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. 

Hospitals and healthcare facilities are ideal settings to offer access to healthful foods, as millions of meals are procured and consumed in these settings. This Web Forum will examine sodium reduction strategies in hospital and healthcare settings that sell food to employees and visitors. Participants will learn about simple yet broad reaching strategies for reducing sodium in hospital cafeterias, including low-sodium product replacement, alternative salts, menu design, and the messaging and marketing of healthier menu items. The Culinary Institute of America will identify potential challenges to sustaining sodium reduction initiatives in hospital cafeterias and related food environments, such as staff turnover, training, and menu changes, and share helpful resources to overcome such challenges. We are also happy to include representatives from two local health departments who will share their experience working with food service operators to reduce sodium in healthcare and hospital cafeteria foods.

Presenters

Brook Belay, MD, MPH

Medical Officer, Obesity Prevention and Control, Division of Nutrition, Physical Activity, and Obesity

Centers for Disease Control and Prevention

Atlanta, GA

Dr. Belay is a medical officer in the Obesity Prevention and Control Branch’s Health Care Team at the Center for Disease Control and Prevention’s Division of Nutrition, Physical Activity, and Obesity (DNPAO). Dr. Belay’s background is in pediatrics and public health.   He is responsible for obesity control efforts the health…

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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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Andrea LaFlamme, MPH

Program Coordinator, Sodium Reduction in Communities Program

City of Bangor

Bangor, ME


Andrea LaFlamme works as a Program Coordinator for the City of Bangor's Sodium Reduction in Communities Program in Bangor, Maine. She also enjoys working as an adjunct public health professor at the University of New England and Husson University. Andrea earned her B.S. in Human Nutrition and Dietetics…

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Shelley Vaughn, MS

Project Manager, Sodium Reduction in Communities Program, Marion County Public Health Department

Health and Hospital Corporation of Marion County

Indianapolis, IN

Shelley Vaughn, MS, is the project manager for the Sodium Reduction in Communities Program at the Marion County Public Health Department, Health and Hospital Corporation of Marion County (HHC).  In this role she oversees project implementation, and coordinates partnerships with Family Development Services, Inc., the sole provider of Head Start…

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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