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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 prepare delicious, lower sodium salad dressings using fresh ingredients. The Chefs prepare a lower sodium version of an everyday basic vinaigrette as well as lower sodium versions of regular, ready to use/commercially available dressings by incorporating fresh ingredients for flavor and versatility.

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.