The School Nutrition Foundation (SNF) in partnership with Kellogg’s will be offering a FREE Webinar Wednesday on Wednesday, October 19th, 2011 from 2:00-3:15 pm EDT, entitled “Shaking the Salt – Science and Strategies for Health.”
This webinar will explore the relationship of sodium to our overall health and well-being, and the foods that we consume. Our expert panel of speakers will discuss the role of sodium in the 2010 Dietary Guidelines for Americans and the new proposed child nutrition program USDA guidelines. This webinar will also highlight the benefits and barriers to reducing sodium in school meals, and how sodium reduction can impact school feeding.
Objectives:
At the end of this webinar, participants will:
- Understand the current 2010 Dietary Guidelines related to sodium
- Understand the proposed USDA child nutrition program guidelines for sodium
- Understand the benefits of sodium reduction
- Understand the potential barriers to sodium reduction in the school nutrition setting
Program Details:
Date: Wednesday, October 19th, 2011
Time: 2:00 PM EDT/1:00 PM CDT/12:00 PM MDT/11:00 AM PDT
Duration: 75 minutes (approximately)
View Archived Presentation:
https://www2.gotomeeting.com/register/338960370
Webinar documents
PowerPoint slides used in the webinar (pdf)
Proof of Attendance/CEU Form (pdf)
Webinar Resources
References for October 19th Webinar hosted by SNF and Kellogg’s: “Shaking the Salt: Science and Strategies for Health”
Team Nutrition
Several resources to help menu planners reduce sodium in school meals:http://healthymeals.nal.usda.gov/hsmrs/sodium
National Food Service Management Institute
Culinary Techniques for Healthy School Meals: SeasoningsThis includes three lessons (available in both written and video form) on seasoning selection and storage, usage, and enhancing flavors.http://www.nfsmi.org/ResourceOverview.aspx?ID=301
Recipes for Healthy Kids
Let's Move!, in association with the USDA, recently challenged school nutrition professionals, chefs, students, parents and interested community members to create tasty, healthy, exciting new recipes for inclusion on school lunch menus across the country. Recipes submitted were required to have limited sodium ( less than 480 mg of sodium for side items and no more than 600 mg for entrees/main dishes). Recipes are available at:http://recipesforhealthykids.s3.amazonaws.com/all-submissions.html
Presenters/ Speakers:
Andrew Simmon, MBA
Senior Customer Marketing Manager (K12 Education)
The Kellogg Company
Role/Perspective: Moderator
Jackie Schulz, MS, RD, CSP
Nutrition Marketing Business Partner
The Kellogg Company
Role/Perspective: Expert panelist and Registered Dietitian, Kellogg’s
Heather Hopwood
Program Analyst, Child Nutrition Division
USDA Food & Nutrition Service
Role/Perspective: Expert Panelist, USDA