The Authors
Meet Rosemary and Walt
Rosemary K. Newman, PhD is a Professor Emeritus at Montana State University. Rosemary earned her BS degree from the College of St. Elizabeth in 1950 and MS and PHD degrees from Rutgers University in 1961 and 1977, respectively. As a faculty member in the Home Economics Department, she taught courses in human nutrition. She also conducted research on the health benefits of barley in cooperation with faculty members in the College of Agriculture. She collected and developed barley recipes and promoted the values of barley as a regular part of the human diet. She is a Registered Dietician, Diabetes Educator, and had hands on dietetic experience in hospitals, institutions, public health, and employee certification as well as collegiate teaching.
C. Walt Newman. PhD is also a Professor Emeritus at Montana State University. He earned a BS degree from Louisiana State University in 1954 and an MS degree in 1958 from Texas A&M College, returning to LSU for a PhD in 1964. Walt was a faculty member in the Animal Range Science Department at MSU where he taught courses in nutrition and production of farm animals. He conducted feeding studies with Montana feedstuffs, concentrating most of his research with barley. Walt's major emphasis was evaluating the effects of altering the barley genome on nutritive value of the grain. He collaborated with seven state experiment stations in a research program to evaluate the nutritive value of barley.
Together, Rosemary and Walt have a combined experience of over 50 years studying and researching barley at Montana State University. They were active in barley research on an international basis collaborating with scientists in Denmark, Sweden and Norway. Their research efforts assisted in the decision of the FDA approval of the health claim for barley ß-glucan in the control of blood cholesterol. They currently live in a rural, mountainous area with a variety of pets and wild animals near Bozeman, MT.