases: Phase 1 (July 2009 to December 2010)
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From page 461... ...
Oregon • Requires chain restaurants with 15 or more outlets nationwide to visibly post calorie information at the point of purchase for all regular menu items. The policy would require these restaurants to post the number of calories of each regular item in plain view on all of their menus, menu boards, and food tags; restaurants also were required to provide information about each regular menu item's sodium, saturated fat, trans fat, and carbohydrate levels available at the consumer's request in the restaurant.
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From page 462... ...
District of Columbia (Introduced July 2009) • Would require chain restaurants with 10 or more outlets nation wide to provide nutrition information for standard menu items; on printed menus the information would include calories, saturated plus trans fats, carbohydrates, and sodium.
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From page 463... ...
Restaurants using printed menus would be required to list calories, carbohydrates, saturated plus trans fats, and sodium. Restaurants may list only calories on menu boards including drive-thrus, food tags, salad bars, buffets, and other displayed foods, as long as the other nutrition information is provided in writing at the point of ordering.
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From page 464... ...
Restaurants that use a drive-thru or indoor menu board would be required to provide information in a brochure that is available upon request at the point of sale under a notice indicating its availability. Phase II (would take effect January 1, 2012)
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From page 465... ...
Restau rants that use a drive-through or indoor menu board would be required to provide information in a brochure that is available upon request at the point of sale with a notice indicating its availability. The nutrition information to be provided would include calories, carbohydrates, saturated fat, and sodium.
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From page 466... ...
APPENDIX J to post calories next to each item on the board and have additional nutrition information available in writing upon request. • The Department of Health would have 12 months from enactment of the bill to adopt rules to implement the policy.
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