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 […]
How can public health and the food industry work together to reduce sodium?
This Web Forum features representatives from the food industry sharing success stories and subject matter expertise for public health audiences working with the food industry to reduce sodium.
In this Web Forum, the County of San Diego shares successes in reducing sodium levels in the meals sold in a worksite cafeteria, and served in senior meal programs, detention facilities and a psychiatric hospital.
Learn how can public health collaborate with industry leaders to inform foods produced, prepared, and served within the food system.
What is the food industry doing to lower sodium? The National Dairy Council shares efforts by cheese makers to lead process control and product innovations as part of the solution to help lower sodium – while maintaining expectations for food safety and taste.
Register now for the next web forum in NNPHI’s sodium reduction series on January 11, 2018, from 2:00 – 3:00 pm ET. This web forum, “Connecting Public Health and Food Sector Collaborators: Healthy Menu Innovations in Schools,” will highlight goals, approaches, results, and lessons learned from community-level and corporate-level initiatives to reduce sodium and improve […]
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.
Examine sodium reduction strategies in hospital and healthcare settings that sell food to employees and visitors. Learn about simple yet broad reaching strategies for reducing sodium in hospital cafeterias, including low-sodium product replacement, alternative salts, menu design, and the messaging and marketing of healthier menu items.
This Web Forum examines how different tastes and flavors impact the perceived need for sodium in food, and showcase how certain ingredients and culinary techniques can help reduce sodium use in prepared foods. Learn about global flavor profiles that can be used to improve taste without increasing sodium, on either a small or large scale.