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Suggested Citation:"B Biographical Sketches." Institute of Medicine. 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537.
Page 429
Suggested Citation:"B Biographical Sketches." Institute of Medicine. 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537.
Page 430
Suggested Citation:"B Biographical Sketches." Institute of Medicine. 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537.
Page 431
Suggested Citation:"B Biographical Sketches." Institute of Medicine. 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537.
Page 432
Suggested Citation:"B Biographical Sketches." Institute of Medicine. 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537.
Page 433
Suggested Citation:"B Biographical Sketches." Institute of Medicine. 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. doi: 10.17226/11537.
Page 434

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PART IV: APPENDIX B 429 B BIOGRAPHICAL SKETCHES CONSULTANTS Johanna T. Dwyer, D.Sc, R.D., is senior nutrition scientist in the National Institutes of Health Office of Dietary Supplements, a part time assignment she has held since October 2003, and professor of medicine (nutrition) and com- munity health at Tufts University’s Friedman School of Nutrition and School of Medicine. She directs the Frances Stern Nutrition Center at Tufts-New England Medical Center and is an adjunct professor at the Harvard School of Public Health. In 2001–2002, Dr. Dwyer served as assistant administrator for human nutrition in the Agricultural Research Service, U.S. Department of Agriculture. Dr. Dwyer’s work is centered on dietary supplements, especially bioactive sub- stances such as the flavonoids, life-cycle related concerns such as the preven- tion of diet-related disease in children and adolescents, and maximizing quality of life and health in the elderly. Dr. Dwyer is editor of Nutrition Today. She is past president of the American Society for Nutritional Sciences, past secretary of the American Society for Clinical Nutrition, and past president and fellow of the Society for Nutrition Education. She has served on numerous committees at the National Institutes of Health and the U.S. Department of Agriculture, and continues her interest in nutrition policy in her present position. She is a mem- ber of the Institute of Medicine (IOM), past councilor of the IOM and active as a member of IOM boards and committees, particularly those of the Food and Nutrition Board. A recipient of numerous honors and awards for her work in nutrition, Dr. Dwyer received the Conrad V. Elvejhem Award for Public Service of the American Society for Nutrition Sciences in 2005, and the Medallion Award of the American Dietetic Association in 2002. Dr. Dwyer earned a B.S. with distinction from Cornell University, an M.S. from the University of Wisconsin, and M.Sc. and D.Sc. degrees from the Harvard School of Public Health. Rachel K. Johnson, Ph.D., M.P.H., R.D., is a professor of nutrition and dean of the College of Agriculture and Life Sciences and a distinguished University Scholar at the University of Vermont. Dr. Johnson’s research expertise is in na- tional nutrition policy, pediatric nutrition and obesity, dietary intake methodol-

DRIs: THE ESSENTIAL GUIDE TO NUTRIENT REQUIREMENTS 430 ogy, and energy metabolism. She has published numerous scholarly papers and book chapters on those and other topics. She has served on the Board of Editors for the Journal of the American Dietetic Association, Nutrition Today, and the Nutri- tion Bulletin and is the senior nutrition advisor for EatingWell magazine. Profes- sional activities include serving as chair of the Commission on Dietetic Regis- tration and the Board of Directors for the American Dietetic Association. She also served on the Year 2000 Dietary Guidelines Advisory Committee, the Ad- ditives and Ingredients Subcommittee of the U.S. Food and Drug Administration’s (FDA) Food Advisory Committee, and Panel on Dietary Reference Intakes for Macronutrients of the Institute of Medicine. Dr. Johnson received her doctorate and bachelor’s degrees in nutrition from the Pennsylvania State University, and a master of public health degree from the University of Hawaii. She completed a dietetic internship at the Indiana University Medical Center. Rena Mendelson, M.S., D.Sc., R.D., is a professor of nutrition at Ryerson University where she recently completed a six-year term as associate vice presi- dent, academic, and dean of graduate studies. For more than 30 years, Dr. Mendelson has taught university students at Simmons College in Boston, the University of Toronto, and Ryerson University. She was the principal investiga- tor for the Ontario Food Survey and chairs the board of the Canadian Council of Food and Nutrition. Her publications include scientific journals as well as popular books and newsletters. She recently completed a revised edition of Food to Grow On designed to promote healthy eating and physical activity for families of all ages. Dr. Mendelson completed her undergraduate studies at the University of Western Ontario and received her master’s degree in nutrition at Cornell University before completing her doctorate in nutrition at the Harvard University School of Public Health. Esther F. Myers, Ph.D., R.D., FADA, is an internationally known author, lec- turer, educator, and researcher. She is well known to the members of the Ameri- can Dietetic Association (ADA) in her present role in Research and Scientific Affairs. Dr. Myers has authored several papers describing evidence analysis pro- cesses and the ADA process and co-authored a chapter on systematic reviews of evidence for Research: Successful Approaches, edited by Elaine Monsen. Dr. Myers has presented on evidence analysis and an evidence-based approach to practice throughout the United States, and in Canada, Spain, and Malaysia and was a keynote speaker at the International Union of Nutritional Sciences (IUNS) meet- ing in South Africa. She is the staff liaison to the Standardized Language/Nutri- tion Care Process Committee of the American Dietetic Association and pre- sented a poster session the Nutrition Care Process and nutrition diagnostic ter- minology at the IUNS meeting in South Africa. After retiring from the Air Force

PART IV: APPENDIX B 431 and serving as Chief Consultant to the USAF Surgeon General she joined the American Dietetic Association as Director of Research and Scientific Affairs in October 2000. Prior to joining ADA, she served as a site visitor for the Commis- sion on Accreditation for Dietetics Education (CADE), a peer reviewer for the Journal of the American Dietetic Association, and a member of the Health Services Research Task Force overseeing dietetic outcomes research. She currently fo- cuses efforts on research activities needed for the dietetics profession, nutrition care process/standardized language development, the ADA strategic leadership initiative in obesity, and the American Dietetic Association Foundation (ADAF) initiative, Healthy Weight for Kids. Sharon M. (Shelly) Nickols-Richardson, Ph.D., R.D., is an associate profes- sor in the Department of Human Nutrition, Foods and Exercise at Virginia Polytechnic Institute and State University. She is also an affiliate of the Center for Gerontology and has served as director of the didactic program in dietetics at the university. She has worked as a clinical dietitian and was chief of the clinical section of the dietetic service at the Harry S. Truman Memorial Veterans Affairs Medical Center in Columbia, Missouri. Dr. Nickols-Richardson serves as the Director of the Bone Metabolism, Osteoporosis, and Nutrition Evaluation Laboratory at Virginia Tech. Her research interests are related to the impact of weight loss, weight loss diets, and restrained eating on bone mineral density and bone metabolism, and the interaction of nutrient intake and resistance train- ing on bone mineral density and bone quality. She is a member of a number of professional societies including the American Dietetic Association, American Association of Family and Consumer Sciences, American Society for Bone and Mineral Research, and American Society for Nutrition. She has served as an associate editor for the Journal of Family and Consumer Sciences and as a reviewer for several other professional journals. She has been recognized as a young dietitian of the year by the Georgia Dietetic Association and a future leader by the International Life Sciences Institute, North America, among other awards. Dr. Nickols-Richardson received a bachelor of science degree in nutritional sci- ences from Oklahoma State University and master’s and doctoral degrees in foods and nutrition from the University of Georgia. She completed her dietetic internship at Presbyterian Hospital of Dallas. Linda G. Snetselaar, Ph.D., R.D., is professor and endowed chair, preventive nutrition education, and director of the Nutrition Center in the Department of Epidemiology in the College of Public Health at the University of Iowa. She is also a faculty member in the Department of Internal Medicine, Division of En- docrinology. Dr. Snetselaar has served as a principal or co-principal investigator for several sentinel diet-related intervention studies including the Diabetes Con-

DRIs: THE ESSENTIAL GUIDE TO NUTRIENT REQUIREMENTS 432 trol and Complications Trial, the Modification of Diet in Renal Disease study, Dietary Intake in Lipid Research, and the Women’s Health Initiative. She has directed numerous counseling workshops for nutrition interventions. Her re- search interests include cardiovascular disease and diet, renal disease and diet, diabetes and diet, and cancer and diet. She holds an M.S. in nutrition and a Ph.D. in health sciences education, both from the University of Iowa. Huguette Turgeon O’Brien, Ph.D., R.D., is professor of human nutrition and director of the master’s and doctoral studies program in the Department of Food Science and Nutrition at Laval University, Québec, Canada. Her experience in- cludes working as a community nutritionist for the Montreal Diet Dispensary and the Douglas Hospital in Montréal and as a research assistant for the Human Nutrition Research Centre in Laval University. She was co-responsible for the evaluation of the Canada Prenatal Nutrition Program (CPNP) for the province of Québec. She played a key role in the development of the Health Canada document Nutrition for a Healthy Pregnancy—National Guidelines for the Child- bearing Years (1999). She also participated in review of Canada’s Food Guide to Healthy Eating and Health Canada’s Policies concerning the addition of vita- mins and minerals to foods. She serves on a number of advisory councils in- cluding the Scientific Advisory Board of the OLO Foundation for vulnerable pregnant women and the Advising Board for the Health Survey conducted among the Inuit of Northern-Québec. Dr. Turgeon O’Brien’s primary research interest is in the area of prenatal nutrition and iron status of subgroups of the popula- tion. She is presently involved in research in Morocco, Benin, Burkina Faso, and Mali mainly on the effects of bioavailable dietary iron on iron status and parasitic infections. Her publications include articles in scientific journals as well as popular books. She completed her undergraduate degree at Laval Uni- versity and a community nutrition internship at the Montreal Diet Dispensary before obtaining her M.Sc. in nutrition at the University of Montréal and her Ph.D. in nutrition at Laval University. Susan Whiting, Ph.D., is professor of nutrition at the College of Pharmacy and Nutrition, University of Saskatchewan. She previously taught nutrition at Mount Saint Vincent University in Halifax prior to moving to the University of Saskatchewan where she has taught in the Nutrition and Dietetics program for 17 years. Dr. Whiting’s areas of expertise involve the safety and effectiveness of calcium supplements, the role of nutrition in prevention and treatment of os- teoporosis, vitamin D status, how nutrition affects bone development in chil- dren and young adults, dietary assessment methodology, and food policy with emphasis on socioeconomic factors. She is a consultant to the Scientific Advi- sory Board of the Osteoporosis Society and a member of the editorial board of

PART IV: APPENDIX B 433 the British Journal of Nutrition. She is a member of the Canadian Society of Nu- tritional Sciences and the American Society for Nutrition, serving as presi- dent of CSNS from 2002 to 2004. Dr. Whiting holds membership in several other professional organizations as well, including Dietitians of Canada and the American Society for Bone and Mineral Research. She served as a reviewer of the Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride report and as a member of the Committee on the Use of Dietary Refer- ence Intakes in Nutrition Labeling. WRITERS AND EDITORS Jennifer Pitzi Hellwig, M.S., R.D., E.L.S., is a freelance writer, editor, and consultant specializing in health, medicine, food, and nutrition. Her work has appeared in several national consumer and professional publications. She is a former faculty member at the Tufts University Friedman School of Nutrition Science and Policy, where she taught a writing course for graduate students in nutrition and medicine. Ms. Hellwig holds a master’s degree in nutrition com- munication from Tufts University and a bachelor’s degree in dietetics from the University of Vermont. Jennifer J. Otten, M.S., R.D., is a study director at the Institute of Medicine (IOM). Prior to serving as study director for this project, she worked for over seven years at the Institute of Medicine as communications director, commu- nications officer, and communications specialist. Before joining the IOM, Ms. Otten was an assistant account executive in the food and nutrition division of Porter Novelli. A recipient of the IOM’s Distinguished Service Individual Award and Distinguished Service Group Award, Ms. Otten is a member of the Ameri- can Dietetic Association, Dietitians in Business and Communications, and the Society for Behavioral Medicine. Ms. Otten has a B.S. in nutritional sciences from Texas A&M University, a master’s degree from Tufts University in nutri- tion communication, and completed her dietetic internship at Massachusetts General Hospital. Linda D. Meyers, Ph.D., is director of the Food and Nutrition Board of the Institute of Medicine. She has also served as the deputy director and a senior program officer for the Board. Prior to joining the IOM in 2001, she worked for 15 years in the Office of Disease Prevention and Health Promotion in the De- partment of Health and Human Services as senior nutrition advisor, deputy director, and acting director. Dr. Meyers has received a number of awards for her contributions to public health, including the Secretary’s Distinguished Ser- vice Award for Healthy People 2010 and the Surgeon General’s Medallion. Dr.

DRIs: THE ESSENTIAL GUIDE TO NUTRIENT REQUIREMENTS 434 Meyers has a B.A. in health and physical education from Goshen College in Indiana, an M.S. in food and nutrition from Colorado State University, and a Ph.D. in nutritional sciences from Cornell University. DEVELOPMENTAL EDITOR/COPYEDITOR Mary Kalamaras is a freelance editor and writer living in the Boston area. She provides editorial services for clients who publish in the fields of science, medi- cine, and technology, including the New England Journal of Medicine. Prior to beginning her freelance career, she served as developmental editor at the Na- tional Academies Press, where her focus was on creating print- and Web-based publications that communicated the findings and recommendations of Na- tional Academies reports to the broader public. While at the Academies, she received a distinguished service award for creating and distributing more than 400,000 copies of a studies-based booklet and poster on childhood develop- ment aimed at child-care professionals. She also edited Fed Up! Winning the War Against Childhood Obesity, written by Susan Okie, M.D., a Harvard-trained family physician and contributing editor to the New England Journal of Medi- cine. Prior to her work for the Academies, Ms. Kalamaras served as senior editor at Discovery Channel Publishing, where she developed and managed book projects covering topics in science, technology, history, and travel. Her work there included The Infinite Journey: Eyewitness Accounts of NASA and the Age of Space, produced in cooperation with the National Aeronautics and Space Agency. Ms. Kalamaras began her publishing career in New York City, as an editor at Stewart, Tabori & Chang, an award-winning publisher of nonfiction illustrated books. She holds a B.A. in journalism and mass media from Douglass College, Rutgers University.

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Widely regarded as the classic reference work for the nutrition, dietetic, and allied health professions since its introduction in 1943, Recommended Dietary Allowances has been the accepted source in nutrient allowances for healthy people. Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Food and Nutrition Board of the Institute of Medicine, in partnership with Health Canada, has updated what used to be known as Recommended Dietary Allowances (RDAs) and renamed their new approach to these guidelines Dietary Reference Intakes (DRIs).

Since 1998, the Institute of Medicine has issued eight exhaustive volumes of DRIs that offer quantitative estimates of nutrient intakes to be used for planning and assessing diets applicable to healthy individuals in the United States and Canada. Now, for the first time, all eight volumes are summarized in one easy-to-use reference volume, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment. Organized by nutrient for ready use, this popular reference volume reviews the function of each nutrient in the human body, food sources, usual dietary intakes, and effects of deficiencies and excessive intakes. For each nutrient of food component, information includes:

  • Estimated average requirement and its standard deviation by age and gender.
  • Recommended dietary allowance, based on the estimated average requirement and deviation.
  • Adequate intake level, where a recommended dietary allowance cannot be based on an estimated average requirement.
  • Tolerable upper intake levels above which risk of toxicity would increase.
  • Along with dietary reference values for the intakes of nutrients by Americans and Canadians, this book presents recommendations for health maintenance and the reduction of chronic disease risk.

Also included is a "Summary Table of Dietary Reference Intakes," an updated practical summary of the recommendations. In addition, Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment provides information about:

  • Guiding principles for nutrition labeling and fortification
  • Applications in dietary planning
  • Proposed definition of dietary fiber
  • A risk assessment model for establishing upper intake levels for nutrients
  • Proposed definition and plan for review of dietary antioxidants and related compounds

Dietitians, community nutritionists, nutrition educators, nutritionists working in government agencies, and nutrition students at the postsecondary level, as well as other health professionals, will find Dietary Reference Intakes: The Essential Reference for Dietary Planning and Assessment an invaluable resource.


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