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Connecting Public Health and the Food Industry: Reducing Sodium in Partnership with Food Service Vendors (June 8, 2016)
- By: Mikhaila Richards, MS
- Date
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)
- By: Mikhaila Richards, MS
- Date
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)
- By: Mikhaila Richards, MS
- Date
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)
- By: Mikhaila Richards, MS
- Date
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.
Training Highlights: Sodium Reduction, Food Systems, Behavioral Health, and Fetal Infant Mortality
- By: Mikhaila Richards, MS
- Date
This week’s highlighted public health training opportunities span the spectrum. The Public Health Learning Network invites you to explore public health’s collaborative role in supporting and strengthening food systems; learn about tools to support loved ones with behavioral health needs; and, examine how a wide array of social, economic, health, educational, environmental and safety issues relate to […]
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