부산대학교 도서관

Watts SA; Department of Biology, University of Alabama at Birmingham, Birmingham, AL, United States. Electronic address: sawatts@uab.edu.; Allison DB; Department of Pediatrics-Nutrition, Children's Nutrition Research Center, USDA-ARS, Pediatrics-Nutrition, Baylor College of Medicine, Houston, TX, United States.; Beitz DC; Departments of Animal Science and Biochemistry, Biophysics and Molecular Biology, Iowa State University, Ames, IA, United States.; Booth SL; Biochemical and Molecular Nutrition, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, United States.; Coates PM; Department of Applied Health Science, Indiana University School of Public Health, Bloomington, IN, United States.; D'Abramo LR; Department of Wildlife, Fisheries and Aquaculture, Mississippi State University, Starkville, MS, United States.; Davis TA; Department of Nutrition, Institute for Advancing Health through agriculture, Texas A&M AgriLife Research, Texas A&M University, College Station, TX, United States.; Dilger RN; Department of Animal Sciences, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States.; Erdman JW; Department of Food Science and Nutrition, Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, United States.; Fahey GC Jr; Department of Animal Sciences, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States.; Fiorotto ML; Department of Pediatrics-Nutrition, Children's Nutrition Research Center, USDA-ARS, Pediatrics-Nutrition, Baylor College of Medicine, Houston, TX, United States.; Gregory JF; Department of Food Science and Nutrition, Food Science and Human Nutrition, University of Florida, Gainesville, FL, United States.; Hill JO; Department of Nutrition Sciences, Nutrition and Obesity Research Center, University of Alabama at Birmingham, Birmingham, AL, United States.; Klurfeld DM; Department of Applied Health Science, Indiana University School of Public Health, Bloomington, IN, United States.; Leach SD; Departments of Molecular and Systems Biology, Surgery and Medicine, Dartmouth Cancer Center, Hanover, NH, United States.; Miller PS; Department of Animal Sciences, University of Nebraska, Lincoln, NE, United States.; Nielsen FH; Grand Forks Human Nutrition Research Center, Grand Forks, ND, United States.; Schalinske KL; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States.; Smith D Jr; Department of Nutrition Sciences, Nutrition and Obesity Research Center, University of Alabama at Birmingham, Birmingham, AL, United States.; Varga ZM; Institute of Neuroscience, University of Oregon, Eugene, OR, United States.

Publisher: Elsevier Country of Publication: United States NLM ID: 0404243 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1541-6100 (Electronic) Linking ISSN: 00223166 NLM ISO Abbreviation: J Nutr Subsets: MEDLINE

Trumbo PR; Paula R. Trumbo Consulting, Mount Pleasant, SC, United States.; School of Health Sciences, Liberty University, Lynchburg, VA, United States.; Bleiweiss-Sande R; School of Health Sciences, Liberty University, Lynchburg, VA, United States.; Campbell JK; Bell Institute of Health and Nutrition, General Mills, Golden Valley, MN, United States.; Decker E; Department of Food Science, University of Massachusetts, Amherst, MA, United States.; Drewnowski A; Department of Epidemiology, University of Washington, Seattle, WA, United States.; Erdman JW; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, United States.; Ferruzzi MG; Arkansas Children's Nutrition Center, Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, United States.; Forde CG; Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands.; Gibney MJ; Institute of Food and Health, University College Dublin, Dublin, Ireland.; Hess JM; USDA-ARS Grand Forks Human Nutrition Research Center, Grand Forks, ND, United States.; Klurfeld DM; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, IN, United States.; Latulippe ME; Institute for the Advancement of Food and Nutrition Sciences, Washington, DC, United States.; O'Connor LE; Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD, United States.; Reimers KJ; Conagra Brands, Chicago, IL, United States.; Rolls BJ; Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, United States.; Schulz J; Griffith Foods, Inc., Alsip, IL, United States.; Weaver C; College of Health and Human Services, School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States.; Yu L; The Kraft Heinz Company, Chicago, IL, United States.

Publisher: Frontiers Media S. A Country of Publication: Switzerland NLM ID: 101642264 Publication Model: eCollection Cited Medium: Print ISSN: 2296-861X (Print) Linking ISSN: 2296861X NLM ISO Abbreviation: Front Nutr Subsets: PubMed not MEDLINE

Zoh RS; Department of Epidemiology and Biostatistics, Indiana University Bloomington, Bloomington, Indiana, 47408, USA.; Thomas DM; Department of Mathematical Sciences, West Point United States Military Academy, New York, NY, USA.; Tekwe CD; Department of Epidemiology and Biostatistics, Indiana University Bloomington, Bloomington, Indiana, 47408, USA.; Yu X; Department of Epidemiology and Biostatistics, Indiana University Bloomington, Bloomington, Indiana, 47408, USA.; Vorland CJ; Department of Applied Health Science, Indiana University Bloomington, Bloomington, Indiana, 47408, USA.; Dhurandhar NV; Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA.; Klurfeld DM; Department of Applied Health Science, Indiana University Bloomington, Bloomington, Indiana, 47408, USA.; Allison DB; Department of Epidemiology and Biostatistics, Indiana University Bloomington, Bloomington, Indiana, 47408, USA.

Publisher: F1000 Research Ltd Country of Publication: England NLM ID: 101594320 Publication Model: eCollection Cited Medium: Internet ISSN: 2046-1402 (Electronic) Linking ISSN: 20461402 NLM ISO Abbreviation: F1000Res Subsets: MEDLINE

Forester SM; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Reyes EM; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Slavin JL; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Fahey GC Jr; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; McCleary BV; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; King GJ; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Andrés-Hernández L; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Dooley D; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Fukagawa NK; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.; Klurfeld DM; serves as the chief executive officer at The Nutrient Institute, a 501(c)(3) non-profit organization committed to enhancing the quality and accessibility of food composition data. With a blend of expertise and open collaboration, she leads a team dedicated to making nutrient information reliable and easy to find at all levels, from consumers to clinical professionals to research scientists.; is analytics and data scientist at Nutrient Institute. Through her work in the scientific community, Emily leverages her knowledge of the food data landscape to find new and exciting ways to structure and transform nutrition data to meet the needs of researchers and scientists.; is a professor in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities, College of Food, Agricultural and Natural Resource Sciences. She has authored more than 350 scientific articles on dietary fiber, carbohydrates, whole grains, protein, snacking, gut health, brain health, and sustainable agriculture. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee.; is professor emeritus of Animal Sciences and Nutritional Sciences at the University of Illinois at Urbana-Champaign (UIUC). Fahey was a member of the Institute of Medicine-National Academy of Sciences committee that established recommended fiber intakes for the US population and served as UIUC's first Kraft Foods Human Nutrition Endowed Professor. His present consulting activities include working with companies to provide state-of-the-art information about human and pet animal nutrition, dietary fiber, prebiotics, novel carbohydrates, and digestive physiology in order to produce more healthful foods for humans and dogs and cats.; is an adjunct professor at the University of Sydney. He founded Megazyme in 1988, through which he developed methods for measurement of β-glucan, starch, fructan, resistant starch, and dietary fiber, all of which are AOAC-, AACCI-, and ICC-validated methods. In 2021, he sold Megazyme to Neogen and founded Fibercarb Consultants. Dr McCleary retains an active interest in how enzymes and carbohydrates interact in defining quality aspects and the processing of grain, fruits, and biomass.; is a professor of recombination and crop genomics at Southern Cross University, an honorary professor at the University of Nottingham, a research consultant, and macadamia farmer. Dr King has made significant contributions to characterizing genomic and experimental genetic resources while collaborating with plant breeders. He has led major national and international research consortia, generating fundamental knowledge applied to the genetic improvement of arable and horticultural crops. His current research interests are focused on understanding how plant epigenetics mediates interactions between the plant genome and the environment (GxE), recombination, and facilitating the integration of crop variation data.; is a data librarian at the University of Adelaide Australian Plant Phenomics Facility and the principal curator and developer of the Compositional Dietary Nutrition Ontology, which has been integrated with multiple food and biomedical ontologies including FoodOn, which is used in USDA FoodData Central. Her expertise lies in the collection, standardization, and integration of data and metadata related to plant phenotypic traits.; is an ontology development lead at the Centre for Infectious Disease Genomics and One Health, Simon Fraser University. Damion led the creation of the FoodOn food ontology, which is the successor of LanguaL, a popular food composition thesaurus, and is now being used and supported by a wide variety of research and interagency data sharing projects such as USDA's FoodData Central and the Periodic Table of Food Initiative. He founded and leads the Joint Food Ontology Workgroup to facilitate foodborne disease, agriculture, nutrition, and food science data sharing.; is the Director of the USDA ARS Beltsville Human Nutrition Research Center in Beltsville, Maryland, where she oversees the USDA's food data system, FoodData Central. Additionally, she is a board-certified pediatrician. Dr Fukagawa has held various leadership roles, including president of the American Society for Clinical Nutrition, president of the American Society for Nutrition, vice chair of the 2010 Dietary Guidelines Advisory Committee, editor-in-chief of Nutrition Reviews, and associate editor of the American Journal of Clinical Nutrition. She was a delegate-at-large to the White House Conference on Aging and a member of the Food Advisory Committee for the Food and Drug Administration. She serves as a government representative on the NASEM Food Forum and IAFNS Sodium Committee.; is an adjunct professor at Indiana University, School of Public Health-Bloomington, Department of Applied Health Science. With an extensive background in nutrition research, Dr Klurfeld served 16 years as the National Program Leader of Human Nutrition at the US Department of Agriculture, Agricultural Research Service. His interests encompass nutrition, prevention of chronic diseases, animal models, and experimental design. Among his scientific discoveries are the first demonstration that red wine consumption results in fewer cardiovascular lesions, the identification of cholesterol-filled cells in human arterial lesions as white blood cells, the finding that reducing calories is more important than reducing fat in the diet for decreasing cancer growth, and the identification of IGF-1 as a likely mediator of this effect.

Publisher: Lippincott Williams & Wilkins Country of Publication: United States NLM ID: 0055201 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0029-666X (Print) Linking ISSN: 0029666X NLM ISO Abbreviation: Nutr Today Subsets: PubMed not MEDLINE

Higgins KA; United States Department of Agriculture (USDA), Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, United States; Exponent Inc., Chemical Regulatory & Food Safety, Washington, DC, United States. Electronic address: khiggins@exponent.com.; Rawal R; United States Department of Agriculture (USDA), Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, United States.; Kramer M; United States Department of Agriculture (USDA), Agricultural Research Service, United States.; Baer DJ; United States Department of Agriculture (USDA), Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, United States.; Yerke A; United States Department of Agriculture (USDA), Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD, United States.; Klurfeld DM; United States Department of Agriculture (USDA), Agricultural Research Service, United States; Indiana University School of Public Health -Bloomington, Bloomington, IN, United States.

Publisher: Elsevier Country of Publication: United States NLM ID: 101540874 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2156-5376 (Electronic) Linking ISSN: 21618313 NLM ISO Abbreviation: Adv Nutr Subsets: MEDLINE

American Journal of Clinical Nutrition (AM J CLIN NUTR), Sep2014; 100(3): 988-988. (1p)

Klurfeld DM; Department of Applied Health Sciences, Indiana University School of Public Health, Bloomington, Indiana.

Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1549-7852 (Electronic) Linking ISSN: 10408398 NLM ISO Abbreviation: Crit Rev Food Sci Nutr Subsets: MEDLINE

Taylor CL; Retired, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA and Chair, Committee on Advocacy and Science Policy, American Society for Nutrition, USA. Electronic address: sec@nutrition.org.; Madans JH; Retired, National Center for Health Statistics, Hyattsville, MD, USA.; Chapman NN; N. Chapman Associates, Washington, DC, USA.; Woteki CE; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.; Briefel RR; Retired, Mathematica, Washington, DC, USA.; Dwyer JT; Tufts University School of Medicine and Friedman School of Nutrition Science and Policy, Boston, MA, USA.; Merkel JM; Billerica, MA, USA.; Rothwell CJ; Retired, National Center for Health Statistics, Hyattsville, MD, USA.; Klurfeld DM; Retired, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD, USA and Indiana University School of Public Health, Bloomington, IN, USA.; Seres DS; Institute of Human Nutrition and Department of Medicine, Columbia University Irving Medical Center, New York, NY, USA.; Coates PM; Retired, Office of Dietary Supplements, National Institutes of Health, Bethesda, MD, USA and Indiana University School of Public Health, Bloomington, IN, USA.

Publisher: Elsevier Country of Publication: United States NLM ID: 0376027 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1938-3207 (Electronic) Linking ISSN: 00029165 NLM ISO Abbreviation: Am J Clin Nutr Subsets: MEDLINE

Brown AW; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.; Aslibekyan S; Department of Epidemiology, University of Alabama at Birmingham, Brimingham, Alabama, USA.; Department of Epidemiology, College of Public Health, University of Kentucky, Lexington, Kentucky, USA.; Bier D; Children's Nutrition Research Center, Baylor College of Medicine, Houston, Texas, USA.; Ferreira da Silva R; Department of Computer Science, Viterbi School of Engineering, University of Southern California, Los Angeles, California, USA.; Hoover A; Holcombe Department of Electrical and Computer Engineering, The College of Engineering, Computing and Applied Sciences, Clemson University, Clemson, South Carolina, USA.; Klurfeld DM; Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland, USA.; Loken E; Department of Educational Psychology, Neag School of Education, University of Connecticut, Storrs, Connecticut, USA.; Mayo-Wilson E; Department of Epidemiology and Biostatistics, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.; Menachemi N; Department of Health Policy and Management, Indiana University Richard M. Fairbanks School of Public Health, Indianapolis, Indiana, USA.; Pavela G; Department of Health Behavior, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama, USA.; Quinn PD; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.; Schoeller D; Department of Nutritional Sciences, University of Wisconsin-Madison Biotechnology Center, Madison, Wisconsin, USA.; Tekwe C; Department of Epidemiology and Biostatistics, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.; Valdez D; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.; Vorland CJ; Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.; Whigham LD; Center for Community Health Impact and Department of Health Promotion and Behavioral Sciences, University of Texas Health Science Center School of Public Health, El Paso, Texas, USA.; Allison DB; Department of Epidemiology and Biostatistics, Indiana University School of Public Health-Bloomington, Bloomington, Indiana, USA.

Publisher: Taylor & Francis Group Country of Publication: United States NLM ID: 8914818 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1549-7852 (Electronic) Linking ISSN: 10408398 NLM ISO Abbreviation: Crit Rev Food Sci Nutr Subsets: MEDLINE

Klurfeld DM; Story JA

Nutrition & Cancer. 2007, Vol. 58 Issue 1, p1-5. 5p.

Klurfeld DM; Agricultural Research Service, United States Department of Agriculture , Beltsville, Maryland.; Davis CD; Office of Dietary Supplements, National Institutes of Health , Bethesda, Maryland.; Karp RW; National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health , Bethesda, Maryland.; Allen-Vercoe E; Department of Molecular and Cellular Biology, University of Guelph , Guelph, Ontario , Canada.; Chang EB; Department of Medicine, University of Chicago , Chicago, Illinois.; Chassaing B; Institute for Biomedical Sciences, Georgia State University , Atlanta, Georgia.; Fahey GC Jr; Department of Animal Sciences, University of Illinois at Urbana-Champaign , Urbana, Illinois.; Hamaker BR; Whistler Center for Carbohydrate Research, Purdue University , West Lafayette, Indiana.; Holscher HD; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign , Urbana, Illinois.; Lampe JW; Fred Hutchinson Cancer Research Center , Seattle, Washington.; Marette A; Heart and Lung Institute, Laval University , Québec City, Québec , Canada.; Institute of Nutrition and Functional Foods, Laval University , Québec City, Québec , Canada.; Martens E; Department of Microbiology & Immunology, University of Michigan Medical School , Ann Arbor, Michigan.; O'Keefe SJ; Department of Medicine, University of Pittsburgh , Pittsburgh, Pennsylvania.; Rose DJ; Food Science and Technology Department, University of Nebraska-Lincoln , Lincoln, Nebraska.; Saarela M; VTT Technical Research Centre of Finland Limited , Espoo , Finland.; Schneeman BO; Department of Nutrition, University of California-Davis , Davis, California.; Slavin JL; Department of Food Science and Nutrition, University of Minnesota , St. Paul, Minnesota.; Sonnenburg JL; Department of Microbiology & Immunology, Stanford University , Stanford, California.; Swanson KS; Department of Animal Sciences, University of Illinois at Urbana-Champaign , Urbana, Illinois.; Wu GD; Division of Gastroenterology, Perelman School of Medicine, University of Pennsylvania , Philadelphia, Pennsylvania.; Lynch CJ; National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health , Bethesda, Maryland.; Office of Nutrition Research, National Institutes of Health , Bethesda, Maryland.

Publisher: American Physiological Society Country of Publication: United States NLM ID: 100901226 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1522-1555 (Electronic) Linking ISSN: 01931849 NLM ISO Abbreviation: Am J Physiol Endocrinol Metab

Whiteley LO; Klurfeld DM

Nutrition & Cancer. 2000, Vol. 36 Issue 2, p131-149. 19p.

Radakovich K; Heilbrun LK; Venkatranamamoorthy R; Lababidi S; Klurfeld DM; Djuric Z

Nutrition & Cancer (NUTR CANCER), 2006; 55(1): 44-52. (9p)

Chen G; Heilbrun LK; Venkatramanamoorthy R; Maranci V; Redd JN; Klurfeld DM; Djuric Z

Nutrition & Cancer (NUTR CANCER), 2004; 50(2): 155-160. (6p)

Djuric Z; Poore KM; Depper JB; Uhley VE; Lababidi S; Covington C; Klurfeld DM; Simon MS; Kucuk O; Heilbrun LK

Nutrition & Cancer (NUTR CANCER), 2002; 43(2): 141-151. (11p)

Simon MS; Lababidi S; Djuric Z; Uhley V; Depper J; Kresge C; Klurfeld DM; Heilbrun LK

Nutrition & Cancer (NUTR CANCER), 2001; 40(2): 108-117. (10p)

Maruvada P; National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA.; Lampe JW; Public Health Sciences Division, Fred Hutchinson Cancer Research Center, Seattle, WA, USA.; School of Public Health, University of Washington, Seattle, WA, USA.; Wishart DS; Departments of Biological Sciences and Computing Science, University of Alberta, Edmonton, Alberta, Canada.; Barupal D; West Coast Metabolomics Center, UC Davis Genome Center, University of California, Davis, Davis, CA, USA.; Chester DN; Division of Nutrition, Institute of Food Safety and Nutrition at the National Institute of Food and Agriculture, USDA, Washington, DC, USA.; Dodd D; Department of Pathology, Stanford University School of Medicine, Stanford, CA, USA.; Department of Microbiology and Immunology, Stanford University School of Medicine, Stanford, CA, USA.; Djoumbou-Feunang Y; Departments of Biological Sciences and Computing Science, University of Alberta, Edmonton, Alberta, Canada.; Dorrestein PC; Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California, San Diego, La Jolla, CA, USA.; Center for Microbiome Innovation, University of California, San Diego, La Jolla, CA, USA.; Dragsted LO; Department of Nutrition, Exercise, and Sports, Section of Preventive and Clinical Nutrition, University of Copenhagen, Copenhagen, Denmark.; Draper J; Institute of Biological Environmental and Rural Sciences, Aberystwyth University, Aberystwyth, Ceredigion, United Kingdom.; Duffy LC; National Institutes of Health, National Center for Complementary and Integrative Health, Bethesda, MD, USA.; Dwyer JT; National Institutes of Health, Office of Dietary Supplements, Bethesda, MD, USA.; Emenaker NJ; National Institutes of Health, National Cancer Institute, Rockville, MD, USA.; Fiehn O; West Coast Metabolomics Center, UC Davis Genome Center, University of California, Davis, Davis, CA, USA.; Gerszten RE; Division of Cardiovascular Medicine, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA.; B Hu F; Departments of Nutrition; Epidemiology and Statistics, Harvard TH Chan School of Public Health, Boston, MA, USA.; Channing Division for Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA.; Karp RW; National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA.; Klurfeld DM; Department of Nutrition, Food Safety/Quality, USDA-Agricultural Research Service, Beltsville, MD, USA.; Laughlin MR; National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA.; Little AR; National Institutes of Health, National Institute on Drug Abuse, Bethesda, MD, USA.; Lynch CJ; National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA.; Moore SC; National Institutes of Health, National Cancer Institute, Rockville, MD, USA.; Nicastro HL; National Institutes of Health, National Heart, Lung, and Blood Institute, Bethesda, MD, USA.; O'Brien DM; Institute of Arctic Biology, University of Alaska Fairbanks, Fairbanks, AK, USA.; Ordovás JM; Nutrition and Genomics Laboratory, Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA.; Osganian SK; National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA.; Playdon M; Department of Nutrition and Integrative Physiology, University of Utah and Division of Cancer Population Sciences, Huntsman Cancer Institute, Salt Lake City, UT, USA.; Prentice R; Public Health Sciences Division, Fred Hutchinson Cancer Research Center, Seattle, WA, USA.; School of Public Health, University of Washington, Seattle, WA, USA.; Raftery D; Public Health Sciences Division, Fred Hutchinson Cancer Research Center, Seattle, WA, USA.; School of Medicine, University of Washington, Seattle, WA, USA.; Reisdorph N; University of Colorado Anschutz Medical Campus, Denver, CO, USA.; Roche HM; Nutrigenomics Research Group, School of Public Health, Physiotherapy and Sports Science, UCD Institute of Food and Health, Diabetes Complications Research Centre, University College Dublin, Dublin, Ireland.; Ross SA; National Institutes of Health, National Cancer Institute, Rockville, MD, USA.; Sang S; Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, North Carolina Research Campus, Nutrition Research Building, Kannapolis, NC, USA.; Scalbert A; International Agency for Research on Cancer, Nutrition and Metabolism Section, Biomarkers Group, Lyon, France.; Srinivas PR; National Institutes of Health, National Heart, Lung, and Blood Institute, Bethesda, MD, USA.; Zeisel SH; Nutrition Research Institute, University of North Carolina at Chapel Hill, Kannapolis, NC, USA.

Publisher: Elsevier Country of Publication: United States NLM ID: 101540874 Publication Model: Print Cited Medium: Internet ISSN: 2156-5376 (Electronic) Linking ISSN: 21618313 NLM ISO Abbreviation: Adv Nutr Subsets: MEDLINE

Klurfeld DM; USDA Agricultural Research Service, Office of National Programs, Beltsville, MD, USA.; Gregory JF; Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA.; Fiorotto ML; USDA/Agricultural Research Service Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX, USA.

Publisher: Elsevier Country of Publication: United States NLM ID: 0404243 Publication Model: Print Cited Medium: Internet ISSN: 1541-6100 (Electronic) Linking ISSN: 00223166 NLM ISO Abbreviation: J Nutr Subsets: MEDLINE

Trumbo PR; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.; Appleton KM; Department of Psychology, Bournemouth University, Dorset, United Kingdom.; de Graaf K; Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands.; Hayes JE; Department of Food Science, Pennsylvania State University, University Park, PA, USA.; Baer DJ; US Department of Agriculture Agricultural Research Service, Beltsville, MD, USA.; Beauchamp GK; Monell Chemical Senses Center, Philadelphia, PA, USA.; Dwyer JT; School of Medicine and Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.; Fernstrom JD; School of Medicine, University of Pittsburgh, Pittsburgh, PA, USA.; Klurfeld DM; US Department of Agriculture Agricultural Research Service, Beltsville, MD, USA.; Mattes RD; Purdue University, West Lafayette, IN, USA.; Wise PM; Monell Chemical Senses Center, Philadelphia, PA, USA.

Publisher: Elsevier Country of Publication: United States NLM ID: 101540874 Publication Model: Print Cited Medium: Internet ISSN: 2156-5376 (Electronic) Linking ISSN: 21618313 NLM ISO Abbreviation: Adv Nutr Subsets: MEDLINE

Maruvada P; National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, MD, USA.; Stover PJ; Texas A&M University College of Agriculture and Life Sciences, Texas A&M University AgriLife, College Station, TX, USA.; Mason JB; Jean Mayer USDA Human Nutrition Research Center on Aging, Friedman School of Nutrition Science and Policy, and School of Medicine, Tufts University, Boston, MA, USA.; Bailey RL; Department of Nutrition Science, Purdue University, West Lafayette, IN, USA.; Davis CD; Office of Dietary Supplements, NIH, Bethesda, MD, USA.; Field MS; Division of Nutritional Sciences, College of Human Ecology, Cornell University, Ithaca, NY, USA.; Finnell RH; Department of Molecular and Human Genetics, Baylor College of Medicine, Houston, TX, USA.; Garza C; Professor Emeritus, Division of Nutritional Sciences, College of Human Ecology, Cornell University, Ithaca, NY, USA.; Green R; Department of Pathology and Laboratory Medicine, University of California, Davis Medical Center, Sacramento, CA, USA.; Gueant JL; University of Lorraine and University Regional Hospital Centre of Nancy, Nancy, France.; Jacques PF; Tufts University Friedman School of Nutritional Science and Policy and the Jean Mayer USDA Human Nutrition Research Center, Boston, MA, USA.; Klurfeld DM; Department of Nutrition, Food Safety, and Quality, USDA Agricultural Research Service, Beltsville, MD, USA.; Lamers Y; Food, Nutrition and Health Program, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada.; MacFarlane AJ; Nutrition Research Division, Health Canada, Ottawa, Ontario, Canada.; Miller JW; Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, USA.; Molloy AM; School of Medicine, Trinity College Dublin, Dublin, Ireland.; O'Connor DL; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada.; Pfeiffer CM; National Center for Environmental Health, CDC, Atlanta, GA, USA.; Potischman NA; Office of Dietary Supplements, NIH, Bethesda, MD, USA.; Rodricks JV; Ramboll Institute, Arlington, VA, USA.; Rosenberg IH; Jean Mayer USDA Human Nutrition Research Center on Aging, Friedman School of Nutrition Science and Policy, and School of Medicine, Tufts University, Boston, MA, USA.; Ross SA; National Cancer Institute, NIH, Rockville, MD, USA.; Shane B; Department of Nutritional Sciences & Toxicology, University of California, Berkeley, Berkeley, CA, USA.; Selhub J; Tufts University Friedman School of Nutritional Science and Policy and the Jean Mayer USDA Human Nutrition Research Center, Boston, MA, USA.; Stabler SP; Department of Hematology, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.; Trasler J; McGill University Health Centre, Montreal, Quebec, H4A 3J1, Canada.; Yamini S; Office of Nutrition and Food Labeling, Center for Food Safety and Applied Nutrition, US FDA, College Park, MD, USA.; Zappalà G; Division of Geriatrics and Clinical Gerontology, National Institute on Aging, National Institutes of Health, Bethesda, MD, USA.

Publisher: Elsevier Country of Publication: United States NLM ID: 0376027 Publication Model: Print Cited Medium: Internet ISSN: 1938-3207 (Electronic) Linking ISSN: 00029165 NLM ISO Abbreviation: Am J Clin Nutr Subsets: MEDLINE