Appendix
Biographical Sketches of Subcommittee Members

Barry L. Zoumas, Ph.D. (chair) is the Alan R. Warehime Professor of Agribusiness in the Department of Agricultural Economics and Rural Sociology at The Pennsylvania State University. Dr. Zoumas’ academic training is in human nutrition and chemistry. He has direct expertise in development of the type of food product under study. He was Director of Research and Development and later Corporate Vice-President of science and technology at Hershey Foods Corporation, where he was in charge of development of the Hershey bars for the space program before joining Penn State. He is coauthor of a book on candy bars. He also has ample international experience as a visiting scientist in nutrition programs for developing countries with the Food and Agriculture Organization of the United Nations and as an advisor on agricultural development to the U.S. Agency for International Development for the Caribbean and other Latin American countries. He has served as Chairman of the American Institute of Nutrition and several industrial associations, and is a member of the Institute of Food Technologists, the American Association for the Advancement of Science, the American Chemical Society, the American Society for Nutritional Sciences, and the International Food and Agribusiness Management Association.

Lawrence E. Armstrong, Ph.D. is an Associate Professor in the Departments of Physiology, Neurobiology and Exercise Science and of Sport, Leisure, and Exercise Sciences, University of Connecticut. He has a doctorate in human bioenergetics and specializes in physiological responses involving exercise, dietary intervention, heat tolerance, temperature regulation, and acclimatization to heat. His research deals with laboratory and field studies of metabolic, ventilatory, cardiovascular, fluid-electrolyte, and strength perturbations, viewed in light



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High-Energy, Nutrient-Dense Emergency Relief Food Product Appendix Biographical Sketches of Subcommittee Members Barry L. Zoumas, Ph.D. (chair) is the Alan R. Warehime Professor of Agribusiness in the Department of Agricultural Economics and Rural Sociology at The Pennsylvania State University. Dr. Zoumas’ academic training is in human nutrition and chemistry. He has direct expertise in development of the type of food product under study. He was Director of Research and Development and later Corporate Vice-President of science and technology at Hershey Foods Corporation, where he was in charge of development of the Hershey bars for the space program before joining Penn State. He is coauthor of a book on candy bars. He also has ample international experience as a visiting scientist in nutrition programs for developing countries with the Food and Agriculture Organization of the United Nations and as an advisor on agricultural development to the U.S. Agency for International Development for the Caribbean and other Latin American countries. He has served as Chairman of the American Institute of Nutrition and several industrial associations, and is a member of the Institute of Food Technologists, the American Association for the Advancement of Science, the American Chemical Society, the American Society for Nutritional Sciences, and the International Food and Agribusiness Management Association. Lawrence E. Armstrong, Ph.D. is an Associate Professor in the Departments of Physiology, Neurobiology and Exercise Science and of Sport, Leisure, and Exercise Sciences, University of Connecticut. He has a doctorate in human bioenergetics and specializes in physiological responses involving exercise, dietary intervention, heat tolerance, temperature regulation, and acclimatization to heat. His research deals with laboratory and field studies of metabolic, ventilatory, cardiovascular, fluid-electrolyte, and strength perturbations, viewed in light

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High-Energy, Nutrient-Dense Emergency Relief Food Product of physical training, cardiorespiratory fitness, and hydration status. He teaches courses in exercise physiology and metabolism. Dr. Armstrong is a former member of the Committee on Military Nutrition Research. He is also a member of the American College of Sports Medicine, American Physiological Society, and the Aerospace Medical Association. Jeffrey R. Backstrand, Ph.D. is an Associate Professor in the joint Ph.D. Program on Urban Systems at the University of Medicine and Dentistry of New Jersey. Previous to this position he was Assistant Professor and Director of the Public Health Nutrition Program at the New York University Department of Nutrition and Food Studies. His academic training is in nutritional anthropology. His research interests are sociocultural determinants of food intake and food sources of micronutrients in developing countries. He has conducted research and has supervised several Ph.D. dissertations and M.S. theses dealing with various aspects of food preferences in Korea, Niger, and Mexico. He has written papers on fortification and growth in children in developing countries, with an emphasis on Mexico. He is Chair of the Public Nutrition Research Interest Section, American Society for Nutritional Sciences and a fellow of the Society for Applied Anthropology. He is also a member of the American Anthropological Association, the American Public Health Association, the Association for the Study of Food and Society, and the Council on Nutritional Anthropology Wanda L. Chenoweth, Ph.D. is Professor of Nutritional Sciences in the Department of Food Science and Human Nutrition, Michigan State University. Her area of expertise is clinical dietetics, and her research interests are in mineral bioavailability and clinical nutrition. She has conducted research also on the effects of processing on the nutritional quality of various food ingredients. Dr. Chenoweth is a member of the American Society for Nutritional Sciences, American Dietetic Association, and the Institute of Food Technologists. She is a member of the Committee on Military Nutrition Research. Pavinee Chinachoti, Ph.D. is Professor of Food Physico-chemistry, Department of Food Science and Nutrition, University of Massachusetts, Amherst. Dr. Chinachoti teaches food processing at the graduate and undergraduate levels. Her research focuses on characterization of phase transitions and the role of water on food quality and stability, particularly in cereal polymers and products. It includes staling mechanisms, moisture migration, recrystallization of sugars and other carbohydrates, and water activity in relation to microbial spoilage and pathogenic microorganisms, applied to various foods and intermediate moisture foods. She has conducted joint research with the U. S. Army Natick technical group and is a member of the Institute of Food Technologists, Sigma Xi Scientific Research Society, Gamma Sigma Delta Agricultural Honorary Society, Phi Kappa Phi Honorary Society, and Phi Tau Sigma Honorary Society. Barbara P. Klein, Ph.D. is Emeritus Professor of Foods and Nutrition in the Department of Food Science and Human Nutrition, University of Illinois. Her areas of expertise are sensory perception and evaluation and development of high soy protein foods such as snacks, cereals, and dairy analogs. Her research is in the areas of formula and sensory optimization of food products manufactured

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High-Energy, Nutrient-Dense Emergency Relief Food Product with high protein ingredients, vitamin C content of various foods, nutrient conservation in processed food products, sensory science in general, and in alterations in food quality that occur during storage, processing, and preparation for consumption. Dr. Klein is a member of the Institute of Food Technologists, American Institute of Nutrition, American Chemical Society, American Dietetic Association, and American Society for Testing Materials. Helen W. Lane, Ph.D., R.D. is Chief Nutritionist and Program Manager for Advanced Human Support Technology at the NASA Johnson Space Center. Dr. Lane has extensive experience on the relationship of diet and exercise and on diet formulation. Her research has focused on nutritional aspects of space flight, nutrient availability, body composition, and nutritional requirements for energy, water, electrolytes, protein, calcium, and iron. Her work as NASA’s Advanced Human Support Technologies Program includes innovative work in food science and technologies for extended-duration space flight. She is a member of numerous societies, among them the American Dietetic Association, American Society for Nutritional Sciences, American Society of Clinical Nutrition, Institute of Food Technologists, and Sigma Xi Scientific Research Society. Kenneth S. Marsh, Ph.D. is President/Research Director of Kenneth S. Marsh & Associates, Ltd. While with the Packaging Science Department at Clemson University, Dr. Marsh held the CRYOVAC Chair, the first endowed position in Packaging Science in the United States. Dr. Marsh’s academic background is in food science, with specialization in food packaging. His research focuses on utilizing physical chemistry, food science, and packaging to extend the useable life of foods, reduce distribution damage, and improve the deliverable food supply in poor countries. He has 12 years of food industry experience (Quaker Oats Company, Ball Corporation, Pillsbury Company, and Thomas J. Lipton, Inc.), and 16 years of experience as a private consultant in food packaging. Dr. Marsh also has had extensive international exposure as a lecturer in various aspects of food packaging and has participated in packaging-related activities of Research & Development Associates. He is a member of the Institute of Food Technologists and the Institute of Packaging Professionals, and is a Fellow of the Institute of Packaging Professionals Marjatta Tolvanen, Ph.D. is Project Officer in Nutrition in Emergencies with the United Nations Children’s Fund, New York. She is an international nutritionist from Finland in charge of monitoring nutritional emergencies in various countries and coordinating emergency responses. Dr. Tolvanen also conducts assessments of the impact of using special feeding products for emergency feeding and oversees development of such products for UNICEF. She has international experience in Vietnam and Nepal.