Karen Byrd


PhD in Hospitality Management, Purdue University
Master’s in Business Administration (MBA), Xavier University
BA in Dietetics, Ball State University

Courses taught at Murray State:

NTN 303: Research Concepts
NTN 371: Food Production Practicum
NTN 372: Quantity Food Production and Purchasing
NTN 374: Foodservice Practicum
NTN 422: Meal Management
NTN 642: Management Practice in Dietetics
NTN 643: Community Nutrition
NTN 651: Medical Nutrition Therapy II
NTN 652: Clinical Practice in Long-Term Care
NTN 653: Advanced Clinical Practice
NTN 656: Nutrition Research Literature Review

Certification and Licensure:

Registered Dietitian with the Commission on Dietetic Registration
Licensed Dietitian with the Kentucky State Board of Licensure
Project Management Professional (PMP) by the Project Management Institute
ServSafe: Food Protection Manager Certification, Certified Instructor and Registered Proctor

Professional Experience Prior to Murray State:

Senior Director of Nutrition Services, Kindred Healthcare, Louisville, KY
Senior Director of Nutrition Services, Advantage DME, Sparks, MD
Corporate Director of Dietetics, Integrated Health Services, Owings Mills, MD
Director of Nutrition Services, Eagle Creek Nursing Center, West Union, OH

Research Focus:

Relationships amongst foodservice, nutrition and health
Behavioral economics and food choices
Menu nutrition labeling

Professional Organizations:

Academy of Nutrition and Dietetics
Kentucky Academy of Nutrition and Dietetics
Association of Healthcare Foodservice
Society for Hospitality and Foodservice Management
Project Management Institute

Contact Information:

Email: kbyrd2@murraystate.edu
Phone 270-809-312
Fax 270-809-6950