Dongwan Zhu, MS, RD, is a graduate of the Frances Stern Nutrition Center, Tufts Medical Center's Combined Dietetic Internship and Master's Program at Tufts University, Boston, Massachusetts.
Johanna T. Dwyer, DSc, RD, is professor of Medicine and Community Health Schools of Medicine and Friedman School of Nutrition Science and Policy; senior scientist, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University; and director of the Frances Stern Nutrition Center at Tufts Medical Center, Boston, Massachusetts; and senior nutrition scientist (contractor), Office of Dietary Supplements National Institutes of Health, Bethesda, MD.
Chung-Mei Ouyang, PhD, RD, is director of the Department of Dietetics at National Taiwan University Hospital, Hsin-Chu Branch.
J.T.D. is a member of the Scientific Advisory Boards or McCormick Spice, the Mushroom Council, and Bay State Milling. She received travel, per diem, and an honorarium in 2019 for consultation with Motif Foods and from Gerber/Nestle for speaking in a symposium on infant foods. She holds stock in several food and drug companies. The other authors have no conflicts of interest to disclose.
Correspondence: Dongwan Zhu, MS, Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Ave, Boston, MA 02111 ([email protected]).
