Dr. Lambert received a
B.S. degree from the University of Missouri. She completed a dietetic
internship and a Masters degree in Food Science/Food Service
Administration at the University of Wisconsin. She received a PhD at
the University of Tennessee, Knoxville. She taught at the
University of Washington, the University of Delaware, Penn State-York,
and Penn State-Berks. She worked in several health care
facilities. She taught in the area of quantitative methods, hospitality
information systems, and hospitality facilities management and design.
Her research interests included the application of quantitative methods
to hospitality management, hospitality information technology and its
application to education, and the nutrient analysis of food products.
She was involved in developing new recipes for the USDA School Lunch
Program, the Adult and Childcare Program and the Thrifty Food Plan.She
left Penn State in June 2009.