Egg Nutrition Center
Staff and Organization
J. McNamara, Ph.D.
As Executive Director, Dr. McNamara is responsible for program
development and implementation; administration of the American
Egg Board Research Grants Program; serve as Executive Editor of Nutrition
Close-Up and Nutrition Realities, and coordinate ENC programs
with those of the American Egg Board and United Egg Producers.
Hilary Shallo Thesmar, Ph.D., R.D.
Director, Food Safety Programs
As Director of Food Safety Programs Dr. Thesmar is responsible
for all programs related to egg food safety and food safety education.
She provides technical expertise for egg industry associations
and producers, works with federal and state public health agencies,
and coordinates egg industry programs in food safety.
Marcia Greenblum, M.S., R.D.
Director of Educational Outreach
Ms. Greenblum is responsible for researching topics
for development of educational materials on nutrition and
food safety, writing Nutrition Realities, and
working with ENC staff at conferences, exhibits and national
Jenny Heap, M.S., R.D.
Nutrition Program Coordinator
Ms. Heap has primary responsibility for the daily Egg
News Network ENC Report, writing and producing Nutrition
Close-Up, and works with a variety of nutrition and
health care organizations through meetings and exhibiting
at national meetings of health promotion organizations.
Mrs. Phyllis M. Ford
Office Administrator/Exhibits Manager
Mrs. Ford oversees all aspects of office administration,
maintains accounts and financial records, keeps inventory
up to date, and coordinates the ENC exhibit schedule and
a joint venture of two egg industry organizations, the American
Egg Board (AEB) and the United Egg Producers (UEP). Funding
for ENC programs and activities is provided by AEB through
a management agreement with UEP.
A Commodity Research and Promotion Board for the Commercial Egg
is the U.S. egg producer's link to the consumer in communicating
the value of the incredible edible egg. AEB's mission is to
allow egg producers to fund and carry out proactive programs
to increase markets for eggs, egg products and spent fowl products
through promotion, research and education. As the egg industry's
promotion arm, AEB's foremost challenge is to convince the
American public that the egg is still one of nature's most
nearly perfect food. AEB's basic task is to improve the demand
for shell eggs, egg products, as well as spent fowl throughout
the United States. AEB is funded from a national legislative
checkoff on all egg production from companies with greater
than 75,000 layers. The Board consists of 18 members and 18
alternates from all regions of the country. All members are
egg producers nominated by certified state and regional organizations
representing egg producers. The Board is appointed by the Secretary
of Agriculture. The AEB staff, a small group of dedicated professionals,
carries out the programs under the Board direction.
Donald J. McNamara, Ph.D. is the Executive Director
of the Egg Nutrition Center in Washington, DC. Dr. McNamara received
his Ph.D. in biochemistry in 1972 from Purdue University in Indiana
and was a Postdoctoral Fellow of the National Cancer Institute
in the Department of Physiological Chemistry at the Ohio State
University Medical College from 1972-74. In 1974 he joined the
Lipid Metabolism Laboratory of E.H. Ahrens, Jr., M.D. at the
Rockefeller University in New York as an Assistant Professor,
and was promoted to Associate Professor in 1980. In 1985 Dr.
McNamara accepted appointment as Professor of Nutritional Sciences
at The University of Arizona in Tucson until 1995 when he accepted
his current position. At the University of Arizona Dr. McNamara
served as Chair of the Interdisciplinary Nutritional Sciences
Graduate Program (1987-90), Acting Department Head (1989-90),
and taught both undergraduate and graduate courses and symposiums.
As Director of the Lipid Metabolism Laboratory, Dr. McNamara
supervised the training of three M.S. and nine Ph.D. students
as well as a number of clinical fellows and postdoctoral trainees.
Dr. McNamara has published over 150 research articles, reviews
and book chapters on the relationships between dietary lipids,
plasma lipoprotein and cardiovascular disease risk. He is on
the editorial boards of the scientific journals Metabolism , Biochimica
et Biophysica Acta and Journal of Nutrition, the advisory
boards of the American Council on Science and Health and the
French Centre de Recherche et D'Information Nutritionnelles (CERIN),
and a member of the Council on Arteriosclerosis of the American
Heart Association, the American Society for Clinical Nutrition,
the American Society for Nutritional Sciences, and the Society
for Nutrition Education.
Shallo Thesmar, Ph.D., R.D. is the Director of Food Safety
Programs at the Egg Nutrition Center in Washington, DC. Dr.
Thesmar received her Ph.D. in Food Technology from Clemson
University in 1997. In addition to a Master of Science degree
in human nutrition from Winthrop University in Rock Hill, SC,
Dr. Thesmar completed the dietetic internship at Winthrop and
is a Registered Dietitian. Before
joining the Egg Nutrition Center, Dr. Thesmar worked in Food
Applications Research and Development for Praxair, Inc. She
is a member of the American Dietetic Association, the Institute
of Food Technologists, and the International Association for
Food Protection. As
Director of Food Safety Programs, Dr. Thesmar administers the
American Egg Board food safety research program, monitors and
evaluates research information on food safety issues related
to eggs, works with government and private agencies involved
in food safety, and provides technical expertise to the egg
Greenblum, M.S., R.D. is the Director,
Educational Outreach with the Egg Nutrition Center in Washington,
DC. Marcia began her dietetic training at Hunter College in
New York City where she earned a Bachelor of Science degree.
She continued her pursuit of nutrition education at the University
of Maryland where she earned a Master of Science degree in
nutrition. While attending the University of Maryland, Marcia
was employed as a research assistant at the USDA Human Nutrition
Research Center where she participated in conducting human
research studies and laboratory analysis. After
achieving registration with the American Dietetic Association,
Marcia began her clinical experience as a dietitian at Sinai
Hospital in Baltimore and advanced to clinical nutrition specialist
at South Baltimore General Hospital. In addition she taught
nutrition to health professionals at Baltimore City Community
leaving Baltimore, Marcia continued teaching nutrition at Montgomery
College for both the biology and food service management departments
before joining the staff at the Egg Nutrition Center. Marcia
is currently active in the District of Columbia Metropolitan
Area Dietetic Association having held offices of Legislative
and Public Policy Chair as well as her current role as newsletter
editor of the Potomac Post.
Heap, M.S., R.D. is the Nutrition Program Coordinator with
the Egg Nutrition Center in Washington, D.C. Jenny received
a B.S. degree in Integrated Studies from Weber State University
in Utah and her M.S. degree in Foods and Nutrition from the
University of Utah. Jenny has worked in nutrition education
and communication at the Huntsman Cancer Center and the Foundation
for Children and Youth with Diabetes, as well as an internship
with the International Food Information Council in Washington
DC before joining the Egg Nutrition Center in 2002.