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Secretary of the US Department of Agriculture (USDA) Sonny Perdue and the Secretary of Health and Human Services (HHS) Alex Azar announced the appointment of 20 nationally recognized health and nutrition experts to serve on the 2020 Dietary Guidelines Advisory Committee. The independent Advisory Committee will review the scientific evidence on topics and questions identified by USDA and HHS and will provide a report to the secretaries. Their review, along with public and agency comments, will help inform the departments in the development of the 2020-2025 Dietary Guidelines for Americans. The Dietary Guidelines for Americans is updated every 5 years and serves as the cornerstone of federal nutrition programs and policies, providing food-based recommendations to help prevent diet-related chronic diseases and promote overall health. Congratulations to the members and especially to Regan Bailey and Carol Boushey and Linda Snetselaar who are members of the Nutrition Today Editorial Board!:


* Jamy Ard, MD, Wake Forest School of Medicine


* Regan Bailey, PhD, MPH, RD, Purdue University


* Lydia Bazzano, MD, PhD, Tulane University


* Carol Boushey, PhD, MPH, RD, University of Hawaii


* Teresa Davis, PhD, Baylor College of Medicine


* Kathryn Dewey, PhD, University of California, Davis


* Sharon Donovan, PhD, RD, University of Illinois, Urbana


* Steven Heymsfield, MD, Louisiana State University, Pennington Biomedical Research Center


* Ronald Kleinman, MD, Massachusetts General Hospital, Harvard Medical School


* Heather Leidy, PhD, University of Texas at Austin (Summer 2019)


* Richard Mattes, PhD, MPH, RD, Purdue University


* Elizabeth Mayer-Davis, PhD, RD, University of North Carolina at Chapel Hill


* Timothy Naimi, MD, MPH, Boston University


* Rachel Novotny, PhD, RDN, LD, University of Hawaii


* Joan Sabate, DrPH, MD, Loma Linda University


* Barbara Schneeman, PhD, University of California, Davis


* Linda Snetselaar, PhD, RD, University of Iowa


* Jamie Stang, PhD, University of Minnesota


* Elsie Taveras, MD, MPH, Massachusetts General Hospital, Harvard Medical School, and Harvard Chan School of Public Health


* Linda Van Horn, PhD, RDN, LD, Northwestern University




Mathematica, a Washington health and nutrition policy consulting firm, announced the appointment of Lisa Schwartz as the company's first chief business officer. Before joining Mathematica, Schwartz was a senior research scientist at NORC and associate program manager for the American Time Use Survey at the US Bureau of Labor Statistics. She holds a PhD in cognitive developmental psychology from the University of Maryland.



Mario Ferruzzi, PhD, professor, Food Science and Nutrition, North Carolina State University, and member of our Board of Editors is a candidate for the Board of Directors of the Institute of Food Technologists for 2019. Fingers crossed and good luck, Mario! Dr Ferruzzi is a professor in the Plants for Human Health Institute and the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University. He received his BS (1996) in chemistry from Duke University and PhD (2001) in Food Science and Nutrition from The Ohio State University. Previously, Dr Ferruzzi served as a professor in the Departments of Food Science and Nutrition Science at Purdue University (2004-2016) and as a research scientist with Nestle Research & Development (2001-2004) in the Beverage Development Department (Marysville, Ohio), as well as Nutrition & Health and Scientific & Nutritional Support Departments at the Nestle Research Center (Lausanne, Switzerland). Dr Ferruzzi is recognized for his expertise in analytical chemistry and its applications to food and nutrition questions. His core research focuses on understanding the impact of food formulation and processing on bioavailability, metabolism, and biological activity of plant bioactives and nutrients.



With sadness Nutrition Today reports the death of Wija van Staveren in February 2019. She was a distinguished professor emerita at Wageningen University in the Netherlands and a long-time Editorial Board member of our journal. Wija had a long and productive career in dietetics and nutrition sciences, with projects both in Europe and in many developing countries. She was active on committees of the International Union of Nutritional Sciences and worked on many projects of the World Health Organization and the Food and Agricultural Organization. She will be remembered not only for her work documenting the biological effects of different dietary patterns and her many other publications, but also for her collegiality and her mentorship of students from all over the world.

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