Resources for School Nutrition Professionals
Find handouts, infographics, recipes, menus, culinary techniques, and other resources to support sodium reduction, meant especially for professionals working in school nutrition. Information on this page
- At a Glance: Handouts and Tip Sheets All About Sodium In the Kitchen: Meal Planning, Cooking and Recipes
Reducing Sodium with the World’s Premier Culinary College: Training Videos for Food Service Professionals
National Network Public Health Institutes
Training Videos for Food Service Professionals. Featuring chefs from The Culinary Institute of America, this series of four instructional videos highlights simple culinary strategies and techniques to reduce sodium in food service settings.
Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners
National Network of Public Health Institutes
The toolkit highlights a list of strategies, case studies, tools, and resources for building new and/or enhancing existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold. It aims to help public health practitioners understand the context of food service settings as well as the language and drivers of food service providers to support effective partnerships. This electronic toolkit can be also accessed for free at www.nnphi.org/sodium.
Connecting Public Health and Food Sector Collaborators
The third event of a 3-part web forum series called Connecting Public Health and Food Sector Collaborators (click to watch part 1) CDC has collaborated with NNPHI to launch this resource to feature representatives from both public health practitioners and food sector partners who share lessons learned and real-life examples from their sodium reduction experiences. Each event is archived on the Dialogue4Health website (click to watch part 2 of the series).
Sodium Reduction Infographic for School Nutrition Professionals (May 2015) (PDF | 346 KB)
This infographic visually depicts the public health importance of sodium reduction as well as practical tips for schools that are already making great strides on preparing and serving healthy school meals.
Flavor Shakers (PDF | 389 KB)
Iowa Department of Education.
Chef Deanna Olson created these low-sodium herb/seasoning mixtures to be utilized in child care and schools to decrease sodium consumption.
Reducing Sodium in Children’s Diets Infographics
CDC. NCCDPHP. Division for Heart Disease and Stroke Prevention.
View three infographics that give information regarding sodium intake in children and ways to reduce this intake.
All About Sodium
Sock it to Sodium (2012) Kansas State Department of Education.
This five-hour lab training class is designed to teach participants how to reduce the sodium content of recipes to lower overall consumption with the use of spices and herbs in order to meet the nutritional goals of the school meal program.
- Sock It to Sodium Training Manual (PDF| 560 KB) 26 pages
- Sock It to Sodium Presentation with Notes (PDF | 2.7 MB) 54 pages
- Sock It to Sodium Presentation Slides (PDF | 3.1 MB) 54 pages
- Sock It to Sodium Recipe Booklet (PDF | 299 KB) 14 pages
- Sock It to Sodium Participant Booklet (PDF | 4.1 MB) 26 pages
Sodium Savvy Training Class (2 hours) (2013) Kansas State Department of Education.
This two-hour training is designed to help participants learn how to identify sources of sodium and how to lower the sodium content in school meals as well as their own daily intake!
In the Kitchen: Menu Planning, Culinary Techniques and Recipes
Spice My Plate Participant Workbook
University of Maryland.
This workbook highlights the use of spices. Check it out for meal and snack recipes that use spices to boost flavor.
Home Grown: Menus of Wisconsin
Wisconsin Department of Public Instruction.
The Home Grown: Menus of Wisconsin resources provide comprehensive materials for a three-week lunch cycle menu. The menus use a large variety of products grown and produced in WI and available through the USDA Foods program. These recipes follow grain-rich requirements and sodium limits for grade levels K-12.
Menus That Move: Cycle Menus and Recipes
Ohio Department of Education; Ohio State University.Cycle menus for Fall, Winter, Spring, and Summer featuring local foods in season. Each season contains 5 weekly menus for grades K-8 and 9-12 with meal components and nutrient standards. Menus meet the Target 1 sodium levels. Resource also contains 50 standardized recipes that use USDA foods.
Culinary Techniques for Healthy School Meals
Institute of Child Nutrition.
This series of lessons is designed to help school nutrition teams prepare healthier school meals that appeal to the taste of today's students. Each lesson contains a print and video component.
What's Cooking? USDA Mixing Bowl Quantity Recipes, 600 mg of sodium or less
What's Cooking? USDA Mixing Bowl is a searchable collection of recipes and other resources managed by a U.S. Department of Agriculture (USDA) agency, namely the Food, Nutrition and Consumer Services (FNCS). The recipes in this list have been filtered to reflect those yielding 25 or 50 servings and with 600 milligrams of sodium or less. You can use the filters on the left to further refine your search by audience/program, course, food groups, cooking equipment, and more.
Recipes for Healthy Kids: Cookbook for Schools (September 2013)
USDA. FNS. Team Nutrition.
These recipes feature dark green and orange vegetables, dry beans and peas, and whole grains, and are low in total fat, saturated fat, sugar, and sodium.
Commodity Food Fact Sheets & Recipes USDA. FNS.
Provides nutrition information and recipes for commodity fruits and vegetables used in the Household Commodity Food Distribution Programs.
Sensational Seasonings Presentation (PPT | 21.1 MB)
Idaho State Department of Education Child Nutrition Programs. Idaho Team Nutrition.
This presentation is used to teach school nutrition professionals how to lower the sodium content of school meals while maintaining appealing and appetizing menu items.