Association of Nutrition & Foodservice Professionals names CEO

Joyce Gilbert to replace Bill St. John, who retires May 31.

Feb. 25—The Association of Nutrition & Foodservice Professionals has chosen Joyce Gilbert, Ph.D., R.D., as its new president and CEO.  Dr. Gilbert replaces Bill St. John, who retires May 31.

According to ANFP, Gilbert has vast experience as a chief executive, fundraiser, clinician, and instructor for a variety of organizations. She has served for the past five years as executive director of the Marilyn Magaram Center, a non-profit foundation based at California State University, Northridge, that focuses on research and education in food and nutrition. In that position she has directed fundraising programs that have generated more than $6.1 million. 

From 1995 to 2001, Gilbert worked for Compass Group North America after selling her consulting practice to the contract food management firm. Gilbert’s own nutrition consulting company provided expertise in regulatory compliance to the long-term healthcare industry, and nutrition consultancy services to women, athletes, and healthcare continuing education providers.

Gilbert earned her bachelor’s degree in biology from the University of South Carolina, her master’s in human nutrition from Clemson University, and her doctorate in food science and human nutrition from the University of Florida. She is an active member of many professional associations, among them the American Society of Nutrition, the Institute of Food Technology, and the Academy of Nutrition and Dietetics, along with several of their practice groups. 

Gilbert is a published author on several topics, including nutrition and diet therapy, CMS regulations, sports nutrition, ideal weight, and many more. 

“The [certified dietary manager] is the cornerstone of the dietetics profession,” Gilbert said in a statement from ANFP. “Together we will continue to build the value of the CDM credential through empowering our members. I am both honored and excited about our future and my service to this incredible association.”

More From FoodService Director

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources