Restaurants haven't cut much salt, study says

05/14/2013 | CBS News

Industry-wide attempts to cut sodium levels in packaged foods and restaurant dishes haven't led to dramatically lower levels of salt, according to a new study by the Center for Science in the Public Interest. Sodium levels in packaged foods fell only 3.5% between 2005 and 2011, and levels in 78 restaurant dishes rose by 2.6% in the same period, the report says.

View Full Article in:

CBS News

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA