Daniel Henroid, JR

Title(s)Director Ntrtn and Food Svcs, COO
Address505 Parnassus Avenue, #M294
San Francisco CA 94117
ORCID ORCID Icon0000-0001-5522-8414 Additional info
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    Collapse Biography 
    Collapse Education and Training
    Iowa State University PhD CandidateHospitality Management
    Southern Illinois University at CarbondaleMS2000Food and Nutrition
    Bradley UniversityBS1993Family and Consumer Sciences
    Collapse Awards and Honors
    Foodservice Equipment Reports2019Noncommercial Management Excellence Award
    Association for Healthcare Foodservice2017Lifetime Achievement Award
    Food Management Magazine2015Best in Show
    National Restaurant Association2014Operator Innovator of the Year
    International Food Manufacturers Association2012Silver Plate - Healthcare
    Association for Healthcare Foodservices2013Spotlight on Innovation Award
    Association for Healthcare Foodservice2017Presidential Special Services Award
    Association for Healthcare Foodservice2012Presidential Special Services Award

    Collapse Overview 
    Collapse Overview
    Dan is the director of the Department of Nutrition and Food Services and serves as the sustainability officer for UCSF Health. His operational responsibilities include all patient dining, retail food services, catering and conference services, culinary services, inpatient and outpatient nutrition services, and retail services. He also serves in key leadership roles in the robotic TUG system, the Interactive Patient Experience (IPX) committee, and other committees within the health system and university.

    Prior to UCSF, he was a Visiting Assistant Professor at the University of Houston and was a Foodservice and Lodging Specialist at Iowa State University. During this time in academia, he developed his passion for food safety research issues particularly in retail food environments. He has conducted many research and applied projects including modeling the efficacy of novel hand hygiene tracking systems and the application of hazard analysis critical control point (HACCP) systems in food operations. His other research interests include sustainable food systems and health and wellness education in food operations.

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    Collapse Publications
    Publications listed below are automatically derived from MEDLINE/PubMed and other sources, which might result in incorrect or missing publications. Researchers can login to make corrections and additions, or contact us for help. to make corrections and additions.
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    Altmetrics Details PMC Citations indicate the number of times the publication was cited by articles in PubMed Central, and the Altmetric score represents citations in news articles and social media. (Note that publications are often cited in additional ways that are not shown here.) Fields are based on how the National Library of Medicine (NLM) classifies the publication's journal and might not represent the specific topic of the publication. Translation tags are based on the publication type and the MeSH terms NLM assigns to the publication. Some publications (especially newer ones and publications not in PubMed) might not yet be assigned Field or Translation tags.) Click a Field or Translation tag to filter the publications.
    1. Journal of the Academy of Nutrition and Dietetics. Food recovery partnership: A high-tech solution to manage a low-brow problem. 2018; 118(9):A37. Chao, C., Alexander, A., Davies, C., Bhow., A., & Henroid, D. View Publication.
    2. Journal of the Academy of Nutrition and Dietetics. Glycemic control with different foodservice models: On demand room service and batch set-time models in an urban academic medical center. 2017; 117(9):A46. Bhow, A., Henroid, D., Booth, P., Boyle, A., Tabrizi, L., Badri, R., Blankenship, S., Burke, S., Fujii, M., Hu, S., & Smith, S. View Publication.
    3. Journal of the Academy of Nutrition and Dietetics. Hotel style room service leads to increased energy and protein intake in chemotherapy and hematopoietic stem cell transplant patients. 2013; 113(9):A57. Bhow, A., Roberts, R., Boyle, A., Henroid, D., & Ferdon, D. View Publication.
    4. Assessing factors contributing to food safety culture in retail food establishments. Food Protection Trends. 2012; 32:468-476. Neal, J., Binkley, M., & Henroid, D.
    5. Microbiological evaluation of food contact surfaces in Iowa schools. Food Protection Trends. 2004; 24:682-685. Henroid Jr, DH, Mendonca, AF, Sneed, J.
    6. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. J Am Diet Assoc. 2004 Feb; 104(2):180-5. Henroid D, Sneed J. PMID: 14760564.
      View in: PubMed   Mentions: 3     Fields:    Translation:HumansPHPublic Health
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