Copy
Forward Subscribe
Dialogue4Health
Connecting Public Health and Food Service Operators: Changing the Way America Eats
RSVP Today!
Wednesday, April 8
11:00 AM to 12:30 PM Pacific
2:00 PM to 3:30 PM Eastern
Connect:
twitter facebook

Like Changing the Way America Eats on Facebookshare on Twitter
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 the third in a series of Web Forums focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium.

A high sodium diet raises blood pressure, and high blood pressure is a major cause of heart disease and stroke. By reducing sodium, commercial and non-commercial food service operators can have a big influence over the health of Americans. Careful decision making around portion sizes and proportions of foods empowers food service providers to lower sodium use and boost health outcomes, without compromising taste or affecting the bottom line of their food service operation.

This Web Forum will cover some food service terminology, highlighting benchmarking, operational measurements, and tracking usage ratios of foods. Additionally, the Web Forum will detail the implementation of specific, healthy menu changes, such as increasing produce, converting to fresh foods, and using more healthy fats and whole grains–all of which can help reduce overall sodium in food service settings. Furthermore, a local public health agency representative will share tips for success based upon experience working with a food service provider to reduce sodium.
 

Is the 'RSVP Today!' link not working? Copy and paste the following text into your browser:
https://publichealthinstitute.webex.com/publichealthinstitute/onstage/g.php?MTID=e4f1e6a7732c594536107b8633fc68d4b


Presenters

Brad Barnes, CMC, CCA, AAC, Director, The Culinary Institute of America Consulting and Industry Programs
Sanna Delmonico, MS, RDN, CHE, Senior Manager, Culinary Nutrition for Strategic Initiatives and Food Safety and Nutrition Instructor, The Culinary Institute of America

Moderator

Kelly Hughes, MPH, RD, CHES, Associate Director, Program Strategy, National Network of Public Health Institutes

Public Health InstituteDialogue4Health, 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.

We rely on your support to keep our conversations relevant, engaging, and free to join. You can help us make these conversations widely available by donating today.

Make a Donation Today!

Copyright © 2015 Public Health Institute, All rights reserved.
www.Dialogue4Health.org | Dialogue4Health@phi.org | www.PHI.org
555 12th Street, Oakland, CA 94607 | 510-285-5690
You are receiving this email because you opted in through a Dialogue4Health Web Forum, at Dialogue4Health or Public Health Institute's website, or at a PHI event.
| Unsubscribe from this List | Update Subscription Preferences