Call HRH

Nutrition Services

Delivering freshly wholesome prepared meals to patients and staff prepared in a safe, sanitary facility is the objective of the Food &

Nutrition Department. Meals at Hannibal Regional not only nourish but are an integral part of the patients’ program of care. Our food preparation team strives for personal service that is unmatched in the area.  Each year the Food & Nutrition Department serves approximately 300,000 meals, of which over 70,000 are to patients.

Our staff of Registered Dietitians monitors any special nutritional needs patients may have and are available to answer questions during a patient’s hospital stay. If needed, a dietitian will provide information concerning dietary restrictions or precautions upon discharge.

Meals are available to hospital staff and visitors at the Courtyard Cafe. All meals are prepared in Hannibal Regional’s central kitchen by well-trained and qualified personnel and services are provided in a manner consistent with the hospital mission by offering heart-healthy meal choices freshly prepared by our expert staff.

Courtyard Cafe

Hannibal Regional Hospital Courtyard Cafe

Family members and visitors to the hospital are welcome to use our cafeteria,the Courtyard Cafe, located on the first floor of the hospital. A variety of reasonably priced food is available.

Weekly Menu

Café hours:
Weekdays: 6:00 am – 7:00 pm

Weekends: 6:30 am – 3:00 pm

Late night service: 12:00 am – 2:00 am
Closed daily from 10:15 am - 10:30 am

Serving times for patients:
7:00 am
Noon
5:00 pm

Nutritional Assessments

Food & Nutrition Services provides a variety of meal plans to meet the needs of our patients. Their meal plans are prescribed by the medical providers based on the specific needs of each individual patient. Registered Dietitians are on staff to provide nutritional education regarding therapeutic diets and nutrition assessments for patients. If indicated, a nurse or physician can order a nutrition assessment.

Our Chefs

Cory Sturtevant 
 Cory Sturtevant

 

Chef Cory Sturtevant has been with the Hannibal Regional Healthcare System for 14 years. He graduated from culinary school at Kendall College in Chicago in 1989, giving him over 30 years of experience in the culinary field. Prior to joining the Hannibal Regional team, Cory spent 5 years at The Pier Restaurant in Quincy, IL. He enjoys working with all foods but especially loves making traditional Mexican dishes. 

 

 

 

 

 


 
 Jared Tipton

 

Chef Jared Tipton joined the Hannibal Regional team in September 2019. He served in the US Marine Corps for 5 years before attending Le Cordon Bleu culinary school in Pittsburg, PA. He worked at a fine dining restaurant in North Carolina before he recently returned to his hometown of Quincy, IL. He describes his culinary style as progressive Southern and enjoys creating a variety of dishes for all to enjoy. 

 

 

 

 

 

Katie Foster, RDN, LD

Inpatient Nutrition Services

Katie received her bachelor’s degree in Medical Dietetics from the University of Missouri. She completed internships at St. Mary’s Hospital-Jefferson City, University of Missouri Hospital and Women’s and Children’s Hospital through the Coordinated Program of Dietetics at Mizzou. She is a member of the Academy of Nutrition and Dietetics and American Society for Parenteral and Enteral Nutrition. Katie specializes in critical care and heart health.

 

 

 

 

Nancy Hays, RDN, LD

Director, Clinical Nutrition Services

Nancy Hays has over 20 years of experience as a Registered Dietitian Nutritionist.  She received her Bachelor’s degree in Food Science and Human Nutrition-Dietetics from the University of Missouri-Columbia.  Nancy joined Hannibal Regional Hospital in 2001 as a clinical dietitian, working with both inpatients and outpatients.  As Director, Nancy now provides oversight of the Nutrition Services patient care team, development and nutritional analysis of patient menus, and the Outpatient Nutrition Services.  Nancy is a member of the Academy of Nutrition and Dietetics and the Association for Healthcare Foodservice.

 

 

 

Megan Kemp, RDN, LD, CDCES

Outpatient Nutrition Services

Megan received her bachelor’s degrees in Medicinal Chemistry and Medical Dietetics from the University of Missouri. She completed internships at St. Mary’s Hospital-Jefferson City, Missouri Baptist Sullivan Hospital and Women’s and Children’s Hospital through the Coordinated Program of Dietetics at Mizzou. She is a member of the Academy of Nutrition and Dietetics, the American Association of Diabetes Educators and the American Diabetes Association. Megan is also a certified diabetes care and education specialist and is specially trained in adult weight management.

 

 

 

Kristy Taylor, MS, RDN, LD

Outpatient & Inpatient Nutrition Services

Kristy received her bachelor’s degree in Human Environmental Studies: Dietetics from Southeast Missouri State University. She attended the University of Kansas Medical Center while earning her Master of Science in Nutrition and Dietetics and completing her dietetic internship. During her time at KUMC, Kristy worked in nutrition research and community dietetics. She is a member of the Academy of Nutrition and Dietetics and the Missouri Academy of Nutrition and Dietetics. Kristy is passionate about nutrition in lifestyle management and pediatric nutrition.

 

 

 

Brittany Winship, RDN, LD

Inpatient Nutrition Services

Brittany completed her bachelor’s degree in medical-community dietetics and internship through Viterbo University, in La Crosse, Wisconsin. She is a member of the Academy of Nutrition and Dietetics. She specializes in oncology, geriatric, and consulting nutrition.