Karen Ball Sr Vp of Client Services & Utilization Review Health Payer Consortium St Louis Mo

Karen Byrd

Research Interests

Consumer health and well-being
Nutrition, healthy eating, and menu nutrition labeling in hospitality operations
Food safety

Biography

Dr. Karen Byrd is an Assistant Professor in the School of Hospitality & Tourism Management at Purdue University, where she received her Ph.D. in Hospitality & Tourism Direction in May 2017. Dr. Byrd also holds a Principal's in Business organization Administration from Xavier University, and a Bachelor of Arts in Dietetics from Brawl State University. She completed her post-baccalaureate ACEND-accredited dietetic internship at University of Cincinnati Hospital. Dr. Byrd is credentialed as a Registered Dietitian Nutritionist (RDN), a ServSafe® Certified Instructor and Registered Proctor, a ManageFirst® Approved Instructor and Proctor, and has a certification as a Project Management Professional (PMP)®.

Prior to her faculty engagement at Purdue University, Dr. Byrd was an Assistant Professor in the Nutrition, Dietetics, and Food Direction program and Dietetic Internship Director at Murray Land Academy. Dr. Byrd'southward manufacture feel has been primarily in healthcare and senior living. Most recently, she was the Senior Managing director of Food and Nutrition Services for Kindred Healthcare, a national, multi-facility hospital and skilled nursing middle arrangement. In this role, she was responsible for strategic planning and oversight of the foodservice and medical nutrition therapy for 200+ facilities; menu development and nutritional analysis; and contract negotiation and execution for a $45+ million foodservice supply budget.

Dr. Byrd's enquiry area is full-bodied on consumer wellness and well-being issues related to food consumed in restaurants and on-site foodservices (i.due east., healthcare, senior living, school, and athlete dining). She focuses on nutrition and food safety related to consumer behavior, menu planning, and nutrient preparation.

Education

Ph.D., Purdue University, Hospitality and Tourism Direction, 2017
MBA, Xavier University
B.A. Dietetics, Ball State University

Professional Feel

Banana Professor, School of Hospitality and Tourism Management, Purdue Academy, 2019 – present
Assistant Professor and Dietetic Internship Director; Applied Health Sciences Department – Nutrition, Dietetics, and Food Direction Program, Murray State Academy, 2017 – 2019
Teaching Assistant, Schoolhouse of Hospitality and Tourism Management, Purdue University, 2014 - 2016
Senior Manager of Food and Nutrition Services, Kindred Healthcare, 2007-2014
Manager of Food and Nutrition Services, Kindred Healthcare, 2002-2006
Senior Manager of Nutrition Services, Advantage DME Biller and Supplier (a sectionalization of Integrated Health Services), 1996-2002
Corporate Director of Dietetics, Integrated Wellness Services, 1992-1996
Consultant Dietitian, Integrated Wellness Services, 1989 to 1992
Managing director of Diet Services, Eagle Creek Nursing Centre, 1988 to 1989

Professional Certifications

Registered Dietitian (RD) by the Committee of Dietetics Registration
Project Management Professional person (PMP) by the Project Direction Institute
ServSafe: Food Protection Manager Certification, Certified Instructor and Registered Proctor
ManageFirst, Approved Instructor and Proctor

Courses Taught

HTM 19100 Sanitation and Health in Foodservice, Lodging, and Toursim
HTM 20200 Hospitality and Tourism Work Experience
HTM 30200 Hospitality and Tourism Internship
HTM 31100 Procurement Management in Foodservice
HTM 49900: Feasibility Studies and Concern Evolution in Hospitality and Tourism
HTM 60200: Inquiry Topics and Methods Seminar

Dr. Byrd has also taught courses at the undergraduate level in Food Science and Preparation, Inquiry Concepts, Management of Foodservice Personnel, Meal Management, Experimental Foods, also as graduate courses in Management Practice in Dietetics and Nutrition Enquiry.

Honors and Awards

Purdue Hospitality and Tourism Department nominee for the College of Health and Human Services Graduate Didactics Award, 2016-2017
Purdue Hospitality and Tourism Department Teaching Banana of the Year, 2015-2016
Kindred Healthcare Divisional Clinical Bear upon Award, Health Services Division, November 2009
Reward DME Special Departmental Recognition, March 2000
Integrated Health Services Award of Special Recognition, December 1994

Inquiry Grants

HHS Rapid Response Grant, Spring 2020
Instruction Matters: Purdue Academic Course Transformation (Touch on), Bound 2020
IMPACT Information Science Education, Spring 2020
Purdue University Research Foundation Inquiry Grant recipient, 2016 – 2017
Purdue University Graduate Student Government Professional Grant, Fall 2016

Professional person Affiliations

Foodservice Systems Management Education Council
International Quango on Hotel, Eating place, and Institutional Teaching
Academy of Nutrition and Dietetics
- Nutrition and Dietetics Research Practice Group
- Food and Culinary Professionals Practice Group
- Management in Food and Nutrition Systems Do Group
  - Practice Grouping Policy and Advocacy Leader, June 2020 to May 2023
Association of Healthcare Foodservice
Project Management Constitute

Selected Publications

Refereed Publications

Byrd, K., Her, E., Fan, A., Liu, Y., & Leitch, S. (2022). Consumers' threat and coping appraisals of in-restaurant dining during a pandemic–The moderating roles of alien data and trust-in-science and scientists.International Journal of Hospitality Management,103, 103186.

Sun, X., Behnke, C., Almanza, B., Ghiselli, R., Byrd, K. (2020) Consumers' perception of reduced calorie meals: How low is "Low-Calorie"? Journal of Foodservice Business organization Enquiry. https://doi.org/10.1080/15378020.2020.1806686.

Byrd K (PI), Almanza B, Ghiselli R, Behnke C, Eicher-Miller H. (2018) Calculation sodium information to coincidental dining restaurant menus: Benign or detrimental for consumers? Appetite. 125, 474-485. doi: ten.1016/j.appt.2018.02.025

Byrd K (PI), Almanza B, Ghiselli R, Behnke C., Eicher-Miller H. (2018). Reported action to subtract sodium intake is associated with dining out frequency and use of menu diet amidst United states of america adult." Journal of the Academy of Nutrition and Dietetics, 118(5), 824-835.

Almanza B, Byrd K, Behnke C, Ma J, Li G. (2017). Cookbooks in history: How do they reflect food rubber? Ambition, 116, 599-609. https://doi.org/10.1016/j.appet.2017.05.053

Referred Newspaper Presentations

Sun*, X., Almanza, B., Behnke, C., Ghiselli, R., and Byrd, K. (2019, Jan). Consumer's preferences among low-calorie food alternatives in coincidental dining restaurants. Standup presentation at the 24^thursday Annual Graduate Student Research Conference in Hospitality and Tourism. Houston, TX

Ge, L, Almanza, BG., Byrd, K., Ma, J., and Behnke, C. (January 2017). Cookbooks in history: How practice they reflect food safety? Standup presentaion at the 22nd Annual Graduate Educatee Inquiry Conference in Hospitality and Tourism. Houston, TX.

Byed, K., (PI), Almanza, B., (January 2016.) How do gluten free diets affect frequency of dining out. Standup presentaion at the 21st Almanac Graduate Student Inquiry Conference in Hospitality and Tourism. Philadelphia, PA.

Referred Poster Presentations

Byrd, K. (PI), Fan, A., Almanza, B., Leitch, S., Her, E., Liu, Y. (2020, July). How does a robotic food delivery method modify the customer experience? Poster presented at the 2020 ICHRIE Summer Conference, virtual.

Ge, L., Byrd, Yard. (2020, July). Predicting the consumption of a plant-based diet using personal values: An application of the refined theory of basic values. Affiche presented at the 2020 ICHRIE Summer Conference, virtual.

Byrd, K. (PI). (2018). Numbers or symbols? Sodium information on eating place menus. Academy of Nutrition and Dietetics Food and Diet Conference and Expo. Journal of the Academy of Nutrition and Dietetics, 118(ix), A82. https://doi.org/ten.1016/j.jand.2018.06.081

Byrd, K. (PI), Almanza, B. (January 2016). Sodium information on menus: Touch on on restaurant consumers purchasing intentions. 21st Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.

Omietanski (Byrd), Thou., (PI), Goodby, C. (2013). Reheating foods in the microwave in a health care facility. Academy of Nutrition and Dietetics Food and Nutrition Briefing and Expo. Journal of the Academy of Nutrition and Dietetics, 113(ix). A57. http://dx.doi.org/x.1016/j.jand.2013.06.199

Omietanski (Byrd), 1000., Skelley, Five., Roloff, S. (2011). Establishing table top standards for older adults. Academy of Diet and Dietetics Food and Diet Conference and Expo. Journal of the Academy of Nutrition and Dietetics, 111(nine), A62.http://dx.doi.org/x.1016/j.jada.2011.06.225

Invited Professional Presentations, Speeches, and Workshops

Byrd, K. (2018). Nutrition Information on the Menu: Benign or Non? Western Kentucky Academy of Nutrition and Dietetics Conference, Murray, KY, Baronial ix, 2018

Byrd, K. (2013). Where Is My Career Going? Kentucky Academy of Nutrition and Dietetics Food and Nutrition Briefing and Exposition, Covington, KY, April 2013

Byrd, K. (2011). Creating a 4 Star Dining Experience: Nutrition, Hydration and the Resident with Cognitive Impairment. Mariposa Senior Care Preparation, Webinar, September 2011

Byrd, K. (2009). Maximizing the Dining Experience in Long Term Intendance Facilities. Rhode Island Healthcare Association, 2009

Byrd, G. (2007). Exploring Resident-Focused Dining Trends. Foodservice Connexion Briefing, Milwaukee, WI, 2007

Assistant Professor

Marriott Hall, Room 255
Purdue University
900 Westward. Land Street
W Lafayette, IN 47907-2115

Phone: (765) 496-3085
Fax: (765) 494-0327

ksbyrd@purdue.edu

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Source: https://www.purdue.edu/hhs/htm/directory/faculty/byrd_karen.html