Acknowledgments

Editorial Staff

Editors-in-Chief

Associate Editors

Assistant Editor Editorial Director Art Directors

Medical Illustrators

Editorial Assistant Production Consultant

Robert A. Rizza, M.D. Vay Liang W Go., M.D. M. Molly McMahon, M.D. Gail G. Harrison, Ph.D., R.D.

Jennifer K. Nelson, R.D. Kristine A. Kuhnert, R.D.

Sydne J. Newberry, Ph.D.

LeAnn M. Stee

Karen E. Barrie Kathryn K. Shepel

John V. Hagen Michael A. King

Sharon L. Wadleigh

Ronald R. Ward

Photography

Tony Kubat

The vision for this book belongs to David H. Murdock, Chairman and Chief Executive Officer of Dole Food Company, Inc. Mr. Murdock brought his vision and a request for assistance in making it a reality to two of the authors: Robert A. Rizza, M.D., of Mayo Clinic, and Gail G. Harrison, Ph.D., R.D., University of California Los Angeles School of Public Health. They each saw the potential value in this vision and committed themselves to recruit scientific colleagues and technical expertise to bring it to fruition.

The authors all contributed to various stages of the evolution of this volume. Specific contributions are worthy of special mention. Jennifer K. Nelson, R.D., M. Molly McMahon, M.D., and Robert A. Rizza, M.D., developed the material in Chapters 1 through 5. Kristine A. Kuhnert, R.D., contributed to Chapters 1 through 5 and served as project manager. Judith M. Ashley, Ph.D., R.D., provided the original draft for all of Part II (except the chapters on fruits and vegetables). Sydne J. Newberry, Ph.D., contributed to Chapters 1 and 2 and was the editor and major writer for the fruits and vegetables chapters. Dr. Rizza oversaw the entire process and served as one of the Editors-in-Chief. Other Editors-in-Chief were Vay Liang W. Go., M.D., M. Molly McMahon, M.D., and Gail G. Harrison, Ph.D., R.D.

Several professional staff of Dole Food Company, Inc., contributed substantially to this work. In particular, Lorelei DiSogra, Ed.D., R.D., contributed feedback and advice throughout the process of development; Roberta Wieman provided administrative and moral support at every step of the way; and David A. DeLorenzo provided a grounding in the real world of food production and marketing. Richard Utchell provided oversight of the photography. Donna Skidmore provided expert review of many of the chapters in Part II.

Susan Kaus Eckert, R.D., L.D., provided input to Chapters 3 and 4. Chapter 3 was reviewed by the following Mayo Clinic consultants: Michael D. Jensen, M.D., Sundeep Khosla, M.D., Timothy O'Brien, M.D., Sheldon G. Sheps, M.D., and William F. Young, Jr., M.D. Special thanks go to the following graduate students, faculty, and staff of the University of California Los Angeles (UCLA) for their contributions to the fruits and vegetables section of Part II: Elizabeth Chacko, Ph.D., Nativita M. Dhaiti, M.S., R.D., James Dinh, M.P.H., Roberto Garces, M.PH., Helanie Hatter, M.PH., M.A., Yun Kim, M.S., R.D., Leda Nemer, M.PH., Heiu Ngo, M.P.H., Tuong I. Nguyen, M.P.H., James Pfeiffer, Ph.D., Karen Shih, M.P.H., Judith St. George, Abishek Tewari, Donna Winham, M.P.H., and Osman Galal, M.D., Ph.D. Appreciation is also extended to the research dietitians at UCLA Center for Human Nutrition: Pamela Saltsman, M.PH., R.D., Shannon Duffy, M.P.H., R.D., Melissa Sherak Resnick, M.PH., R.D., and Stacy Macris, M.PH., R.D. Members of the UCLA Nutrition Education Committee provided input and review of sections of the book. Inkham Adams and Jolyn K. Gentemen, students from the University of Nevada Department of Nutrition, assisted with the nutrition tables.

Beverly Parker provided writing expertise during the early stages of book development. Jill Burcum, Anne Christiansen-Bullers, and Mike Dougherty helped with the writing of all chapters in Part II (except fruits and vegetables). In addition, the following staff were involved with the photography: food stylists were Susan Brosious, Sue Brue, Suzanne Finley, Robin Krause, Cindy Syme, and Abigail Wyckoff (also a prop stylist); food stylist assistants were Amy Peterson, Susan Tellen, and Teresa Thell; prop stylists were Michele Joy and Rhonda Watkins; photographers included Kevin Ross Hedden and Mette Nielson; production coordinator was Edward Fruin. Diane M. Knight provided her skills as a computer artist. Photographic separation was completed by Davies Printing Company, Rochester, Minnesota. Executive Chef Patrick Jamon, The Regency Club, Los Angeles, provided culinary expertise. Administration support was provided by Jonathan W. Curtright, Mayo Clinic.

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A Guide To

HEALTHY

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