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.
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.
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.
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.
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.
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.
Elizabeth Ohnemus, RDN, LD
Inpatient Nutrition Services
Elizabeth received her Bachelor’s of Science in Dietetics at Indiana State University. She completed her internship in food service management and clinical dietetics at Hannibal Regional Hospital. She is a member of the Academy of Nutrition and Dietetics. Elizabeth has a focused interest in critical care.