Search: Connecting Public Health and Food Service Providers
Sodium Reduction in Food Service: A Resource for Public Health Professionals Partnering with Food Service Providers
Developed by the National Network of Public Health Institutes and the Centers for Disease Control and Prevention, the Sodium Reduction in Food Service Tip Sheets summarize key messages and strategies highlighted by consultants from the Culinary Institute of America during a webinar series on Connecting Public Health and Food Service Providers.
Connecting Public Health and Food Sector Collaborators: Reducing Sodium in Food Service Settings (April 5, 2017)
Explore research results on the strategies and promising practices for implementing healthy food guidelines in hospital and federal worksite cafeterias, learn more about food service directors’ point of view, and examine tools and resources from the federal government.
Student Stars are Shining Lights on Public Health
- By: The Public Health Learning Network
- Date
Among their many aims, goals, and responsibilities, the Public Health Learning Network’s (PHLN) 10 regional public health training centers are committed to establishing and strengthening field placements for students in public or nonprofit private health agencies or organizations. Each training center provides field placement stipends of $1,500 to 20 students each year. Placements offer structured opportunities […]
Cut the Sodium: Highlights from the “Connecting Public Health and the Food Industry Web Form Series”
- By: Multiple Authors
- Date
The evidence against excessive sodium intake just keeps coming. Consuming too much sodium can raise blood pressure levels, contribute to hypertension and inevitably increase risk of heart disease and stroke—the two leading causes of death in the world. Excessive sodium intake is also associated with osteoporosis, stomach cancer, and kidney disease. Still, the average American […]
Connecting Public Health and the Food Industry to Reduce Sodium
How can public health and the food industry work together to reduce sodium?
Connecting Public Health and Food Service Operators: Getting Started with Food Service Providers (February 18, 2015)
This Web Forum examines how change happens in commercial and non-commercial food service settings to reduce sodium consumption in the United States.