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  • The Frontline of Population Health: Community Health Workers

    This presentation led by Michael E. Rhein, President and CEO of Institute for Public Health Innovation and Dawn Heffernan RN, MS, CDE, the Director of the Western MA Public Health Training Center explores the challenges that community health workers (CHW) face every day and suggestions for improvement in the community.

  • Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners

    Developed by NNPHI and member institute Health Resources in Action, “Partnering with Food Service to Reduce Sodium: A Toolkit for Public Health Practitioners” provides public health practitioners with a list of strategies, tools, and resources to build new and/or enhance existing partnerships with food service providers to reduce sodium in foods prepared, served, and sold. It is meant to help public health practitioners identify and engage food service providers to reduce the sodium content of food by understanding the context of food service settings as well as the language and drivers of food service providers. Case studies and success stories provide examples of stories from the field, aiming to inspire and generate ideas for implementation. Finally, tools and resources developed for public health and food service professionals are included to impart the experience and learnings of previous sodium reduction efforts.

  • Ready to Use Foods: Reducing Sodium with the World’s Premier Culinary College (video)

    This video demonstrates culinary techniques to reduce the sodium content of dishes using processed, premade, and packaged products, otherwise known as Ready to Use foods. Chefs from The Culinary Institute of America identify the sodium content of common Ready to Use foods and then demonstrates methods for decreasing the sodium in dishes using Ready to Use foods through the addition of fresh, low sodium ingredients.

  • Flavor Building Techniques: Reducing Sodium with the World’s Premier Culinary College (Video)

    This video explores cooking and seasoning techniques that enhance the flavor of dishes without the sodium. Chefs from The Culinary Institute of America discuss how incorporating fresh ingredients, such as herbs, spices, and condiments, and applying different cooking methods, such as caramelizing, grilling, and deglazing, can enhance flavor and stimulate the palate without adding excess sodium.

  • Salad Dressings: Reducing Sodium with the World’s Premier Culinary College (Video)

    This video demonstrates culinary techniques to prepare delicious, lower sodium salad dressings using fresh ingredients. Chefs from The Culinary Institute of America prepare a lower sodium version of an everyday basic vinaigrette as well as lower sodium versions of regular, ready to use/commercially available dressings by incorporating fresh ingredients for flavor and versatility.

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