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I asked a former colleague who now works in LTC elsewhere how they manage balancing the budgetary restrictions for food with the wish to provide healthy, lower sodium foods. He noted “LTCs have selective menus, generally one option is a lower sodium one. RDs should adjust the menu based on the individual needs. Having said that it is very challenging to manage a very low sodium diet in LTC setting, and usually we try to liberalize the diet if medical condition permits to enhance dining experience.” So it sounds like everyone is having similar challenges. Any thoughts/hints from the group?