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 fourth 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 examine how different tastes and flavors impact the perceived need for sodium in food, and showcase how certain ingredients and culinary techniques can help reduce sodium use in prepared foods. Participants will learn about global flavor profiles that can be used to improve taste without increasing sodium- on either a small or large scale. The Web Forum will feature a representative from the Philadelphia Department of Public Health to share the experience of working with Chinese takeout restaurants to use culinary techniques to reduce sodium.
Public Health Departments and organizations are welcome to invite their food service provider partners to join this webinar.
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,…
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.…
Public Health Analyst, Sodium Reduction in Communities Program, Division for Heart Disease and Stroke Prevention
Centers for Disease Control and Prevention
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…
Program Manager, Nutrition and Physical Activity
Get Healthy Philly
Amanda Wagner, MCP, MGA is Get Healthy Philly’s Nutrition and Physical Activity Program Manager, working with stakeholders across the city to help Philadelphians eat healthy and be active. She is a member of the Mayor’s Food Policy Advisory Council and previously Get Healthy Philly’s Food Policy Coordinator. Amanda has worked on…
Associate Director, Program Strategy
National Network of Public Health Institutes
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…