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[Dialogue4Health]
Connecting Public Health and the Food Industry: Reducing Sodium in Partnership with Food Service Vendors
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A high sodium diet raises blood pressure, which is a major cause of heart disease and stroke. More than 75% of the sodium Americans consume comes from processed and restaurant foods—not the salt shaker, so by reducing sodium, the food industry can have influence over the health of Americans. The government, industry, community groups, and consumers must work together to reduce sodium content in the food supply.
This Web Forum will feature representatives from the food industry sharing success stories and subject matter expertise for public health audiences working with the food industry to reduce sodium. It will also include presentations from public health practitioners who will share lessons learned and real-life examples from their work with food industry partners to create change in multiple settings ranging from hospitals/health care facilities, independent restaurants, and cafeterias located on government worksites.
Specifically, this Web Forum will highlight:
* Recent updates to HHS/GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations
* Efforts to scale healthy food procurement and engage food industry partners in Los Angeles
* An example of the Great Living Patient Experience as a successful endeavor by a regional food service vendor to increase the availability and variety of lower-sodium products for food service operators in food service settings
* The role of food service vendors in the overall food system, and factors that can affect positive supply chain changes in the industry, and the barriers/challenges often faced
* Helpful strategies and insights for public health to consider when partnering with food service vendors
This series is a continuation of the “Connecting Public Health and Food Service Providers” Web Forum series, a collaboration of the Centers for Disease Control and Prevention, National Network of Public Health Institutes, Culinary Institute of America and Dialogue4Health. Presentations and recordings from the other Web Forums in the series are available on our web site<http://phi.us5.list-manage.com/track/click?u=a84b40a6e55f8e0b7cdf36a9d&id=1a0826cc83&e=acbca14ee8>.
Are you partnering with food service providers to reduce sodium in foods they serve or sell? Download this tip sheet<http://phi.us5.list-manage.com/track/click?u=a84b40a6e55f8e0b7cdf36a9d&id=a69bdc700f&e=acbca14ee8>.
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Presenters
Chef Norbert Bomm, Corporate Executive Chef, R&D, Morrison Healthcare
Leah Maynard, PhD, Centers for Disease Control and Prevention
Lisa Roberson RDN, LD, Corporate Director of Wellness & Sustainability, Morrison Healthcare
Michelle Wood, MPP, Director, CDC‐funded Sodium Reduction in Communities Program (SRCP), Division of Chronic Disease and Injury Prevention, LA County Department of Public Health (DPH)
Moderator
Kelly Hughes, MPH, RD, CHES, Associate Director, Program Strategy, National Network of Public Health Institutes
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[Public Health Institute]<http://phi.us5.list-manage.com/track/click?u=a84b40a6e55f8e0b7cdf36a9d&id=d3875aad03&e=acbca14ee8>Dialogue4Health, a project of the Public Health Institute, is a community that conceives, builds, and shares strategies to improve the Public’s Health. We partner with local, national and global organizations to host Web Forums and share critical resources.
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