Why are sodium limits included as part of USDA school meal programs? Learn more about sodium and different types of salt, why they are used in food, and the health implications of getting too much sodium. We will also review planning and preparation strategies to manage weekly menu sodium levels. For those involved in wellness committees, we will also discuss healthier fundraising options to decrease the focus on high-sodium foods. Attendees will learn about sodium and strategies to reduce sodium in school meals.
This initiative is called the
ABCs of School Nutrition. Participants can earn USDA Professional Standards credit and learn best practices for food service, meal planning, and more. The Illinois State Board of Education partners with the University of Illinois Extension to provide resources and training to support school nutrition professionals in Illinois.
