The Big Picture
A day in the life of Kelsey Proctor is about much more than meals. As Market Director of Food and Clinical Nutrition Services for CommonSpirit Health’s Utah Market, Kelsey helps lead dietitians and food-service operations across local hospitals—making sure nutrition remains a central part of patient care and recovery.
What’s Happening
At Jordan Valley Hospital, Kelsey is helping implement a new bedside ordering program that changes how patients select and receive their meals. The initiative is part of a broader national effort to establish consistent food and nutrition standards and put them into practice throughout local markets.
Her work spans both strategy and day-to-day support. She meets with local teams, checks in with dietitians, helps answer clinical nutrition questions and works alongside kitchen leaders as they move from breakfast service into the rest of a busy hospital day. She also spends time reviewing new projects, monitoring financials and responding to the changing needs of hospitals throughout Utah.
Why It Matters
Nutrition is an important part of healing. In the hospital setting, dietitians help monitor how well patients are eating, provide education and manage clinical nutrition needs. Strong food-service operations help ensure patients receive meals that support their care plans while also creating a better overall hospital experience.
By connecting national standards with local expertise, Kelsey and her teams help make those benefits consistent across CommonSpirit Health’s Utah hospitals. Their collaboration brings clinical knowledge, operational leadership and compassionate service together at the bedside.
The Bottom Line
Behind every patient meal is a team focused on healing. Kelsey’s work shows how dietitians, chefs, food-service professionals and hospital leaders collaborate to improve care—one patient, one project and one meal at a time.