[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 [log in to unmask]<mailto:[log in to unmask]> Nicole King Healthy Foodservice Coordinator EMHS Community Health & Grants Department Brewer, ME [log in to unmask]<mailto:[log in to unmask]> Andrea LaFlamme Program Coordinator, Sodium Reduction in Communities Program Bangor Public Health and Community Services A Local Healthy Maine Partnership Bangor, ME [log in to unmask]<mailto:[log in to unmask]> Please come with questions or issues you would like to discuss on the call as we will have time allotted for discussion. ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ 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]>.