Rebecca McCullough, R.D.

Rebecca has enhanced foodservice by supporting the company at new account openings and mentoring a number of employees.

Why Selected?

According to Jenny Overly, director of nutrition, health & wellness, innovations at Unidine, Rebecca has enhanced foodservice by:

  • Working with residents to create and test calorie-dense smoothies to replace commercial nutritional supplements
  • Supporting the company at new account openings and mentoring a number of employees
  • Becoming one of three certified trainers for the MyUSuite menu management and nutrition system


Director of Nutrition, Health & Wellness, Senior Culinary Group (Unidine), Boston, MA
Age: 26
Education: B.S. in dietetics from Central Arkansas University
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

My role in the corporatewide rollout of Unidine’s signature program, Fresh Benefits, which I worked on closely with our corporate team for the past three years. Fresh Benefits allows patients and residents to receive extra calories and protein to meet nutritional needs without relying on commercial supplements. All the menu items are prepared fresh in house using natural foods that are enhanced with calorically dense ingredients and protein. It truly showcases how clinical and culinary integration enhances quality of life and dignity within our healthcare and senior living communities.

Q. What's the best career advice you've been given?

Be yourself, work hard and remember to always have fun with whatever you pursue.

Q. What's been the biggest challenge you've had to overcome?

The biggest challenge, being so involved in both the clinical and social aspect of long-term care, is getting attached to residents.

Q. What's been your most rewarding moment?

When I was based at one of our accounts as the clinical nutrition manager and our team created enriched smoothies to replace commercial supplements. One of our residents on a tube feed wasn’t consuming enough nutrients and calories orally and she refused to drink the commercial supplements when we tried to wean her off the tube. We started her on enriched smoothies and eventually got her weaned. Her husband came every afternoon to sit with her while she drank the smoothies and wrote me a personal thank-you letter saying how my ability to think outside the box truly enhanced her nutrition and showcased how much I truly cared.

Q. What would you like to accomplish in your career in the next two years?

I would like to become more involved with dietetic internships and Unidine partnerships.   

Q. What's been your funniest on-the-job disaster?

I was walking through the airport to my gate, wondering why so many people were looking at me strangely, until I boarded the plane and realized I still had my hairnet on. 

Under 30

More From FoodService Director

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

FSD Resources