This Webinar will examine sodium reduction changes in commercial and non-commercial food service settings. Participants will learn what are sources of sodium in food, how portion sizes and preparation affect sodium content, and information food service providers need for implementing sodium reduction. Examples of strategies and practices will be given. February 18, 2015 1:30-2:30 pm EST
Developer
Center for Disease Control and Prevention Division for Heart Disease and Stroke Prevention. National Network of Public Health Institutes.
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Is this training Free?
Yes
Training Cost Value
$0.00
Publication Date