Professor, Department of Nutrition, University of Nevada, Reno, Nevada (Read)
Professor, Department Human Nutrition, Food and Animal Science, University of Hawaii, Honolulu, Hawaii (Novotny)
Associate Professor, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado (Auld)
Professor, Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico (Bock)
Cooperative Extension Specialist, Department of Food Science and Technology and Director for Center Consumer Research, University of California at Davis, Davis, California (Bruhn)
Assistant Professor, Department of Nutrition and Food Sciences, Utah State University, Logan, Utah (Gustafson)
Associate Professor, Department of Family and Consumer Sciences, University of Idaho, Moscow, Idaho (Gabel)
Senior Academic Professional, WWAMI Medical Program, College of Health Sciences, University of Wyoming, Laramie, Wyoming (Holmes)
State EFNEP/FSNEP Coordinator, Associate Nutrition Specialist, Department of Nutritional Sciences, University of Arizona, Tucson, Arizona (Misner)
Clinical Nutrition Manager, St. Joseph Medical Center, Washington State University, Pullman, Washington (Peck)
Food and Nutrition Specialist, Department of Family Consumer Sciences, University of Wyoming, Laramie, Wyoming (Pelican)
Associate Professor, Department of Food Sciences and Human Nutrition, University of Washington, Pullman, Washington (Pond-Smith)
This article is based on findings of the W-191 Regional Research Project, Motivators and Barriers to the Consumption of Calcium-rich Foods, which was partially funded by the Agriculture Experiment Stations in Arizona, California, Colorado, Hawaii, Idaho, Indiana, Montana, New Mexico, Nevada, Utah, Washington, and Wyoming. The authors wish to acknowledge the assistance of Dr. Carol Boushey, Assistant Professor, Purdue University, in the preparation and editing of this manuscript.
