|Last Name: ||Gregoire|
|First Name: ||Mary|
|M. I.: |
|Degree & Certifications: ||PhD, RD, FADA|
|Endowed Professorship: |
|Rank & Title: ||Professor, Chairperson, Clinical Nutrition; Director, Food and Nutrition Services|
|Department: ||Clinical Nutrition, PhD in Health Sciences|
|College: ||College of Health Sciences|
|Office Location: ||Triangle Office Building|
1700 W. Van Buren St.
Chicago, IL 60612
|Laboratory Location: |
|Phone: ||(312) 942-5297|
|Fax: ||(312) 942-5203|
|Education: ||PhD, Kansas State University|
MS, North Dakota State University
BS, North Dakota State University
|Research Areas: ||Nutritional and Metabolic Diseases|
|Laboratory Techniques: |
|Faculty/Staff Description: ||
Mary Gregoire, PhD, is director of Food and Nutrition Services at Rush University Medical Center and professor and chair of clinical nutrition and professor of health systems management at Rush University. She has more than 30 years of experience as an administrator in both health care foodservice operations and university academic departments. She is a registered dietitian and an active researcher in foodservice management focusing on issues of operational effectiveness and sustainability. Gregoire has more than 200 publications, has given numerous presentations and webinars on foodservice management topics, and authors a leading foodservice management textbook, Foodservice Organizations: A Managerial and Systems Approach.
Andrews, A, Gregoire, M.B., Rasmussen, H., and Witowich, G. (2013) Comparison of recycling outcomes in three types of recycling collection units. Journal of Waste Management
Roosevelt, H., Gregoire, M., Sowa, D., Kinnare, K., Chen, Y. (2013) The influence of risk and resources managed on nutrition support registered dietitian’s salaries. Topics in Clinical Nutrition, Accepted for publication.
Habschmidt, M., Bacon, C., Gregoire, M.B., Rasmussen, H. (2012) Medical nutrition therapy provided to adult patients undergoing hematopoietic stem cell transplantation. Journal of Enteral and Parenteral Nutrition
. 27:655-660. http://dx.doi.org/10.1177/0884533612457179
Troutner, M., Gregoire, M.B., Lafferty, L., Stone, M. (2012) Analysis of the temperature of patient meals. Journal of Foodservice Management and Education. 6(2):7-11.
Chen, C.J., Gregoire, M.B., Arendt, S.W., and Shelley, M.C. (2011) College and university dining services administrators’ intention to adopt sustainable practices: Results from US institutions. International Journal of Sustainability in Higher Education
, 12(2):145-162. http://dx.doi.org/10.1108/14676371111118200
Chmel, E., Gregoire, M.B., Lafferty, L., and Stone, M. (2011) Food and nutrition services employees’ perceptions of respect and job satisfaction. Journal of Foodservice Management and Education. 5(1):1-6.
Barsamian, A., Gregoire, M.B., Sowa, D., Lafferty, L. and Stone M. (2010) Patient advocate program improves patient satisfaction with food and nutrition services. Journal of the American Dietetic Association
Chen, C.J., Arendt, S.W., and Gregoire, M.B. (2010) What sustainable practices exist in college and university dining services? Journal of Foodservice Management and Education, 3(1):5-10.
Gregoire, M. B. and Greathouse, K.R. ((2010) Who will be the next hospital foodservice directors? Journal of Foodservice Management and Education 3(1):1-4.
Rice, B.W., Strohbehn, C., Arendt, S., Shelly, M, and Gregoire, M.B. (2010) Comparison of cooperative and noncooperative purchasing in school foodservice programs. Journal of Child Nutrition and Management. 34(2).
Kimathi, A., Gregoire, M.B., Dowling, R.A., and Stone, M. (2009) A healthful options food station can improve satisfaction and generate gross profit in a worksite cafeteria. Journal of the American Dietetic Association
Sharma, A., Gregoire, M.B., and Strohbehn, C.S. (2009) Assessing costs of using local foods in independent restaurants. Journal of Foodservice Business Research
. 12(1):55-71. http://dx.doi.org/10.1080/15378020802672089
Tranter, M., Gregoire, M.B., Fullam, F.A., and Lafferty, L. (2009) Can patient written comments help explain patient satisfaction with food quality? Journal of the American Dietetic Association
Arendt, S.W. and Gregoire, M.B. (2008) Reflection by hospitality management students improves leadership practice scores: Journal of Hospitality and Tourism Education, 20(2), 10-15.
Spellman, E., Gregoire, M.B., Rockway, S., and Hartney, C. (2008) Registered dietitians’ knowledge, beliefs, premenstrual syndrome symptoms and omega-3 fatty acids intake. Topics in Clinical Nutrition. 25(3):
White, J.V., Ayoob, K., Benedict, M., Chynoweth, M., Gregoire, M.B., Howard, R., McCool, A., Parrott, S., Ramsey, S., Thiessen, C., Thompson, K., Bender, T., Myers, E, and Michael, P. (2008) Coding practices and patterns of code use of Registered Dietitians. . Journal of the American Dietetic Association.
Lee, S.S., Kim, H.C., and Gregoire, M.B. (2007) University student’s perceptions of brand named foodservice. Journal of Food Management and Education.
Department of Commerce and Economic Development
Title: Enhancing recycling at Rush University Medical Center, Illinois
PI: Mary B. Gregoire, PhD, RD, FADA
Allene Vaden Memorial Foodservice Management Research Grant
Title: Will RDs direct hospital and school foodservice departments in the future.
PI: Mary B. Gregoire, PhD, RD, FADA; Co-I: Greathouse, K.