At the age of two you should not need to add anything because the chuld is eating the normal diet that the rest of the family have. Just make sure that you have a salt pot on the table at meal times for the child to add their own if they need to.  You can help them get a taste for it by just sprinkling their food in front of them.  I haven’t met a kid yet that doesn’t want to mess with the salt and peepper and they need to learn how to gauge what comes out and what it tastes like if they put too much on or not enough--so they can learn through play initially. 

I add salt to to taste before it hit’s the table because it saves the kids adding.   I just add salt to boiling vegetables and stews or soups and I do this to taste.  I use iodised salt.  I even add salt to biscuits, muffins and cakes or puddings.  Rice pudding for example does not taste the same without a generous pinch of salt added.    The taste in commercial biscuits is from the salt that is added.  If you use salted butter, you don’t need to add salt to the recipe though.  

Snacks with smooth peanut butter and vegemite or some similar spread will have plenty of sodium in for a toddler.   I mix the two together for my kids--first peanut butter, then a very small amount of vegemite, or they have toast with vegemite and grated chesse sprinkled on the top and grilled, then cut into strips (mousetraps).  I used to give Ashley fish fingers with cheese grated and melted on the top.  Sprinkle a little salt on  yourself and then allow to cool and they can pick those up and eat them with their hands.  Finger foods are easier when they are this age. That and mashed potatos with salt in and frozen peas which were boiled in salted water.  I guess things are just normal--so throw the sodium chloride bottles out and enjoy.

Commercial baby foods and formulas do not have a high sodium content so that is why we need to add to their bottles and foods and drinks etc.  You don’t need to worry about that anymore if the child is eating what you eat and you add salt to your cooking.

Regards

Anne-Marie