Initiative, dietary assessment and nutrient databases, nutritional changes promoting weight loss and improvement in chronic disease risk, intake of soldiers both during U.S. Army basic training and in field environments, and nutrient composition of domestic and foreign foods. She receives research support through the Pennington Center, primarily through the National Institutes of Health, the U.S. Department of Agriculture, the Department of Defense, and other funding sources. Dr. Champagne is a fellow of the American Dietetic Association. She is also a member of the Institute of Food Technologists, the American Society for Nutritional Sciences, the American College of Sports Medicine, the American Heart Association, and the North American Association for the Study of Obesity. She has been an invited speaker at numerous workshops and other professional meetings.

FERGUS M. CLYDESDALE, Ph.D., is a distinguished professor and chair of the Department of Food Science and Nutrition at the University of Massachusetts-Amherst. His current research interests include physical-chemical changes in food processing, mineral-fiber interactions in foods, and technological optimization of physiological and functional properties and color-sensory interactions in foods. He receives research support from the U.S. Department of Agriculture. Dr. Clydesdale has served on numerous committees, including the Keystone National Policy Dialogue on Food, Nutrition, and Health; the Food and Drug Administration Food Advisory Committee; and the Institute of Medicine’s Food and Nutrition Board (FNB); and is past chair of the FNB Food Forum. Dr. Clydesdale is a fellow of the Institute of Food Technologists (IFT) and the American College of Nutrition. He is the recipient of many distinguished awards, including IFT’s highest honor, the Nicholas Appert Award; the University of Massachusetts Distinguished Teaching Award; and the Center for Applied Science Technology’s Charles A. Black Award for scientific communication.

JEANNE P. GOLDBERG, Ph.D., R.D., is a professor of nutrition and director of the Center on Nutrition Communication and the Graduate Program in Nutrition Communication at the Tufts University Friedman School of Nutrition Science and Policy. Her research interests include communications strategies, health promotion, theory-based program interventions, mass media, and effective nutrition communication. Dr. Goldberg served as principal investigator on the study that led to the selection of the Food Guide Pyramid by the U.S. Department of Agriculture and the U.S. Department of



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