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Hospitals and healthcare facilities are ideal settings to offer access to healthful foods, as millions of meals are procured and consumed in these settings. This Web Forum examines sodium reduction strategies in hospital and healthcare settings that sell food to employees and visitors. Learn about simple yet broad reaching strategies for reducing sodium in hospital cafeterias, including low-sodium product replacement, alternative salts, menu design, and the messaging and marketing of healthier menu items. The Culinary Institute of America identifies potential challenges to sustaining sodium reduction initiatives in hospital cafeterias and related food environments, such as staff turnover, training, and menu changes, and share helpful resources to overcome such challenges. Finally, representatives from two local health departments share their experiences working with food service operators to reduce sodium in healthcare and hospital cafeteria foods.

Panelists:

• Brook Belay, MD, MPH, Medical Officer, Obesity Prevention and Control, Division of Nutrition, Physical Activity, and Obesity, Centers for Disease Control and Prevention\
• 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
• Andrea LaFlamme, MPH, Program Coordinator, Sodium Reduction in Communities Program, City of Bangor, Maine
• Shelley Vaughn, MS, Project Manager, Sodium Reduction in Communities Program, Marion County Public Health Department, Health and Hospital Corporation of Marion County, Indianapolis, Indiana

Moderator

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

Grab the presentation slides here, here, here, and here »