The National Network of Public Health Institutes and the Centers for Disease Control and Prevention are pleased to announce the release of a new resource for public health practitioners partnering with food service providers. The Sodium Reduction in Food Service Tip Sheets, developed in collaboration with the Culinary Institute of America, provide key strategies and helpful approaches for public health to consider when engaging food service providers to reduce sodium in foods sold and served. Content ranges from assessing the capacity of a food service operation to balancing public health priorities with business goals to cost-effective culinary techniques that lessen the amount of salt used in common food items.
Whether you are just beginning to engage food service providers or already have an established working relationship with them, this resource can enhance your partnership by providing you with the language and ideas needed to achieve both of your goals.
Please share the Tip Sheets with your colleagues in public health and encourage those who are working in food service operations to review this resource. If you have any feedback or questions, please contact Kelly Hughes at khughes@nnphi.org.
Related Resources
Date Published: Wednesday, December 9, 2015
Sodium Reduction in Food Service
Related Web Forums
Tuesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and the Food Industry: Reducing Sodium Through Food Manufacturing
Presenters: Corinne Cook , David McCoy , Jason Melanson
Tuesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and Food Service Operators: Tactical Steps to Sodium Reduction
Presenters: Brad Barnes , Sanna Delmonico , Kristy Mugavero
Tuesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and Food Service Operators: Reducing Sodium in Hospital and Healthcare Settings
Presenters: Brook Belay , Brad Barnes , Sanna Delmonico , Andrea LaFlamme , Shelley Vaughn
Tuesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and Food Service Operators: Culinary Techniques for Reducing Sodium
Presenters: Brad Barnes , Sanna Delmonico , Kristy Mugavero , Amanda Wagner
Wednesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and Food Service Operators: Changing the Way America Eats
Presenters: Brad Barnes , Sanna Delmonico , Kristy Mugavero , Ellen Spitsen
Wednesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and the Food Industry: Reducing Sodium in Partnership with Food Service Vendors
Presenters: Norbert Bomm , Leah Maynard , Lisa Roberson , Michelle Wood
Thursday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and the Food Industry: Reducing Sodium through Public-Private Collaboration
Presenters: Julie Bongard , Carolyn Raikhlin
Tuesday, 11:00AM – 12:30PM Pacific Time
Connecting Public Health and the Food Industry: Voluntary Commitments to Reduce Sodium and Understanding the Consumer
Presenters: Naomi Billups , Deirdre Kleske , Amy Loew , Christy Lopez , Suzanne Skapyak
Thursday, 11:00AM – 12:30AM Pacific Time
Connecting Public Health and Food Sector Collaborators: Reducing Sodium through Meal and Menu Modifications
Presenters: Brad Barnes , Nicole King , Sarah Masoni , Jason Ball , Ann Colonna