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Learn about 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: Voluntary Commitments to Reduce Sodium (May 10, 2016)

August 16, 2016

 

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. They also describe how sodium reduction efforts are supporting the development of County nutrition standards. Then, General Mills highlights the factors that led to their voluntary public commitment to reduce sodium, approaches used to reduce sodium, results to date and lessons learned. Finally, General Mills discusses lower-income consumers’ food values and beliefs, and the importance of understanding what drives their health and food decisions.

Panelists:

  • Naomi Billups, Public Health Nutrition Manager, San Diego County, California
  • Deirdre Kleske, Program Specialist, Healthy Works, San Diego County, California
  • Christy Lopez, MPH, CPH, Epidemiologist, Chronic Disease and Health Equity Unit, San Diego County, California
  • Amy Loew, MS, RD, LD, Senior Nutrition Scientist, Bell Institute of Health and Nutrition, General Mills
  • Suzanne Skapyak MS,RD, Project Manager, Strategy and Innovation, General Mills

Moderator:

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

Grab the slides here, here, and here »

Focus Areas:
  • Cross-Sector Collaboration

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