Leadership - Executive Committee

Our 2020-21 Executive Committee members:

Brian Bachman, RDN, LDN
Chair

Brian currently holds the position of Vice President of Purchasing for Metz Culinary Management based in Dallas, PA. 
Prior to Metz Culinary Management, Brian worked as the Senior Director of Foodservice Operational Strategies, for the Premier Healthcare Alliance.  Prior to joining Premier in 2008, Brian worked with Premier’s current foodservice distributor, U.S. Foods, as a Cost Management Specialist, assisting healthcare customers with foodservice financial benchmarking and cost reduction strategies.  Previous to 2005 Brian held Foodservice Director positions with both contract managed and self-operated hospitals in the Philadelphia market. Brian has been a member of the Academy of Nutrition and Dietetics for over 20 years.

 

Maureen Leugers, MBA, RDN
Chair Elect

Maureen Leugers, MBA, RD, is a healthcare foodservice optimization consultant, and owns Maureen Leugers, LLC, and serves as a Principal for Flywheel, LLC. Previously, Maureen was the Director of Customer Marketing for Gordon Food Service. In this capacity, Maureen led a team focused on key operator insights for the healthcare and education segments, as well as the creation and implementation of operator tools and solutions to support their success. Maureen is a former hospital foodservice and environmental services director, and an adjunct professor. She has served on numerous industry boards, and is the author of a college level textbook, Controlling Costs in Foodservice.


Kim Brenkus, MBA, RDN, LD, FAND
Past Chair

As Director of Learning and Development for Metz Culinary Management, Kim is responsible for the development, coordination and presentation of training and development of programs for all divisions within Metz. Prior to briefly leaving Metz,  Kim served as a Director of Clinical and Nutrition Services with Metz. Kim has previously served as Director of Food and Nutrition in Georgia as well as a Divisional Director of Clinical Nutrition and Wellness. Kim has been active in the Clinical Nutrition Manager DPG for over 10 years and has served on the Executive Board as Chair, 2013-2014, as well as Marketing Chair, 2009 – 2012. Kim served as Education Chair for MFNS 2016-2018.

 

Shey Schnell, MHA, RD
Secretary

Shey Schnell, MHA, RD is the Regional Director of Performance Improvement at the University of Vermont Health Network Champlain Valley Physicians Hospital.  Shey had previously worked in food service for 20 years with roles in culinary, clinical, and management.  During this time, he had been involved in project and change management.  Shey now serves as a resource to his organization by promoting positive patient outcomes through process and data analysis.

 

 Lynn Ostrem, PhD, RDN, PMP

Treasurer

Lynn Ostrem, PhD, RDN, PMP serves as Director of the Project Management Office for Aramark, Inc. mobilizing new business. In her 30th year with Aramark, she served as clinical dietitian, food service director, general manager for multi-site and multi-service systems, and resident district manager. Lynn earned a BS in Nutrition and Food Science from South Dakota State, and worked in clinical roles for four years before moving to management. She later earned an MBA with a concentration in Strategic Management, and a PhD in Education and Human Science with a specialization in Leadership Studies, from University of Nebraska.  

 

Amanda Groesbeck, RDN/LDN, CNSC
Director, Membership

My name is Amanda Groesbeck and I reside in Charlotte, North Carolina. I work as a clinical and operational liaison between a large hospital system and a contract food service operation. I have a passion for feeding people with the best food and to give people quality evidence based nutrition recommendations. On my off time I love to play with my dogs and husband and be outdoors. If I’m indoors I’m always cooking!

Taylor Young, MS, RDN, LD
Nominating Chair Elect

Taylor Young is a food service manager with Sodexo at Children’s Mercy Hospitals and Clinics in Kansas City. She co-teaches a food management course for the Dietetic Internship through the University of Kansas Medical center, and acts as a preceptor for dietetic interns.  She earned her B.S. from the University of Arkansas, completed her dietetic internship and M.S. at the University of Kansas Medical Center, as well as completing her Culinary Arts certificate at Apicius in Florence, Italy.

Mary Angela Miller, MS, RDN, LD, FADA
Delegate

Mary Angela spent 15 years as Nutrition Services Director at Ohio State University Wexner Medical Center and the last twelve as a hospital administrator. She is a small business entrepreneur, owner of KeepSafe Food, offering products for personal food safety. Mary is a past MFNS Chair, OAND President, Media Representative and IFMA Silver Plate recipient. She loves food and travel adventures. Beads, books, bikes and hikes are her favorite local pastimes.


Amanda Goldman, MS, RD, LD, FAND
Director, Business Development

Amanda Goldman obtained her B.S. in Dietetics from Miami University and her M.S. in Clinical Nutrition from the University of Kentucky. She completed her dietetic internship at the University of Kentucky Hospital. Amanda is currently the Healthcare Industry Sales Strategist for Gordon Food Service. In this role, she utilizes her background to serve as a segment customer operational and financial subject matter expert for the national healthcare sales team. Prior to this position, Amanda was the System Director for the Catholic Health Initiatives Food & Nutrition Services national program. Concurrently, she worked as the Director of Diabetes & Nutrition Care for CHI Saint Joseph Health in Kentucky. Amanda is a Past Chair of MFNS and is also a Past-President of the Kentucky Academy of Nutrition and Dietetics.

 

Stephanie Shaw, RD, LDN
Professional Development

I’m a Regional Manager on the Patient Solutions team with Morrison Healthcare. I received my B.S. in Dietetics from Michigan State University and completed my dietetic internship at The Ohio State University. I have been a food service manager since becoming a RDN in 2017. I love meeting new people, learning, and fountain Diet Coke with extra ice. In my free time I enjoy going to the gym and spending time with friends and family.

 


Karen Byrd, PhD, RD, LD

Policy and Advocacy Leader

Karen Byrd, PhD, RDN, LD, PMP, is an Assistant Professor in Purdue University’s School of Hospitality and Tourism Management. Before academia, Karen had a long career in senior living culminating as Kindred Healthcare’s corporate-level Senior Director of Nutrition Services. Her areas of expertise include foodservice systems, procurement, menu development, program development, and strategic management. Her research is concentrated on consumer behavior related to nutrition and food safety in restaurants and on-site foodservice operations.

Mary Roseman, PhD, MBA, RDN, LD
Nominating Chair 

Mary is Professor and Director of the Hospitality Management Program at the University of Mississippi in the Department of Nutrition & Hospitality Management. Prior, Mary was Associate Professor at the University of Kentucky, Senior Director of Marketing for Yorkshire (owners of Long John Silver’s and A&W), and Assistant Foodservice Director at the University of Central Oklahoma. Her background and teaching cover operations and foodservice management systems, marketing, human resources, organizational behavior, and strategic management. In addition to the Academy, she is an active member of the International Council on Hotel, Restaurant and Institutional Educators. She is currently the South Regional Director for the Foodservice Systems Management Education Council. She publishes research on consumer and employee behavior topics around food and foodservice operations.

 


Martha Green, 
MHA, RDN, LD
Director Communications

Martha most recently was the nutrition analyst for the culinary systems and standards team at the Aramark headquarters in Philadelphia. Prior to her current position, Martha was the campus dietitian at Clemson University in South Carolina. Martha completed her undergrad in food science at Clemson University and dietetic internship at Meredith College. She is currently pursuing her MHA through the University of Cincinnati and completing her Capstone project on the International Dysphagia Diet Standardisation Initiative.

Denisa Cate, MS, RDN, DHCFA, FAND

Newsletter Editor

 

Denisa Cate, MS, RDN, LDN, DHCFA, FAND was the director of Nutrition Services at Henry County Medical Center in Paris, TN until her recent retirement in 2019. As director, she led all patient services, a very busy cafe, healthy vending program, Medical Nutrition Therapy, and Diabetes Programs. Denisa is active in the Academy including serving as as MFNS newsletter editor, is a past-chair, and TN Academy strategy consultant along with positions in other professional associations.

Dustin T. Reed, MS, RD
Assistant Newsletter Editor

 

Dustin is originally from Lexington Kentucky, he spent his childhood on a historic horse farm in the area. He attended the University of Kentucky where he received his Bachelor's and Master's in Dietetics. After graduation he started work as a lead clinical dietitian for Compass Group. His current role with Compass is as a Customer Experience Manager and Project Manager on the corporate level. In addition to his work experience Dustin sits on the executive board for several non profits and manages political campaigns. He currently resides in Richmond Virginia with his wife, son, and two dogs.