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Daniel Henroid, JR

Title(s)DIRECTOR (FUNCTIONAL AREA), COO
SchoolChancellor/EVC/FAS
Phone415-353-1348
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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
    Association for Healthcare Foodservice2017Lifetime Achievement Award
    Food Management Magazine2015Best in Show
    National Restaurant Association2014Operator Innovator of the Year
    Association for Healthcare Foodservices2013Spotlight on Innovation Award
    International Food Manufacturers Association2012Silver Plate - Healthcare

    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 Bibliographic 
    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.
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    1. Chao, C., Alexander, A., Davies, C., Bhow., A., & Henroid, D.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.
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    2. Bhow, A., Henroid, D., Booth, P., Boyle, A., Tabrizi, L., Badri, R., Blankenship, S., Burke, S., Fujii, M., Hu, S., & Smith, S.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.
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    3. Bhow, A., Roberts, R., Boyle, A., Henroid, D., & Ferdon, D. .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.
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    4. Neal, J., Binkley, M., & Henroid, D. .Assessing factors contributing to food safety culture in retail food establishments. Food Protection Trends. 2012; 32:468-476.
    5. Henroid Jr, DH, Mendonca, AF, Sneed, J.Microbiological evaluation of food contact surfaces in Iowa schools. Food Protection Trends. 2004; 24:682-685.
    6. Henroid D, Sneed J. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. J Am Diet Assoc. 2004 Feb; 104(2):180-5. PMID: 14760564.
      View in: PubMed
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