• Buy fresh produce and meat instead of processed and prepared foods, including preserved salted vegetables. Frozen produce and meat are other options as long as they are unpreserved and are not pre-seasoned.
• While prepackaged food is commonly consumed, compare food products to make a better choice by reading nutrition label. Be sure to check for the sodium content on the nutrition labels and choose the one with less sodium.

• Include rinsing and/or soaking preserved salted vegetables in water as a food preparation step to cut down sodium intake.
• Reduce the amount of table salt used in recipes by replacing it with herbs and spices (e.g. garlic, ginger, lemongrass, pepper) or fruits (e.g. lemon, pineapple) for seasoning purpose.
• Reduce the amount of sodium-containing sauces and condiments by using fresh ingredients, such as fresh tomatoes instead of tomato sauce, fresh chili instead of chili sauces.
• Make your own broth with lower sodium content. Portion into small batches and put it into freezer until needed.
• Train your taste buds to accustom to milder taste by gradual cutbacks on salt/sodium-containing condiments and sauces when preparing foods. Readjust the amount of salt/sodium-containing condiment and sauces used in every two weeks for a gradual and sustainable change.

Less-Salt-and-Sugar Recipes

• Chinese version
• Indonesian version (Resep Rendah Guladan Garam - Bahasa Indonesia)
• Tagalog version (Mga Resiping may Mabang Bilang ng Asin at Asukal - Tagalog)

• Look for food premises joining the "EatSmart Restaurant Star+" Campaign under the Department of Health.
• Choose dishes with no sauce or request sauces to be served separately with the food
• Request for a "reduce salt" option of the food.
• Taste food before adding extra salt or condiments.