Insights on the CDC Sodium Reduction in Communities Program – PHCN DPG Webinar-20190724 1759-1

In this webinar you will hear from Nancy Andrade, Health Scientist, from CDC’s Division for Heart Disease and Stroke Prevention who will provide an overview on the Sodium Reduction in Communities Program. You will also get insights on the implementation…

Insights on the CDC Sodium Reduction in Communities Program - PHCN DPG Webinar-20190724 1759-1

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In this webinar you will hear from Nancy Andrade, Health Scientist, from CDC’s Division for
Heart Disease and Stroke Prevention who will provide an overview on the Sodium Reduction in
Communities Program. You will also get insights on the implementation of the program from
three practitioners from NYC, Marion County, Indiana and Seattle-King County.

Staff from the NYC Department of Health and Mental Hygiene will discuss efforts to reduce
sodium in New York City, particularly those funded by the Sodium Reduction in Communities
program, over the years. After an overview of previous programming, the presenters will
highlight current work funded by SRCP – specifically, supporting the adoption of the NYC Food
Standards for Cafeterias/Cafes in hospitals and universities, as well as Good Choice, a program
that works with national food distributors to identify products that meet the NYC Food
Standards. Presenters will discuss the technical assistance provided to partnering institutions,
share preliminary outcomes of this grant period, and discuss successes and challenges
experienced through this work.

King County, Washington’s Sodium Reduction in Communities Program work focuses on
schools and food pantries. Both settings provide vital food services to people with limited
incomes and both do so on limited operational budgets. Both settings are also challenged to
meet the cultural and dietary needs of an increasingly diverse audience. By applying SRCP’s
sodium reduction strategies to these settings, school staff have made key procurement
changes, reduced sodium levels of menu items, and implemented new behavioral design
strategies for school breakfast and lunch programs. Food pantries have developed and adopted
nutrition policies to guide their procurement and have made dramatic changes to increase the
opportunities for choice in their spaces.

The Marion County Public Health Department (MCPHD), Indianapolis, Indiana will share
insights from their Sodium Reduction in Communities Program efforts with federally funded
distributive meal programs. The MCPHD RDN will highlight successes and lessoned learned
through sodium reduction work with the local Area Agency on Aging senior nutrition program,
Summer Food Service Program and At-Risk Afterschool Meals (CACFP) sponsor and their mutual
Food Service Management Company. Strategies to lower sodium in meals served to older
adults and children, and ensure closer alignment with the USDA 2015-2020 Dietary Guidelines
for Americans will be shared.

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