Josie Bryant named director of Baptist Health Floyd Food and Nutrition Services

New Albany, IN (September 30, 2026) - Making a big move is never easy, especially when you are content where you are. But for Josie Bryant, EdD, MS, RDN-AP, LD, the opportunity to lead Food & Nutrition Services at Baptist Health Floyd made the move to southern Indiana feel right.

Bryant began her new role as director on Sept. 9 after spending five years at Baptist Health Paducah. She made the move with her husband and their three small children and said she is excited about living in the area and leading the Baptist Health Floyd Food & Nutrition Services Department

“It definitely is something I feel is the right place at the right time,” she said. “The department has been welcoming, and I am very optimistic where we are headed. I see a lot of great things coming.”

Bryant will oversee the kitchen, cafeteria, ambassadors, Care Café, and dietitians. At Baptist Health Paducah she most recently served as lead dietitian and clinical nutrition supervisor. Prior to joining Baptist, she served in a variety of professional roles at Murray State University, Eastern Illinois University, where she taught, and the University of Kentucky.

Besides higher education institutes, she has also worked as a lead dietitian in long-term care facilities.

She said she enjoys working at community hospitals. 

“I have grown a lot within the (Baptist) system because of system leadership,” she said. “They made sure people who have interest and growth are provided opportunities and resources.”

Bryant has been a dietitian for 15 years and during that time has moved for various job opportunities many times. Besides her work as a dietitian, she has also worked as a yoga instructor.

“I have done a little bit of everything in 15 years,” she said.

She said one thing that drew her to Baptist Health Floyd was the food service model for patients.

“The food service model here is room service. It is an optimal food delivery setup,” she said. “Patients get to have a lot of choice. When a patient can order what they want and when they want it, hopefully that helps with their outcome as well. We know that food is medicine, something dietitians and healthcare providers have been aware of for years. This model compliments the other healthcare services going on. When there is a choice, I hope it delivers better patient health outcome.”

Bryant said her focus is to make sure “our patients get sound, evidence-based nutrition care.”

“Medically tailored meals are what we call it as dietitians,” she said. “We want to make sure what we are doing from start to finish ends up helping the patients feel like their health challenges can be something they own, understand and make improvement on at home.”

Bryant said she is excited about the future of the Food and Nutrition Services department at the hospital.