and was previously Economic Director for the Rockefeller Commission for Critical Choices. She has served as a consultant to the National Research Council's Board on Agriculture, the Environmental Protection Agency, and the Department of Interior; she has also advised government agencies on food safety and environmental policy. Sandra has published extensively on agriculture, food safety, and toxicology issues. She holds B.A. and M.A. degrees in public policy from the University of California at Berkeley and M.S. and Ph.D. degrees in agricultural economics from the University of California at Davis.

MARSHA N. COHEN is Professor of Law at Hastings College of the Law, University of California, San Francisco, where she has taught since 1976. Ms. Cohen has served as Staff Attorney and Consultant to Consumers Union of United States, Inc. She was a member of the Health, Education and Welfare Secretary's Review Panel on New Drug Regulation, and has served as Vice President and President of the California State Board of Pharmacy. Marsha holds a B.A. from Smith College and a J.D. from Harvard Law School.

JOHN W. ERDMAN, Jr., is Professor of Food Science and Professor of Nutrition in Internal Medicine at the University of Illinois at Urbana, where he has been on the faculty since 1975. Dr. Erdman is currently Director of the Division of Nutritional Sciences at Illinois. John has served on the editorial boards of a number of food science and nutrition journals, including the Journal of Nutrition, for which he is currently Associate Editor. He has received numerous awards and honors. John currently serves on the Institute of Medicine's Food and Nutrition Board and the Committee on Opportunities in the Nutrition and Food Sciences; he is also a member of the Subcommittee on Bioavailability of Nutrients of the Committee on Animal Nutrition of the National Research Council's Board on Agriculture. He holds B.S., M.S., M.Phil., and Ph.D. degrees in food science from Rutgers University.

JESSE F. GREGORY III is Professor and Acting Chair of the Food Science and Human Nutrition Department at the University of Florida, where he has been on the faculty since 1977. He is involved in teaching and research concerning food chemistry, food analysis, and the nutritional quality of foods. His research deals mainly with chemical, analytical, and nutritional aspects of vitamin B6 and folic acid, with current emphasis on improving our understanding of the bioavailability of these vitamins. He has published extensively in the fields of food science and nutrition. Dr. Gregory has received several awards for research including the 1983 Samuel Cate Prescott Award for Research from the Institute of Food Technologists. He serves on