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Connecting Public Health and Food Sector Collaborators: Reducing Sodium through Meal and Menu Modifications
More than 75% of the sodium Americans consume comes from processed and restaurant foods—not the salt shaker. Reducing sodium intake requires increased availability of lower sodium packaged and restaurant foods. The government, industry, community groups, and consumers must work together to reduce sodium content in the food supply.
This Web Forum will focus on tools, strategies, and promising practices for implementing meal and/or menu modifications to reduce sodium in food service settings. Meal and menu modifications include revising recipes, substituting or replacing ingredients or products, changing cooking techniques, addressing the use of condiments, changing serving sizes, cooking from scratch, and more.
Web Forum presenters will:
- Unveil a new series of four instructional videos, Reducing Sodium with the World’s Premier Culinary College, highlighting simple culinary strategies and techniques to reduce sodium in food service venues.
- Highlight strategies used to reduce sodium in several hospital cafeterias, such as recipe reformulation, procurement mechanisms, taste tests, and environmental changes, as well as lessons learned.
- Describe the development of a sodium reduction implementation toolkit for food service partners.
- Explain how a healthcare system has leveraged resources and lessons learned from sodium reduction efforts to enhance the nutritional quality of hospital cafeteria foods in general through other sustained funding.
Date: Thursday, December 8, 2016
Time: 2:00 pm ET
Registration Fee: Free
To Register: Click Here