Janice King (MEd, RDN, SNS) has over forty years of experience in food and nutrition management in K-12, colleges and universities, medical centers and in private practice nutrition consulting. She holds a BS degree in Nutrition from Purdue University, is a Registered Dietitian and has a MEd in Nutrition Education. Janice is highly involved in nutrition and food associations, with SNA as a local and State President, and at the National level. She is a trainer for the ICN and is a member of the Culinary Institute of America’s Healthy Kids Collaborative and is working group co-chair for the Food and Nutrition Quality team advancing menu and recipe development with plant based and culturally inspired food work for K-12. Janice is also on the Chef Ann Foundation Advisory Board for the development and expansion of scratch cooking in schools. She has two grown children and lives with her husband in Central MA.
