Jadine Reese
Ms. Reese is the staff assistant for the dietetic food systems management program. She handles all information requests, maintains student records, and assists in the admission process. If you are not sure with whom to talk about a particular issue, you should contact Ms. Reese at dpde@psu.edu.
Ellen Barbrow, M.Ed., RD, LDN
Ms. Barbrow teaches D S M 295W Professional Staff Field Experience. She is a registered dietitian with a bachelor of science degree in food and nutrition and a master of education degree in nutrition from Penn State. She completed her dietetic internship at The New York Hospital/Cornell Medical Center. Her past work experience includes consulting at a long-term care facility and serving as a staff dietitian in hospitals in New Jersey and Pennsylvania. Ms. Barbrow has served as a member of the Commission on Dietetic Registration's Test Specifications Committee for the Dietetic Technician Registration Exam and as a member of American Dietetic Association's Dietetic Education Task Force and Division of Education Standards.
Judy Dodd, M.S., RD
Ms. Dodd teaches D S M 280 Current Issues in Community Dietetics and HRIM 204 Hotel and Restaurant Marketing and Merchandising in the associate degree program in hotel, restaurant, and institutional management. She is a registered dietitian and Fellow with the American Dietetic Association and is certified in family and consumer sciences. Ms. Dodd received her bachelor's degree in home economics, food, and nutrition from Carnegie Mellon University, which she followed with a dietetic internship at Shadyside Hospital. She earned her master's degree at the School of Health and Rehabilitation Sciences of the University of Pittsburgh, where she is also currently a faculty member. She has held many positions in the Pennsylvania state and national dietetic associations, most notably serving as ADA president in 1991-92.
Beth Mincemoyer Egan, M.Ed., RD, LDN, SFNS
Ms. Mincemoyer Egan is the dietetic programs director, as well as a program adviser and instructor. She teaches D S M 100 The Profession of Dietetics and D S M 105 Introduction to School Food Service. She is a school food service and nutrition specialist and a registered and licensed dietitian with a bachelor of science degree in food service and housing administration and a second bachelor of science in home economics education, both from Penn State. Ms. Egan also did course work at both the University of Wisconsin--Madison and Penn State to complete a master's degree in agriculture and extension education. She completed her dietetic internship with the Milwaukee Public Schools. Her work experience includes serving as a school nutrition program director in Sun Prairie, Wisconsin, and as a school food service consultant with the Wisconsin Department of Public Instruction. Ms. Egan was the president of the Wisconsin School Food Service Association in 1992-93.
Mary Ann Fosmire, M.S.
Ms. Fosmire teaches NUTR 151 Nutrition Component of the Food Service System and NUTR 251 Introductory Principles of Nutrition. She received a master of science degree in nutritional sciences from the University of California, Berkeley, and a bachelor of science degree in home economics, with a food chemistry major, from Penn State. Her laboratory research has focused on lipid metabolism, vitamins (mainly B-6 and folate), and minerals (zinc).
Carol H. Gilbert, M.Ed., SFNS
Ms. Gilbert teaches D S M 101 Food Safety and Sanitation and D S M 275 Cost Control in Institutional Food Service. She received a bachelor of science degree in foods and nutrition from Mansfield University, and a Master's degree in training and development from Penn State Harrisburg. Her food service background includes management experience in school food service (Linden Hall School for Girls, Lower Dauphin and Hempfield School Districts). She is SERVSAFE® certified and is approved as an instructor by the Educational Foundation of the National Restaurant Association. She also instructs and assists with the development of Hazard Analysis and Critical Control Point (HACCP) policies. She has assisted in writing a distance education course for Penn State.
Mary Lou Kiel, Ph.D., RD
Dr. Kiel teaches D S M 195 Field Experience in Community Dietetics, D S M 281 Facilitated Discussion in Community Dietetics, and NUTR 359 Nutrition Assessment Theory and Practice. She earned a doctorate in human nutrition and foods at Virginia Polytechnic Institute and State University, a master of public health degree at the University of North Carolina at Chapel Hill, and a bachelor of science degree in home economics at the University of Delaware. She completed her dietetic internship at Rhode Island Hospital. Dr. Kiel has authored or assisted in writing five distance education courses for Penn State.
Mary Ann Leidigh, M.Ed.
Ms. Leidigh teaches D S M 204 Marketing of Child Nutrition Programs, D S M 205 Human Resource Management in Food Service Operations, and HRIM 260 Hospitality Supervision Seminar in the hotel, restaurant, and institutional management degree program. She received a bachelor of science degree from Penn State's School of Hotel, Restaurant, and Institutional Management, and a master's degree in training and development from Penn State Harrisburg. Her food service background includes management experience in the following segments: restaurants (Houlihan's and Charley's Place in the Philadelphia area), theme parks (HERSHEYPARK), universities (Penn State), and schools (Carlisle Area School District).
Janet Raytek, RD, LDN
Ms. Raytek is a full-time adviser and instructor. She teaches D S M 101 Food Safety and Sanitation and D S M 260 Management and Analysis of Quantity Food. She is a registered and licensed dietitian and a graduate of Penn State with a bachelor of science degree in institutional food systems management, with an emphasis in dietetics. She also completed her dietetic internship at Penn State. Ms. Raytek regularly consults at an extended care facility in State College, Pennsylvania. She is a Master Food Handler and has been SERVSAFE® certified and approved as an instructor by the Educational Foundation of the National Restaurant Association. She has chaired the American Dietetic Association Scholarship Committee for several years.
Theresa Reis, M.S., RD
Ms. Reis teaches D S M 250 Principles of Quantity Food Production. She is a registered dietitian with a bachelor of science degree in medical dietetics from Penn State and a master of public health nutrition degree from the University of North Carolina at Chapel Hill. Ms. Reis has worked as the Meals on Wheels coordinator in State College and as a community dietitian with a county health department in North Carolina. She has also worked in hospitals and long-term care facilities.
Rosanne Rust, M.S., RD, LDN
Ms. Rust teaches NUTR 252 Diet Therapy and Nutrition Care in Disease. She is a registered, licensed dietitian with a bachelor of science degree in clinical dietetics from Indiana University of Pennsylvania and a master of science degree in nutrition from the University of Pittsburgh. She completed her internship at Mercy Hospital in Pittsburgh. She has twenty years experience in the field of dietetics and nutrition with over ten years of inpatient and outpatient clinical nutrition assessment and counseling. Since 1994, she has been in private practice in Meadville, Pennsylvania. Her current work includes nutrition consulting for a long-term care facility, sport's nutrition consulting for Allegheny College, writing and editing nutrition articles, teaching, and school/work site wellness.
