The Centers for Disease Control and Prevention’s Division for Heart Disease and Stroke Prevention and the National Network of Public Health Institutes, in collaboration with the Culinary Institute of America, are pleased to announce the third in a series of Web Forums focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium.

A high sodium diet raises blood pressure, and high blood pressure is a major cause of heart disease and stroke. By reducing sodium, commercial and non-commercial food service operators can have a big influence over the health of Americans. Careful decision making around portion sizes and proportions of foods empowers food service providers to lower sodium use and boost health outcomes, without compromising taste or affecting the bottom line of their food service operation. 

This Web Forum will cover some food service terminology, highlighting benchmarking, operational measurements, and tracking usage ratios of foods. Additionally, the Web Forum will detail the implementation of specific, healthy menu changes, such as increasing produce, converting to fresh foods, and using more healthy fats and whole grains–all of which can help reduce overall sodium in food service settings. Furthermore, a local public health agency representative will share tips for success based upon experience working with a food service provider to reduce sodium. 

Presenters

Brad Barnes, CMC, CCA, AAC

Director

The Culinary Institute of America Consulting and Industry Programs

Hyde Park, NY

The Culinary institute of America alumnus Brad Barnes is director of CIA Consulting and Industry Programs. Before returning to his alma mater in 2009, Chef Barnes was president of GigaChef, LLC, a consulting company for hotels and high-volume foodservice. He previously held executive chef positions for a variety of establishments,…

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Sanna Delmonico, MS, RDN, CHE

Senior Manager and Instructor, Culinary Nutrition for Strategic Initiatives and Food Safety and Nutrition

The Culinary Institute of America

St. Helena, CA

Sanna Delmonico is the senior manager of culinary nutrition for Strategic Initiatives at The Culinary Institute of America (CIA) at Greystone, where she manages health and wellness programs including Healthy Kitchens, Healthy Lives and the CIA Healthy Kids initiative, and works with the CIA Healthy Menus Research and Development Collaborative.…

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Kristy Mugavero, RN, MSN, MPH

Public Health Analyst, Sodium Reduction in Communities Program, Division for Heart Disease and Stroke Prevention

Centers for Disease Control and Prevention

Atlanta, GA

Kristy Mugavero leads the Sodium Reduction in Communities Program in the Centers for Disease Control and Prevention’s Division for Heart Disease and Stroke Prevention (DHDSP). Prior to joining DHDSP, Kristy worked in the Policy Office of the National Center for Chronic Disease Prevention and Health Promotion. In this role, Kristy worked on…

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Ellen Spitsen

Nutrition Coordinator, Chronic Disease Division

San Antonio Metropolitan Health District

San Antonio, TX

Ellen Spitsen is the Nutrition Coordinator for the Chronic Disease Division of the San Antonio Metropolitan Health District. In her current role, Ellen oversees the ¡Por Vida! restaurant program, the San Antonio Sodium Reduction in Communities project, and the implementation of healthy procurement and practices in city contracts.  Ellen has…

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Moderator

Kelly Hughes, MPH, RD, CHES

Associate Director, Program Strategy

National Network of Public Health Institutes

Atlanta, GA

Kelly Hughes, MPH, RD, CHES, serves as an Associate Director for Program Strategy at NNPHI. Based in Atlanta, GA, she serves as a liaison to CDC, providing project and relational support for CDC-funded initiatives. For the last several years, Kelly has managed sodium reduction initiatives at NNPHI in collaboration with…

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Presentation Slides