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Examine how different tastes and flavors impact the perceived need for sodium in food, and showcase how certain ingredients and culinary techniques can help reduce sodium use in prepared foods

Connecting Public Health and Food Service Operators: Culinary Techniques for Reducing Sodium (May 19, 2015)

August 10, 2016

 

This Web Forum examines how different tastes and flavors impact the perceived need for sodium in food, and showcase how certain ingredients and culinary techniques can help reduce sodium use in prepared foods. Learn about global flavor profiles that can be used to improve taste without increasing sodium, on either a small or large scale. The Web Forum features a representative from the Philadelphia Department of Public Health to share the experience of working with Chinese takeout restaurants to use culinary techniques to reduce sodium.

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
  • Amanda Wagner, MCP, MGA, Program Manager, Nutrition and Physical Activity, Get Healthy Philly

Moderator:

  • Kelly Hughes, MPH, RD, CHES, Associate Director of Program Strategy, NNPHI

Grab the slides here and here »

Focus Areas:
  • Cross-Sector Collaboration

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