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Chefs from The Culinary Institute of America demonstrates culinary techniques to reduce the sodium content of dishes using processed, premade, and packaged products, otherwise known as Ready to Use foods.

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

December 12, 2016

NNPHI collaborated with The Culinary Institute of America and the Centers for Disease Control and Prevention to produce the Reducing Sodium with the World’s Premier Culinary College video series, highlighting simple culinary strategies and techniques to reduce sodium in food service settings.

In this video, The Culinary Institute of America’s Chefs Brad Barnes and Lisa Brefere demonstrate culinary techniques to reduce the sodium content of dishes using processed, premade, and packaged products, otherwise known as Ready to Use foods. In the video, Chef identifies 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.

This video was produced by The Culinary Institute of America in collaboration with the National Network of Public Health Institutes through Cooperative Agreement CDC-RFA-OT13-1302 with the Centers for Disease Control and Prevention (CDC – 5U38OT000203). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention.

Focus Areas:
  • Cross-Sector Collaboration

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