the second is a military nutrition study to asses the mineral requirements for cognitive and physical performance of military personnel. Mr. Sanders received his B.A. degree in anthropology from Trinity University, and is currently working towards his M.S. degree in environmental sciences and policy at Johns Hopkins University. He is a member of the Society for Applied Anthropology and the American Indian Science and Engineering Society. He is coauthor of Sitting Down at the Table: Mediation and Resolution of Water Conflicts (2001). Mr. Sanders’ research interests include political ecology and environmental decision making.


Leslie J. Sim, B.S., is a research associate at the Food and Nutrition Board (FNB) at the Institute of Medicine (IOM) and also provides Web support for all of the FNB activities. In 2003, she received recognition within the FNB as a recipient of an IOM inspirational staff award. Leslie has previously worked both as a teaching assistant and laboratory assistant for an undergraduate Food Science Laboratory class. She is currently working on two IOM studies—the first is examining the effects of food marketing on the diets and health of children and youth, and the second is a military nutrition study to determine if modifications are needed in the military ration composition to prevent possible adverse health and performance consequences of consuming such rations while in short-term high-stress situations. Previously, she has worked on other military nutrition reports including: Caffeine for the Sustainment of Mental Task Performance, High-Energy, Nutrient-Dense Emergency Relief Food Product; Weight Management: State of the Science and Opportunities for Military Programs;and Monitoring Metabolic Status: Predicting Decrements in Physiological and Cognitive Performance. Leslie also provided research support for the IOM reports, Infant Formula: Evaluating the Safety of New Ingredients and Dietary Reference Intakes: Applications in Dietary Planning. She received her B.S. in biology with an emphasis on food science from Virginia Tech and attended North Carolina State University taking graduate classes in food science.



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