The vast majority of Americans consume more than the recommended daily amount of sodium, often without even knowing it. Most of the salt in our diets is added to food before being sold in the form of packaged and processed foods. A high sodium diet raises blood pressure, a major cause of heart disease and stroke. By reducing sodium, the food industry can positively influence the health of Americans. In support of sodium reduction strategies, the Centers for Disease Control and Prevention and the National Network of Public Health Institutes have launched a Web Forum series called "Connecting Public Health and the Food Industry," to share best practices, success stories, and subject matter expertise for public health audiences working with the food industry to reduce sodium. The Web Forums will also showcase public health practitioners sharing lessons and examples from their work with food industry partners, to create change in multiple settings, including hospitals/health care facilities, independent restaurants, and government worksite cafeterias.

On this Web Forum, we will hear from the National Dairy Council on efforts by cheese makers to lead process control and product innovations as part of the solution to help lower sodium - while maintaining expectations for food safety and taste. In addition, we will hear from a integrated healthcare system representative that worked with a local pizza restaurant to lower sodium in pizzas sold and served to customers.

This series is a continuation of the "Connecting Public Health and Food Service Providers" Web Forum series, a collaboration of the Centers for Disease Control and Prevention, National Network of Public Health Institutes, Culinary Institute of America and Dialogue4Health. The previous series includes the following Web Forums:

Reduce the Salt, Keep the Flavor: Getting Started with Food Service Providers

Connecting Public Health and Food Service Operators: Tactical Steps to Sodium Reduction

Connecting Public Health and Food Service Operators: Changing the Way America Eats

Connecting Public Health and Food Service Operators: Culinary Techniques for Reducing Sodium

Connecting Public Health and Food Service Operators: Reducing Sodium in Hospital and Healthcare Settings

Presenters

Corinne Cook, MSM, RD, LD

Healthy Food Service Coordinator, Community Health Improvement

MaineHealth

Portland, ME

Corinne Cook is the Healthy Food Service Coordinator within the Community Health Improvement Division of MaineHealth.  Located in Portland, Maine, MaineHealth is an integrated healthcare system of leading, high-quality providers and other healthcare organizations. The focus of Corinne's work is to achieve the goals of the Centers for Disease Control and…

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David McCoy, PhD

Vice President, Product Research

National Dairy Council

David McCoy, Ph.D., has recently retired as the Vice President of Product Research after 7 years at the National Dairy Council (NDC), a division of Dairy Management Inc. (DMI). He was the leading scientist in the Innovation Center for US Dairy's Cheese and Sodium task force. The task force was…

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Jason Melanson

General Manager

It'll Be Pizza Company

Scarborough, ME

Jason Melanson is the General Manager of It’ll Be Pizza Company located in Scarborough, Maine. It’ll Be Pizza Company manufactures pizza dough for Portland Pie Company as well as wholesale distribution under its own brand name.  Sharing the same owners, the emergence of It’ll Be Pizza Company came concurrently with…

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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