JOHANNA T. DWYER, D.Sc., R.D., is director of the Frances Stern Nutrition Center at New England Medical Center and professor in the Departments of Medicine and of Community Health at the Tufts Medical School and School of Nutrition Science and Policy in Boston. She is also a senior scientist at the Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University. Dr. Dwyer's work centers on life-cycle related concerns such as the prevention of diet-related disease in children and adolescents, and maximization of quality of life and health in the elderly. She also has a long-standing interest in vegetarian and other alternative lifestyles. She is currently the editor of Nutrition Today and on the editorial board for Family Economics and Nutrition Reviews. She received her D.Sc. and M.Sc. from the Harvard School of Public Health, an M.S. from the University of Wisconsin, and received her undergraduate degree with distinction from Cornell University. She is a member of the Food and Nutrition Board, the Technical Advisory Committee of the Nutrition Screening Initiative, past president of the American Society for Nutritional Sciences, and a past president of the Society for Nutrition Education.

JOHN W. ERDMAN, JR., Ph.D., is professor of nutrition in food science and human nutrition and in internal medicine at the University of Illinois at Champaign-Urbana and director of the Division of Nutritional Sciences. Dr. Erdman received his B.S. and Ph.D. in food science at Rutgers University. His research interests include the effects of food processing on nutrient retention, the metabolic roles of vitamin A and beta carotene, and the bioavailability of minerals from foods. His research regarding soy protein has extended into studies on the impact of non-nutrient components of foods such as phytoestrogens on chronic disease. Dr. Erdman is currently vice-chair of the Food and Nutrition Board (FNB) and is a former member of the FNB's Committee on Opportunities in the Nutrition and Food Sciences and its Committee on the Nutrition Components of Food Labeling. He was also a member of the Subcommittee on the Bioavailability of Nutrients, Committee on Animal Nutrition, Board on Agriculture.

JOHN D. FERNSTROM, Ph.D., is professor of psychiatry, pharmacology, and behavioral neuroscience at the University of Pittsburgh School of Medicine and director, Basic Neuroendocrinology Program at the Western Psychiatric Institute and Clinic. He received his B.S. in biology and his Ph.D. in nutritional biochemistry from



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