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Learn about the successes and lessons from UAMS' experiences building partnerships, providing technical assistance, and coordinating trainings to reduce sodium.

Connecting Public Health and Food Sector Collaborators: Simple Culinary Techniques to Lower Sodium in Northwest Arkansas

April 30, 2018

The University of Arkansas for Medical Sciences (UAMS) is one of eight communities funded through CDC’s Sodium Reduction in Communities Program (SRCP). During the first year of the SRCP project, UAMS has focused on building university partnerships to facilitate learning opportunities for congregate meal partners. In response to partner requests for assistance on lowering sodium in donated and bulk food items, UAMS organized a training to demonstrate how to make sauces and dressings that add flavor to foods without adding sodium. This Web Forum highlights the successes and lessons learned from UAMS’ experiences building partnerships, providing technical assistance, and coordinating trainings to reduce sodium.

Panelists:

  • Bonnie Faitak, M.A., M.Ed., Project Manager, University of Arkansas for Medical Sciences
  • Nancy Harris Buckley, M.S., Instructor of Human Nutrition, University of Arkansas

 Moderator:

  • Kelly Hughes, MPH, RD, CHES, Associate Director of Program Strategy, NNPHI

This Web Forum is free and is recommended for awardees and partners of the Sodium Reduction in Communities Program and other organizations interested in reducing sodium in food service settings. Closed captioning will be available for all participants.

Focus Areas:
  • Cross-Sector Collaboration

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