Connecting Public Health and Food Sector Collaborators: Healthy Menu Innovations in Schools
Thursday, January 11, 2018
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.