Jadine Reese
Ms. Reese is the dietetic food systems management program staff assistant. 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, Ms. Reese dpde@psu.edu would be a good place to start.
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 Test Specifications Committee for the Dietetic Technician Registration Exam and as a member of ADA'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. Ms. Dodd is a registered dietitian and fellow with the American Dietetic Association (ADA) and is certified in family and consumer sciences. Ms. Dodd completed her bachelor's degree in home economics, food and nutrition, from Carnegie Mellon University, which she followed with a dietetic internship at Shadyside Hospital. Ms. Dodd earned her master's degree from the School of Health and Rehabilitation Sciences of the University of Pittsburgh, where she is currently a faculty member. Ms. Dodd has held many positions in the Pennsylvania and national dietetic associations, most notably serving as ADA president from 1991 to 1992.
Beth Mincemoyer Egan, M.Ed., RD, LDN, Food Service
Ms. Mincemoyer Egan is a full-time adviser and teacher and coordinates the school food service emphasis of the associate degree program in dietetic food systems management. She teaches D S M 100 The Profession of Dietetics, D S M 105 Introduction to School Food Service, D S M 204 Marketing of Child Nutrition Programs, and D S M 275 Cost Control in Institutional Food Service. Ms. Egan 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. Ms. Egan completed her dietetic internship with the Milwaukee Public Schools. Her work experience includes being a school nutrition program director in Sun Prairie, Wisconsin, and a school food service consultant with the Wisconsin Department of Public Instruction. Ms. Egan served as the Wisconsin School Food Service Association president from 1992 to 1993.
Mary Ann Fosmire, M.S.
Ms. Fosmire teaches Nutrition 151 Nutrition Component of the Food Service System, and Nutrition 251 Introductory Principles of Nutrition. Ms. Fosmire received her master of science degree in nutritional sciences from the University of California at Berkeley, and she earned a bachelor of science degree from Penn State in home economics with a food chemistry major. 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 281 Facilitated Discussion in Community Dietetics and NUTR 359 Nutrition Assessment Theory and Practice. Dr. Kiel earned her doctorate in human nutrition and foods from Virginia Polytechnic Institute and State University and also holds a master of public health from the University of North Carolina at Chapel Hill and a bachelor of science degree in home economics from 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.
Sally Knapp, M.N.S., RD
Ms. Knapp teaches D S M 195 Field Experience in Community Dietetics. Ms. Knapp is a registered dietitian with a bachelor of science degree and a master in nutritional science degree from Cornell University. She also trained at the New York State Department of Health. She has worked in hospitals in her native Massachusetts, New York City, Vermont, and Maine, and as a nutrition consultant for a hospice team in Centre County, Pennsylvania. For six years, Ms. Knapp coordinated a program of discovering and linking nutrition resource people in and for Washington County in rural Maine. This program also provided field experience for dietetic interns from Boston and nutrition students from Maine colleges. In addition to her teaching responsibilities, she is currently active with the Centre County Council for Human Services.
Mary Ann Leidigh, M.Ed.
Ms. Leidigh teaches 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 earned a bachelor of science degree from Penn State's School of Hotel, Restaurant, and Recreation 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, R.D., 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. Ms. Raytek also completed her dietetics internship at Penn State. Ms. Raytek regularly consults at an extended care facility in State College, Pennsylvania. She is a Master Food Handler and a SERVSAFE® certified and approved instructor by the Educational Foundation of the National Restaurant Association. Ms. Raytek has chaired the ADA Scholarship Committee for several years.
Theresa Reis, M.S., RD
Ms. Reis currently teaches D S M 250 Principles of Quantity Food Production. Ms. Reis 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, 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.
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.
