Biographical Sketches of Committee Members
VIRGINIA A. STALLINGS, M.D., is the Jean A. Cortner Endowed Chair in Pediatric Gastroenterology, Director of the Nutrition Center at the Children’s Hospital of Philadelphia, and Director of the Office of Faculty Development at the Children’s Hospital of Philadelphia Research Institute. Dr. Stallings is also a Professor of Pediatrics at the University of Pennsylvania School of Medicine. Her research interests include pediatric nutrition, evaluation of dietary intake and energy expenditure, and nutrition-related chronic disease. Her current research is funded by the National Institutes of Health (NIH) and foundations. Dr. Stallings served on numerous Institute of Medicine (IOM) projects including the Committee on Nutrition Services for Medicare Beneficiaries (chair), the Committee on the Scientific Basis for Dietary Risk Eligibility Criteria for WIC Programs (chair), the Committee to Review the WIC Food Packages (member), Nutrition Standards for Foods in Schools (chair), and the Food and Nutrition Board. Dr. Stallings earned a B.S. in nutrition and foods from Auburn University, an M.S. in human nutrition and biochemistry from Cornell University, and an M.D. from the School of Medicine of the University of Alabama in Birmingham. She completed a pediatric residency at the University of Virginia and a pediatric nutrition fellowship at the Hospital for Sick Children, Toronto, Ontario. Dr. Stallings is board certified in pediatrics and clinical nutrition. She is an IOM member and recently received the Foman Nutrition Award from the American Academy of Pediatrics.
KAREN WEBER CULLEN, Dr.P.H., R.D., is Associate Professor of pediatrics at the Children’s Nutrition Research Center, Baylor College of
Medicine. Her primary research interest area is the prevention of obesity and diet-related chronic diseases. Current projects include the exploration of strategies to increase school breakfast consumption in middle schools; the development and evaluation of a website on healthy eating and physical activity for high school students; the evaluation of a web-based program on healthy eating for African American families; and dissemination of a video intervention on improving the family home food environment and food parenting tips for Cooperative Extension Expanded Food and Nutrition Education Program classes. Dr. Cullen’s professional memberships include the Society for Nutrition Education, the Society for Behavioral Medicine, the American Dietetic Association, and the Texas Dietetic Association (Distinguished Scientist Award in 2001). She serves as a member of the Dannon Institute Scientific Council, the Dannon Institute Schools Committee, and the Schools Committee of the Alliance for a Healthier Generation. Dr. Cullen has an M.S. in nutrition from Case Western Reserve University and a Dr.P.H. in health promotion and health education from The University of Texas School of Public Health.
ROSEMARY DEDERICHS, B.A., is Director of the Food Services Department for the Minneapolis Public School District, Minnesota. She has worked with the school district for 24 years, serving as a food service assistant, site manager, multisite coordinator, and operations manager. Ms. Dederichs began her career in schools as a certified elementary school teacher. At present she is certified as a State and City Food Manager and certified at Level III in Child Nutrition through the National School Nutrition Association. Ms. Dederichs is a former executive board member of the Minnesota School Nutrition Association and serves on the Gold Star Advisory Board for General Mills, Inc. She received the Golden Apple Award for Nutrition Education from the Minnesota School Nutrition Association and a Community Partner Star Award from the University of Minnesota School of Public Health, Environmental Health Sciences Division, in recognition of her contributions to the guidance of Minneapolis Public Schools students. She was also a corecipient of the Allina Health Systems 2006 Healthy Community Award for developing healthier menus for her students. She was a member of the IOM Committee on Nutrition Standards for Foods in Schools. Ms. Dederichs has a B.A. in psychology from Mundelein College of Loyola University and conducted additional studies in education at Northern Illinois University, College of DuPage, and Elmhurst College.
MARY KAY FOX, M.Ed., is Senior Researcher at Mathematica Policy Research Inc. Ms. Fox has more than 20 years of research experience with child nutrition and school programs and is a recognized authority on the USDA school meal programs. She directed the second School Nutrition
Dietary Assessment Study (SNDA-II), was co-principal investigator of the recently completed third SNDA study (SNDA-III), and is currently directing the fourth SNDA study (SNDA-IV). She has conducted research on the adequacy and quality of diets consumed by school-aged children and the contribution of school meals and competitive foods consumed at school to children’s dietary intakes and obesity risk. Her nutrition expertise extends to preschool-aged children, infants, and toddlers. She led nutrition substudies on two comprehensive national studies of the Child and Adult Care Feeding Program and serves as a co-principal investigator on the 2008 Feeding Infants and Toddler Study. Awards include a distinguished service award from the American Dietetic Association and Recognized Young Dietitian of the Year from the Massachusetts Dietetic Association. Ms. Fox has a B.S. in nutrition and dietetics from Mundelein College of Loyola University and an M.Ed. in nutrition from Tufts University.
LISA HARNACK, Dr.P.H., R.D., M.P.H., is Associate Professor and Director of the Nutrition Coordinating Center, Department of Epidemiology and Community Health, University of Minnesota, Minneapolis. Dr. Harnack’s primary research interests focus on assessment and evaluation of dietary behaviors and dietary intake, particularly as they relate to prevention of chronic disease and obesity. Dr. Harnack is a member of the American Dietetic Association, the American Society for Nutrition, and the Association of Faculties of Graduate Programs in Public Health Nutrition. She has M.P.H. and Dr.P.H. degrees in public health nutrition from the University of California at Berkeley. She is a registered dietitian.
GAIL G. HARRISON, Ph.D., is Professor in the Department of Community Health Sciences at the UCLA School of Public Health and Senior Research Scientist at the UCLA Center for Health and Policy Research. She is Director of UCLA’s Center for Global and Immigrant Health. Previously, she was professor in the Department of Family and Community Medicine at the University of Arizona. Dr. Harrison has worked extensively in the area of dietary and nutritional assessment of diverse populations. Dr. Harrison is a former member of the Food and Nutrition Board and has served on several of its committees, including the Committee on International Nutrition Programs, the Committee to Review the Risk Criteria for the WIC Program, the Committee on Implications of Dioxin in the Food Supply, and the Committee to Revise the WIC Food Packages. She has served in various advisory capacities for NIH and the U.S. Department of Agriculture (USDA), consulted with the World Health Organization and UNICEF, and has worked in Egypt, the Sudan, Iran, Indonesia, and Lesotho in addition to the United States. Dr. Harrison has an M.N.S. (nutritional sciences) from Cornell University and a Ph.D. in physical anthropology from the Univer-
sity of Arizona. She also serves on the Board of the California Food Policy Advocates organization. Dr. Harrison is a Fellow of the American Society for Nutrition and an IOM Member.
MARY ARLINDA HILL, M.S., S.N.S., is Executive Director of child nutrition services for Jackson Public Schools (Jackson, Mississippi). She has held this position for 26 years. Prior to beginning a career in school nutrition in 1983, she taught commercial food courses to vocational and technical students. Ms. Hill has been an active member of the Mississippi School Nutrition Association, serving as their president in 1988–1989, and is past president of the National School Nutrition Association, serving a term from July 2007 to July 2008. She is currently serving as President of the School Nutrition Foundation from August 2008 to July 2009. Ms. Hill has a B.S. and M.S. in home economics from the University of Southern Mississippi and is credentialed as a School Nutrition Specialist (S.N.S.). She also teaches recertification courses for food service managers at Hinds Community College in Jackson, Mississippi, and at Holmes Community College in Ridgeland, Mississippi. She has also served on numerous task forces and committees for the Office of Child Nutrition, State Department of Education for Mississippi, on related child nutrition issues. Ms. Hill is also very active in her community, with membership in various organizations, and serves on several boards of directors for nonprofit organizations.
HELEN H. JENSEN, Ph.D., is Professor in the Department of Economics, College of Agriculture and Life Sciences, at Iowa State University (ISU). Dr. Jensen is also head of the Food and Nutrition Policy Division in the Center for Agricultural and Rural Development at ISU. Dr. Jensen’s research concerns food demand and consumption, food assistance and nutrition policies, food security, and the economics of food safety and hazard control. She is a member of the Board of Directors of the American Agricultural Economics Association, and serves on the editorial board of a number of professional journals. Dr. Jensen has been a member of the National Research Council’s (NRC’s) Committee on National Statistics’ panel to review USDA’s measurement of food insecurity and hunger, other NRC committees related to the U.S. sheep industry, animal health and diseases, and the executive board of the American Council on Consumer Interests. She is currently a member of NRC’s Committee on Ranking FDA Product Categories Based on Health Consequences, and recently served on the IOM Committee to Review the WIC Food Packages. Dr. Jensen holds a B.A. in economics from Carleton College, an M.S. in agricultural and applied economics from the University of Minnesota, and a Ph.D. in agricultural economics from the University of Wisconsin-Madison.
RONALD E. KLEINMAN, M.D., is Physician in Chief of the Massachusetts General Hospital for Children, Chair of the Department of Pediatrics and Chief of the Pediatric Gastroenterology and Nutrition Unit at Massachusetts General Hospital, and the Charles Wilder Professor of Pediatrics at Harvard Medical School. His major areas of research interest include gastrointestinal immunology, nutritional support of infants and children, and nutrition and public health policy. Dr. Kleinman’s professional affiliations include the American Gastroenterological Association, the American Association for the Study of Liver Diseases, the North American Society for Pediatrics Gastroenterology and Nutrition, the Society for Pediatric Research, and the American Pediatric Society. He is the author of more than 150 peer-reviewed publications, chapters, monographs, and textbooks. He has been a member of the Medical Advisory Group on Diet and Nutrition Guidelines in Cancer for the American Cancer Society, National Cholesterol Advisory Committee, and a member of the Board of Trustees for the Global Child Nutrition Foundation and Project Bread. Dr. Kleinman served as Chair of the Committee on Nutrition for the American Academy of Pediatrics and is the editor of the fourth, fifth, and sixth editions of the Academy’s Pediatric Nutrition Handbook. He consults for the Grain Food Foundation, Sesame Street Foundation, Beech Nut, the Burger King External Advisory Board, and General Mills. A graduate of Trinity College in Hartford, Connecticut, Dr. Kleinman earned his M.D. from New York Medical College and completed his residency and chief residency in pediatrics at the Albert Einstein College of Medicine in New York and his fellowship in Pediatric Gastroenterology and Nutrition at the Massachusetts General Hospital, Harvard Medical School, Boston, Massachusetts.
GEORGE P. McCABE, Ph.D., is Professor of Statistics, Department of Statistics, and Associate Dean for Academic Affairs for the College of Science at Purdue University. Current research interests include applications of statistics in a variety of areas with particular emphasis on nutrition. He is a fellow of the American Statistical Association and a member of the Institute of Mathematical Statistics, the American Society for Quality, the New York Academy of Sciences, and the American Association for the Advancement of Science. He is the coauthor of a widely used introductory statistical text and more than 150 publications, ranging from statistical theory to a meta-analysis comparing daily and weekly iron supplementation. He served on the IOM Committee on the Use of Dietary Reference Intakes in Nutrition Labeling. He has a Ph.D. in mathematical statistics from Columbia University.
SUZANNE P. MURPHY, Ph.D., R.D., is a Researcher and Professor at the Cancer Research Center of Hawaii at the University of Hawaii and direc-
tor of the Nutrition Support Shared Resource at the center. Dr. Murphy’s research interests include dietary assessment methodology, development of food and supplement composition databases, and nutritional epidemiology of chronic diseases (with emphasis on cancer and obesity). Dr. Murphy has served as a member of the National Nutrition Monitoring Advisory Council and the year 2000 Dietary Guidelines Advisory Committee. Currently she serves on the editorial board for Nutrition Today and is a contributing editor for Nutrition Reviews. She is a member of various professional organizations including the American Dietetic Association, the American Society for Nutrition, the American Public Health Association, the Society for Nutrition Education, and the Society for Epidemiological Research. Dr. Murphy has served on several IOM panels including the Subcommittee on Interpretation and Uses of Dietary Reference Intakes (as chair then member), the Subcommittee on Upper Safe Reference Levels of Nutrients (as member), and the Panel on Calcium and Related Nutrients (as member). She chaired the Committee to Review the WIC Food Packages and is a member of the Food and Nutrition Board. Dr. Murphy earned an M.S. in molecular biology from San Francisco State University and a Ph.D. in nutrition from the University of California at Berkeley. She is a registered dietitian.
ANGELA M. ODOMS-YOUNG, Ph.D., is an Assistant Professor in the Department of Kinesiology and Nutrition at the University of Illinois at Chicago. Prior to her current position, she was an Assistant Professor of Public Health and Health Education in the School of Nursing and Health Studies at Northern Illinois University (Dekalb, Illinois). Previously, Dr. Odoms-Young completed a Family Research Consortium Postdoctoral Fellowship focused on understanding family processes in diverse populations at the Pennsylvania State University and University of Illinois–Urbana-Champaign and a Community Health Scholars Fellowship in community-based participatory research at the University of Michigan School of Public Health. Her current research is focused on social, cultural, and environmental determinants of dietary practices and overweight/obesity in African American adults and children. She has extensive experience in conducting ethnographic and community-based research with low-income and minority populations. Dr. Odoms-Young is currently involved in several studies that examine the relationship between neighborhood/school food environments, individual dietary intake, and/or weight status. She received her M.S. and Ph.D. degrees from Cornell University in human nutrition and community nutrition, respectively.
YEONHWA PARK, Ph.D., is Assistant Professor and holds the F.J. Francis Endowed Chair in the Department of Food Sciences, University of Mas-
sachusetts, Amherst. Earlier she was assistant scientist in the Department of Biochemistry and then in the Food Research Institute at the University of Wisconsin-Madison. Her research interests have included conjugated linoleic acid for which she is a co-inventor on four patents (with license assigned to the Wisconsin Alumni Research Foundation). She is a member of the American Chemical Society, the American Oil Chemists Society (2003 Young Scientist Research Award), the Institute of Food Technologists, the American Heart Association, and the American Society for Nutrition and received the ILSI North America 2007 Future Leader Award. Dr. Park has an M.S. in pharmacy from Seoul National University and a Ph.D. in food sciences from the University of Wisconsin-Madison.
MARY JO TUCKWELL, M.P.H., R.D., previously served 18 years as Director of Food and Nutrition for the Eau Claire Area School District in Wisconsin; she is now a Senior Consultant for inTEAM Associates, Inc., a performance consulting group focusing on nutrition and management training in school food service. She also has experience in clinical dietetics and in academia, most recently as an adjunct professor and a dietetics internship preceptor at the University of Wisconsin-Stout. Recent professional activities included service on the Governor’s Council on Physical Fitness and Health (Wisconsin) from 2003 to 2009 and on the Eau Claire City/County Board of Health (including vice president 1999–2008) from 1993 to 2008. She has been active in a number of professional associations including the American Dietetic Association, School Nutrition Association, and Society for Nutrition Education. She has a B.S. in dietetics from the University of Wisconsin-Stout and an M.P.H. from the University of California at Berkeley. She is a registered dietitian.