Connec&ng Public Health and Food Service Operators: Reducing Sodium in Hospital and Healthcare Se=ngs

Transcription

1 Connec&ng Public Health and Food Service Operators: Reducing Sodium in Hospital and Healthcare Se=ngs Tuesday, July 14, :00 AM 12:30 PM Pacific 2:00 PM 3:30 PM Eastern Technical Call Please complete the Post- Web Forum online We need your feedback! Recording and Slides will be available at Connect with us on and Facebook

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

7 Q&A Feature Please submit via the Q&A Feature Please submit to All Panelists

8 Kelly Hughes, MPH, RD, CHES Associate Director, Program Strategy Network of Public Health Kelly Hughes serves as an Associate Director for Program Strategy at NNPHI, serving as a liaison to CDC, and providing project and rela@onal support for CDC- funded ini@a@ves. 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 formula@on, issues management, community health investment tracking and Preven@on and Public Health Fund repor@ng for DCH programs and awardees, such as the Community Transforma@on Grant and Racial and Ethnic Approaches to Community Health programs. Addi@onally, she is a graduate of CDC's Public Health Preven@on Service fellowship, class of Website:

9 Welcome to our presenters: Brad Barnes Brook Belay Sanna Delmonico Andrea LaFlamme Shelley Vaughn

10 Brook Belay, MD, MPH Medical Officer, Obesity and Control Division of Physical and Obesity Centers for Disease Control and Dr. Belay is a medical officer in the Obesity Preven@on and Control Branch s Health Care Team at the Center for Disease Control and Preven@on s Division of Nutri@on, Physical Ac@vity, and Obesity (DNPAO). Dr. Belay s background is in pediatrics and public health. He is responsible for obesity control efforts the health care sehng and works on a variety of ini@a@ves that focus on iden@fying and promo@ng innova@ve strategies in the health care sehng, including linking the health care sehng and community- based strategies, leveraging electronic health records to support obesity surveillance by public health, and promo@ng hospital environments that support communi@es in healthy food, physical ac@vity, breasieeding and lacta@on and tobacco- free choices. Websites:

11 Shelley Vaughn, MS Project Manager Sodium in Program Marion County Public Health Department Shelley Vaughn, MS, is the project manager for the Sodium in Program at the Marion County Public Health Department, Health and Hospital of Marion County (HHC). In this role she oversees project and coordinates partnerships with Family Development Services, Inc., the sole provider of Head Start services in Marion County, and Eskenazi Health, the county s public hospital system. Shelley has spent most of her career working in public health program management, specializing in program development. She holds a Master s Degree from Indiana University in Educa@on. Website:

12 Andrea LaFlamme, MPH Program Coordinator Sodium in Program City of Bangor, Maine Andrea LaFlamme works as a Program Coordinator for the City of Bangor's Sodium Reduc@on in Communi@es Program in Bangor, Maine. She also enjoys working as an adjunct public health professor at the University of New England and Husson University. Andrea earned her B.S. in Human Nutri@on and Diete@cs from the University of Maine and her MPH from the University of New England. Website:

13 Brad Barnes, CMC, CCA, AAC Director The Culinary of America and Industry Programs Brad Barnes is director of and industry programs at The Culinary of America (CIA) in Hyde Park, NY and the college s North American Associa@on of Food Equipment Manufacturers (NAFEM) Professor. Chef Barnes is responsible for the oversight of the CIA s food enthusiast programs, ProChef cer@fica@on, and custom professional training. He also consults globally with a variety of clients from educa@onal ins@tu@ons to real estate developers and non- commercial foodservice providers regarding opera@onal excellence. Websites: and

14 Sanna Delmonico, MS, RDN, CHE Senior Manager Culinary for Strategic and Food Safety and Instructor The Culinary of America Sanna Delmonico is the senior manager of culinary for Strategic at The Culinary of America at Greystone, where she manages health and wellness programs including Healthy Kitchens, Healthy Lives and the CIA Healthy Kids and works with the CIA Healthy Menus Research and Development Sanna is also the and food safety instructor for Greystone culinary students. Sanna previously taught and foods classes at Santa Rosa Junior College, where she co- coordinated the Technician program. Sanna was a pediatric die@@an for many years, working with families on nutri@on issues, and conduc@ng feeding classes for parents. For 12 years she published a na@onally distributed food and nutri@on newslewer for parents and pediatric nutri@on professionals, called Tiny Tummies. Website:

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

16 Thank you to our moderator and presenters: Kelly Hughes Brad Barnes Brook Belay Sanna Delmonico Andrea LaFlamme Shelley Vaughn

17 And thank you to our behind- the- scenes people! Hadley Hickner Chris Kinabrew Kristy Mugavero Holly Calhoun Joanna Hathaway and Josh Jennings (not pictured)

18 Connec&ng Public Health and Food Service Operators: Reducing Sodium in Hospital and Healthcare Se=ngs Thank you for joining our Web Forum! The Recording and Slides will be available at