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.
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 […]