chemicals in the environment). Other interests include the scientific basis of human health risk assessment, application of risk assessment to policy decisions, and risk/risk tradeoffs in risk management. Dr. Gray receives research support from numerous sources, including the National Food Processors Association Research Foundation. Dr. Gray has served on various panels including the Risk Assessment Task Force of the Society of Toxicology, the Food Advisory Committee of the Center for Food Safety and Applied Nutrition (CFSAN) at FDA, and the National Advisory Environmental Health Science Council of NIEHS. Dr. Gray earned a B.S. degree from the University of Michigan and M.S. and Ph.D. degrees from the University of Rochester.

GAIL G. HARRISON, Ph.D., is professor in the Department of Community Health Sciences at the School of Public Health of the University of California—Los Angeles (UCLA). Dr. Harrison is also Senior Research Scientist in the UCLA Center for Health Policy Research and associate director of the Program for Healthy and At-Risk Populations in the Division of Cancer Prevention and Control, UCLA/Jonsson Comprehensive Cancer Center. Dr. Harrison’s interests include pediatric and maternal nutrition, dietary and nutritional status assessment, food security, and international health and nutrition. Her recent research interests include assessment of variation in dietary intake patterns, cancer-protective interventions, estimation of dietary content of isoflavones, and changes in diet and prevalence of chronic diseases in developing countries. Dr. Harrison has been a member of the Food and Nutrition Board and has served on several Institute of Medicine panels including the Committee on Implications of Dioxin in the Food Supply, the Committee on Scientific Evaluation of WIC Nutrition Risk Criteria, the Committee on Food Consumption Patterns, and the Committee on International Nutrition Programs. She has served as a technical consultant to the WIC program of the Public Health Foundation of Los Angeles and to USDA’s Agricultural Research Service and Economic Research Service. Dr. Harrison earned a B.S. degree in foods and nutrition from the University of California—Santa Barbara, an M.N.S. (nutritional sciences) degree from Cornell University, and a Ph.D. degree in biological anthropology at the University of Arizona. She was elected to the Institute of Medicine in 2003.

HELEN H. JENSEN, Ph.D., is professor in the Department of Economics in the College of Agriculture at Iowa State University (ISU). Dr. Jensen is also head of the Food and Nutrition Policy Division in the Center for Agricultural and Rural Development (CARD) at ISU. Her research focuses on nutrition policies, food assistance programs, food security issues, analysis of food demand, food hazard control options, food safety (with empha-

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