The average American consumes between 3100 and 4700 mg of sodium per day. The 2005 Dietary Guidelines recommended limiting sodium intake to 2300 mg. The no-added-sodium diet at most nursing homes and hospitals is between 3000 and 4000 mg sodium (?). Now, based on the mounting evidence, the Dietary Guidelines 2010 committee is recommending a limit of 1500 mg sodium per day. Although a laudable goal, food service facilities that serve hospitals, nursing homes, and schools will need a sharp paradigm shift. To reach such a goal food needs to be made from fresh ingredients and convenience products need to be eliminated. Will industry adapt? I didn’t see any changes when the recommendation limited sodium to 2300 mg. Will this serve as a wake up call?