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See 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.

Connecting Public Health and Food Service Operators: Tactical Steps to Sodium Reduction (March 10, 2015)

August 9, 2016

This Web Forum examines 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 looks at how changing from processed to more fresh foods can reduce sodium on menus, and covers how to successfully lower-sodium items without compromising customer satisfaction or profitability.

Panelists:

  • Brad Barnes, CMC, CCA, AAC, Director, The Culinary Institute of America Consulting and Industry Programs
  • Sanna Delmonico, MS, RDN, CHE, Senior Manager and Instructor, Culinary Nutrition for Strategic Initiatives and Food Safety and Nutrition, The Culinary Institute of America
  • 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

Moderator:

Get the slides here »

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