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Weighing the Options: Criteria for Evaluating Weight-Management Programs
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. He serves on several editorial boards and is Executive Editor of Appetite. He is a member of the Institute of Medicine and most recently served on its Committee on Opportunities in the Nutrition and Food Sciences. Dr. Stunkard is also Past President of the American Psychosomatic Society, the Society of Behavioral Medicine, and the Association for Research in Nervous and Mental Disease. He holds a B.S. from Yale University, an M.D. from Columbia College of Physicians and Surgeons, and an honorary Doctor of Medicine degree from the University of Edinburgh.
PAUL R. THOMAS (FNB Staff, Project Director) has served as Project Director of the Committee on Opportunities in the Nutrition and Food Sciences and the Committee on Dietary Guidelines Implementation. He was editor for the report Improving America's Diet and Health: From Recommendations to Action, co-editor of Opportunities in the Nutrition and Food Sciences: Research Challenges and the Next Generation of Investigators, and assisted the FNB subcommittee that produced the 10th Edition of the Recommended Dietary Allowances. Dr. Thomas also was the co-editor of the popular book Eat For Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease . In addition, he co-authored The Nutrition Debate: Sorting Out Some Answers with Joan Dye Gussow, Ed.D. Prior to joining the FNB, he established and directed the Division of Nutrition Services at the Monongalia County Health Department in Morgantown, West Virginia. 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 Ed.M. and Ed.D. degrees in Nutrition Education from Teachers College, Columbia University, New York.