1. Foods

Most foods contain small to moderate amounts of sodium. In addition during commercial processing or home preparation sodium is usually added to foods in the form of salt or other sodium compounds.

2. Water

Water often contains sodium and the amount varies with the geographic location, seasons, treatment, and local purification methods.

3. Medicines and Related Products

Many commercial preparations such as mouth washes, tooth pastes or powders contain sodium. Home remedies such as lemon juice or baking soda are also sources of sodium.

There are two types of sodium restricted diets:

1. Mild sodium restriction-no specific number of milligrams of sodium is prescribed. This diet is relatively easy for the patient to accept. The patient is generally advised not to use salt in preparing or serving foods. Commercially prepared foods should be avoided since sodium is often used in their preparation.

2. A designated level of sodium-specific number of milligrams prescribed by the physician. Responsibility for these diets will be assumed by either the physician or a nutritionist he may designate. These diets are usually difficult for the patient to accept and they require meticulous care both to prepare and follow. The nurse should encourage the patient to faithfully adhere to his dietary regimen as the success of his therapy may otherwise be jeopardized. The person who prepares the food may need instruction or advice concerning ways of limiting the sodium content of the patient's diet and methods for increasing its palatability.

Sodium Substitutes Any sodium substitute to be used by the patient should be specified by the physician who has evaluated both the patient's condition and the chemical composition of the salt substitute. It is known that salt substitutes may contain large amounts of other chemicals which may be detrimental to the pa-ient's welfare.