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 adopting and implementing food service guidelines and/or nutrition standards to reduce sodium in food service settings.
Web Forum presenters will:
- Showcase the newly released toolkit, “Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners.”
- Highlight strategies used to reduce sodium in New Hampshire schools, licensed child care programs, congregate meal sites and one hospital, including successes, challenges, and lessons learned.
ABOUT WEB FORUM SERIES
A high sodium diet raises blood pressure, and high blood pressure is a major cause of heart disease and stroke. By reducing sodium, the food industry can have influence over the health of Americans.
To advance sodium reduction efforts and disseminate promising practices, the Centers for Disease Control and Prevention and the National Network of Public Health Institutes have launched a Web Forum series, “Connecting Public Health and Food Sector Collaborators,” hosted by Dialogue4Health. This series features representatives from the food sector who will share best practices, success stories and subject matter expertise for public health audiences working with the food industry to reduce sodium. Web forums also include presentations from public health practitioners who will share lessons learned and real-life examples from their work with food industry partners to create change in a variety of food service settings.
This series is a continuation of the former Web Forum series: “Connecting Public Health and Food Service Providers” and “Connecting Public Health and the Food Industry.”
Closed captioning is available for all Web Forum attendees
Presenters
Stacey Chacker, BA
Project Director
Health Resources in Action
Boston, MA
Stacey Chacker is a Project Director at Health Resources in Action. In this role, she leads several initiatives at HRiA including Asthma Regional Council of New England. For the past 7 years, she has worked extensively with health care providers, Medicaid payers, and New England State Asthma Programs to promote…
Karen Schoneman, MA
Director, Health Communication
Health Resources in Action
Boston, MA
Karen Schoneman is the Director of Health Communications at Health Resources in Action. In this role, she works with clients to develop and implement communication and marketing strategies to improve the health of a variety of populations. She has over 15 years of experience in strategic communication planning, qualitative research,…
Scot Foster, BS
Physical Activity Coordinator, Bureau of Population Health and Community Services, Division of Public Health Services
NH Department of Health and Human Services
Concord, NH
Moderator
Kelly Hughes, MPH, RD, CHES
Associate Director, Program Strategy
National Network of Public Health Institutes
Atlanta, GA
Kelly Hughes, MPH, RD, CHES, serves as an Associate Director for Program Strategy at NNPHI. Based in Atlanta, GA, she serves as a liaison to CDC, providing project and relational support for CDC-funded programs on a variety of topics, including sodium reduction and chronic disease prevention. Prior to joining NNPHI,…
Presentation Slides
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Connecting Public Health and Food Sector Collaborators: Reducing Sodium through Food Service Guidelines and Nutrition Standards
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Schoneman, Chacker and Hughes | Partnering with Food Service to Reduce Sodium A Toolkit for Public Health Practitioners
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Foster | New Hampshire 1305 ProgramSodium Reduction 2014-2016
Resources
Date Published: Thursday, January 5, 2017
Reducing Sodium with the World’s Premier Culinary College: Training Videos for Food Service Professionals
Date Published: Thursday, January 19, 2017