In benefit of the health of individuals, the consumption of sodium per capita should be restrained, so it is also important that the clients at foodservice units (UAN) know what is in fact on their plates, so that they can make their choices. Objective: This research aimed to point out the impact of industrialized products as to the amounts of sodium offered to users of these units in the state of São Paulo, considering the suggestion of the World Health Organization, of a daily consumption

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... rior to 5g of sodium chloride a day, or 2g of sodium. Método: Information concerning industrialized products utilized in a period of thirty days have been collected from the stock control documents from each unit. The calculated quantity of sodium was a result of the multiplication of the information in the labels of the industrialized food, by the amount used to prepare plates served for lunch. Given that information and the number of served meals, the average amount of sodium offered daily by those products per client was calculated. This average was compared to the WHO's suggestion. Results: The content of sodium in industrialized food used in the preparations supplied by the nutrition units is, in average, greater than the previously valued amount for a lunch meal, reaching up to 2.5 times the pre-stablished suggestion. Conclusion: One must reduce the content of this mineral, raising the awareness of the population, of food business managers and of the Brazilian government.