More than 75% of the sodium Americans consume comes from processed and restaurant foods—not the salt shaker. Reducing sodium intake requires increased availability of lower sodium packaged and restaurant foods. The government, industry, community groups, and consumers must work together to reduce sodium content in the food supply.

This Web Forum will focus on tools, strategies, and promising practices for implementing meal and/or menu modifications to reduce sodium in food service settings. Meal and menu modifications include revising recipes, substituting or replacing ingredients or products, changing cooking techniques, addressing the use of condiments, changing serving sizes, cooking from scratch, and more.

Web Forum presenters will:

  • Unveil a new series of four instructional videos, Reducing Sodium with the World’s Premier Culinary College, highlighting simple culinary strategies and techniques to reduce sodium in food service venues.
  • Highlight strategies used to reduce sodium in several hospital cafeterias, such as recipe reformulation, procurement mechanisms, taste tests, and environmental changes, as well as lessons learned.
  • Describe the development of a sodium reduction implementation toolkit for food service partners.
  • Explain how a healthcare system has leveraged resources and lessons learned from sodium reduction efforts to enhance the nutritional quality of hospital cafeteria foods in general through other sustained funding.
  • Discuss recipe modifications as it relates to sodium reduction in food products and provide examples, techniques, and tools that may assist others interested in reducing sodium in food products.

     

ABOUT WEB FORUM SERIES 

A high sodium diet raises blood pressure, and high blood pressure is a major cause of heart disease and stroke. By reducing sodium, the food industry can have influence over the health of Americans.

To advance sodium reduction efforts and disseminate promising practices, the Centers for Disease Control and Prevention and the National Network of Public Health Institutes have launched a web forum series, “Connecting Public Health and the Food Sector,” hosted by Dialogue4Health. These web forums will feature representatives from the food sector who will share best practices, success stories and subject matter expertise for public health audiences working with the food industry to reduce sodium. Web forums will also include presentations from public health practitioners who will share lessons learned and real-life examples from their work with food industry partners to create change in a variety of food service settings.

This series is a continuation of the “Connecting Public Health and Food Service Providers” and “Connecting Public Health and the Food Industry” web forum series.

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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Nicole King

Healthy Foodservice Coordinator

EMHS Community Health & Grants

Nicole King is a graduate of the Illinois Institute of Art in Chicago in culinary arts. While working as a sous chef at Argonne National Laboratory, Nicole discovered her passion for nutrition and the science of food. A few years later, she earned a Bachelor’s of Science in Human Nutrition…

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Sarah Masoni

Senior Faculty Research Assistant I and Food and Process Development Team Manager, Food Innovation Center

Oregon State University

Portland, OR

Sarah Masoni is a Senior Faculty Research Assistant I and Food and Process Development Team Manager at the Oregon State University Food Innovation Center Experiment Station, where she has resided for the last 15 years. There, she works as a liaison between the university and the food manufacturing industry by…

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Jason Ball

Faculty Research Assistant and Research Chef, Food Innovation Center

Oregon State University

Portland, OR

Jason Ball is a Faculty Research Assistant and Research Chef at the Oregon State University Food Innovation Center. Jason works as part of the Product and Process Development Team at the FIC. His work utilizes creative thinking, innovative techniques, and scientific principles to develop value added food and beverage products…

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Ann Colonna, MS

Senior Faculty Research Assistant I and Sensory Program Manager, Food Innovation Center

Oregon State University

Portland, OR

Ann Colonna received her B.S. degree in Biochemistry in 1997 from the University of Arizona and followed that with a culinary degree from the Culinary School of the Rockies in Boulder, Colorado and Provence, France. She continued her education at the University of California, Davis where she earned an M.S.…

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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

Resources