Biographical Sketches of Subcommittee on Upper Reference Levels of Nutrients
IAN C. MUNRO, Ph.D., is a leading authority on toxicology and has over 30 years experience in dealing with complex regulatory issues related to product safety. He has in excess of 150 scientific publications in the fields of toxicology and risk assessment. Dr. Munro is currently a principal with CanTox, Inc. in Mississauga, Ontario. Formerly, he held senior positions at Health and Welfare Canada as director of the Bureau of Chemical Safety and director general of the Food Directorate, Health Protection Branch. He was responsible for research and standard-setting activities related to microbial and chemical hazards in food and the nutritional quality of the Canadian food supply. He has contributed significantly to the development of risk assessment procedures in the field of public health, both nationally and internationally, through membership on various committees dealing with the regulatory aspects of risk assessment and risk management of public health hazards. Dr. Munro is a graduate of McGill University in biochemistry and nutrition and holds a Ph.D. from Queen's University in pharmacology and toxicology. He is a fellow of the Royal College of Pathologists, London. He also was a former director of the Canadian Centre for Toxicology at Guelph, Ontario.
WALTER MERTZ, M.D., received his M.D. at the University of Mainz, Germany. He was intern surgeon at the County Hospital, Hersfeld, and assistant resident at the Medical University Hospital, Frankfurt, Germany. He came to the National Institute of Health in Bethesda in 1953 where he worked on nutritional aspects of liver disease and on the glucose tolerance factor, later identified as the trace element chromium. Dr. Mertz continued his work on chromium in clinical studies at the Walter Reed Army Institute of Research as chief, Department of Biological Chemistry. He later joined the Human Nutrition Research Division, Agricultural Research Service, United States Department of Agriculture, as chief, Vitamin and Mineral Nutrition Laboratory. In 1972, he was appointed director of the Nutrition Institute, now the Beltsville Human Nutrition Research
Center, a position that he held until his retirement in 1993. Dr. Mertz is the author of more than 200 scientific publications.
RITA B. MESSING, Ph.D., received her Ph.D. in physiological psychology from Princeton University and did postdoctoral research in the Department of Nutrition and Food Science at Massachusetts Institute of Technology in the Laboratory of Neuroendocrine Regulation. Dr. Messing has been in the Department of Pharmacology, University of Minnesota Medical School since 1981, and is currently an associate professor. Since 1990 her primary employment has been at the Minnesota Department of Health in Environmental Toxicology, where she supervises the Site Assessment and Consultation Unit, which conducts public health activities at hazardous waste sites and other sources of uncontrolled toxic releases. Dr. Messing has 70 publications in toxicology and risk assessment, neuropharmacology, psychobiology and experimental psychology. She has taught at Rutgers University, Northeastern University, University of California at Irvine, and the University of Minnesota, and had visiting appointments at Organon Pharmaceuticals in the Netherlands and the University of Paris.
SANFORD A. MILLER, Ph.D., is dean of the Graduate School of Biomedical Sciences and professor in the Departments of Biochemistry and Medicine at The University of Texas Health Science Center at San Antonio. He is the former director of the Center for Food Safety and Applied Nutrition at the Food and Drug Administration. Previously, he was professor of nutritional biochemistry at the Massachusetts Institute of Technology (MIT). Dr. Miller has served on many national and international government and professional society advisory committees, including the Federation of American Societies for Experimental Biology Expert Committee on GRAS Substances, the National Advisory Environmental Health Sciences Council of the National Institutes of Health, the Food and Nutrition Board and its Food Forum, the Joint WHO/FAO Expert Advisory Panel on Food Safety (Chairman), and the steering committees of several WHO/FAO panels. He also served as chair of the Joint FAO/WHO Expert Consultation on the Application of Risk Analysis to Food Standards Issues. He is author or co-author of more than 200 original scientific publications. Dr. Miller received a B.S. in chemistry from the City College of New York, and a M.S. and Ph.D. from Rutgers University in physiology and biochemistry.
SUZANNE P. MURPHY, Ph.D., R.D., is adjunct associate professor in the Department of Nutritional Sciences at the University of California, Berkeley and director of the California Expanded Food and Nutrition Program at the University of California, Davis. She received her B.S. in mathematics from Temple University and her Ph.D. in nutrition from the University of California, Berkeley. Dr. Murphy's research interests include dietary assessment
methodology, development of food composition databases, and nutritional epidemiology. She is a member of the National Nutrition Monitoring Advisory Council, and serves on the editorial boards for the Journal of Nutrition, the Journal of Food Composition and Analysis, and Family Economics and Nutrition Review. Dr. Murphy is a member of numerous professional organizations including the American Dietetic Association, the American Society for Nutritional Sciences, the American Public Health Association, American Society for Clinical Nutrition, and the Society for Nutrition Education. She has over 50 publications on dietary assessment methodology and has lectured nationally and internationally on this subject.
JOSEPH V. RODRICKS, Ph.D., is one of the founding principals of the ENVIRON Corporation, with internationally recognized expertise in assessing the risks to human health of exposure to toxic substances. He received his B.S. from Massachusetts Institute of Technology and his Ph.D. in biochemistry from the University of Maryland. Dr. Rodricks is certified as a diplomate of the American Board of Toxicology. Before working as a consultant, he spent fifteen years at the Food and Drug Administration (FDA). In his final three years at the FDA, he was Deputy Associate Commissioner for Science, with special responsibility for risk assessment. He was a member of the National Academy of Sciences (NAS) Board on Toxicology and Environmental Health Hazards, and has also served on or chaired ten other NAS Committees. Dr. Rodricks has more than 100 scientific publications on food safety and risk assessment and has lectured nationally and internationally on these subjects. He is the author of Calculated Risks, a nontechnical introduction to toxicology and risk assessment.
IRWIN H. ROSENBERG, M.D., is an internationally recognized leader in nutrition science who serves as professor of physiology, medicine and nutrition at Tufts University School of Medicine and School of Nutrition, as well as director, Jean Mayer United States Department of Agriculture (USDA) Human Nutrition Research Center on Aging at Tufts University and dean for nutrition sciences, Tufts University. He is the first holder of the Jean Mayer Chair in Nutrition at Tufts. Prior to joining Tufts, Dr. Rosenberg held faculty positions at Harvard Medical School and the University of Chicago where he served as the first director of the Clinical Nutrition Research Center. As a clinical nutrition investigator, he has helped develop a nutritional focus within the field of gastroenterology with his primary research interest being in the area of folate metabolism. His research for the past decade has focused on nutrition and the aging process. Among his many honors are the Josiah Macy Faculty Award, Grace Goldsmith Award of the American College of Nutrition, Robert H. Herman Memorial Award of the American Society of Clinical Nutrition, the Jonathan B. Rhoads Award of the American Society for Parenteral and Enteral Nutrition, and the 1994 W.O. Atwater Memorial Lectureship of the USDA. Dr. Rosenberg was elected to the Institute of Medicine in 1994 and recently
received the Bristol Myers Squibb/Mead Johnson Award for Distinguished Achievement in Nutrition Research, 1996.
STEVE L. TAYLOR, Ph.D., serves as professor and head of the Department of Food Science and Technology and director of the Food Processing Center at the University of Nebraska. He also maintains an active research program in the area of food allergies through the Food Allergy Research and Resource Program at the University of Nebraska. He received his B.S. and M.S. in food science and technology from Oregon State University, and his Ph.D. in biochemistry from the University of California, Davis. Dr. Taylor's primary research interests involve naturally occurring toxicants in foods, especially food allergens. His research involves the development of immunoassays for the detection of residues of allergenic foods contaminating other foods, the effect of processing on food allergens, and the assessment of the allergenicity of genetically engineered foods. Dr. Taylor has over 160 publications. He is a member of numerous professional associations including Institute of Food Technologists; American Chemical Society; American Academy of Allergy, Asthma, and Immunology; and Society of Toxicology.
ROBERT H. WASSERMAN, Ph.D., is James Law Professor of Physiology, College of Veterinary Medicine, Cornell University. He received his B.S. in microbiology and his Ph.D. in nutritional microbiology from Cornell University. Dr. Wasserman's research interest is the mechanisms and control of epithelial transport of mineral ions with emphasis given to the role of vitamin D on the intestinal absorption of calcium and phosphorus. He was elected to the National Academy of Sciences in 1980, chaired its Committee on the Scientific Basis of Meat and Poultry Inspection, and was a member of the Food and Nutrition Board. Dr. Wasserman has served on the editorial boards of Proceedings of the Society for Experimental Biology and Medicine, The Cornell Veterinarian, Calcified Tissue International, and Journal of Nutrition. Included among his numerous awards are the Mead Johnson Lectureship at Iowa State University, the Lichtwitz Prize of the Institut National de la Sante et de la Researche Medicale in Paris, the MERIT status award of the National Institutes of Health, William F. Neuman Research Award from the American Society of Bone and Mineral Research, the Career Recognition Award from Vitamin D Workshop, Inc., and election as a fellow of the American Institute of Nutrition.
ALLISON A. YATES, Ph.D., R.D., is director of the Food and Nutrition Board (FNB), Institute of Medicine, National Academy of Sciences, and also serves as study director for the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Dr. Yates received a B.S. in dietetics and an M.S. in
public health (nutrition) from U.C.L.A., a Ph.D. in nutrition from the University of California, Berkeley, and is a registered dietitian. She is a member of the American Society for Nutrition Sciences, American Society of Clinical Nutrition, American Dietetic Association, Institute of Food Technologists, and the American Public Health Association. Dr. Yates served as a member of the FNB Committee on Military Nutrition Research prior to assuming her position at IOM in 1994. Most recently, Dr. Yates was professor of food and nutrition and dean of the College of Health and Human Sciences at the University of Southern Mississippi.
SANDRA A. SCHLICKER, Ph.D., is a senior program officer at the Food and Nutrition Board (FNB), and serves as the study director for the Subcommittee on Upper Reference Levels of Nutrients. Prior to joining the FNB, she was vice president of a Washington, D.C.-based consulting/research firm that focused on public policy issues in the fields of agriculture, health, and nutrition. Dr. Schlicker has served as a government relations representative, media spokesperson, and nutrition consultant to food manufacturers and trade associations. She is a licensed nutritionist and hold as B.S. in science and an M.S. and Ph.D. in food and nutrition from The Pennsylvania State University. An active member of the American Dietetic Association, Dr. Schlicker has authored numerous nutrition articles in professional and consumer publications.
ELISABETH A. REESE, M.P.H., is a research associate with the Food and Nutrition Board (FNB). In addition to her work with the Subcommittee on Upper Reference Levels of Nutrients, Ms. Reese has worked on several Institute of Medicine and National Research Council reports including those of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes on calcium and related nutrients, and of the Committee to Ensure Safe Food from Production to Consumption. She also serves as president of the Society for Risk Analysis' Dose Response Specialty Group. Prior to joining the FNB in 1996, Ms. Reese was a staff scientist at an environmental consulting firm where she assessed and summarized the human health hazards of environmental chemicals and provided technical support for risk assessment projects. She earned a B.A. in chemistry and history from New York University, an M.P.H. in toxicology from the University of Michigan, and has since taken additional course work in epidemiology.