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  On Demand  CE  Is Salt the Spice of Life? Public Health Initiatives and Best Practices on Reducing Sodium Intake

Educational Grant From Kellogg's
Salt is one of the most pervasive ingredients in the food system today. Some analysts estimate that reducing sodium intake across the population could prevent more than 100,000 deaths annually. That's why healthcare professionals have an essential role to maintain in helping Americans lower their salt intake. Now, more than ever before, the nation is experiencing momentum for prioritizing national, public health-minded initiatives to cut back on salt consumption. What strategies and new ideas can you bring to your facility to reduce sodium content in foods? What information should you incorporate into patient education? What's in store down the road in the area of sodium reduction?
Learning Objectives:
  • Review recent research findings on sodium consumption, including major sources of sodium in the American diet, and implications to the U.S. Healthcare system.
  • Explain salt reduction initiatives and the roles of public and private sectors.
  • Provide an update on sodium recommendations from the U.S. Dietary Guidelines for Americans 2010.
  • Describe winning strategies and new ideas from others working to reduce sodium.
  • Anticipate what's in store for foodservice personnel concerning decreasing consumption of sodium.
Maggie Moon, MS, RD
  With a background in and passion for public health nutrition, Maggie Moon, MS, RD, is currently working as Corporate Nutritionist for online grocery retailer FreshDirect, one of the companies to join the National Salt Reduction Initiative. Ms. Moon is also Adjunct Lecturer in Community Nutrition Education at Brooklyn College, City University of New York; and works as a freelance nutrition writer for magazines and peer-reviewed journals. Whether writing, addressing peers, teaching in the classroom, or presenting in the board room, Ms. Moon combines her background in language arts with training in nutrition science to convey accurate evidence-based information to a range of audiences from researchers to healthcare professionals to consumers.
Kristy Lambrou, MS, RD, CDN
  Kristy Lambrou, MS, RD, CDN is a Registered Dietitian with a Masters of Science in Clinical Nutrition from New York University and a Culinary Arts Diploma from the Institute of Culinary Education. Kristy currently works as an outpatient dietitian at Memorial Sloan-Kettering Cancer Center in New York City, counseling patients before, during and after their cancer treatment. In addition to helping patients through treatment, Kristy spends a significant amount of time focusing on how to adopt a healthier lifestyle post-treatment. This may include general nutrition guidelines for healthy eating as well as management of nutrition-related comorbidities such as cardiovascular disease, diabetes, and obesity. As part of her counseling sessions, Kristy uses her culinary background to provide education on healthy food preparation at home which enables patients to make better food choices.

In addition to her work at Memorial, Kristy offers private nutrition counseling where she is able to teach clients how to prepare healthy food by providing hands-on cooking lessons and kitchen pantry "makeovers" in their own homes.
Requirements for Completion | Statement of Completion | CE Contact Hours | Disclosures
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