Examine sodium reduction strategies in hospital and healthcare settings that sell food to employees and visitors. Learn about simple yet broad reaching strategies for reducing sodium in hospital cafeterias, including low-sodium product replacement, alternative salts, menu design, and the messaging and marketing of healthier menu items.
This Web Forum examines how different tastes and flavors impact the perceived need for sodium in food, and showcase how certain ingredients and culinary techniques can help reduce sodium use in prepared foods. Learn about global flavor profiles that can be used to improve taste without increasing sodium, on either a small or large scale.
This Web Forum covers some food service terminology, highlighting benchmarking, operational measurements, and tracking usage ratios of foods. Additionally, the Web Forum details the implementation of specific, healthy menu changes, such as increasing produce, converting to fresh foods, and using more healthy fats and whole grains–all of which can help reduce overall sodium in food service settings.
This Web Forum examines how state and local public health practitioners can work with commercial and non-commercial food service operators to identify high sodium menu items and begin to change purchasing practices through label reading and buying standards.
This Web Forum examines how change happens in commercial and non-commercial food service settings to reduce sodium consumption in the United States.