Sodium Savvy - Salient Public Health Solutions


At the conclusion of the presentation, the participants will be able to:

  1. describe the recommendations for sodium intake targets
  2. identify top foods contributing sodium in the food supply
  3. 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

4. Are you Hispanic, Latino/a, or Spanish origin? * (One or more categories may be selected)
5. What is your race? * (One or more categories may be selected)

Program Evaluation

Using the rating scale, please rate the following.


Objectives/Learner's achievement of each objective
12. As a result of this educational activity, I am able to:


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

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

Presenter 3
15. (Not applicable)

Presenter 4
16. (Not applicable)

Presenter 5
17. (Not applicable)

Conflict of Interest

Outcomes of Education

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


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

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

Submit Evaluation

(Not eligible for continuing education credits)