More than 75% of the sodium Americans consume comes from processed and restaurant foods before salt is added at the table, leaving little choice for consumers trying to limit their intake. Therefore, reducing population sodium intake requires increased availability of lower sodium packaged and restaurant foods. Members of the foodservice system, such as foodservice operators, distributors and manufacturers, influence the foods that are available and served to consumers. Other influencers include government and private entities; industry, trade and community groups; and consumers, all of which can drive demand. These groups must work together to reduce sodium content in the food supply.
This Web Forum will share research results on the strategies and promising practices for implementing healthy food guidelines in hospital and federal worksite cafeterias, feature the valuable perspective from the foodservice director’s point of view and highlight credible rationale, tools and resources from the federal level.
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 Food Sector Collaborators,” hosted by Dialogue4Health. This series features 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 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 former web forum series: “Connecting Public Health and Food Service Providers” and “Connecting Public Health and the Food Industry.”
North Carolina Institute for Public Health in the UNC-CH Gillings School of Global Public Health
Chapel Hill, NC
Dr. Graham is currently a Senior Investigator at the North Carolina Institute for Public Health, in the UNC-CH Gillings School of Global Public Health. Dr. Graham has overseen a number of the Institute’s consulting activities and research projects with a particular focus on the translation of scholarship to practice. Among…
Johns Hopkins Health System
Originally from Brooklyn, New York, Angelo Mojica has earned a Bachelor’s degree in dietetics, a Master’s degree in public health, a Culinary Arts degree and has recently completed a Doctor of Public health degree in health leadership and holds the distinction of being the only Certified Executive Chef and Registered…
Senior Nutritionist / Senior Technical Advisor
USDA Food and Nutrition Service, Child Nutrition Programs
Erika Pijai, MS, RD, is the Senior Nutritionist/Technical Advisor for Child Nutrition Programs at USDA’s Food and Nutrition Service. In this role, she manages nutrition education, training, and technical assistance for national Child Nutrition programs. Erika coordinates the agency’s national sodium reduction initiative and leads efforts related to enhancing the…
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…