1. The Center 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 Web Forums 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 Web Forum where we will examine how change happens in a variety of commercial and non-commercial food service settings as it relates to sodium reduction.

    Learn More: dialogue4health.org/web-forums/detail/reduce-the-salt-keep-the-flavor

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  2. 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 second Web Forum in a series of Web Forums focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium in offerings.

    The Web Forum will examine how state and local public health practitioners can work with commercial and non-commercial food service operators to identify high sodium menu items and begin to change purchasing practices through label reading and buying standards. It will look at how changing from processed to more fresh foods can reduce sodium on menus, and how to successfully lower-sodium items without compromising customer satisfaction or profitability.

    Learn More: dialogue4health.org/web-forums/detail/tactical-steps-to-sodium-reduction

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  3. 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 fourth in a series of Web Forums focusing on working with large food service providers and independent restaurants to improve nutrition and reduce sodium.

    This Web Forum will examine how different tastes and flavors impact the perceived need for sodium in food, and showcase how certain ingredients and culinary techniques can help reduce sodium use in prepared foods. Participants will learn about global flavor profiles that can be used to improve taste without increasing sodium- on either a small or large scale. The Web Forum will feature a representative from the Philadelphia Department of Public Health to share the experience of working with Chinese takeout restaurants to use culinary techniques to reduce sodium.

    Learn more: dialogue4health.org/web-forums/detail/culinary-techniques-for-reducing-sodium

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  4. 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. This Web Forum will cover some food service terminology, detail the implementation of specific, healthy menu changes, and share tips for success based upon experience.

    Learn More: dialogue4health.org/web-forums/detail/changing-the-way-america-eats

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Sodium Reduction

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