Saint Louis University
Kathleen S. Kress, M.S.,R.D., L.D.
courses taught: DIET 535 Clinical Systems Management, Course Master & Primary Instructor, DIET 436 Food Systems Management II, Saint Louis University, Course Master & Primary Instructor, DIET 435 Food Systems Management I, Saint Louis University, Course Master & Primary Instructor DIET 370 Quantity Food Procurement & Preparation, Saint Louis University, Course Master & Primary Instructor, DIET 594 Dietetic Internship, OI: 2 lectures every fall & all day workshop on food management, 1- 2 lectures every spring & ½ day workshop on RD review exam.
phone: 314-977-8675
fax: 314-977-8520
address: Allied Health Professions Building
3437 Caroline Mall
St. Louis , MO   63104-1111
maps: Campus Map

Degree: M.S. – Nutrition & Dietetics, Eastern Illinois University, 1984

Degree: B.S. – Nutrition/ Institutional Management emphasis, University of Illinois, 1982

Over 17 years at Saint Louis University (1995 - present), 1994 – 1998 Adjunct Faculty, Southwestern Illinois College, Belleville, Illinois, 1988 – 1998 District Support Dietitian / Patient Services Manager, Marriott Management Services, St. Louis, Missouri, 1986 –1988 Clinical Dietitian, St. Joseph Health Center, St. Charles, Missouri, 1984 – 1986 Clinical Dietitian, Sarah Bush Lincoln Health Center, Mattoon, Illinois
Publications: Audio CD approved for CPEUs, product number: 200922153, publisher: American Dietetic Association 2010. Making a Sustainable Difference: The Role of the Dietitian in the Green Movement, Kathleen Kress, M.S., R.D. and Nancy Hudson, M.S., R.D.
Nutritional analysis, menu planning, and meal preparation for feeding studies related to nutrition.
Other Activities: NIH /NIDDK grant, April 2009 – March 2013, $500,000 awarded over 4 years, primary investigator: Ted Weiss, Saint Louis University, research title: Caloric Restriction, Exercise, and Glucoregulation in Humans. Feeding coordinator: Kathy Kress, developed menu and menu analysis, and coordinate all aspects of food procurement and preparation for feeding component of study.
Higher purpose. Greater good.
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