The Philadelphia Healthy Chinese Take-Out Initiative, “Less Salt,
Healthier Eating,” is working to prevent high blood pressure in
Philadelphia residents by reducing the amount of salt (sodium)
in Chinese take-out restaurant dishes.
The initiative is a joint effort of the Philadelphia Chinese Restaurant
Association, the Center for Asian Health of Temple University, the
Asian Community Health Coalition, and the Philadelphia
Department of Public Health.
Salt in Chinese Restaurant Dishes
Chinese restaurant dishes can have very high levels of salt because
of the sauces and salt added during preparation and cooking:
|Items||Sodium amount in portion *|
|Egg Rolls||416 mg (1 piece)|
|Fried Rice||554 mg (1 order)|
|Lemon Chicken||1549 mg (1 order)|
|General Tso’s Chicken||2325 mg (1 order)|
|Beef and vegetables||2349 mg (1 order)|
|Kung Pao Chicken||2425 mg (1 order)|
Frequently Asked Questions
I own a Chinese take-out restaurant. What can I do to improve the health of my community?
Chinese take-out restaurants that join the Philadelphia Healthy Chinese Take-Out Initiative will work to reduce the amount of salt they use to prepare their dishes. Participating restaurants can reduce the amount of salt they use without drastically changing the flavor of their food.
- Talk with you about the harms of consuming too much salt.
- Provide you with a free training on low salt healthy cooking.
- Help you learn how to purchase healthier items from your food suppliers.
We will also:
- Highlight your restaurant on the websites of the Center for Asian Health at Temple University, the Asian Community Health Coalition and the Philadelphia Chinese Restaurant Association.
- Publish information in local Chinese newspapers that highlights your restaurant's participation in the initiative.
We believe that the Philadelphia Healthy Chinese Take-Out Initiative can have a major impact on improving the health of the community.
To find out more, please contact the Center for Asian Health, Temple University, at 215-490-0705 or email@example.com.
Won't cutting back on salt change the taste of my restaurant's food?
- Sodium reduction does not mean that food needs to taste bland. Human taste buds aren't sensitive enough to notice a reduction in salt of about 10 percent—and for many types of foods, up to 25 percent. That means home cooks, professional chefs, and the food industry can easily make “silent”—yet meaningful—cuts in salt.
- Once we make these silent cuts in sodium, we can replace salt with other delicious seasonings and make additional gradual, steady reductions in sodium over months and years. That way people can slowly become accustomed to lower salt food without having to settle for bland-tasting food. Click to view The Nutrition Source for flavorful recipes that spare the salt.
To become a part of the Philadelphia Healthy Chinese Take-Out Initiative, please contact the Center for Asian Health, Temple University, at 215-490-0705 or firstname.lastname@example.org.
Join the more than 200 Philadelphia restaurants that have already signed up: