TY - JOUR AU - Levings, Jessica Lee AU - Gunn, Janelle Peralez PY - 2014 TI - From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants T2 - Preventing Chronic Disease JO - Prev Chronic Dis SP - E13 VL - 11 CY - Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA. N2 - Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans' sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. SN - 1545-1151 UR - http://dx.doi.org/10.5888/pcd11.130237 DO - 10.5888/pcd11.130237 ER -