Executive Committee

Our 2022-23 Executive Committee Members:

Chair
Lynn Ostrem, PhD, RDN, LD, PMP

Lynn Ostrem, PhD, RDN, LD, PMP serves as Senior Director of the Project Management Office for Aramark, Inc. mobilizing new business. In her 34th 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.

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Past Chair
Maureen Leugers, MBA, RDN, FAND

Maureen Leugers, MBA, RD, FAND 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.

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Chair-Elect
Mary Roseman, PhD, MBA, RD, LD

Mary Roseman, PhD, MBA, RDN, LD is Professor at the University of Mississippi, Department of Nutrition & Hospitality Management. Previously, Mary was Associate Professor at the University of Kentucky, Senior Director of Marketing and Director of Human Resources for Yorkshire, Inc. (multi-brand restaurant franchisor), and Assistant Foodservice Director at the University of Central Oklahoma. Her expertise areas include foodservice operations, marketing, human resources, organizational behavior, and strategic management. Mary contributes to industry boards and is working on international certification ILM-7 Executive Coach. Besides MFNS, she has been active at the national level by serving in elected positions or volunteering on committees and projects with the International CHRIE, AND; FSMEC, and COGA MIG.

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Secretary
Martha Rardin, MS, RDN, LDN, FAND

Martha enjoyed a career encompassing 44 years in the field and 41 years in management roles. Most of her career was with Hendricks Regional Health, Danville, Indiana serving as the nutrition and dietetics director. She was responsible for 70 FTE’s, 4-million-dollar budget and over 400,000 meals per year. As a recently retired person, she is enjoying her grandchildren, flower gardens, reading, driving for meals on wheels, and motorcycle rides.

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Treasurer
Julie Meddles, MS, RDN, LD

During Julie’s 22 years at The Ohio State University Wexner Medical Center, she has fulfilled many roles; as a dietitian, operations manager, and now Director of System Nutrition Services and Gift Shops. Julie began her career in practice as an oncology clinical dietitian. As Director of Nutrition Services for the OSUWMC health system, her department administers quality nutrition care and food service operations for patients, staff, students, visitors and the communities they serve.

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Director, Membership
Kim Brenkus, MBA, RDN, LD, FAND

Info coming soon...

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Position
Name

An operations leader with 20 plus years of experience, Mike is a two-time graduate of The Ohio State University, Medical Dietetics & Master’s in Business Administration.  Mike is currently serving as the Director of Support Services at Akron Children’s Hospital.  Mike has led and co-led 2 different projects awarded Best Concepts from Food Management Magazine, competed in the AHF Culinary Competition and he was part of a team of guest culinarians at Epcot’s Food and Wine Festival.

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Delegate
Mary Angela Miller, MS, RDN, LD

Mary Angela spent 15 years as Nutrition Services Director at Ohio State University Wexner Medical Center and another 15 as a hospital administrator. Currently she is an adjunct instructor for OSU and 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 pastimes.

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

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.

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Director, Education
Mary Branscome, RDN, LD, CPXP

Mary Branscome, RDN/LD, CPXP, serves as the System Director, Quality and Standards, for Aramark Healthcare+ at Baylor Scott and White. In the 37 years at Aramark, she has served as clinical dietitian, clinical nutrition manager, food service director, general manager for multi-site and multi-service lines. She currently oversees all System Clinical Nutrition, Patient Dining, and multi-service patient experience. Mary earned her degree in Nutrition from Texas Woman’s University and is a Registered/ Licensed Dietitian and Certified Patient Experience Professional.

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Policy and Advocacy Leader
Karen Byrd, PhD, RD

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.

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Chair-Elect, Nominating Committee
Julie Jones, MS, RD, LD

Julie serves as the Director of Performance Learning for Ruck-Shockey Associates. She creates a variety of learning and skill development activities for operational leaders. She spent fifteen years as the Director of Food and Nutrition Services at The Ohio State University Wexner Medical Center before retiring in 2018. Julie was also awarded the IFMA Silver Plate for Healthcare Foodservice in 2015. Julie has also served as an adjunct faculty member at The Ohio State University since 2015.

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Newsletter Editor
Hayley Ruff, RDN, LDN

Hayley is a registered dietitian working in long term care. She received her B.S from Framingham State University and completed the Coordinated Program in Dietetics in 2016. She has a passion for learning, connecting with others, and highlighting members of the MFNS community. In her spare time she enjoys running, cooking, true crime podcasts, and reading.

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Newsletter Assistant Editor
Lynne Ometer, MS, MHA, RD, LD

Lynne retired in April 2020 following a career in healthcare food and nutrition leadership positions including 36+ years at the director level. Over the years she also served in elected leadership roles at the district, state and national levels of the Academy and in national positions in another professional organization. She has been a longtime member of MFNS and is excited to have the opportunity to continue to serve through the Assistant Newsletter Editor position.

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