The Centers for Disease Control and Prevention’s Division for Heart Disease and Stroke Prevention and the National Network of Public Health Institutes, in collaboration with the Culinary Institute of America, are pleased to announce a new series of webinars focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium in offerings.
We invite you to join the first webinar, entitled Reduce the Salt, Keep the Flavor: Getting Started with Food Service Providers, on Wednesday, February 18th at 1:30 PM ET, 12:30 PM CT, 11:30 AM MT, and 10:30 AM PT. This webinar will examine how change happens in a variety of commercial and non-commercial food service settings as it relates to sodium reduction. It will 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? Examples of best practices and successes in sodium reduction in volume food service will be shared. Presenters from The Culinary Institute of America include Brad Barnes, CMC, CCA, AAC, Senior Director of Continuing Education and North American Association of Food Equipment Manufacturers Professor; and Sanna Delmonico, MS, RDN, CHE, Senior Manager of Culinary Nutrition for Strategic Initiatives and Food Safety and Nutrition Instructor. The event will last approximately one hour. Register for this event through the Dialogue4Health webex platform here
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