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Examine how cross-sector collaborations are working to reduce sodium consumption in the United States.

Connecting Public Health and Food Service Operators: Getting Started with Food Service Providers (February 18, 2015)

August 9, 2016

This Web Forum examines 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 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 share examples of best practices and successes in sodium reduction in volume food service.


  • 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


  • Christopher Kinabrew (, MPH, MSW, Chief Strategy Officer, NNPHI

Get the slides here »

Focus Areas:
  • Cross-Sector Collaboration (Bridging)

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