Connec&ng Public Health and Food Service Operators: Changing the Way America Eats
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1 Connec&ng Public Health and Food Service Operators: Changing the Way America Eats Wednesday, April 8, :00 AM 12:30 PM Pacific 2:00 PM 3:30 PM Eastern Technical difficulaes? Call Please complete the Post- Web Forum online evaluaaon. We need your feedback! Recording and Slides will be available at Connect with us on and Facebook
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6 Housekeeping Technical difficulaes? Call Please complete the Post- Web Forum online evaluaaon. We need your feedback! Recording and Slides will be available at Connect with us on and Facebook
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9 POLL #1 Are you awending this Web Forum: a. Individually b. In a group of 2-5 people c. In a group of 6-10 people d. In a group of more than 10 people
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11 Kristy Mugavero, RN, MSN, MPH Public Health Analyst Sodium ReducAon in CommuniAes Program Division for Heart Disease and Stroke PrevenAon Centers for Disease Control and PrevenAon Kristy Mugavero leads the Sodium ReducAon in CommuniAes Program in the Centers for Disease Control and PrevenAon s Division for Heart Disease and Stroke PrevenAon (DHDSP). Prior to joining DHDSP, Kristy worked in the Policy Office of the NaAonal Center for Chronic Disease PrevenAon and Health PromoAon. In this role, Kristy worked on mulaple chronic disease related issues including adolescent and school health, obesity and physical acavity, and cardiovascular health. Prior to joining CDC, Kristy began her career as a registered nurse in post- surgical cardiovascular unit. Kristy earned Master s Degrees in nursing and in public health in Websites: and
12 Kelly Hughes, MPH, RD, CHES Associate Director, Program Strategy NaAonal Network of Public Health InsAtutes Kelly Hughes serves as an Associate Director for Program Strategy at NNPHI, serving as a liaison to CDC, and providing project and relaaonal support for CDC- funded iniaaaves. 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 formulaaon, issues management, community health investment tracking and PrevenAon and Public Health Fund reporang for DCH programs and awardees, such as the Community TransformaAon Grant and Racial and Ethnic Approaches to Community Health programs. AddiAonally, she is a graduate of CDC's Public Health PrevenAon Service fellowship, class of Website:
13 Welcome to our presenters: Brad Barnes Sanna Delmonico Ellen Spitsen
14 POLL #2 In your experience working with food service providers, which of the following has yielded the most successful reducaons in sodium? Please select all that apply: a. Adding new, lower sodium items to the menu b. Replacing ingredients with lower sodium alternaaves c. Reducing or eliminaang added salt during preparaaon and cooking d. Reducing or eliminaang sodium- containing ingredients during preparaaon and cooking e. Removing, reducing, or limiang the availability of high sodium items from the menu f. I have not had experience working with food service providers to reduce sodium
15 Ellen Spitsen NutriAon Coordinator, Program Strategy San Antonio Metropolitan Health District Ellen Spitsen is the NutriAon Coordinator for the Chronic Disease Division of the San Antonio Metropolitan Health District. In her current role, Ellen oversees the Por Vida! restaurant program, the San Antonio Sodium ReducAon in CommuniAes project, and the implementaaon of healthy procurement and pracaces in city contracts. Ellen has also played a key role in implemenang healthy snack and beverage guidelines for vending and concessions in city parks, schools, and hospitals. Ellen is an acave member of the San Antonio Mayor s Fitness Council and the San Antonio Health Literacy IniAaAve CommiWee. Website:
16 Brad Barnes, CMC, CCA, AAC Director The Culinary InsAtute of America ConsulAng and Industry Programs Brad Barnes is director of consulang and industry programs at The Culinary InsAtute of America (CIA) in Hyde Park, NY and the college s North American AssociaAon of Food Equipment Manufacturers (NAFEM) Professor. Chef Barnes is responsible for the oversight of the CIA s food enthusiast programs, ProChef ceraficaaon, and custom professional training. He also consults globally with a variety of clients from educaaonal insatuaons to real estate developers and non- commercial foodservice providers regarding operaaonal excellence. Websites: and
17 Sanna Delmonico, MS, RDN, CHE Senior Manager Culinary NutriAon for Strategic IniAaAves and Food Safety and NutriAon Instructor The Culinary InsAtute of America Sanna Delmonico is the senior manager of culinary nutriaon for Strategic IniAaAves at The Culinary InsAtute of America at Greystone, where she manages health and wellness programs including Healthy Kitchens, Healthy Lives and the CIA Healthy Kids iniaaave, and works with the CIA Healthy Menus Research and Development CollaboraAve. Sanna is also the nutriaon and food safety instructor for Greystone culinary students. Sanna previously taught nutriaon, dieteacs, and foods classes at Santa Rosa Junior College, where she co- coordinated the DieteAc Technician program. Sanna was a pediatric dieaaan for many years, working with families on nutriaon issues, and conducang feeding classes for parents. For 12 years she published a naaonally distributed food and nutriaon newslewer for parents and pediatric nutriaon professionals, called Tiny Tummies. Website:
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19 Q&A Feature Please submit quesaons via the Q&A Feature Please submit quesaons to All Panelists
20 Thank you to our presenters and moderator: Brad Barnes Sanna Delmonico Kristy Mugavero Ellen Spitsen Kelly Hughes
21 And thank you to our behind- the- scenes people! Chris Kinabrew Star Tiffany Holly Calhoun Joanna Hathaway and Josh Jennings (not pictured)
22 Connec&ng Public Health and Food Service Operators: Changing the Way America Eats Thank you for joining our Web Forum! The Recording and Slides will be available at
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