Connec&ng Public Health and the Food Industry: Reducing Sodium Through Food Manufacturing

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1 Connec&ng Public Health and the Food Industry: Reducing Sodium Through Food Manufacturing Tuesday, October 27, :00 AM 12:30 PM Pacific 2:00 PM 3:30 PM Eastern Technical difficulbes? Call Please complete the Post- Web Forum online evaluabon. We need your feedback! Recording and Slides will be available at Connect with us on and Facebook

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6 Housekeeping Technical difficulbes? Call Please complete the Post- Web Forum online evaluabon. We need your feedback! Recording and Slides will be available at Connect with us on and Facebook

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11 Kelly Hughes, MPH, RD, CHES Associate Director, Program Strategy NaBonal Network of Public Health InsBtutes Kelly Hughes serves as an Associate Director for Program Strategy at NNPHI, serving as a liaison to CDC, and providing project and relabonal support for CDC- funded inibabves. Prior to joining NNPHI, Ms. Hughes worked as a Public Health Analyst in CDC's Division of Community Health to conduct policy analysis, partnership engagement, budget formulabon, issues management, community health investment tracking and PrevenBon and Public Health Fund reporbng for DCH programs and awardees, such as the Community TransformaBon Grant and Racial and Ethnic Approaches to Community Health programs. AddiBonally, she is a graduate of CDC's Public Health PrevenBon Service fellowship, class of Website:

12 Welcome to our presenters: Corinne Cook Jason Melanson David McCoy

13 Corinne Cook, MSM, RD, LD Healthy Food Coordinator, Community Health Improvement MaineHealth Corinne Cook is the Healthy Food Service Coordinator within the Community Health Improvement Division of MaineHealth, an integrated healthcare system of leading, high- quality providers and other healthcare organizabons. The focus of Corinne's work is to achieve the goals of the Centers for Disease Control and PrevenBon's Sodium ReducBon in CommuniBes Program in which she assists MaineHealth hospitals in reformulabng and developing creabve recipes that are reduced in sodium and maintain their taste profile. In this role, Corinne melds her training as a Registered DieBBan with her culinary experience as a graduate of Le Cordon Bleu. Websites:

14 Jason Melanson General Manager It ll Be Pizza Company Jason Melanson is the General Manager of It ll Be Pizza Compant, which manufactures pizza dough for Portland Pie Company as well as wholesale distribubon under its own brand name. Sharing the same owners, the emergence of It ll Be Pizza Company came concurrently with the success of Portland Pie Company, and has been a growing presence in the Northeast s frozen pizza dough industry. Jason has been baking for 20 years and joined It ll Be Pizza Company in He not only works as the company s General Manager, but also as an integral part of their development and producbon staff, helping to reformulate and invent new pizza doughs for the company s ever evolving gourmet pizza dough line. Website:

15 Q&A Feature Please submit quesbons via the Q&A Feature Please submit quesbons to All Panelists

16 David McCoy, PhD Vice President, Product Research Dairy Council David McCoy, Ph.D., has recently rebred as the Vice President of Product Research aler 7 years at the NaBonal Dairy Council (NDC), a division of Dairy Management Inc. (DMI). He was the leading scienbst in the InnovaBon Center for US Dairy's Cheese and Sodium task force. The task force was comprised of over 30 cheese manufacturers, suppliers and universibes. At NDC, He directed the cheese research program, provided scienbfic and manufacturing experbse to DMI's communicabon teams, and coordinated Dairy ApplicaBon Laboratories that were associated with five universibes.

17 Q&A Feature Please submit quesbons via the Q&A Feature Please submit quesbons to All Panelists

18 Thank you to our moderator and presenters: Kelly Hughes Corinne Cook David McCoy Jason Melanson

19 Thank you to our sponsors

20 And thank you to our behind- the- scenes people! Chris Kinabrew Kristy Mugavero Holly Calhoun Joanna Hathaway and Josh Jennings and Judy Keenan (not pictured) Jessica Levings

21 Connec&ng Public Health and Food Service Operators: Reducing Sodium Through Food Manufacturing Thank you for joining our Web Forum! The Recording and Slides will be available at

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