John W. Suttie, Ph.D., (chair) is professor emeritus in the Department of Biochemistry and former chair of the Department of Nutritional Sciences at the University of Wisconsin, Madison. He has broad expertise in biochemistry and human and animal nutrition and is an authority in the metabolism, mechanism of action, and nutritional significance of vitamin K. Dr. Suttie served as president of the American Society for Nutritional Sciences, editor of the Journal of Nutrition, chair of the Board of Experimental Biology, and president of the Federation of American Societies for Experimental Biology. He served was a member of the National Research Counsel (NRC) Board on Agriculture and Natural Resources, the NRC Committee on Opportunities in Agriculture, the Institute of Medicine (IOM) Dietary Reference Intakes Panel on Micronutrients. He is currently a member of the IOM Food and Nutrition Board. In 1996 Dr. Suttie was elected to the National Academy of Sciences. Dr. Suttie received B.S., M.S., and Ph.D. degrees from the University of Wisconsin, Madison.

John W. Erdman, Jr., Ph.D., is a professor of nutrition and food science in the Department of Food Science and Human Nutrition and a professor in the Department of Internal Medicine at the University of Illinois at Urbana-Champaign. Dr. Erdman’s research interests include the effects of food processing on nutrient retention, the metabolic roles of vitamin A and beta-carotene, and the bioavailability of minerals from foods. His research regarding soy protein has extended into studies on the impact of non-nutrient components of foods such as phytoestrogens on chronic disease. Dr. Erdman has published over 110 peer-reviewed research papers. He chaired the 1988 Gordon Conference on Carotenoids, and has served as a Burroughs Wellcome Visiting Professor in Basic Medical Sciences at the University of Georgia, and the G. Malcolm Trout Visiting Scholar at Michigan State University. His awards include the Borden Award from the American Society for Nutritional Sciences and the Babcock-Hart Award from the Institute of Food Technologists. Dr. Erdman has served on many editorial boards, and on many program and planning committees for the American Society of Nutritional Sciences, the Institute of Food Technologists, and the National Academy of Sciences. In 1992, he was elected a fellow of the Institute of Food Technologists. He has served on the Institute of Medicine Food and Nutrition Board and the Standing Committee for the Scientific Evaluation of Dietary Reference Intakes. He chairs the Committee on Military Nutrition Research. Dr Erdman was elected to the Institute of Medicine in 2003. He received M.S. and Ph.D. degrees in food science from Rutgers University.

Robert M. Russell, M.D., is a professor of medicine and nutrition at Tufts University and director of the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston. He has served on national and international advisory boards including the USDA Human Investigation Committee (as chair), the U.S. Food and Drug Administration, U.S. Pharmacopoeia Convention, National Dairy Council Advisory Board, and the American Board of Internal Medicine. He has worked on international nutrition programs in several countries including Vietnam, Iran, Iraq, Guatemala, China, and the Philippines. Dr. Russell is a member of numerous professional societies, on the editorial boards of five professional journals, and a member of the Board of Directors of the American College of Nutrition. Dr. Russell co-authored the standards for parenteral and enteral nutrition to be used in long-term care facilities in the United States. He is a staff gastroenterologist at the New England Medical Center Hospitals. Dr. Russell’s primary work involves studying the effects of aging on gastrointestinal absorptive function. He is a noted expert in the area of human metabolism of retinoids and carotenoids. Dr. Russell served as a member of the Institute of Medicine (IOM) Panel on Folate, Other B Vitamins, and Choline, chair of the Panel on Micronutrients, and as a member of the Committee on the Scientific Evaluation of Dietary Reference Intakes. He is currently serving as chair of the IOM Food and Nutrition Board. Dr. Russell received a B.S. degree from Harvard University and an M.D. degree from Columbia University.

Suzanne P. Murphy, Ph.D., R.D., is a researcher (professor) at the Cancer Research Center of Hawaii at the University of Hawaii, Honolulu, and director of the Nutrition Support Shared Resource at the center. Previously, Dr. Murphy was adjunct associate professor in the Department of Nutritional Sciences at the University of California—Berkeley and director of the California Expanded Food and Nutrition Program at the University of California—Davis. Dr. Murphy's research interests include dietary assessment methodology, development of food composition databases, communication of nutrition principles (with emphasis on multi-cultural populations), and nutritional epidemiology of chronic diseases (with emphasis on cancer and obesity). Dr. Murphy has served as a member of the National Nutrition Monitoring Advisory Council for the U.S. Department of Agriculture and Department of Health and Human Services. She is a member of various professional organizations including the American Dietetic Association, the American Society for Nutrition, the American Public Health Association, the Society for Nutrition Education, and the Society for Epidemiological Research. Dr. Murphy has served on several Institute of Medicine (IOM) panels including the Subcommittee on Interpretation and Uses of Dietary Reference Intakes (as chair then member); the Subcommittee on Upper Safe Reference Levels of Nutrients (as member); the Panel on Calcium and Related Nutrients (as member); and the Committee to Review the WIC Food Packages (as chair) She is currently a member of the IOM Food and Nutrition Board. Dr. Murphy earned a B.S. degree in mathematics from Temple University, Philadelphia, an M.S. degree in molecular biology from San Francisco State University, and a Ph.D. degree in nutrition from the University of California-Berkeley. She is a Registered Dietitian.

Susan J. Whiting, Ph.D., is professor of Nutrition and assistant dean at the College of Pharmacy and Nutrition, University of Saskatchewan, Canada. Previously, she taught nutrition at Mount Saint Vincent University in Halifax, Nova Scotia. Dr. Whiting's areas of expertise involve:  the safety and effectiveness of calcium supplements; the role of nutrition in prevention and treatment of osteoporosis; how nutrition affects bone development in children and young adults; dietary assessment methodology; and food policy with emphasis on socioeconomic factors and agricultural biotechnology. Dr. Whiting is a member of Dietitians of Canada, the Canadian Society for Nutritional Sciences (President), the American Society for Bone and Mineral Research, and the American Society for Nutrition. She is a consultant to the Scientific Advisory Board of the Osteoporosis Society of Canada and is Chair of the Nutrition Subcommittee for the Osteoporosis Practice-Based Guidelines project. She sits on the Board of Directors for the Child Hunger and Education Program in Saskatoon, Saskatchewan, Canada. Dr. Whiting served on the Institute of Medicine Committee on Use of the Dietary Reference Intakes in Nutrition Labeling. She received a B.Sc. degree from York University, Toronto, Ontario; an M.Sc. degree from University of New Brunswick; and a Ph.D. degree in Nutrition at the University of Guelph, Ontario.