Sodium Reduction Virtual Workshop Series Pilot Opportunity

Are you interested in participating in the Sodium Reduction Virtual Workshop Series Pilot?

Our primary audience for this training comprises school nutrition directors, dietitians, and menu planners across the nation. These professionals are involved in operating heat-and-serve or hybrid models (heat-and-serve/speed-scratch/scratch) with a focus on reducing sodium in school meal programs.

For more information about the pilot and to let us know if you are interested in participating, click below.

Sodium Reduction Virtual Workshop Participant Form

Visit TheICN,org/Shaking-It-Up to access and download all available sodium reduction resources.

You are receiving this email because you are subscribed to ICN communications and/or are a registered user of the ICN online learning platform, iLearn. If you wish to change your preferences, please do so using the links in the contact information below.

Phone: 800.321.3054 | Fax: 800.321.3061

www.theicn.org

This project was funded using U.S. Department of Agriculture grant funds. The USDA is an equal opportunity provider, employer, and lender.

The University of Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA employer.

For more information and the nondiscrimination statement in other languages:

https://www.fns.usda.gov/cr/fns-nondiscrimination-statement

Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold.

The photographs and images in this document may be owned by third parties and used by the University of Mississippi under a licensing agreement. The university cannot, therefore, grant permission to use these images.

Please contact [email protected] for more information.