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2016年12月15日
大家好-
本周的美国疾控中心（CDC）《合理用盐电子报》（Salt e-Update）的内容包括国家公共卫生机构网（NNPHI）面向食品服务专业人士发布的系列减钠教学片，以及CDC“社区减钠计划”在俄勒冈州雷恩县的成功实践。
与世界顶级烹饪大学一起减钠：食品服务专业人士的培训视频
国家公共卫生机构网（NNPHI）与CDC和美国烹饪学院合作，共同推出了一套新的教学片系列视频，名为，“与世界顶级烹饪大学一起减钠：为食品服务专业人士制作的教学视频。”本系列教学视频包含四套教学视频，由美国烹饪学院厨师担纲主讲，重点讲授食品制作过程中简便易行的减钠烹调方法和烹调技巧。无论你是一位管理餐饮企业的食品服务供应商，负责制作美味健康食品的食品服务员工，还是与食品服务提供商打交道并致力于提高食品营养价值的公共卫生专业人士，这些视频都可以提供富有价值的烹调手艺和食谱，在无钠的前提下，增强食品口味。
培训话题包括：
沙拉调料
调味技巧
番茄酱料
即食产品
CDC社区减钠计划俄勒冈州雷恩县的成功实践
通过CDC的社区减钠计划，雷恩县卫生局（LCPH）与位于RiverBend的PeaceHealth神圣之心医学中心（简称RiverBend）签署合同，制定了食堂营养标准。成功的关键在于LCPH和RiverBend的强强联合，通过购买低钠食材和改良食谱，成功完善了食堂食谱项目。例如，他们通过购买低钠食材手工制作的火鸡三明治比原有配方钠含量降低40％。低钠食谱尝试取得了成功，俄亥俄州减钠计划将被进一步推广。
感谢您持续参与减钠事业的发展。
请注意：
本简讯英文版由美国疾病预防控制中心发布，中文版由骄阳翻译公司翻译，如有歧义，请以英文版本为准。
(该信息为与减钠的相关伙伴机构和个人分享将正在进行的减钠活动信息。目的是为相关同仁提供持续更新的信息，并为对减钠工作感兴趣或致力于减钠工作的个人或机构创建一个合作网络。《减盐电子周刊》将每两周发布一期，如果你知道一些应该添加进来的人，或者你希望被从该通信人中删除，请联系蔡颖女士(caiy@cn.cdc.gov))。
《减盐电子周刊》在内容上只基于新闻价值和读者的潜在兴趣进行选择。美国疾病预防控制中心对所提供文章的真实准确性不承担任何责任。文章的选择、省略或文章内容并不意味着美国疾病预防控制中心对其内容有支持或其它观点。《减盐电子周刊》中原作者的观点或者引用，完全是其个人观点，绝不代表美国疾病预防控制中心的官方立场。所提及的产品、商业名称、出版物、新闻来源以及网站等，仅作参考之用，并不意味着美国疾病预防控制中心的认可。
Dec 15, 2016
Hello –
This week’s CDC Salt e-Update includes the release of a sodium reduction training video series for food service professionals by the National Network of Public Health Institutes (NNPHI) and CDC’s Sodium Reduction in Communities Program success story in Lane County, Oregon.
Reducing Sodium with the World’s Premier Culinary College: Training Videos for Food Service Professionals
The National Network of Public Health Institutes (NNPHI), in collaboration with CDC and The Culinary Institute of America, released a new video series titled, “Reducing Sodium with the World’s Premier Culinary College: Training Videos for Food Service Professionals.” Featuring chefs from The Culinary Institute of America, this series of four instructional videos highlights simple culinary strategies and techniques to reduce sodium in food service settings. Whether you are a food service provider managing an operation, food service staff responsible for preparing delicious and healthy foods, or a public health professional working with food service providers to improve the nutritional value of foods, these videos provide valuable techniques and recipes that will enhance flavor without the sodium.
Topics include:
- Salad Dressings
- Flavor Building Techniques
- Tomato Sauces
- Ready to Use Products
CDC’s Sodium Reduction in Communities Program: Lane County, Oregon Success Story
Through CDC’s Sodium Reduction in Communities Program, Lane County Public Health (LCPH) contracted with PeaceHealth Sacred Heart Medical Center at RiverBend (RiverBend) to establish nutrition standards in their cafeteria. The success story highlights the partnership between LCPH and RiverBend, and their success at modifying cafeteria menu items through lower sodium ingredient purchases and recipe modifications. For example, the modification of the artisan turkey sandwich resulted in 40% less sodium than the original through lower sodium ingredient purchases. The lower sodium menu options have been a success and continue to advance sodium reduction initiatives in Oregon.
Thank you for your continued engagement in sodium reduction.
We are sending this information in an effort to inform our stakeholders of relevant sodium reduction efforts that are occurring. The purpose of this communication is to provide continued follow up with stakeholders and create a network of partners working on and interested in sodium reduction. The Salt e-Update will be sent every two weeks. For questions or comments, or to be added or removed from this communication, contact Jessica Mullen.
Salt e-Update content is selected solely on the basis of newsworthiness and potential interest to readers. CDC assumes no responsibility for the factual accuracy of the items presented. The selection, omission, or content of items does not imply any endorsement or other position taken by CDC. Opinions expressed by the original authors of items included in Salt e-Update, or persons quoted therein, are strictly their own and are in no way meant to represent the official position of CDC. References to products, trade names, publications, news sources, and Websites are provided solely for informational purposes and do not imply endorsement by the CDC.
