Sodium Savvy - Salient Public Health Solutions

Presenters:

At the conclusion of the presentation, the participants will be able to:

  1. describe the recommendations for sodium intake targets
  2. identify top foods contributing sodium in the food supply
  3. list at least two strategies for reducing sodium in foods consumed at restaurants, senior meals and schools

* Fields marked with an asterisk are required

Participant Information

4. Are you Hispanic, Latino/a, or Spanish origin? * (One or more categories may be selected)
5. What is your race? * (One or more categories may be selected)

Program Evaluation

Using the rating scale, please rate the following.

Purpose/Goals

Objectives/Learner's achievement of each objective
12. As a result of this educational activity, I am able to:

Presenters

Presenter 1
13. Julie M. Tucker, RD, CDN, SNS, Registered Dietitian, Rock on CafeTM, Broome Tioga BOCES Food Services

Presenter 2
14. June Schuldt, RN, BSN, Project Coordinator, Schenectady County Public Health Services

Presenter 3
15. (Not applicable)

Presenter 4
16. (Not applicable)

Presenter 5
17. (Not applicable)

Conflict of Interest

Outcomes of Education

Comments

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(Required for continuing education credits)

(Not eligible for continuing education credits)