This video is intended for those who prepare meals in early childhood education centers. The purpose of the video is to provide nutrition staff, managers, and chefs with ways to reduce sodium in their menu cycle. It is important to reduce the sodium offered at breakfast, lunch, and snack to reduce the risk of high blood pressure. Increased sodium intake overtime can lead to hypertension and increase the risk of heart disease and stroke. The video demonstrates a variety of preparation methods such as boiling, roasting, and sautéing. These methods are accompanied with tips and techniques to add flavor to your menu.