Veronica McLymont, PhD, RDN, CDN
Veronica is a registered and certified dietitian/nutritionist, and the director of Food and Nutrition Services at Memorial Sloan Kettering Cancer Center in New York. She holds a bachelor’s degree in Food and Nutrition from Brooklyn College, a master’s degree in Nutrition from Hunter College, and a doctorate in Organizational Leadership from the University of Maryland Eastern Shore.
Veronica has taught as an adjunct professor in a master’s program at Hunter College, is a past president of the Association for Healthcare Foodservice (New York chapter), and a past president of the Westchester Rockland Dietetic Association. She is a longtime partner with American Corporate Partners (ACP), a national nonprofit, where she provides year-long mentorship to returning veterans as they transition into the civilian workforce. She is passionate about empowering the next generation of leaders, the patient/customer experience, sustainability, and healthy food in healthcare settings and the community at large.
In 2008, Veronica was voted a “Trend Setter” by the American Society for Health Care Foodservice Administrators. In 2011, she was recognized as one of the “25 Most Influential Black Women in Business” by The Network Journal. In 2017 she was listed among the Top Women in Metro New York Foodservice and Hospitality by Total Foodservice Magazine.
In 2013, Veronica received the Isabelle A. Hallahan Award for Excellence in Foodservice Management from the New York State Dietetic Association. In 2015, she received the Excellence in Management Practice award, from the Academy of Nutrition and Dietetics, and in 2016 received the Exemplary Leadership award from the Association of Healthcare Foodservice. Veronica is coauthor of a chapter in the textbook Research: Successful Approaches, and author of the chapter “Nutrition Care of the Cancer Patient” in a cancer-rehabilitation textbook. She has coauthored several research articles, given numerous lectures on nutrition and leadership-related topics, and is sought after as a food and nutrition resource.