What is sodium reduction, and how can it be achieved in school meal programs? The Sodium Reduction VILT Series is a comprehensive virtual instructor-led training that provides school nutrition professionals with practical strategies for reducing sodium in school meals. This four-part series covers key topics such as identifying low-sodium products, menu planning, procurement, staff training, and maintaining student satisfaction. Participants will explore best practices, engage in discussions, and develop actionable plans to meet sodium reduction targets while ensuring meals remain flavorful and appealing to students.
Identifying Low-Sodium Food Products and Menu Planning Strategies to Meet Meal Pattern Requirements: 4 hours
Maintaining Student Acceptability of Lower-Sodium Meals: 3 hours
Procurement of Lower-Sodium Foods: 4 hours
Staff Training and Engagement for Sodium Reduction Success: 2 hours
Intended Audience: The intended audience includes school nutrition directors, dietitians, and menu planners operating heat-and-serve or hybrid (heat and serve/speed-scratch/scratch) models focused on reducing sodium in their menus.
Key Area: 1: Nutrition, 2: Operations
Professional Standards Code(s): Menu Planning (1100), General Nutrition (1300), Food Production (2100), Purchasing/Procurement (2400), Program Management (3200)
