Developed by the National Network of Public Health Institutes and the Centers for Disease Control and Prevention, the Sodium Reduction in Food Service Tip Sheets summarize key messages and strategies highlighted by consultants from the Culinary Institute of America during a webinar series on Connecting Public Health and Food Service Providers.
Register now for the next web forum in NNPHI’s sodium reduction series on January 11, 2018, from 2:00 – 3:00 pm ET. This web forum, “Connecting Public Health and Food Sector Collaborators: Healthy Menu Innovations in Schools,” will highlight goals, approaches, results, and lessons learned from community-level and corporate-level initiatives to reduce sodium and improve […]
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.
Among their many aims, goals, and responsibilities, the Public Health Learning Network’s (PHLN) 10 regional public health training centers are committed to establishing and strengthening field placements for students in public or nonprofit private health agencies or organizations. Each training center provides field placement stipends of $1,500 to 20 students each year. Placements offer structured opportunities […]
The evidence against excessive sodium intake just keeps coming. Consuming too much sodium can raise blood pressure levels, contribute to hypertension and inevitably increase risk of heart disease and stroke—the two leading causes of death in the world. Excessive sodium intake is also associated with osteoporosis, stomach cancer, and kidney disease. Still, the average American […]
How can public health and the food industry work together to reduce sodium?
This Web Forum examines how change happens in commercial and non-commercial food service settings to reduce sodium consumption in the United States.