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 a new series of Web Forums focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium in offerings.
We invite you to join the first Web Forum where we will examine how change happens in a variety of commercial and non-commercial food service settings as it relates to sodium reduction. During the Web Forum, we will address questions such as:
- What are the highest and lowest sources of sodium in the US diet and in foods?
- How do proportions, portion sizes and the build of dishes affect sodium content?
- What knowledge do food service providers need to successfully implement sodium reduction?
- What training and communications strategies work best?
In addition, our presenters will share examples of best practices and successes in sodium reduction in volume food service. Please join us.
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,…
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.…
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…
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…
Presentation Slides
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Brad Barnes, Sanna Delmonico | Reduce the Salt, Keep the Flavor: Getting Started with Food Service Providers
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Reduce the Salt, Keep the Flavor: Getting Started with Food Service Providers
Resources
Date Published: Thursday, January 19, 2017