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DCI's Savory Summer
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DCI Home Training of Middle TN partnering with Corporate and Renal Consultants
1633 Church Street Nashville, TN 37203
 
 
The Event
Culinary demonstration showcasing lower sodium foods and healthy food choices.
 
Location & Address
Nashville’s Farmers Market 900 Rosa Parks Blvd Nashville, TN 37208
 
Description
On May 22, 2011, DCI Home Training of Middle TN, Renal Consultants, and a DCI team invaded the Nashville Farmers’ Mar-ket. Here we partnered with the community to demonstrate to the public lower sodium cooking techniques and better food choices and provided blood pressure screening and provided health-related information on how a high sodium diet can lead to kidney disease. Our goal for the project was to show the public that everyday foods can easily be modified in response to the new FDA sodium guidelines and still be tasty. Glencliff High School’s Culinary Arts Academy, a part of a Metro Nashville Public Schools, volunteered to prepare lower sodium everyday foods to be sampled by those in attendance. The students in the Academy are training to be local chefs, restaurant managers and owners. Their instructor, Chef Kimberly Ann Davis, chose to partner with us to give students the opportunity to learn about the need for reducing sodium and to understand the food industry’s roll in affecting the needed change. Seventy-five to eighty percent of America’s sodium intake comes from prepared or processed foods. The average American consumes about two and a half times the recommended daily intake of sodium. This experience hopefully provided life lessons with long range benefits for the students in both their personal and professional lives. Recipes prepared by the students and other event chefs will continue to impact the public while they will are used as placemats in Glencliff High School’s restaurant, the Southern Tea Room operated by the culinary arts students. A special low sodium entrée, chicken with blueberry chutney, was prepared on site by a chef from Williams Sonoma. The audience was pleasantly surprised at how savory the dish was, and they were eager to have the recipe. Recipe cards with all the event’s food offerings and the new sodium guidelines were professionally printed and provided free of charge to all. A very tasty low sodium potato salad recipe made with Mrs. Dash®, a salt-free seasoning, was demonstrated, sampled, and praised for its taste by all participants. Mrs. Dash®, who leads the way in no sodium sea-soning options, provided the recipe and product samples. In addition to cooking and food sampling, we created a mock grocery aisle and demonstrated how to shop with lowering your sodium in mind. Emphasis was placed on the high sodium content in commonly purchased processed foods and how important it is to comparison shop. Significant reductions in sodium can be made by replacing processed foods with fresh or frozen foods and by making wise shopping choices. Gathering food items for the grocery aisle caused quite a stir among the staff about how challenging, but possible, it is to find lower sodium products. As a result of their new awareness for how much sodium some foods actually contain, many of the staff’s families are reaping the benefits of a lower sodium diet. We felt it was important to educate the public about how high sodium intake can lead to serious health conditions, including kidney disease. DCI Home Training nurses were on hand to take manual blood pressures. Several people had blood pressures higher than 130/80. These people were very interested in ways to reduce their blood pressure and were referred to the grocery aisle to consult with our registered dietitian. Our dietitian dispelled the common belief that sea salt is lower in sodium than regular salt. Another misconception dis-pelled by our dietitian is that Ramen noodles are a good choice. The public was shocked to learn how much sodium is really in their favorite foods. Interesting Observations/Comments: One man’s father was a dialysis patient. The man and his family were interested in everything he could do to keep from having to be on dialysis. He and his family visited each booth and stayed for the entire event. His wife faces the daily challenge of preparing healthy meals for 2 small children, her husband and herself. She expressed her gratitude several times to staff members for the help they provided. People loved the recipe cards and magazines and wanted even more recipes. That potato salad is good! You sure it has no salt? Local non-profit health agencies were on hand with educational materials and to speak with attendees. Health Assist Tennessee provides health care navigation to the uninsured and under-insured of Tennessee as well as health care interpreter services. The Tennessee Kidney Foundation increases awareness of kidney disease and its risk factors as well as provides direct financial support to Tennesseans with kidney disease who are also facing financial burdens. DCI provided written materials about the mission of the company, risk factors for kidney disease, and organ donation. The CEO of the Tennessee Kidney Foundation attended the event and immediately saw the value and potential impact of nutrition and lowering dietary sodium on progression of kid-ney disease. The TKF holds frequent screenings for risk factors for CKD and one of the Foundations’ main focuses is educating patients on diabetes and hypertension management to prevent or prolong CKD. She is interested in partnering with the Savory Summer Team to replicate the event in other areas of the state through a possible grant from the State of Tennessee’s Diabetes Initiative to add to her educational efforts.
 
Date & Time
May 22, 2011 1-4 PM
 
For More Information
Amber Hinson
 
 
 

Full details and program guidelines are posted on www.dciinc.org and the DCI intranet. Acts of Service must be coordinated by DCI employees. All DCI employees are welcome to participate. * Award money received from winning the online competition for "Best Act of Service" is to be used for DCI clinic educational purposes. For example: Paying for staff education courses, funding Pre-ESRD courses, or to purchase educational items to be used in the clinic.


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