FrontMatter -- Reviewers -- Preface -- Contents -- Summary -- 1 Introduction -- 2 Sodium Intake Reduction: An Important But Elusive Public Health Goal -- 3 Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake -- 4 Preservation and Physical Property Roles of Sodium in Foods -- 5 Sodium Intake Estimates for 2003-2006 and Description of Dietary Sources -- 6 The Food Environment: Key to Formulating Strategies for Change in Sodium Intake -- 7 The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction -- 8 Committee's Considerations and Basis for Recommendations -- 9 Recommended Strategies to Reduce Sodium Intake and to Monitor Their Effectiveness -- 10 Next Steps -- Committee Member Biographical Sketches -- Appendix A: Acronyms, Abbreviations, and Glossary -- Appendix B: Government Initiatives and Past Recommendations of the National Academies, the World Health Organization, and Other Health Professional Organizations -- Appendix C: International Efforts to Reduce Sodium Consumption -- Appendix D: Salt Substitutes and Enhancers -- Appendix E: Background on the National Health and Nutrition Examination Surveys and Data Analysis Methods -- Appendix F: Sodium Intake Tables -- Appendix G: National Salt Reduction Initiative Coordinated by the New York City Health Department -- Appendix H: Federal Rulemaking Process -- Appendix I: Nutrition Facts Panel -- Appendix J: State and Local Sodium Labeling Initiatives -- Appendix K: Approach to Linking Universal Product Code (UPC) Sales Data to the Nutrition Facts Panel -- Appendix L: Public Information-Gathering Workshop Agenda -- Index.