Meet Danielle

Danielle Barriault, RD MHS is the Director, Patient Food Service Initiatives Alberta Health Services. Danielle has had a diverse 21 year experience in healthcare in Canada and the US.  After spending 13 years as a clinician in adult and pediatric acute care, primary care, chronic disease and health promotion, she transitioned to managing operations in Nutrition and Food Services. In her current role, she develops, guides and supports the implementation of Patient Food Services Strategy, Standards and Practice across Alberta.  Danielle is passionate about elevating the importance of food in healthcare and assisting others to see the role they play in making meals matter.     

Alberta Health Services 

Alberta Health Services (AHS) is Canada’s first and largest province-wide, fully-integrated health system, responsible for delivering health services to over four million people living in Alberta, as well as to some residents of Saskatchewan, B.C. and the Northwest Territories. AHS has over 108,000 employees in over 650 facilities, including 106 acute care hospitals and five stand-alone psychiatric facilities, with 8,471 acute care beds, 23,742 continuing care beds/spaces, 208 community palliative and hospice beds, 2,439 addiction and mental health beds. The province also has an extensive network of community-based services and has equity partnership in 42 primary care networks.  



Nourish Vision 

We are “Enhancing the Patient’s Meal Experience” to create an environment where “Food and Meals Matters”, and eating and enjoying meals is valued by both patients and health care teams as essential for recovery. We achieve this by understanding what’s important to patients to know about the food we serve, and how that food impacts what and how much they eat. What are the barriers to patients eating their meals? Would knowledge that we offer locally grown or culturally specific foods enhance their experience, and ultimately their food intake and health outcome? We are working to ensure that the patient voice is heard and that it guides our decisions on food procurement, menu development, and meal delivery.


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