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  • New Virtual Training: Vector Control for Environmental Health Professionals (VCEHP)

    Developed jointly by the CDC, NNPHI, Texas Health Institute, Region IV Public Health Training Center, and other partners, the Vector Control for Environment Health Professionals online training course provides insight into tools and technique to combat public health pests and vectors that spread pathogens for environmental health professionals. Courses are free and provide flexibility to accommodate a wide variety of schedules. Participants also have the option of earning continuing education credits (CEUs) pending completion of the courses and a final evaluation. This training emphasizes the use of integrated pest management (IPM) as an effective tool in pest and vector-borne disease management.

  • The Frontline of Population Health: Community Health Workers

    This presentation led by Michael E. Rhein, President and CEO of Institute for Public Health Innovation and Dawn Heffernan RN, MS, CDE, the Director of the Western MA Public Health Training Center explores the challenges that community health workers (CHW) face every day and suggestions for improvement in the community.

  • Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners

    Developed by NNPHI and member institute Health Resources in Action, “Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners” provides public health practitioners with a list of strategies, tools, and resources to build new and/or enhance existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold. It is meant to help public health practitioners identify and engage food service providers to reduce the sodium content of food by understanding the context of food service settings as well as the language and drivers of food service providers. Case studies and success stories provide examples of stories from the field, aiming to inspire and generate ideas for implementation. Finally, tools and resources developed for public health and food service professionals are included to impart the experience and learnings of previous sodium reduction efforts.

  • Ready to Use Foods: Reducing Sodium with the World’s Premier Culinary College (video)

    This video demonstrates culinary techniques to reduce the sodium content of dishes using processed, premade, and packaged products, otherwise known as Ready to Use foods. Chefs from The Culinary Institute of America identify the sodium content of common Ready to Use foods and then demonstrates methods for decreasing the sodium in dishes using Ready to Use foods through the addition of fresh, low sodium ingredients.

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