Resource Directory

Explore strategies and promising practices for implementing healthy food guidelines in hospital and federal worksite cafeterias.

Connecting Public Health and Food Sector Collaborators: Reducing Sodium in Food Service Settings (April 5, 2017)

 

This Web Forum is the latest installment in the “Connecting Public Health and Food Sector Collaborators” web forum series, a continuation of the “Connecting Public Health and Food Service Providers” and “Connecting Public Health and the Food Industry” series. 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.

Panelists:

  • John Graham, PhD, Senior Investigator, North Carolina Institute for Public Health in the UNC-CH Gillings School of Global Public Health
  • Angelo Mojica, PhD, MPH, Senior Director, Johns Hopkins Health System
  • John Whitehill, Jr., MPH, Health Scientist, Applied Research and Evaluation Branch, Division for Heart Disease and Stroke Prevention, Centers for Disease Control and Prevention
  • Erika Pijai, MS, RD, Senior Nutritionist/Senior Technical Advisor, USDA Food and Nutrition Service, Child Nutrition Programs

Moderator:

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

Grab the slides here, here, here, and here. »

Connect with us:

Twitter LinkedIn YouTube
Google Plus email
Connect With Us:
Subscribe To Our Communications