The Nutrition Science Advisory Council, a group of professionals with a wide spectrum of health and wellness expertise, guides Bay State Milling through the current state of medical and nutritional science as it relates to grain-based foods with an emphasis on whole grains and dietary fiber. Members include:
CAROLINE M. APOVIAN, M.D.
Caroline Apovian, MD, FACP, FACN, is Associate Professor of Medicine and Pediatrics, Section of Endocrinology, Diabetes, and Nutrition at Boston University School of Medicine and Director of the Center for Nutrition and Weight Management at Boston Medical Center. Dr. Apovian is a nationally and internationally recognized authority on nutrition and has been in the field of obesity and nutrition since 1990. Her current research interests are in weight loss and its effects on endothelial cell function, adipose cell metabolism and inflammation, research in the bariatric surgery population, and novel pharmacotherapeutic antiobesity agents. She has become an expert in the technique for subcutaneous adipose tissue biopsies and has been performing these biopsies on research subjects for over 5 years.
Dr. Apovian was a recipient of the Physician Nutrition Specialist Award given by the American Society of Clinical Nutrition for her work on developing and providing nutrition education to medical students and physicians in training at Boston University School of Medicine. She has published over 100 articles, chapters, and reviews on the topics of obesity, nutrition, and the relationship between adipose tissue and risk of developing cardiovascular disease. In addition, she has written a popular book for patients called “The ALLI Diet Plan”. She has also recently chaired the Pediatric Surgery Task Group for the Betsy Lehman Center and Massachusetts Department of Public Health Expert Panel on Weight Loss Surgery, whose recommendations were published in Obesity Research February 2005, with an update in 2008.
Dr. Apovian has been a member of The Obesity Society since 1992, and has served on the Clinical Committee as well as Secretary/Treasurer and the Executive Committee from 2005 to 2008. She is currently planning next year’s Annual Meeting as Chair of the Clinical Track. She has been a faculty speaker and has presented papers at several of the Society's Annual Scientific Meeting and serves as Associate Editor for the Society's journal, Obesity.
BRUCE RYAN BISTRIAN, M.D., Ph.D.
Dr. Bistrian is Chief, Clinical Nutrition, Beth Israel Deaconess Medical Center and Professor of Medicine at Harvard Medical School. He is board certified in Internal Medicine with subspecialty qualifications in Critical Care Medicine. He received his medical degree from Cornell University, his M.P.H. degree from Johns Hopkins University and his Ph.D. in Nutritional Biochemistry and Metabolism from the Massachusetts Institute of Technology. His research interests are in protein calorie malnutrition, its pathophysiology and assessment, cytokine biology, and the nutritional support of critically ill patients. He is the former President of the American Society for Parenteral and Enteral Nutrition, Past President of the American Society for Clinical Nutrition, and member of the Board of Directors and President-Elect of the Federation of American Society for Experimental Biology. He serves on the editorial boards of Critical Care Medicine, Harvard Health Letter, and the Women's Health Watch. He formerly served on the editorial boards of the American Journal of Clinical Nutrition, Nutrition Reviews, Journal of Nutrition, Journal of the American College of Nutrition, and Obesity and Behavior. He is the author or co-author of more than 400 original publications in the scientific literature.
Dr. Bistrian is the 2004 recipient of the Joseph Goldberger Award in Clinical Nutrition from the American Medical Association and was elected a Fellow of the American Society for Nutritional Sciences in 2005.
JOAHANNA T. DWYER, D.Sc., R.D.
Dr. Johanna Dwyer is Professor of Medicine (Nutrition) and Community Health at the Tufts University Medical School, and Professor of Nutrition at Tufts University Friedman School of Nutrition Science and Policy. She is also Senior Scientist at the Jean Mayer/USDA Human Nutrition Research Center on Aging at Tufts University. She is the Director of the Frances Stern Nutrition Center at Tufts Medical Center. From 2003-2007 Dr. Dwyer served part time as Senior Nutrition Scientist Office of Dietary Supplements, National Institutes of Health, where she was responsible for several large projects, including studies of dietary supplement motivation and use, development of an analytically substantiated dietary supplement database and other dietary supplement databases, development of research on the assessment of dietary supplement intake and other topics. In 2001-2 Dr. Dwyer was the Assistant Administrator for Human Nutrition, Agricultural Research Service, US Department of Agriculture.
Dwyer received her D.Sc. and M.Sc. from the Harvard School of Public Health, an M.S. from the University of Wisconsin, and completed her undergraduate degree with distinction from Cornell University. She is the author or coauthor of more than 200 research articles and 300 review articles published in scientific journals on topics including dietary treatment of end-stage renal disease, the role of dietary flavanoids in health; preventing diet-related disease in children and adolescents; maximizing quality of life and health in the elderly; vegetarian and other lifestyles, and databases for bioactive substances other than nutrients.
She served on the 2000 Dietary Guidelines Committee, was a member of the Food and Nutrition Board of the National Academy of Sciences from 1992-2001. She was elected member of the Institute of Medicine National Academy of Sciences in 1998, and served as Councilor of the Institute of Medicine from 2001-2003. She is editor of Nutrition Today. She is the past President and Fellow of the American Institute of Nutrition, past Secretary of the American Society for Clinical Nutrition, and past President and Fellow of the Society for Nutrition Education. She received the Conrad V Elvejhem Award for public service in 2005 from the American Society for Nutrition Sciences, the Alumni Award of Merit from the Harvard School of Public Health in 2004, the WO Atwater award in 1996, and the Medallion Award of the American Dietetic Association in 2003.
PAUL F. JACQUES, ScD
Paul F. Jacques, ScD, is the Director of the Nutritional Epidemiology Program and Senior Scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University and Professor at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University.
Since receiving his doctoral degree in Epidemiology from the Harvard School of Public Health over 20 years ago, Dr. Jacques has applied his knowledge of epidemiology to the study of nutrition and aging. His research has examined the role of nutrition in age-related disorders such as atherosclerosis, diabetes, cataract, osteoarthritis and dementia. Dr. Jacques is the author of more than 200 original research articles and dozens of editorials, book chapters and reviews on nutrition and aging. He has extensive experience working with large cohorts and surveys including the Framingham Heart Study, the Family Heart Study, the National Health and Nutrition Examination Survey, and the Nutritional Status Survey of Boston-area Elderly. Dr. Jacques has also been involved in a number of randomized, placebo-controlled intervention studies examining metabolic and health consequences of altered nutritional status.
Dr. Jacques’ current research includes the examination of the role of diet on metabolic markers of diabetes and cardiovascular disease risk, with an emphasis on whole grains and flavonoids; the influence of nutrition on the prevention of age-related eye diseases; the impact of FDA-mandated folic acid fortification of enriched cereal-grain products on folate status and health of Americans, with an emphasis on the effect of high folate intake in the presence of low vitamin B12 status; and the relation between dietary patterns, diet quality and risk of chronic disease.
STEPHEN D. MCCURRY, Ph.D.
Dr. McCurry is Vice-President Grains for Health Foundation and Chair of its Scientific Advisory Board. The Foundation is a not-for-profit group of university, industry, and NGOs working to make healthier grain choices recognized, available, affordable, and consumed to effect improvements in the health of consumers. In addition, he is active with several small start-up companies and is a principle in PolyCell Technologies, a MN company developing and marketing grain-based nutritional biopolymers, including β-glucans. He consults widely on a range of scientific and food-related regulatory issues with FDA and other agencies.
After receiving his Ph.D. from the Biochemistry Department at Michigan State University, Steve worked on rapid enzyme kinetics and EPR at MIT. In 1982 he started his food industry career in the Research Department of the Kellogg Company in Battle Creek Michigan, working on control of lipid peroxidation and GC-MS analysis of flavor compounds in ready-to-eat cereals. He served as Kellogg’s scientific representative to Agrigenetics. In 1985 he was named Director of Research and soon thereafter was promoted to Corporate Vice-President.
In 1990 he moved to Minnesota as Vice-President and General Manager of Central Research of Cargill Corporation. At that time Cargill was a $60+ billion / year company and Steve directed Central Research to support a wide range of product areas and divisions in diverse businesses of: Agricultural Inputs (e.g. seed, and animal feed); Agricultural Outputs [e.g. flour milling, corn milling (wet and dry), malting, oilseed processing (soy and others), orange and apple juices , beef, poultry, eggs, and peanuts]; Industrial Products [e.g. salt, fertilizer steel milling, citric acid, and lactic acid]; as well as a diverse array of Trading groups and The Financial markets Division.
Steve represented Cargill on the International Biotechnology Advisory Board of the Plant Biology Department at UC Berkeley and was the Chair of the Industrial Advisory Board of the Department of Food Science and Nutrition at the University of Minnesota for three years. When Cargill established a nutraceutical department in 1997, he joined that group to focus on product opportunities and begin FDA regulatory work for Cargill. He was on the board of ILSI (International Life Science Institute) and represented Cargill at IFIC (International Food Information Council), CHPA (Consumer Healthcare Products Association). He left Cargill in 2001 to deal with some family health issues and start his consulting business.
STACEY J. BELL, PhD
Dr. Stacey J. Bell is currently a nutritional consultant located in Boston, MA. From 2005-2008 she was a Research Scientist at IdeaSphere Inc. In addition to creating products for them, she developed a line of over 25 products for Tony Robbins, the motivational speaker, and helped with the development of products for Dr. Alan Greene, a noted pediatrician, and Dr. Andrew Weil, a well-known expert in the field of alternative medicine. Formerly, she worked for Dr Barry Sears at Sears Labs, as Vice President of Medical Research and Education in Danvers, Massachusetts. She also founded and worked as chief scientific officer with AFFINTA, Inc a start up with the aim of producing nutraceuticals. She developed a functional food product, DelightFull, which is a snack bar that contains low-glycemic load carbohydrates to promote satiety. These bars were available at all CVS Pharmacy stores. Before that she was Vice President of Research and Development for Medical Foods Inc., and Functional Foods, Inc., in Boston, both of which she co-founded. For those companies, she developed several functional food products including NiteBite, which was licensed and sold by ICN Pharmaceutical Company, Costa Mesa, California. NiteBite was a food bar especially designed for the nutritional management of low blood sugar that occurs in type 1 diabetes.
Stacey Bell has been a registered dietitian for 35 years, and has worked in that capacity and conducted clinical research studies for 20 years. She received a doctorate in nutrition from Boston University, with Honors in 1994. For her dissertation, she evaluated the effect of supplemental fish oil on immune function in patients with HIV infection and AIDS. She was on the faculty at Harvard Medical School in Boston, and has published over 70 peer-reviewed scientific articles. Her research interests included obesity, diabetes, cancer, AIDS, burned patients, and critical illness. She is a frequent lecturer around the world on many topics related to nutrition and has 6 issued patents. In 2003, she joined the Board of Directors of Wild Oats, a natural and organic grocery store chain. It was a public company with sales of over $1 billion per year, when it was sold to Whole Foods Markets in 2007. Dr. Bell serves on the scientific advisory board of the California Raisin Marketing Board in Fresno, California, SetPoint Health, Newton, Massachusetts, and Bay State Milling, Quincy, Massachusetts. Until 2011, she served on the Board of a non-profit agency, Kids Can Cook. The program offers basic cooking instruction and nutrition education to Boston middle-school-aged children.
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