Sodium Savvy - Salient Public Health Solutions
Originally webcast on March 21, 2013
Julie M. Tucker, RD, CDN, SNS
Rock on CafeTM
Broome Tioga BOCES Food Services
June Schuldt, RN, BSN
Schenectady County Public Health Services
Salt is a hidden public health problem. It’s ubiquitous in large amounts in the food supply. Most of the salt people consume is in restaurant and processed foods. In excess, salt can increase blood pressure and risk of heart attack and stroke. This broadcast will discuss the health consequences of excess salt consumption, the consumption targets, and strategies to reduce sodium in restaurants, schools and senior meals.
After watching this broadcast participants will be able to:
- Describe the recommendations for sodium intake targets.
- Identify top foods contributing sodium in the food supply.
- List at least two strategies for reducing sodium in foods consumed at restaurants, senior meals and schools.
Continuing Education Credits
The School of Public Health, University at Albany is an approved provider of continuing nurse education by the Massachusetts Association of Registered Nurses, Inc., an accredited approver by the American Nurse Credentialing Center’s Commission on Accreditation.
This activity provides 1 hour of nurse continuing education.
School of Public Health, University at Albany is accredited by the MSSNY to provide continuing medical education (CME) for physicians. The School designates this educational activity for a maximum of 1.0 AMA PRA Category 1 Credit(s).™ Physicians should claim only credit commensurate with the extent of their participation in the activity.
This activity is sponsored by the School of Public Health, University at Albany, SUNY, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for the CHES to receive 1.0 Category 1 CECH in health education.
Continuing education credits will be available until February 14, 2016.
The planners and presenters do not have any financial arrangements or affiliations with any commercial entities whose products, research or services may be discussed in this activity.
No commercial funding has been accepted for this activity.