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.

The University of Arkansas for Medical Sciences (UAMS) is one of eight communities funded through CDC’s Sodium Reduction in Communities Program (SRCP). During the first year of the SRCP project, UAMS has focused on building university partnerships to facilitate learning opportunities for congregate meal partners. In response to partner requests for assistance on lowering sodium in donated and bulk food items, UAMS organized a training to demonstrate how to make sauces and dressings that add flavor to foods without adding sodium. This Web Forum will highlight the successes and lessons learned from UAMS’ experiences building partnerships, providing technical assistance, and coordinating trainings to reduce sodium.

This Web Forum is free and is recommended for awardees and partners of the Sodium Reduction in Communities Program and other organizations interested in reducing sodium in food service settings. Closed captioning will be available for all participants.


Bonnie Faitak, MA, MEd

Project Manager

University of Arkansas for Medical Sciences

Fayetteville, AR

Bonnie is the Project Manager for food programs at the University of Arkansas for Medical Sciences (UAMS). In her current role, she manages community relationships and programs at food pantries, community meal programs, food banks, and public schools with the goal of increasing access to healthy foods among vulnerable populations…

Learn more about this Presenter

Nancy Harris Buckley, MS

Instructor of Human Nutrition

University of Arkansas

Fayetteville, AR

Nancy is an instructor in Human Nutrition at the University of Arkansas. She is a Nutrition and Dietetic Technician, Registered. Nancy holds Bachelor degrees from the University of Arkansas in Communication and Food, Human Nutrition, and Hospitality with a concentration in Dietetics. She has a Master’s degree in Human Environmental Sciences…

Learn more about this Presenter


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 programs on a variety of topics, including sodium reduction and chronic disease prevention. Prior to joining NNPHI,…

Learn more about this Moderator

Presentation Slides