Patient/caregiver was educated on guidelines for low sodium diet as follows:
- Many alternative forms of the regular salt are currently marketed as healthier versions, such as, rock salt, sea salt, and garlic salt. All these forms of salt basically have the same nutritive value, sodium content, and so, are equally harmful. These alternative forms of salt also must be avoided, to observe compliance with low sodium intake recommendation.
- Low sodium diet aims at making choices for low sodium alternatives on the foods we consume and preparation products we use for cooking. When buying food products, always read the nutrition labels to note for the sodium content in each serving of the food item. As a benchmark, foods that contain 35 mg or less of sodium content per serving of the food are considered very low in sodium and foods that contain 140 mg or less of sodium content per serving of the food are considered low in sodium.
- Confining to consumption of food products with sodium content 140 mg and less per serving of the food and limiting consumption of food products with sodium content more than 140 mg per serving of the food can help improve compliance with low sodium diet recommendation.
- Low sodium diet also aims at reducing or completely avoiding adding any extra salt during cooking.
