Faculty

Dr. Alison Borkowska has more than 10 years of teaching experience. In the undergraduate program, she has taught NUTR 251, NUTR 100, NUTR 445, NUTR 446, and NUTR 490W. In the MPS program, she has developed and taught a number of courses, including NUTR 805, NUTR 540, and NUTR 390. Her pedagogy includes the use of inquiry-based instruction with a focus on the development of critical thinking skills that support intellectual development of the learner.

Shawnee M. Kelly, RDN, LDN, FAND, has experience primarily in the clinical setting. She joined the Penn State faculty in 2009 and has more than 10 years of university teaching experience. Since joining the MPS program as coordinator and assistant teaching professor, she has developed and taught several courses, including NUTR 810, NUTR 820, and NUTR 860.

Denise Conforti Lawson, MS, RD has over 10 years of clinical nutrition and management experience from various hospital settings prior to joining Penn State faculty in 2013. As part of the faculty in the Department of Nutritional Sciences, she has directed the Dietetic Internship Program, taught various undergraduate and graduate courses, and advised students. She developed and teaches the Supervised Experiential Learning courses for the Experiential Track of the MPS program.

Lynn Parker Klees, RDN, LDN, CDE, FAND, held a variety of positions in clinical, community, management, and private practice for 30 years before joining the Penn State faculty. She is the professor in charge of the undergraduate program. Her areas of expertise include diabetes, eating disorders, obesity, nutrition education, and nutrition counseling.

Dr. Gina Pazzaglia has taught for more than 25 years at the undergraduate and graduate level and is a Registered Dietitian Nutritionist (RDN) with experience in clinical nutrition in both acute and long-term care settings and community nutrition. Her teaching and research interests include effective pedagogy for online, hybrid, face-to-face, and flipped classroom formats; competence and diversity skills in nutrition and dietetics and health care; nutrition education for the public and other health professions; and nutrition education and health in the Latino population.