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.

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 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.

Public Health Departments and organizations are welcome to invite their food service provider partners to join this webinar.