Susan George, MS, RD, LD
ProMedica Toledo Hospital 

A registered dietitian for 35 years, Susan George has been with Sodexo for over eight years as the Clinical Nutrition Manager at ProMedica Toledo and Toledo Children’s Hospital. In March 2022, she advanced into her current System Clinical Nutrition Manager role. 

Susan manages and provides leadership and guidance in the clinical nutrition department at ProMedica Toledo Hospital, an academic medical center with more than 700 beds. She helps ensure all nutritional care meets evidence-based, best practices guidelines. She monitors malnutrition assessments performed by dietitians, tracking monthly data for the system. And she is responsible for developing and ensuring all policies and procedures for the ProMedica Health System are updated and compliant with local and federal regulatory standards.  

As a registered dietitian, providing exceptional patient experiences is her passion. As an Asian Indian, she loves cooking Indian meals and experimenting, combining and trying new foods from various cultures. 

I appreciate being in an academic healthcare setting, where there are learning and teaching opportunities for dietitians. I especially enjoy being a mentor to my staff and teaching students, interns and new dietitians as they grow into their full potential.

Registered dietitians are the nutrition experts and can impact the health and well-being of the patients they work with and the communities they live in.

 

Awards, Accomplishments and Certifications 

 

 

 

Lorna Fuller, Ph.D., RDN, LD 
University Hospitals Health System, Cleveland, OH

Lorna Fuller is proof that expertise and training in dietetics provide an invaluable foundation for supporting the rest of her team in the hospital. She is a Senior HR and Training Manager for Sodexo at University Hospitals Health System, an extensive hospital system in northeast Ohio. In the Fall of 2022, at the annual FNCE conference in Orlando, Florida, she was named the Academy of Nutrition & Dietetics’ Recognized Dietitian in Business & Industry. Fuller oversees the training of 180-plus management-level staff; contributes to the design, implementation and management of HR programs; and works to ensure compliance with all HR policies and procedures. 

Previously, Fuller was a recruitment manager for Sodexo's clinical needs across the Midwest, with oversight of seven clinical senior recruiters responsible for recruiting dietitians and dietetic technicians registered throughout North America. 

Fuller obtained a Ph.D. in Urban Education – Adult Continuing Education & Higher Education at Cleveland State University. She has been active in health and wellness as a mentor, leader and award recipient for nearly 30 years. In February 2023, she became president-elect of the Ohio Academy of Nutrition & Dietetics. She is also finishing up her three-year term as delegate for Ohio. Fuller served as Nominating Committee with the Academy of Nutrition & Dietetics, Past President of the Cleveland Dietetic Association, former board member of the Ohio Board of Dietetics (OBD) and Diversity Leader and Chair of the National Organization of Blacks in Nutrition & Dietetics (NOBIDAN). 

My motto as a practicing registered dietitian was a healthy lifestyle is not for the faint of heart, but for those that persevere and make it a daily choice. Eat well, live well, live long. You are worth it.

 

Awards, Accomplishments and Certifications  

 

 

 

Katherine Bechdol, MS, RDN, LD 
Crestview Health and Rehabilitation Center 

Katherine Bechdol is the Clinical Nutrition Manager for Sodexo at the Crestview Health and Rehabilitation Center, Georgia’s largest long-term care facility. She is passionate about considering the entire person when caring for a patient. Her strong beliefs in the importance of volunteerism and engagement to implement change have helped with fighting licensure attack within dietetics in Georgia and working toward adding an LGBTQIA+ component to COGA.  

She is an active member of the Academy of Nutrition and Dietetics’ Healthy Aging DPG and Cultures of Gender and Age (COGA) member interest groups, as well as a stakeholder on the Administration for Community Living Senior Nutrition Program Solutions Forum.  

Bechdol continues to utilize her experience, knowledge and skills to impart many positive changes to the field of dietetics, both inside and outside the Crestview hospital system. Within her first year, she was able to achieve and maintain Crestview’s significant weight loss numbers to below the state and national averages. 

Change does not occur without passionate individuals who are willing to get involved. Whether it’s on issues that are personal to you or those within the industry, if you see a problem that you have a solution to, fight to make a change and have your voice be heard. The more people who stand up, the louder our voices become.

 

Awards, Accomplishments and Certifications 

 

 

 

Vanessa King, MS, RDN, CNSC, NBC-HWC
Queen's Health System

Vanessa King joined Sodexo in 2021. She is currently the Clinical Nutrition Manager for Queen's Health System in Hawaii, the only Level 1 trauma center in the Pacific. Vanessa leads a gifted team of 22 in-patient and out-patient dietitians on two islands. Serving a population that eats diverse regional cuisine, from Japanese to Polynesian to Filipino, her dynamic team uses their wealth of knowledge to serve patients and mentor one another, as newer dietitians work alongside RDs with 30-plus years of experience.

Vanessa’s nutrition career began as a health promotion faculty member at American University, working with student athletes for five years, and as a nutrition lecturer at George Washington University in the Milken Institute of Public Health for four years. She concurrently ran a private nutrition practice. As Vanessa’s practice grew, her clients' conditions became more complex. She was drawn into the clinical field, where her focus changed from disease prevention and weight management to hospitalized patients.

In Hawaii, healthcare is about aloha, building relationships, listening and respect. I feel lucky to get to grow here both as a professional and a person. I work with people to meet their health goals, applying tools that build their confidence and nurture self-care.

 

Awards, Accomplishments and Certifications 

 

 

 

Jaynita Patel, MS, RD, CNSC, CCTD
Keck Medical Center of USC

Jaynita Patel began her career as a dietitian with Sodexo seven years ago. Through continued training, certifications and hands-on care experience, she is now a cardiothoracic transplant dietitian specializing in lung transplant at Keck Medical Center of USC in Los Angeles, CA. Jaynita works with patients to optimize their nutritional status in all phases of lung transplant. During her career, Jaynita realized the complexity of the post-transplant diet, and she used those human-centered, data-powered insights to develop a cookbook utilizing Sodexo Mindful Meals & Recipes as an educational tool to help improve dietary modifications with her lung transplant patients. She also identified a need to develop a vitamin D protocol after conducting research demonstrating deficiencies after lung transplantation.

During her career, Jaynita realized the complexity of the post-transplant diet, and she used those human-centered, data-powered insights to developed a cookbook utilizing Sodexo Mindful Meals & Recipes as an educational tool to help improve dietary modifications with her lung transplant patients. She also identified a need to develop a vitamin D protocol after conducting research demonstrating deficiencies after lung transplantation.

It’s very rewarding to see how patients transition from pre-transplant to receiving a lung transplant and then witnessing how they progress and succeed after transplantation.

 

Awards, Accomplishments and Certifications

 

 

 

Jennifer Rautenberg, RD, LDN
Good Samaritan Medical Center 

Beginning her career in 2005 and advancing her way up from an entry level RD position, Jenn Rautenberg has worked as Certified Nurse Midwife (CNM) for Good Samaritan Medical Center since 2010. Setting her sights beyond the local level, Jenn has been assisting the Steward System with policy development and nutrition initiatives to standardize across the system. According to Jenn, “Gaining contacts in the hospital system’s corporate circle and involving Sodexo corporate leaders has been an integral part in many initiatives’ successes.”

Jenn currently leads the Steward Nutrition Enterprise as the main point of contact for other disciplines, and she is also the project coordinator and the CE program coordinator for this group of CNMs and delegates for the Steward System totaling 39 hospitals.

With a persistent goal of providing best practice for optimal patient outcomes, Jenn takes the approach of piloting programs locally, nurturing their development, growth and success, and helping other sister sites nationally achieve the same goals. This has taken on many forms over the years, from helping new sites acclimate to Meditech software and services to policy writing, as well as more specific programs like ERAS, IDDSI and improvement initiatives for outpatient business.

You will never grow unless you form relationships to help you achieve your goals and professional growth. Collaboration is always one of many keys to success.

 

Awards, Accomplishments and Certifications

 

 

Yoko Takashina, MS, RD, CNSC, CCTD

With over 10 years of successful clinical nutrition experience in acute and long-term healthcare systems, Yoko Takashina is a registered dietitian currently working in an acute care academic teaching hospital in Los Angeles, providing selective and non-selective surgeries and interventional procedures for referred patients on an everyday basis. Her current specialties include cardiothoracic surgery nutrition care with extracorporeal membrane oxygenation (ECMO), mechanical circulatory system device, heart failure, end stage lung disease, and heart and lung transplant.

In addition to playing a key role in critical care units and on nutritional support teams, Yoko strongly believes, “Food is more than just food.” She is passionate about supporting patients, families and caregivers with advanced medical nutrition therapy and evidence-based nutrition practices that are paramount to improving health and wellness and, therefore, clinical outcomes.

Aside from her clinical nutrition practice, Yoko has collaborated with other nutrition team members to publish a quarterly nutrition newsletter and, prior, she teamed up with kitchen chefs, patient care supervisors and nutrition team members to expand culture friendly menu options for inpatients.

I've always believed that what you eat influences how you feel emotionally and physically. Foods provide not only energy and nutrients to function and move, but also may impact moods, feelings and thoughts. Thus, the quality of foods we eat may make a big difference in our lives. I aim to promote individualized balanced meals for physical and mental health, no matter your age, health condition or life goal.

Awards, Accomplishments and Certifications

 

 

 

Cordialis Msora, MA, RDN

In her role as regional nutrition manager, Cordialis Msora supports hospitals across the West Coast with their nutrition offers, ensuring regulatory compliance and improving patient outcomes. She works directly with dietitians and clinical nutrition managers in understanding what’s going on in their facilities, learning where the opportunities are for improving health, and focusing on employee wellness and community.

Msora has been with Sodexo for 19 years, starting as a clinical dietitian, then moving into operations an into her current role. She most appreciates the opportunities she’s had in the company and its keen interest in diversity, equity and inclusion.

Seeing the work that dietitians do, we have a tremendous impact in terms of helping people recover, whether it’s preventing disease or managing it or helping people see their health in a different light.

I have seen dietitians work alongside physicians to talk about some of the most critical items in our healthcare right now, from reducing hospital-acquired infections or helping patients get home sooner after surgery through protocols. I love the way that dietitians are innovating on a consistent basis to make sure that people like you and I are taken care of.

 

 

 

Sulaima Abdin-Arafeh, CNM, RD
Mt. San Antonia Gardens

Sulaima Abdin-Arafeh is the clinical nutrition manager at Mt. San Antonia Gardens, a life care community in Pomona, CA, that offers multiple levels of care such as skilled nursing, assisted living and independent living. In addition to the clinical side of her role, Abdin-Arafeh also manages the kitchen, where her team puts on wellness events for residents, including Tasty Conversations, in which the community’s executive chef meets with dietitians for a discussion about nutrition.  

With pandemic restrictions, Abdin-Arafeh’s team had to get creative with educating residents about nutrition. They started broadcasting on the community’s TV channel, putting together cooking demos from their own kitchens. For this year’s National Nutrition Month, Abdin-Arafeh is hoping for a more interactive event, with food and nutrition information booths for residents. 

I’ve always loved food ever since I was little. My grandma used to plant her own herbs and was into being healthy, so I always knew there was that relationship between what we eat and our bodies. Food is also about showing love and appreciation.

 

 

 

Tim DiLeo, RD, LD, CSSD

Tim DiLeo earned a bachelor’s degree in Applied Exercise Science from Springfield College in 2010 and a master’s degree in Human Nutrition and Food Science from Framingham State University in 2015. Tim has worked primarily on college campuses, including University of North Carolina, Baylor University, and University of Colorado Boulder. He currently supports Salem State University and the surrounding area. 

As a sports performance dietitian and a former college athlete who played as a shooting guard on Springfield’s basketball team, Tim is particularly attuned to student athletes’ unique nutritional needs. He has worked extensively with student athletes across many different sports, including football, basketball, baseball, soccer, softball, tennis, swimming and diving, and golf. Tim has even worked with athletes who went on to play professionally in the NFL, NBA, and MLB. 

Tim uses evidence-based nutrition strategies to help students reach their full potential and develop sustainable, life-long healthy habits. He encourages students to avoid fad diets and focus on nutrition that fuels performance.

 

 

 

Chelsea Champagne, MS, RD, LDN

It's no coincidence that District Dietitian Chelsea Champagne has situated her office at University of Southern Maine between the most important spaces for students with food allergies: My Zone and Simple Servings. Chelsea’s work gives students a safe space to dine on campus.

My Zone is a locked, pantry-style room available only to students with peanut, tree nut, and gluten allergies. My Zone offers essentials like gluten-free breads and pastas, as well as a dedicated gluten-free waffle maker.

Chelsea has also made heat-and-eat meals available in My Zone by packaging items from Simple Servings, an award-winning dining platform that offers flavorful meals prepared without seven of the top nine allergens or gluten. Six microwaveable meal options are available in My Zone at a time.

Chelsea has trained 150+ Sodexo employees in AllerTrain™ Certification.

 

 

 

Chinasa Ekweariri, RD, LDN
Morgan State University 

Chinasa Ekweariri is the Registered Dietitian for Morgan State University in Baltimore, MD. As a former collegiate athlete, she understands the challenges students face and seeks innovative ways to connect with them. Chinasa regularly attends campus athletic events, exercises alongside students in the gym, and eats with students in the dining hall. She also hosts pop-up events focused on healthy food options.

Chinasa helps students navigate Sodexo’s Bite mobile app, showing them how to locate nutrition information and make informed dining decisions. She loves introducing students to healthy new foods and interacting directly with students to truly understand their needs. 

It’s important to avoid getting caught up in fad diets and instead choose balanced options. As a dietitian, I love helping students focus on creating a healthy lifestyle.

 

 

 

Kylie Smith, MPPD, RD, LMNT

Kylie Smith always knew she wanted to work in health sciences. Volunteering at local foodbanks helped her identify an area she was passionate about: children’s nutrition. She earned a bachelor’s degree in nutrition and health sciences from University of Nebraska Lincoln and a Master of Professional Practice in dietetics from Iowa State University. She joined Sodexo in 2017 and currently serves as Senior Manager of Nutritional Systems, advising school districts in 10 states throughout the central U.S.

Kylie supports students and staff in their efforts to adopt healthy habits. Early in the COVID-19 pandemic, she developed educational materials for frontline staff, offering strategies to manage stress and prioritize health. Each week she covered a new topic, such as nutrition, exercise, mental health, and stress.

Kylie is passionate about intuitive eating and aims to combat the harmful effects of diet culture, encouraging students to avoid fads and form healthy relationships with food.

I love improving students’ lives through nutrition. Food fuels our bodies, but it can also provide a sense of comfort, security, and joy, and it even impacts mental health.

 

 

 

Elissa Knott, RD, LDN

Elissa Knott, RD, LDN, developed a passion for nutrition during her time in the U.S. Marine Corps as a Command Physical Training Representative. She later earned a bachelor’s degree in food and nutrition from Framingham State University and joined Sodexo in 2017.

As Senior Manager of Nutritional Systems, Elissa supports the health and nutrition needs of school districts throughout the northeastern U.S. She strives to proactively teach students how to focus on health and avoid harmful fads, and she views school meals as important educational opportunities.

Elissa is also passionate about food insecurity, a pressing issue in many of her districts. Because some students only have access to food at school, she ensures each meal is both healthy and enjoyable. Sustainable sourcing is another focus for Elissa, who works to integrate more local, sustainable, healthy ingredients into school menus. 

Teaching kids early on how to eat well, exercise, and prioritize overall wellness can make a real difference in their lives. That’s why I love this job.

 

 

 

Udoka Commey, MS, RDN, LDN

A board-licensed dietitian in both Maryland and the District of Columbia, Udo is a Registered Dietitian Nutritionist with more than a decade of experience in acute care, ambulatory, and clinical nutrition management.

As the Senior Nutrition Manager at Washington, D.C. Public Schools, she collaborates with the Executive Chef to develop satisfying, nutritious, and compliant recipes and menus tailored to the client’s needs.

In addition to being a subject matter expert in nutrition, Udo drives efforts to improve efficiency in end-to-end management processes, deliver quality nutrition education, and develop strong community partnerships to deepen the social impact of SodexoMAGIC food and nutrition services.

 

 

 

 

Kelsey Rosenbaum, MS, RD, LDN

Kelsey Rosenbaum is the Regional Dietitian in Louisiana, Mississippi, Oklahoma, Arkansas, and Texas. She works with campus chefs to promote plant-forward menu options through Forward Food trainings with the U.S. Humane Society. During these trainings, chefs gain hands-on experience with vegan recipes, unique flavor profiles, and innovative cooking techniques.

When the COVID-19 pandemic limited options for in-person Forward Food trainings, Kelsey worked with Regional Executive Chef Wesley Turnage to make the training virtual. Chef attendees prepared new recipes and completed homework assignments each week to learn how to cook dishes with plant-based ingredients. They then shared feedback and reflected on their experiences in a follow-up virtual gathering.

Kelsey is committed to maintaining the plant-forward momentum in her region so students can access nutritious meals with a low environmental impact.

Our virtual Forward Food training helped our chefs envision the next level of plant-based dining in the university setting.

 

 

 

Stephanie May, MS, RD, CSSD, CDN

Stephanie is a campus dietitian and board-certified sports dietitian who has been working with Sodexo for more than seven years. On the William & Mary campus, she works with individual athletes, teams, coaches, and trainers to educate them on fueling their goals at home and on the road.

Stephanie studied dietetics at the College of Oneonta and moved on to complete her master’s degree in clinical nutrition at Stony Brook University. She followed her passion for sports and helping athletes by becoming a board-certified specialist in sports dietetics (CSSD).

Throughout her own athletic and nutrition career, Stephanie has seen the dedication, drive, and commitment that both athletes and their coaches have for their sport. When athletes make nutrition a priority, they can energize their workouts, improve their recovery, and set themselves apart from their competition.

 

 

 

Susan Hurd, RDN, LDN

Susan has worked for more than 20 years as a regional dietitian for Sodexo-contracted colleges, universities and independent schools in the mid-Atlantic region. She is passionate about keeping those with food allergies safe and works diligently to help oversee several successful Sodexo Simple Servings accounts.

A parent herself, Susan is empathetic to those who entrust college dining programs with the lives of their children. She conducts ongoing food allergy training to help ensure safe, delicious foods for students with food allergies and Celiac Disease. As an AllerTrain™ certified Master Trainer, Susan has successfully educated more than 600 employees with the AllerTrain™ suite of courses. She is also a past recipient of their Master Trainer of the Month award.

Susan holds certificates in the National Restaurant Association’s (NRA) ServSafe™ Allergens training and the Academy of Nutrition and Dietetics Food Allergy program. She works closely with Dining and Disability and Accessibility Services teams to write policy and direct meal plan accommodations for students with medical needs. Drawing on her experiences in healthcare, Susan was instrumental in organizing a systematic approach to acquiring medical documentation as part of the meal plan accommodation process on college campuses well before the legal precedence set forth by the Lesley University settlement. She collaborated with FARE® (Food Allergy Research and Education) to beta test what is now the organization’s college food allergy database. She also introduced the eventuality of stock epinephrine for Muhlenberg College’s Dining Service.

Susan regularly participates in FARE® summits and FASI (Food Allergy Symposium for Industry) and she is a certified NRA ServSafe™ food safety manager and a past instructor. Susan is a graduate of Rutgers University, a former president of the Lehigh Valley Dietetic Association and a past recipient of the Recognized Young Dietitian of the Year award from the Academy of Nutrition and Dietetics. You can follow her on Instagram @campusdietitian_sue.

 

 

 

Diane Bucknum, MS, RDN, LDN

Diane M. Bucknum, MS, RDN, LDN, has been the General Manager for Pine-Richland School District in Gibsonia, Pennsylvania, for the past eight years. Diane has worked for Sodexo for more than 20 years.

She began her career with Sodexo as a pediatric clinical dietitian, then transitioned into hospital food service management. In 2008, Diane began working in K-12 schools as a General Manager.

Diane received a bachelor’s degree and a Master’s degree in Food and Nutrition from Indiana University of Pennsylvania. Diane lives in the Mars Area School District in Pennsylvania with her husband and two daughters.

 

 

 

 

Jamie S. Karp, MS, RD

A seasoned health and nutrition expert, Jamie ensures that 29,000 children in the San Francisco Bay Area have healthy and nutritionally balanced meals available to them every day. She attends to the well-being of these children as the Sodexo consultant Registered Dietitian and General Manager at San José Unified School District. In her RD role, she develops nutritious breakfast, lunch, supper, and snack menus across 42 schools in the South Bay’s largest school district. In addition, she works very closely with the school district’s nurses to develop special meal plans for students with special diet needs.

Passionate about the health and well-being of others, Jamie also shares her knowledge and expertise with students and their families to help them make positive changes in nutrition behavior outside of school. She creates and delivers nutrition education to students through in-person presentations, newsletters, menus, and social media tools. Jamie collaborates with Santa Clara County Public Health Department and University of California Cooperative Extension to implement nutrition education programs in high-need schools, with a special focus on peer-to-peer models.

Jamie completed her dietetic internship at University of Nevada, Las Vegas, and holds her master's degree in Human Nutrition from Michigan State University. In 2016, she received the Excellence in Community Nutrition Award from the California Academy of Nutrition and Dietetics. She also holds her Certification in Adolescent and Pediatric Weight Management. In her free time, you can find Jamie running or hiking trails all around the Bay Area with her beloved Labrador retriever, climbing mountains, or finding the best places to eat.

 

 

 

Carolyn (Kopcha) Pancarowicz, MS, RD, CDN

Carolyn (Kopcha) Pancarowicz is the Registered Dietitian for the East Hartford Public Schools. She received her bachelor’s degree in Nutrition and Dietetics from the University of Rhode Island in 2011, completed her Dietetic Internship at the University of New Hampshire in 2012, and completed her Master’s degree in Nutrition at the University of Saint Joseph in 2019.

She began her career as a dietitian nearly nine years ago working for the WIC Program in Waterbury, Connecticut, for just under a year and soon after took on a clinical dietitian role with Sodexo. She covered several assignments in different hospitals in Rhode Island and Massachusetts but spent most of her time working in outpatient oncology at UMass Memorial Medical Center in Worcester, MA. During that time, she also consulted at two Rhode Island long-term care facilities. Although Carolyn really enjoyed working in oncology, she got married in 2015 and decided to move back to Connecticut.

At that time, she pivoted her career focus and took a job with the East Hartford Board of Education as the Health and Nutrition Manager for its Head Start program. The position quickly evolved, and she started working with the district’s food service program which, coincidentally, was run by Sodexo. Carolyn’s position was split between Head Start and the food service program for nearly four years under the Board of Education, until 2019, when she officially rejoined Sodexo as a fulltime Registered Dietitian in East Hartford. Carolyn currently works with the child nutrition programs to ensure compliance and does extensive work with the district’s farm-to-school program, wellness initiatives, and nutrition education programming. She loves the work she does in East Hartford and feels that school nutrition is exactly where she is meant to be. Carolyn currently lives in Colchester, Connecticut, with her husband Dave, daughter Emily, and pet rabbit Cinnabun.

 

 

 

Nicole Mangaudis, RD, LDN

Nicole is the Operations Manager and District Dietitian for Sodexo at Fitchburg Public Schools in Fitchburg, Massachusetts. Nicole takes pride in providing nutritious, well-balanced meals to students to enhance academic and athletic performance and promote optimal growth.

As an Operations Manager, her goals include creating a safe workplace for staff and growing as an inclusive leader. In addition to her primary job functions, Nicole sits on the District and Regional Menu Committees and serves as a PrimeroEdge Database Specialist.

Nicole holds a bachelor’s degree in Food and Nutrition from Framingham State University, where she completed the Coordinated Program in Dietetics.

 

 

 

Camille Range, MPH, RDN

Camille Range is a Registered Dietitian Nutritionist who empowers families, communities, and the next generation of healthcare providers to lead healthy lives through nutrition, health, and wellness. She received her bachelor’s degree in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign and a Master’s degree in Public Health from the University of Texas Health Sciences Center in Houston.

Camille previously served as a program manager for several obesity and public health research initiatives, promoting positive health behavior changes in Hispanic and African American mothers and preteen daughters. She expanded her work, tackling the nation’s challenges surrounding childhood obesity working alongside the former First Lady Michelle Obama’s Let’s Move! initiative during its five-year anniversary. Camille continues to inspire the next generation of changemakers to improve the health and systematic challenges faced by underserved families across the country. Camille works to increase diversity and inclusive leadership in the dietetics profession to achieve this goal. She currently represents dietitians under the age of 30 in the Academy of Nutrition and Dietetics House of Delegates.

Camille brings her experience and energy as the new Senior Manager of Nutrition Systems for Sodexo Schools, Mid-Atlantic region. In this role, she ensures USDA-compliant meals are served throughout all child nutrition feeding programs and fosters partnerships to build schools as nutrition hubs in the communities Sodexo serves. In addition, she is currently pursuing her doctorate in Urban Leadership &Entrepreneurship at the University of the District of Columbia. The focus of her personal and professional work is to create and implement comprehensive solutions and policies to address the current systemic challenges within the urban food systems and communities. Her goal is to improve the health, well-being, and quality of life for the next generation, and to cultivate the next leaders and change agents in America.

 

 

 

Meredith Hesselein, MS, RDN

Meredith is a Clinical Nutrition Manager with six years of experience working alongside multiple school districts throughout central New Jersey.

In this role, she monitors federal- and state-level nutrition policy, manages food allergies and diets requiring special attention, provides interactive nutrition education experiences to students of all ages, and assists in menu creation to ensure nutritious meal options for the students.

She works closely with administration, staff, and the students to promote a healthy and balanced environment focusing on nutrition and wellbeing. Meredith also volunteers with the New Jersey Academy of Nutrition & Dietetics as the Regional Co-Chair for central New Jersey.