Nutrition: From Science to Life
Mary B. Grosvenor, M.S., R.D.&#160; received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.Lori A. Smolin, Ph.D.received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin at Madison. Her doctoral research focused on B vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed her postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Simolin is currently at the University of Connecticut where she has been involved in teaching, course development, and writing. She teaches both in the Department of Nutritional Science and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, life cycle, nutrition, food preparation, nutritional biochemistry, general biochemistry, and biology.--This text refers to an out of print or unavailable edition of this title.