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 Management in May 2017. Dr. Byrd also holds a Masters in Business Administration from Xavier University, and a Bachelor of Arts in Dietetics from Ball 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 appointment at Purdue University, Dr. Byrd was an Assistant Professor in the Nutrition, Dietetics, and Food Management program and Dietetic Internship Director at Murray State University. Dr. Byrd’s industry experience had been primarily in healthcare and senior living. Most recently, she was the Senior Director of Food and Nutrition Services for Kindred Healthcare, a national, multi-facility hospital and skilled nursing center organization. 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 research area is concentrated on consumer health and well-being issues related to food consumed in restaurants and on-site foodservices (i.e., healthcare, senior living, school, and athlete dining). She focuses on nutrition and food safety related to consumer behavior, menu planning, and food preparation.

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

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

Selected Publications and Presentations

Refereed Publications

Byrd K (PI), Almanza B, Ghiselli R, Behnke C, Eicher-Miller H. (2018) Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers? Appetite. 125, 474-485. doi: 10.1016/j.appt.2018.02.025

Byrd K (PI), Almanza B, Ghiselli R, Behnke C., Eicher-Miller H. (2018). Reported action to decrease sodium intake is associated with dining out frequency and use of menu nutrition among US 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 safety? Appetite, 116, 599-609. https://doi.org/10.1016/j.appet.2017.05.053

Referred Paper Presentations

Ge, L, Almanza, BG., Byrd, K., Ma, J., and Behnke, C. (January 2017). Cookbooks in history: How do they reflect food safety? Standup presentaion at the 22nd Annual Graduate Student Research 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 Annual Graduate Student Research Conference in Hospitality and Tourism. Philadelphia, PA.

Referred Poster Presentations 

Byrd, K. (PI). (2018). Numbers or symbols? Sodium information on restaurant menus. Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. Journal of the Academy of Nutrition and Dietetics, 118(9), A82. https://doi.org/10.1016/j.jand.2018.06.081

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

Omietanski (Byrd), K., (PI), Goodby, C. (2013). Reheating foods in the microwave in a health care facility. Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. Journal of the Academy of Nutrition and Dietetics, 113(9). A57. http://dx.doi.org/10.1016/j.jand.2013.06.199

Omietanski (Byrd), K., Skelley, V., Roloff, S. (2011). Establishing table top standards for older adults. Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo. Journal of the Academy of Nutrition and Dietetics, 111(9), A62.http://dx.doi.org/10.1016/j.jada.2011.06.225

Invited Professional Presentations, Speeches, and Workshops

Byrd, K. (2018). Nutrition Information on the Menu: Beneficial or Not? Western Kentucky Academy of Nutrition and Dietetics Conference, Murray, KY, August 9, 2018

Byrd, K. (2013). Where Is My Career Going? Kentucky Academy of Nutrition and Dietetics Food and Nutrition Conference 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 Training, Webinar, September 2011

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

Byrd, K. (2007). Exploring Resident-Focused Dining Trends. Foodservice Connection Conference, Milwaukee, WI, 2007

Award and Honors

  • Purdue University Research Foundation Research Grant recipient, 2016 – 2017
  • Purdue University Graduate Student Government Professional Grant, Fall 2016
  • Purdue Hospitality and Tourism Department nominee for the College of Health and Human Services Graduate Teaching Award, 2016-2017
  • Purdue Hospitality and Tourism Department Teaching Assistant of the Year, 2015-2016
  • Kindred Healthcare Divisional Clinical Impact Award, Health Services Division, November 2009
  • Advantage DME Special Departmental Recognition, March 2000
  • Integrated Health Services Award of Special Recognition, December 1994

Education

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

Professional Experience

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

Professional and Community Acitivites, Certifications, and Awards

  • Foodservice Systems Management Education Council
  • International Council on Hotel, Restaurant, and Institutional Education
  • Academy of Nutrition and Dietetics
    • Nutrition and Dietetics Research Practice Group
    • Food and Culinary Professionals Practice Group
    • Management in Food and Nutrition Systems Practice Group
  • Association of Healthcare Foodservice
  • Project Management Institute

 Karen Byrd

Assistant Professor

Marriott Hall, 255
Purdue University
900 W. State Street
West Lafayette, IN 47907-2115

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

ksbyrd@purdue.edu

Hospitality & Tourism Management, 900 W. State Street, West Lafayette, IN 47907, PH:(765) 494-4643, Fax: (765) 494-0327

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