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HannahRowley
SarahKohley
LaurenHess
As chief dietitian at SAGE Dining Services, Hannah Rowley focuses on the management of food allergies, especially in academic settings.
She oversees training of SAGE employees on the basics of food allergies, how to handle a reaction (including how to administer an EpiPen), menu planning, food allergy labeling and cross-contamination issues. In addition, she acts as a client resource to address questions and issues surrounding management of food allergies on-site
Before joining SAGE in 2008, Rowley spent four years at the Johns Hopkins University School of Medicine as a research dietitian in the Institute for Clinical and Translation Research. She collaborated on numerous studies, including food allergy research with renowned allergist Robert Wood, M.D.
Her work on milk allergies and oral immunotherapy resulted in a study published in the Journal of Allergy and Clinical Immunology in December 2008.
Rowley has a B.S from the University of Dayton and a graduate certificate in business and management from the Johns Hopkins University's Carey School of Business.
Sarah Kohley is responsible for menu review, recipe analysis and creation of educational materials. She serves as a nutritional resource and trainer for SAGE food service directors and other colleagues.
An active member of the American Dietetic Association, Kohley participates in cooking workshops and public speaking.
As part of her dietitian training, Kohley completed an internship with the Louis Stokes VA Medical Center in Cleveland, Ohio. During that time, she designed and conducted a research study investigating the relationship between diet and psoriasis.
Kohley holds two undergraduate degrees: one in biology, from Towson University, and a second in dietetics, from the University of Maryland. She also earned her master's in nutrition from Case Western Reserve University.
Lauren Hess has been a consulting dietitian with SAGE Dining Services since September 2008, reviewing menus for nutritional balance and analyzing recipes for nutritional content.
Before joining SAGE, Hess was a nutrition consultant with a managed care company where, among other duties, she provided nutritional counseling and education to members. Prior to that, she worked as a clinical dietitian at a hospital. Her experience also includes teaching at the community college level.
Hess received her training at Indiana University of Pennsylvania, where she earned a B.S. in dietetics and an M.S. in food and nutrition.
