[MC900022565[1]]

Facilitated Peer Networking Call Series



Healthy Food Service Guidelines in Worksite and Community Settings

August 23, 2016 from 1:00-2:30pm EST

Call Number: 866-581-9669, participant code 31358597

Webinar Link:  https://ondieh.adobeconnect.com/r1qslzo4l4v/<https://urldefense.proofpoint.com/v2/url?u=https-3A__ondieh.adobeconnect.com_r1qslzo4l4v_&d=CwMF-g&c=mRWFL96tuqj9V0Jjj4h40ddo0XsmttALwKjAEOCyUjY&r=gw6dgcl4aL0ZtNHJl7OEsLCNGtawjInwXOkDmXH4-DY&m=RNApTnkmugY4cZ_4scCrCldv430bhj-5NVRRBGOqknk&s=Nq7BJeJm1A8qB2t8NNyIRZ5Xk75D02SiMGh7ovxW-fI&e=>



Sponsored by Centers for Disease Control and Prevention

National Center for Chronic Disease Prevention and Health Promotion

Food Service Guidelines Workgroup



Today’s topic: Hospital Food Service Programs



In this webinar Amy Miller will share about the Wisconsin Healthy Hospitals Community of Practice and how her hospital, Sauk Prairie Healthcare, is making progress in food service operations by leaps and bounds to improve nutrition and wellness practices, particularly with local food suppliers.  Andrea and Nicole will share about their hospital sodium reduction toolkit and the benefits and challenges related to all hospitals working with Performance Food Group for distribution.



Speakers:

Amy Miller

Nutrition Services Director

Sauk Prairie Healthcare

Prairie du Sac, WI

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Nicole King

Healthy Foodservice Coordinator

EMHS Community Health & Grants Department

Brewer, ME

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Andrea LaFlamme

Program Coordinator, Sodium Reduction in Communities Program

Bangor Public Health and Community Services

A Local Healthy Maine Partnership

Bangor, ME

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Please come with questions or issues you would like to discuss on the call as we will have time allotted for discussion.



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Who are the calls for?  This call series is intended for state or local health departments that are taking an active role in healthy food service guidelines and procurement in worksite and community settings.



What is the purpose?  The purpose of this call series is to facilitate a networking forum to share information among public health practitioners on healthy food service guidelines and procurement strategies.





If you would like to receive future notices for these networking calls on Healthy Food Service Guidelines in Worksite and Community Settings, please send your e-mail address to Sarah Kuester at [log in to unmask]<mailto:[log in to unmask]>.