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Reducing Sodium in Food Service Settings

April 5, 2017 @ 2:00 pm - 3:30 pm

More than 75% of the sodium Americans consume comes from processed and restaurant foods before salt is added at the table, leaving little choice for consumers trying to limit their intake. Therefore, reducing population sodium intake requires increased availability of lower sodium packaged and restaurant foods. Members of the foodservice system, such as foodservice operators, distributors and manufacturers, influence the foods that are available and served to consumers. Other influencers include government and private entities; industry, trade and community groups; and consumers, all of which can drive demand. These groups must work together to reduce sodium content in the food supply. This Web Forum will share research results on the strategies and promising practices for implementing healthy food guidelines in hospital and federal worksite cafeterias, feature the valuable perspective from the foodservice director’s point of view and highlight credible rationale, tools and resources from the federal level. Click here to register