WEBINAR: CONNECTING PUBLIC HEALTH AND FOOD SECTOR COLLABORATORS: HEALTHY MENU INNOVATIONS IN SCHOOLS

ABOUT WEB FORUM SERIES
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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.
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To advance sodium reduction efforts and disseminate promising practices, the Centers for Disease Control and Prevention (CDC) and the National Network of Public Health Institutes (NNPHI) 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.

https://publichealthinstitute.webex.com
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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 focus on healthy menu modifications to reduce sodium specifically in the school setting. The first presentation will feature a community-level effort to improve the nutritional and culinary quality of the foods offered in school cafeterias in Chelsea, Massachusetts through a collaborative, data-driven initiative facilitated by Healthy Chelsea. Presenters will provide an overview of the initiative’s goals, activities, and outcomes at Chelsea High School, where both sodium and saturated fat levels have been significantly lowered. Then, a representative from a leading provider of food and nutrition services will highlight healthy menu innovations to improve the nutritional value of foods served in K-12 schools.

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.”

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