As the Senior Nutritionist for Pizza Hut Inc., Rachel provides nutrition leadership and support to marketing, culinary innovation, quality assurance, operations, legal and public relations. She is responsible for developing the nutrition strategy and goals for nutritional improvement across the Pizza Hut U.S. brand. Additionally, Rachel manages the development and maintenance of all product nutrition and allergen data, including nutrient content and health claim substantiation activities and oversees regulatory responses to all sensitive consumer, government and NGO product/ingredient inquiries.
Rachel has a Master of Public Health from the University of North Carolina at Chapel Hill and is also a registered dietitian nutritionist. Before joining Pizza Hut, Rachel spent nine years at The Cooper Institute applying behavioral research to the development of educational programs and web-based tools for health professionals and the general public in the areas of improving diet and increasing physical activity in adults and children.
Rachel is a professional member of the Academy of Nutrition and Dietetics and serves on the executive committee of the Food and Culinary Professionals Dietetic Practice Group. She is also an active member of the National Restaurant Association Nutrition Executive Study Group and the Culinary Institute of America Healthy Menus Research and Development Collaborative.