At Ohio State, we provide the highest quality nutritional dietary counseling through our expert team of registered dietitians, nutritionists, chefs and more. It’s never too late to start eating healthier – whether you want to lose weight, your doctor has recommended a dietary change or you just want to eat healthier! Meet and learn more about our team of experts in nutrition and dietary services.
Get to know our team
Julie Meddles, MS, RDN, LD
During Julie’s 24 years at The Ohio State University Wexner Medical Center, she has fulfilled many roles; as a dietitian, operations manager, and now Director of Nutrition Services. She recently added the profitable Gift Shops to her responsibilities. Julie began her career in practice as an oncology clinical dietitian. As Director of Nutrition Services for the OSUWMC health system, her department administers quality nutrition care and food service operations for patients, staff, students, visitors and the communities they serve. Julie is a certified facilitator who enjoys working with staff to develop their leadership, communication and interpersonal skills. She embraces change leadership and enjoys being an advocate for staff and patients.
Julie has served in many leadership positions in professional organizations during her career. Volunteer leadership, locally and nationally, with the Academy and it practice groups, Association for Healthcare Foodservice (AHF), International Foodservice Manufacturers Association (IFMA) and Vizient has been some of the best opportunities to both contribute and grow in her career. Currently Julie serves as Board of Director for AHF, Immediate Past Chair of IFMA’s Healthcare Food Service Leadership Council, Past Chair and member of AHF Benchmarking Committee, Treasurer for Management of Food and Nutrition Systems DPG, and member of Vizient Food Contracting Council.
David Brue has been intertwined with food professionally since starting in the restaurant industry at the age of 16 and he earned his degree in Culinary Arts from Columbus Culinary Institute in 2011. As the Associate Director of Culinary Outreach and the Executive Chef for The Ohio State University Wexner Medical Center, he is deeply passionate about giving every patient, staff member, and visitor a world-class experience whenever they dine at any of the department’s many inpatient or outpatient locations. Named one of Food Service Magazine’s “30 under 30ish” up and coming chefs in 2015, David has worked all over the country implementing creative and unique ways to operate large scale operations. In 2021, Dave won the Association for Healthcare Foodservice’s National Culinary Competition Gold Medal; he is serving as the 2023 Chair for the Culinary Competition Committee.
David believes in the goodness of food, both in nutrition and taste, and has been with the Ohio State Wexner Medical Center for the past 11 years. He is also a substantial proponent for the chef-dietitian partnership, believing truly that food is medicine.
Jennifer Geruntino MS,RD,LD
Jenny has been a Registered Dietitian for over 10 years and is currently an Associate Director of Hospital Dietetics for The Ohio State University Wexner Medical Center where she oversees patient food service operations. She holds a Bachelor’s in Human Ecology from The Ohio State University and completed her Master’s and internship at the University of Kentucky. Prior to working as an Assistant, and eventually an Associate Director, Jenny started her career in dietetics as a student Nutrition Aide while she was an undergraduate.
Jenny is an active member of the Association for Healthcare Foodservice. In her spare time, Jenny enjoys cooking, baking, and thinking about food. She has three small children at home, so between work and home there are always plenty of reasons to think about meals. Jenny is passionate about caring for patients – she believes it is truly an honor to serve others and to play a small role in their healing process..
Amy Patton MHI, RD, CSO, CNSC
Amy has been a Registered Dietitian for over 20 years and is currently an Associate Director of Hospital Dietetics for The Ohio State University Wexner Medical Center where she oversees various teams of ambulatory and inpatient dietitians along with some departmental quality improvement initiatives. She is a Certified Specialist in Oncology Nutrition and has also been board certified in nutrition support since 2007. In May 2021 she completed her Masters in Healthcare Innovation degree and is enthusiastic about incorporating emerging technology in to food service operations. Amy has a passion for food and has been a speaker at both local and national conferences on various food and nutrition topics.
Clinical Dietitian Services
Healthcare FoodService Workers Week
October 1-7th The nutrition services department celebrated Healthcare foodservice workers Week. Each day we did something different to show our team how much we appreciate their efforts and hard work towards taking care of our patients each and every day.
During this weeklong celebration, we take the time to celebrate the dedicated professionals who are the key ingredients in delivering nutrition excellence to patients and residents! Healthcare food service workers are integral to the seamless operation of healthcare facilities on a daily basis. Their multifaceted roles include catering meetings, facilitating take-out orders for both staff and visitors and, most importantly, crafting nutritious and tailored meals for patients from diverse backgrounds and with varying health requirements.
The Inaugural Allied Health Innovation Conference
Nutrition Services annual clinical competency day
MEK takes over conference
MEK takes over OAND conference with a live cooking demonstration and discussion on culinary and nutrition education for reducing cancer risk.
Cameron Stauffer RD, LD is our Senior Culinary Educator and Registered Dietitian and David Brue is our Executive Chef and Associate Director of Culinary Outreach.
At the OAND (Ohio Academy of Nutrition and Dietetics) Conference Cameron and David demoed how to prepare three different dishes that contain cancer fighting phytochemicals, they also provided evidence based recommendations for cancer prevention, how to incorporate them in community education, and attendees got to sample their delicious food!