In creating an advisory panel for Wellness Foods, we assembled a panel of skilled and informed experts on nutrition and health. Representing academia, industry, professional groups and foundations as well as the private sector, our panel members bring a keen knowledge and insight to the constantly changing world of nutrition and health. Please welcome to the Wellness Foods magazine family:
- Connie M. Weaver, Ph.D, R.D.
- Connie Weaver is Distinguished Professor and head of the Department of Foods & Nutrition at Purdue Univ., West Lafayette, Ind. She is also director of a National Institutes of Health-funded botanical center devoted to the study of dietary supplements. Her expertise is in mineral bioavailability, calcium metabolism, and bone health. Dr. Weaver sat on the 2005 U.S. Dietary Guidelines Advisory Committee and is on the board of trustees of the International Life Sciences Institute. She has published over 170 research articles.
- David Schmidt
- David Schmidt is the newly elected president and CEO of the International Food Information Council (IFIC) in Washington, D.C. Prior to joining IFIC he served in the first Bush administration as director of external affairs for the Food Safety and Inspection Service of the U.S.D.A. and in 1998 he was named adjunct fellow of the Georgetown Center for Food and Nutrition Policy.
- Dalip Nayyar, Ph.D.
- Dalip Nayyar is principal scientist of strategic innovative research for Kraft Foods Technology Center, Glenview, Ill. He specializes in advanced product development and is a co-inventor in 12 U.S. and 35 international patents. Before coming to Kraft, Dr. Nayyar was at the U.S.D.A. Western Regional Research Center in Albany, Calif. and in 2003 he was United Nations technical advisor to Fiji Islands.
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- Kantha Shelke, Ph.D.
- Kantha Shelke is a principal at Corvus Blue LLC, a Chicago firm specializing in competitive intelligence and expert witness services. She's an expert in food science and processing, and has worked for such industry heavy-hitters as Pillsbury, Kraft, Ben and Jerry's and Interstate Bakeries. Her areas of expertise include biotechnology, biocatalysis, fermentation technology and applied microbial technology.
- Mark Messina, Ph.D.
- Mark Messina is president of Nutrition Matters, Inc., and an adjunct associate professor of nutrition at Loma Linda Univ., Calif. He is chairperson of the editorial advisory board of The Soy Connection, a quarterly newsletter for the Journal of the American Dietetic Association. Dr. Messina is considered a world expert on soy and has co-authored more than 50 papers and several books on soy and health.
- Robert Earl, MPH, R.D.
- Robert Earl is senior director for nutrition policy at the Food Products Assn., in Washington, D.C. He directs FPA’s nutrition research and policy programs and activities, and represents the food industry on domestic and international nutrition and health issues. Prior to joining FPA, he was vice president of public health at the International Food Information Council and prior to joining IFIC, he was a study director at the Food and Nutrition Board, Institute of Medicine, National Academy of Sciences.
- Cathy Kapica, Ph.D., R.D.
- Cathy Kapica leads the nutrition effort for McDonald’s worldwide, promoting balanced, active lifestyles in the 119 countries where McDonald’s restaurants serve nearly 50 million customers every day. Prior to joining McDonald’s, Dr. Kapica served as senior scientist and director of nutrition education at the Quaker Oats Co. She also held faculty appointments at Finch University of Health Sciences/Chicago Medical School and the Univ. of Pittsburgh School of Dental Medicine.
- Mark Anthony, Ph.D.
- Mark Anthony is the director of Leap Forward Nutrition Communications and Publications, Austin, Texas. Dr. Anthony retired from the Univ. of Texas where he ran the research lab for internationally recognized nutrition scientist Dr. Karl Folkers. Mark’s expertise is in carbohydrate metabolism, antioxidants and CoQ-10.