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APPENDIX rim Biographies of Committee Members and Staff FERGUS M. CLYDESDALE is Professor and Head, Department of Food Science and Nutrition at the University of Massachusetts, Amherst. His research interests involve the basic chemical changes in processed foods and their effect on quality, nutrition, and acceptability, with par- ticular emphasis on the maximization of technology to improve nutrition and quality. Dr. Clydesdale has received the Nicholas Appert Award and the Babcock-Hart Award from the Institute of Food Technologists. He is the editor of Critical Reviews in Food Science anc] Nutrition and the CRC Book Series in Food Science and Nutrition. He holds a B.A. and M.A. in Food Chemistry from the University of Toronto, Canada, and a Ph.D. in Food Science and Technology from the University of Massachusetts, Amherst. ROBERT I. COUSINS is Boston Family Professor of Nutrition and Di- rector of the Center for Nutritional Sciences, University of Florida, Gainesville. His area of expertise is nutritional biochemistry, particularly the metabo- lism and molecular biology of trace elements. He is especially interested in the regulatory and mechanistic aspects of absorption, metabolism, and function of dietary zinc. Dr. Cousins is the recipient of both the Mead Johnson Award and the Osborne and Mendel Award from the American Institute of Nutrition. lIe is a past-president of the Federation of Ameri- can Societies for Experimental Biology. Dr. Cousins is an Associate Editor of The Journal of Nutrition and serves on the editorial boards of many journals, including the Annual Review of Nutrition. He holds a B.A. in 292
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BIOGRAPHIES 293 Zoology and Chemistry from the University of Vermont, Burlington, and M.S. and Ph.D. degrees in Nutritional Biochemistry from the University of Connecticut, Storrs. He received postdoctoral training in biochemistry at the University of Wisconsin, supported by an NIH Postdoctoral Fellow- ship. ADAM DREWNOWSKI is Professor of Community Health Programs and Director, Human Nutrition Program, School of Public Health, Uni- versity of Michigan, Ann Arbor. He is also Associate Professor in the Department of Psychiatry, University of Michigan Medical School. His areas of research expertise include taste and food preferences in obesity and eating disorders, dietary intake assessments, and the effects of dieting on alcohol and drug use in young women. He holds B.A. and M.A. de- grees in Biochemistry from Balliol College, Oxford University, England; and a Ph.D. in Psychology from Rockefeller University, New York. ROBERT EARL (FNB Staff, Staff Officer) is Project Director of the FNB's Food Forum and was staff officer for the studies by the Committee on the Nutrition Components of Food Labeling and the Committee on State Food Labeling. Prior to joining the Institute of Medicine, Mr. Earl was Administrator of Government Affairs for the American Dietetic Asso- ciation in Washington, D.C. Previously, he was statewide nutrition con- sultant for aclult health, chronic disease, and health promotion programs with the Texas Department of Health, Austin. Mr. Ear} is currently Presi- dent of the District of Columbia Metropolitan Area Dietetic Association and is a member of Delta Omega National Public Health Honorary Soci- ety. Mr. Ear! holds a B.S. in Human Nutrition from the University of Michigan, Ann Arbor; an M.P.H. in Public Health Nutrition from the University of North Carolina at Chapel Hill; and is working on a doctorate at the Institute for Public Policy at George Mason University, Fairfax, Virginia. JOHN W. ERDMAN, Jr. (Committee Vice Chair) is Professor of Nu- trition in Internal Medicine and Professor of Food Science at the Univer- sity of Illinois at Urbana, where he has been on the faculty since 1975 and is now Director of the Division of Nutritional Sciences. Dr. Erdman has served on the editorial boards of a number of food science ant! nutrition journals, including the journal of Nutrition. He has received numerous awards and honors and was recently made a Fellow in the Institute of Food Technologists. Dr. Erdman's research interests are the effects of food processing upon nutrient retention, the metabolic roles of vitamin A and beta-carotene, and the bioavaiTability of minerals from foods. He cur- rently serves on the Institute of Meclicine's Food and Nutrition Board and
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294 APPENDIX C was a member of the FNB's Committee on the Nutrition Components of Food Labeling and Committee on State Food Labeling. He also has been a member of the Subcommittee on BioavailabiTity of Nutrients of the Committee on Animal Nutrition of the National Research Council's Board on Agriculture. Dr. Erdman holds B.S., M.S., M.Phil., and Ph.D. degrees in Food Science from Rutgers University. CUTBERTO GARZA (Committee Vice Chair) is Professor of Nutrition and Director of the Division of Nutritional Sciences, Cornell University. Prior to coming to Cornell, he served as Associate Director of the U.S. Department of Agriculture Children's Nutrition Research Center, Hous- ton, Texas, and as Director of the Nutrition and Gastroenterology Labora- tory at Baylor College of Medicine, Houston, Texas. Dr. Garza's research areas are in pediatrics, lactation, infant nutrition, composition of human milk, breastfeeding, energy intake of infants and young people, and me- tabolism. tie serves on the editorial board of the American Journal of Clinical Nutrition, and is a recipient of many honors and awards, includ- ing the M.I.T. Health Science Foundation Award, and the Distinguished Achievement Award from Baylor University. Dr. Garza holds a B.S. de- gree from Baylor University, an M.D. from the Baylor College of Mecli- cine, and a Ph.D. in Nutritional Biochemistry from the Massachusetts Institute of Technology. ALAN G. GOODRIDGE (Committee Vice Chair) is Professor and Head of the Department of Biochemistry at the University of Iowa, Iowa City. His areas of expertise are metabolism, molecular biology, and enclo- crinology. His research interests are in the nutritional and hormonal regu- lation of gene expression. Dr. Goodric3ge is an Associate Editor of The Journal of Biological Chemistry, serves on the editorial board of the An- nual Review of Nutrition, and is President-elect of the Association of Graduate ant! Medical Departments of Biochemistry. Dr. GoocTridge was a Josiah Macy Jr. Faculty Scholar at the Institute of Molecular Biology in Paris in 1975-1976. He holds a B.S. in Biology from Tufts University and M.S. and Ph.D. degrees in Zoology from the University of Michigan, Ann Arbor. M.R.C. GREENWOOD (FNB Liaison to Committee) is Dean of Gracluate Studies and Professor of Nutrition and Internal Medicine at the Univer- sity of California at Davis. Dr. Greenwood is currently Chair of the Food and Nutrition Board and is a member of the Institute of Medicine. Previ- ously she was Professor of Biology at Vassar College. Her research inter- ests are in physiology and nutrition and behavior. Her research has been conducted in obesity; food-motivated behavior; genetic-hypothalamic obe
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BIOGRAPHIES 295 sity; lipid metabolism; and childhooct obesity. She is a recipient of the American Institute of Nutrition's Award in Experimental Nutrition and was a Mellon Scholar-in-Residence at St. Olaf College, Northfield, Min- nesota. Dr. Greenwood has served on the editorial board of the Proceed- ings of the Society for Experimental Biology and Medicine, Nutrition anti Behavior, and on the Advisory Board of the International fourna7 of Obe- sity. Dr. Greenwood holds an A.B. in Biology from Vassar College and a Ph.D. in Physiology, Nutrition and Behavior from Rockefeller University. SUSAN K. HARLANDER is Director of Dairy Foods Research and De- velopment, Land 'O Lakes, Inc., Minneapolis, Minnesota. She was previ- ously an associate professor in the Department of Food Science and Nu- trition, University of Minnesota, Minneapolis. Her research interests are genetic engineering, food biotechnology, and the interface of biotechnol- ogy and food science. Dr. lIarIander has received the Distinguished Teacher Award from the University of Minnesota. She serves on the editorial boards of Critical Reviews in Food Science and Nutrition, Advances in Food and Nutrition Research, and Dairy Field Today. She holds a B.S. in Biology from the University of Wisconsin, Eau Claire, and an M.S. in Microbiol- ogy and Biochemistry and a Ph.D. in Food Science from the University of Minnesota. RICHARD I. HAVE L (Committee Chairman) is a Professor of Medi- cine at the University of California at San Francisco. Until recently he was also Director of UCSF's Cardiovascular Research Institute, where he heads a Specialized Center of Research in Arteriosclerosis. Dr. lIavel, a member of the National Academy of Sciences and Institute of Medicine, is a former chairman of the Food and Nutrition Board. His research interests are intermediary and lipoprotein metabolism, with emphasis on the metabo- lism of triglycericle-rich lipoproteins and the role of the liver in lipopro- tein catabolism. He has chaired the Advisory Board of the Journal of Lipid Research and recently served on the Adult Treatment Pane! of the National Cholesterol Education Program. Currently, he also directs a pro- gram of the Agency for International Development to reduce cardiovascu- tar and cerebrovascular disease in the Czech Republic. Dr. Ravel is a past recipient of the Bristol Meyer Squibb Award for Distinguishes! Research in Nutrition, the National Cholesterol Award for Scientific Achievement of the National Conference on Cholesterol and High Blood Pressure Con- trol, and the McCollum Award of the American Society for Clinical Nutri tion. JANET C. KING, (Committee Vice Chair) is Professor and Chair, De- partment of Nutritional Sciences, University of California at Berkeley.
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296 APPENDIX C Her research interests are the nutritional requirements for protein, en- ergy, and trace elements in nonpregnant, pregnant, and lactating women, and zinc utilization in healthy adults. Dr. King has been honored as the Frances Fisher Memorial Lecturer, sponsored by the American Dietetic Association Foundation, and has received the Lederle Laboratories Awarc! in Human Nutrition, presented by the American Institute of Nutrition. She is an Assistant Editor of the American Journal of Clinical Nutrition. Dr. King holds a B.S. in Dietetics from Iowa State University, Ames, and a Ph.D. in Nutrition from the University of California at Berkeley. LAURENCE N. KOLONEL is Professor of Public Health and Director, Epidemiology Program, Cancer Research Center of Hawaii, University of Hawaii, Honolulu. lIis research interests are the dietary etiology of can- cer, ethnic variations in cancer risk, and the effects of migration on cancer incidence. Dr. Kolonel is an Associate Editor of Cancer Research and serves on the editorial boards of the American Journal of Epidemiology, Cancer Epidemiology Biomarkers and Prevention, Cancer Causes and Control, and Nutrition and Cancer. lIe currently serves on the IOM's Food and Nutrition Board and was a member of the FNB's Committees on Diet, Nutrition ant! Cancer and on Diet and Health. Dr. Kolonel holds a B.A. in Chemistry from Williams College, Williamstown, Massachusetts, an M.D. from Harvard Meclical School, and M.P.H. and Ph.D. degrees from the School of Public Health, University of California at Berkeley. GILBERT A. LEVEILLE is Vice President for Research and Technical Services, Nabisco Foocls Group, RIR-Nabisco, Inc., East Hanover, New Jersey. He previously served as Director, Nutrition and Health Science of General Foods Corporation, and was Professor and Chair, Department of Food Science and Human Nutrition at Michigan State University, East Lansing. His research interests are lipid, protein, and amino acid nutrition and metabolism, atherosclerosis, and obesity. Dr. Leveille is a member of Sigma XI Honor Society and has received the Poultry Science Research Award, the Meacl-Johnson Award from the American Institute of Nutri- tion; and the Carl R. Fellers Award from the Institute of Food Technolo- gists. He has served on the editorial board of Drug-Nutrient Interactions, the Journal of Environmental Pathology and Toxicology, the Journal of Nutrition, and Nutrition Reviews. lIe is currently an Associate Editor of Nutrition and Cancer. Dr. Leveille holds a 13.V.A. (Bachelor of Vocational Agriculture) from the University of Massachusetts, Amherst, and M.S. and Ph.D. degrees in Nutrition anc! Biochemistry from Rutgers University. F. XAVIER PI-SUNYER is Director of the Obesity Research Center and Chief of Endocrinology, Diabetes and Nutrition at St. Luke's-Roosevelt
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BIOGRAPHIES 297 Hospital Center, and Professor of Medicine at the College of Physicians and Surgeons, Columbia University, New York. His research interests are the hormonal control of carbohydrate metabolism, diabetes mellitus, obe- sity, and food intake regulation. Dr. Pi-Sunyer is a past president of the American Society for Clinical Nutrition, has been honored as a Fellow of the Fogarty International Center of the National Institutes of Health, and serves on the Board of Directors of the American Diabetes Association, of which he was president in 1992-93. He is Associate Eclitor of Obesity Research and is presently Vice-President of the North American Associa- tion for the Study of Obesity. He holds a B.A. in Chemistry from Oberlin College, an M.D. from Columbia University, and an M.P.H. from Harvard University. MARTHA CONSTANTINE-PATON is a Professor in the Department of Biology at Yale University. Her research is in the cellular interactions involved in patterned synaptogenesis and the regulation of glutamate re- ceptor function cluring the early development of the vertebrate nervous system. Dr. Paton is a recipient of a Solowey Award in Neuroscience, the Young Investigator Award of the Society for Neuroscience, the Young Investigator NIH Postdoctoral Award Society for Neuroscience, a John Simon Guggenheim Fellowship, and a National Merit Award from the National Eye Institute. She has served as a member of the Society for Neuroscience Council, as a Director of a course on neural systems and behavior at the Marine Biology Laboratory at Woods Hole, and as a Di- rector of the Interdepartmental Neuroscience Program at Yale University. She holds a B.S. in Biology from Jackson College of Tufts University and a Ph.D. in Neurobiology and Behavior from Cornell University. SARA A. QUANDT is Associate Professor, Department of Anthropology, and a member of the Graduate Faculty in Nutritional Sciences at the University of Kentucky, Lexington. Her research interests are the socio- cultural dimensions of nutrition, infant feeding practices, nutrition and aging, and methodologies of dietary and nutrition assessment. Dr. Quandt is currently President of the Council on Nutritional Anthropology. She serves on the editorial boards of Medical Anthropology Quarterly and Practicing Anthropology. Dr. Quandt holds a B.A. in Anthropology from Lawrence University, Appleton, Wisconsin; and M.A. and Ph.D. degrees in Anthropology (with a minor in Human Nutrition) from Michigan State University. SYED S.H. RIZVI is Professor of Food Engineering, Department of Food Science at Cornell University, Ithaca, New York. His research inter- ests are engineering properties of biomaterials, bioseparation processes,
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298 APPENDIX C process control, and packaging. Dr. Rizvi is a recipient of the Excellence in Teaching Award from the Institute of Food Science, and is a Merit Professor with the College of Agriculture and Life Sciences at Cornell University. lIe has served on the editorial boards of the ;/ournal of Food Process Engineering, the ;/ournal of Plastic and Film Sheeting, and the International ;/ournal of Food Sciences and Nutrition. Dr. Rizvi holds B.S. and M.S. degrees in Technology from Punjab University, India; a M.Eng. from the University of Toronto, Canada; and a Ph.D. in Food Engineering from The Ohio State University. IRWIN H. ROSENBERG is Director, U.S. Department of Agriculture Human Nutrition Research Center on Aging and is Professor of Nutrition at the Tufts University School of Nutrition, Boston, Massachusetts. His research interests are gastroenterology, the study of intestinal absorption and malabsorption, and human nutrition, with emphasis on metabolic and nutritional aspects of gastrointestinal disease. He is a recipient of the NIlI Career Development Award, Josiah Macy Faculty Scholar Award, the Grace Goldsmith Award of the American College of Nutrition, and the Robert PI. Herman Memorial Award of the American Society for Clinical Nutri- tion. Dr. Rosenberg, a past chairman of the Food and Nutrition Board, serves on several U.S. government advisory panels and committees. He is Editor-in-Chief of Nutrition Reviews, and has served on editorial boards of the Journal of Nutrition, the American Journal of Clinical Nutrition, the Journal Laboratory of Clinical Medicine, and the ISI Atlas of Science and Medicine. Dr. Rosenberg holds a B.S. in Biology and History from the University of Wisconsin, Madison, and an M.D. from lIarvard Univer- sity Medical School. A. CATHARINE ROSS is Professor of Biochemistry and Director of the Division of Nutrition, Department of Physiology and Biochemistry, and is Professor of Nutrition, Department of Pediatrics, at the Medical College of Pennsylvania, Philadelphia. Pier research interests are molecular and cell biology, intracellular binding for retinal and retinoic acid, retinal de- ficiency, and vitamin A and immunity. Dr. Ross is a recipient of the NIlI Research Career Development Award and the Mead-Johnson Award of the American Institute of Nutrition. She has served on the editorial board of the Journal of Lipid Research, and Nutrition Reviews. Dr. Ross holds a B.S. in Zoology from the University of California at Davis; an M.N.S. from the Cornell University Graduate School of Nutrition; and a Ph.D. in Mo- lecular and Cell Biology from Cornell University. SACHIKO TOKUNAGA DE ST. JEOR is Professor of Clinical Medi- cine and Director of the Nutrition Education and Research Program in
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BIOGRAPHIES 299 the School of Medicine and Professor of Nutrition in the College of Hu- man and Community Sciences at the University of Nevada. EIer research interests are weight management, obesity, nutrition assessment, cancer prevention, and nutrition education in medical schools. Dr. St. Peon has been honored as an outstanding alumnus from both the College of lIealth and EIuman Development at Pennsylvania State University and the Col- lege of Health at the University of Utah. She also received the Award for Excellence in the Practice of Dietetic Research and chaired the Council of Research, American Dietetic Association and is a founding member of the Council on Renal Nutrition of the National Kidney Foundation. She is a Visiting Professor of Nutrition with the National Dairy Council and has served on the Behavioral Medicine Study Section and Clinical Applica- tions and Prevention Advisory Committee for the National Heart, Lung, and Blood Institute, National Institutes of EIealth. She has served on the editorial boards of Behavioral Medicine Abstracts, Clinics in Applied Nu- trition, the Weight Control Digest, and the Journal of the American Di- etetic Association. Dr. St. Peon holds a B.A. in Nutrition from the Univer- sity of Utah, Salt Lake City; an M.S. in Nutrition from the University of Iowa, Iowa City; and a Ph.D. in Nutrition from Pennsylvania State Uni- versity, University Park. ALBERT I. STUN~RD is Professor of Psychiatry and former Chair- man of the department at the University of Pennsylvania. lIis research has investigated sociological, psychological, metabolic, and genetic determi- nants of human obesity and treatment of the disorder by behavioral, di- etary, pharmacological, and surgical measures. Ele has twice been awarded the Annual Prize for Research of the American Psychiatric Association and received the Joseph Goldberger Award in Clinical Nutrition of the American Medical Association. Pie serves on several editorial boards and is Executive Editor of Appetite. He is a member of the Institute of Medi- cine and is Past President of the American Psychosomatic Society, the Society of Behavioral Medicine, and the Association for Research in Ner- vous ant] Mental Disease. EIe holds a B.S. from Yale University and an M.D. from Columbia College of Physicians and Surgeons. PAUL R. THOMAS (FNB Staff, Project Director) is Project Director of the FNB's Committee to Develop Criteria for Evaluating the Out- comes of Approaches to Prevent and Treat Obesity. He was previously Project Director for the Committee on Dietary Guidelines Implementa- tion and served as editor of their report, Improving America's Diet and Health: From Recommendations to Action, and assisted the FNB subcom- mittee that produced the 10th Edition of the Recommended Dietary Al- [owances. Prior to coming to the FNB, he established and directed the
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300 APPENDIX C Division of Nutrition Services at the MonongaTia County EIealth Depart- ment in Morgantown, West Virginia. Dr. Thomas is co-editor of the FNB publication Eat For Life, the Food and Nutrition Board's Guide to Reduc- ing Your Risk of Chronic Disease. He is also co-author of The Nutrition Debate: Sorting Out Some Answers, with Joan Dye Gussow, Ed.D. Dr. Thomas holds a B.A. degree in Biology from the State University of New York at Buffalo; an M.S. degree in Public Health Nutrition from Case Western Reserve University, Cleveland; and an Ed.D. degree in Nutrition Education from Teachers College, Columbia University, New York. DAVID VALLE is Professor of Pediatrics, Molecular Biology and Genet- ics and a EIoward Hughes Medical Institute Investigator at the Johns Hopkins University School of Medicine, Baltimore, Maryland. Dr. Valle's research interests are pediatric research, genetic diseases (particularly in- born errors of metabolism), cloning and analysis of genes, mutation detec- tion, and inherited retinal degeneration. lIe holds a B.S. in Zoology from Duke University and an M.D. from the Duke University Medical School. WALTER C. WILLETT is Frederick Stare Professor of Nutrition and Epidemiology at the Harvard School of Public Health and Professor of Medicine at lIarvard Medical School. His research interests are the devel- opment of methoclologies to measure dietary factors in epidemiologic studies, and etiologies of coronary heart disease and cancer, with particular em- phasis on dietary causes. Dr. Willett studied food science as an under- graduate at Michigan State University, East Lansing, and holds an M.D. from the University of Michigan, Ann Arbor; and M.P.H. and Dr.P.EI. degrees from the Harvard School of Public Health. CATHERINE E. WOTEKI (FNB Directory, prior to joining the IOM, was Deputy Director of the Division of Health Examination Statistics, National Center for Health Statistics, U.S. Department of Health and Human Services. She has served in important health posts at the Office of Technology Assessment of the U.S. Congress and at the U.S. Department of Agriculture's Human Nutrition Information Service. Dr. Woteki is co- editor of the FNB publication Eat For Life: The Fooc] and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease. She was a recipient of an IOM Distinguished Staff Awarcl in 1991 and holds various honors from the Public EIealth Service, U.S. Department of Health and Human Ser- vices. Dr. Woteki currently serves as a member of the Council on Re- search of the American Dietetic Association and on the editorial advisory board of the American Institute of Nutrition. Dr. Woteki holds a B.S. in Biology and Chemistry from Mary Washington College, Fredricksburg, Virginia; and M.S. and Ph.D. degrees in EIuman Nutrition from Virginia Polytechnic and State University, Blacksbur˘,, Virginia.
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