Ph.D., Nutritional Biology, University of California, Davis
B.S., Forensic Science - Toxicology, John Jay College of Criminal Justice
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
M.S., Food and Nutrition, Indiana University of Pennsylvania
B.S., Dietetics, Indiana University of Pennsylvania
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.
Lynn Parker Klees
M.A., Counseling and Guidance, Oakland University
B.S., Dietetics, Michigan State University
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.
Ph.D., Nutrition, Penn State
Ph.D., Education, Policy and Evaluation, Arizona State University
M.S., Human Nutrition, Syracuse University
B.S., Nutrition Science, Penn State
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.