Nutritional genomics is certainly having an impact on dietetic practice and nutrition science. Topics in Clinical Nutrition is delighted to present an article by Sylvia Escott-Stump based on her Lenna Frances Cooper Award Lecture at the 2008 Food and Nutrition Conference and Exhibition of the American Dietetic Association. She provides a clinician's perspective on the impact of nutritional genomics on the dietetics profession and a compendium of its effect on several conditions related to nutrition and food.

Smith et al contribute an interesting case study of an infant with gastroesophageal reflux and the exploration of diagnostic and treatment approaches. The emphasis for addressing this case centered on a multidisciplinary assessment and nutritional, pharmacological, and behavioral interventions.

Cohen and Kuhls also present a complicated and intriguing case study of a male patient with an open abdomen following a trauma. The multiple physiologic and metabolic complications are discussed along with careful attention to the measurement of energy expenditure and energy needs of trauma patients.

Black et al provide a review of several studies on zinc and cognitive development in human infants and children. On the basis of their analysis, there is insufficient evidence to support the recommendation of routine zinc supplementation to enhance cognitive performance among children.

Colby and her colleagues also examine a critical area of research for the estimation of portion sizes among Latino immigrants. Healthcare professionals need to be aware of estimations of portion sizes when assessing intakes and ways to determine educational recommendations for newly arrived Latino patients.

Professor Valliant and coworkers address an important area of research with limited available data on the development and validation of an equation for predicting the resting metabolic rate of African American women. The Wills-Valliant equation in this study, tested with 100 individuals, and incorporating bioelectrical electrical impedance equipment, is more accurate than previously developed equations that estimate the resting metabolic rate in African American women.

Condrasky and her colleagues evaluate the Cooking-with-a-Chef program, a team approach between Clemson University and the South Carolina Department of Health and Environmental Control. The program has been successful and has improved cooking skills among participants.

Cultural competence has been an important subject for educators and practitioners in the dietetics and public health disciplines. Wittwer and Herbold provide a survey of dietitians to determine how they integrate cultural competence into nutrition practice. According to their self-assessments, respondents indicated that they regularly address cultural food preferences and dietary patterns but are less likely to modify educational materials.

Thank you for your feedback and contributions to Topics in Clinical Nutrition. Please let us know if you want to be an author or a reviewer for future issues.

Judith A. Gilbride, PhD, RD, FADA

Editor