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.
email: kressk3@slu.edu
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


Professional 
experience:
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.
Research 
Interests:
Nutritional analysis, menu planning, and meal preparation for feeding studies related to nutrition.
Service:
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.
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