Strategies To Reduce The Sodium Levels Of Your Menu

Date   :  January 11, 2017  
Time   :  4 :00 PM ET /  1:00 PM PT 
- Earn 1 CSNM Point for Competency 3.0 - Clinical Nutrition
- Cost: Free to CSNM Members 
You must attend the live webinar to receive a CE point. Telephone/audio only does not log your attendance.

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Presenter: Bob Moulson, RD, MSc

This session will focus on some background about sodium and it's reduction but will primarily focus on actionable steps and strategies to reduce the sodium levels of your menu and how to communicate with residents and families about this intervention.

Bob Moulson is a Registered Dietitian that has been with Gordon Food Service for four years. He has a Nutrition and Food degree from Ryerson University and a Master's of Science in Food and Nutrition from Western University. He has worked in acute-care foodservice, as a clinical RD in long-term care, is a former member of the Halton Food Council and presented on procurement policy at the Ontario Sodium Summit in 2012.