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 second Web Forum in a series of Web Forums focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium in offerings.

A high sodium diet raises blood pressure, and high blood pressure is a major cause of heart disease and stroke. State and local public health practitioners can partner with food service operators to positively influence cardiovascular health by identifying high sodium menu items and using food labels to change purchasing practices and buying standards. A higher reliance on fresh foods can contribute to sodium reduction without compromising customer satisfaction and profitability.

The Web Forum will examine how state and local public health practitioners can work with commercial and non-commercial food service operators to identify high sodium menu items and begin to change purchasing practices through label reading and buying standards. It will look at how changing from processed to more fresh foods can reduce sodium on menus, and how to successfully lower-sodium items without compromising customer satisfaction or profitability.

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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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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Kristy Mugavero, RN, MSN, MPH

Public Health Analyst, Sodium Reduction in Communities Program, Division for Heart Disease and Stroke Prevention

Centers for Disease Control and Prevention

Atlanta, GA

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…

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Moderator

Christopher Kinabrew, MPH, MSW

Chief Strategy Officer

National Network of Public Health Institutes

New Orleans, LA

Christopher Kinabrew, Chief Strategy Officer, is responsible for enhancing awareness of NNPHI and its member public health institutes among national, state, and local partners. Mr. Kinabrew helps manage NNPHI’s overall communications and new business development. He also leads several NNPHI projects with the Centers for Disease Control and Prevention and…

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Presentation Slides

Resources