About the Author
Mary Grosvenor holds a B.A. in English and a M.S. in Nutrition Science, affording her an ideal background for nutrition writing. She is a registered dietitian and has worked in clinical and research nutrition in hospitals in communities large and small in the western United States. She has had an extensive career teaching at community colleges and has published research articles on nutritional assessment as well as nutrition and cancer. Her training and experience provide practical insights into the application and presentation of the science found in this title.
Lori Smolin holds a B.S. in Nutritional Science from Cornell where she studied human nutrition and food science. She received a doctorate from the University of Wisconsin, Madison, focusing on B vitamins, homocysteine accumulation and metabolism. She completed post-doctoral training at the Harbor-UCLA Medical Center where she studied human obesity, and the University of California–San Diego where she studied genetic defects in amino acid metabolism. Dr. Smolin is currently at the University of Connecticut where she has taught both in the Department of Nutrition Science and the department of Molecular and Cell Biology.