Sodium Savvy - Salient Public Health Solutions

Presenters:

Julie M. Tucker, RD, CDN, SNS, Registered Dietitian, Rock on CafeTM, Broome Tioga BOCES Food Services
June Schuldt, RN, BSN, Project Coordinator, Schenectady County Public Health Services

At the conclusion of the presentation, the 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

* Fields marked with an asterisk are required

Participant Information

Work location: *

Job position / Role: *

Type of organization / Work setting: *

Are you Hispanic, Latino/a, or Spanish origin? * (One or more categories may be selected)

Mexican, Mexican American, Chicano/a Puerto Rican Cuban Another Hispanic, Latino/a, or Spanish Origin Not of Hispanic, Latino/a, or Spanish Origin Unknown

What is your race? * (One or more categories may be selected)

American Indian or Alaska Native Nation or Tribal Affiliation:
Asian Indian Chinese Filipino Japanese Korean Vietnamese Other Asian Black or African American Native Hawaiian Guamanian or Chamorro Samoan Other Pacific Islander White Other Please specify:

Gender: *

Other gender (required if "Other" was chosen above)

Age: *

How many years have you worked in your field? *

Do you work with medically underserved communities and/or special populations? *
Note: Medically Underserved Populations may include groups of persons who face economic, cultural or linguistic barriers to health care.

Motivation to Participate

How did you first find out about this activity? *

If you answered "Other" above, please specify:
(required if "Other" was chosen above)

What was your primary motivation to participate in this activity? *

If requested above, please provide more specific information:
(required based on your answer above)

Program Evaluation

Using the rating scale, please rate the following.

Overall, the course was high quality. *

Learning Outcome
As a result of this educational activity, I have increased and enhanced my knowledge and competence on: *

Objectives/Learner's achievement of each objective
As a result of this educational activity, I am 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 *

Presenters

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

Is knowledgeable in content area *

Content is consistent with objectives *

Teaching strategies were appropriate for topic *

Teaching by this presenter was effective *

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

Is knowledgeable in content area *

Content is consistent with objectives *

Teaching strategies were appropriate for topic *

Teaching by this presenter was effective *

Conflict of Interest

Was information related to presenter conflict of interest and/or commercial bias shared with you before or during the activity? *

Was this activity free of commercial bias or conflict? *

If not, why?

Outcomes of Education

Please rate your intention to change your practice as a result of this educational activity. *

If you will use this information in your practice, what do you anticipate doing differently?

How confident are you in your ability to use what you learned to make a change or enhance your practice? *

How committed are you in your ability to use what you learned to make a change or enhance your practice? *

Please list up to three specific barriers you have identified that will prevent you from incorporating what you have learned into practice.

Comments

Please list up to three specific strengths of this learning activity/offering.

Please list up to three specific areas to improve this learning activity/offering.

Do you have additional training needs you would like to see offered?

Submit Evaluation

(Not eligible for continuing education credits)