It would appear that the restaurant industry can no longer afford to take the sodium issue with a grain of salt. Early last summer it was reported in Nation’s Restaurant News that the U.S. Food and Drug Administration, at the behest of the Center for Science in the Public Interest, had convened a public hearing to determine whether the use of sodium should be regulated in food preparation. At the time, both the CSPI and the American Medical Association said they favored reducing by half the ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.