American Dietetic Association. She has also held leadership positions on many committees and activities at such associations as the American Society for Nutritional Sciences, the International Food Information Council, the International Life Sciences Institute, and the National Food Processors Association. Dr. Seligson has published extensively in the areas of nutrition and food consumption. She is currently a consultant on scientific issues to Hershey Foods, and as such represents Hershey Foods on International Life Sciences Institute technical committees on dietary lipids, carbohydrates, energy, and life styles and weight management. She received her Ph.D. from the University of California, Berkeley.
VALERIE TARASUK, Ph.D., is an associate professor of the Faculty of Medicine at the University of Toronto’s Department of Nutrition Sciences and Public Health Sciences. Her primary research interests are in domestic food insecurity and hunger and in dietary assessment. Her specialties within these areas are in social and economic determinates of health and nutrition, population-level indicators of risk, evaluation of public policies in response to food insecurity, and the statistical analysis of dietary intake data at the individual and population levels. In 2003 she received funding from the Canadian Institute of Health Research, the Nova Scotia Health Research Foundation, and the Dairy Farmers of Canada. Dr. Tarasuk has served on a number of committees and advisory groups, including Health Canada’s Expert Advisory Committee on Dietary Reference Intakes, the Nutrition Expert Advisory Group of the Canadian Community Health Survey, the External Advisory Panel for Food Directorate Review of Policies on the Addition of Vitamins and Minerals to Foods, and the Expert Scientific Workshop to Evaluate the Integrated National Food and Nutrition Survey. She chaired the Data Review Panels for the Prince Edward Island and Saskatchewan Nutrition Surveys. Dr. Tarasuk was a member of the Food and Nutrition Board Subcommittee on Interpretation and Uses of Dietary Reference Intakes.
SUSAN WHITING, Ph.D., is a professor of nutrition at the College of Pharmacy and Nutrition, University of Saskatchewan. She taught nutrition at Mount Saint Vincent University in Halifax prior to moving to the University of Saskatchewan, where she has taught in the Nutrition and Dietetics Program for 14 years. Dr. Whiting’s areas of expertise involve the safety and effectiveness of calcium supplements, the role of nutrition in the prevention and treatment of osteoporosis, how nutrition affects bone development in children