Editorial Board Member - JNH
Leonard E Gerber
Associate ProfessorDepartment of Nutrition and Food Sciences
University of Rhode Island
United States
BIOGRAPHY:
Dr. Leonard E. Gerber is currently an Associate Professor of Human Nutrition in the Department of Nutrition and Food Science at the University of Rhode Island. He obtained his Bachelor’s Degree in Psychology from Columbia University and a Doctoral Degree from the University of Illinois in Nutritional Sciences. During his tenure at the University of Rhode Island, he has worked in numerous areas of nutrition including beta-carotene’s effects upon wound healing, sports nutrition, and the influence of phytochemicals upon lung and salivary gland cancer. In addition to serving as a major professor to numerous graduate students, he has also taught nutrition to almost 20,000 students ranging from freshmen to graduate students in a variety of classes. Dr. Gerber also served as the first Director of Compliance at the University, overseeing all sensitive research including those projects which involved human subjects, animals, and radioactive and biohazardous materials. In addition to his published journal articles, he authored a textbook in human nutrition, "Human Nutrition: An Applied Approach”, published by Kona Publishing (2015).
RESEARCH INTERESTS:
Impact of tocopherols and tocotrienols upon cancer progression as well as the impact of diet upon autism spectrum disorders
Other Editorial Board Members - JNH
CHARLES C. MUSCOPLAT
Department of Food Science and Nutrition
University of Minnesota
United States
Dayong Wu
Friedman School of Nutrition Science and Policy
Tufts University
United States
Asim K. Duttaroy
Department of Nutrition
University of Oslo
Norway
Jyotsna Sharman
Department of Health and Human Performance
Radford University
United States
Nahla Al-Bayyari
Human Nutrition and Dietetics
Al-Balqa Applied University
Jordan
Onikia N. Brown
Department of Nutrition, Dietetics and Hospitality Management
Auburn University
United States
Alex Kojo Anderson
Department of Foods and Nutrition
University of Georgia
United States
Antonio Sanchez-Pozo
Department of Biochemistry and Molecular Biology II
University of Granada
Spain
Ana Cristina Lindsay
Department of Nutrition
University of Massachusetts Boston
United States
Mridula Chopra
School of Pharmacy and Biomedical Sciences
University of Portsmouth
United Kingdom