Resource Directory
Public Health Learning Network Sessions and Posters at APHA Annual 2016 in Denver
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Join the Public Health Learning Network at the 2016 American Public Health Association Annual (APHA) Meeting and Expo in Denver. Find us in booth 624 and check this list of all of our sessions and posters at this year’s meeting.
HI-5 Webinar: Exploring Community-Wide Interventions That Have Health Impact in 5 Years
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This webinar served as the launch of the CDC’s new Health Impact in Five Years (HI-5) or “High-Five” initiative, which highlights a list of non-clinical, community-wide approaches with a proven track record.
Connecting Public Health and the Food Industry: Reducing Sodium in Partnership with Food Service Vendors (June 8, 2016)
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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.
Connecting Public Health and the Food Industry: Voluntary Commitments to Reduce Sodium (May 10, 2016)
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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.
Connecting Public Health and the Food Industry: Reducing Sodium through Public-Private Collaboration (March 10, 2016)
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Learn how can public health collaborate with industry leaders to inform foods produced, prepared, and served within the food system.
Connecting Public Health and the Food Industry: Reducing Sodium through Food Manufacturing (October 27, 2015)
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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.
Connecting Public Health and Food Service Operators: Reducing Sodium in Hospital and Healthcare Settings (July 14, 2015)
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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.
Connecting Public Health and Food Service Operators: Culinary Techniques for Reducing Sodium (May 19, 2015)
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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.
Connecting Public Health and Food Service Operators: Changing the Way America Eats (April 8, 2015)
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This Web Forum covers some food service terminology, highlighting benchmarking, operational measurements, and tracking usage ratios of foods. Additionally, the Web Forum details the implementation of specific, healthy menu changes, such as increasing produce, converting to fresh foods, and using more healthy fats and whole grains–all of which can help reduce overall sodium in food service settings.
Connecting Public Health and Food Service Operators: Tactical Steps to Sodium Reduction (March 10, 2015)
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This Web Forum examines how state and local public health practitioners can work with commercial and non-commercial food service operators to identify high sodium menu items and begin to change purchasing practices through label reading and buying standards.
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