Stephen A. McClave, MD; Russell R. Pate, PhD; and William N. Reynolds Awarded Honorary Memberships

Stephen A. McClave, MD; Russell R. Pate, PhD; and William N. Reynolds Awarded Honorary Memberships

from the association Stephen A. McClave, MD; Russell R. Pate, PhD; and William N. Reynolds Awarded Honorary Memberships I ● ● ● ● ● n October 2...

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from the association Stephen A. McClave, MD; Russell R. Pate, PhD; and William N. Reynolds Awarded Honorary Memberships


n October 2008, at the 91st Annual Food & Nutrition Conference & Expo in Chicago, IL, the American Dietetic Association awarded honorary memberships to Stephen A. McClave, MD; Russell R. Pate, PhD; and William N. Reynolds. Stephen A. McClave, MD In recognition of:

Russell R. Pate, PhD In recognition of:

His significant research contributions to advance the safe and effective delivery of specialized nutrition therapy. ● His dedication to promoting advanced level practice using innovative teaching environments such as Dietitians in Nutrition Support skills workshops, and spearheading training of dietitian–physician enteral tube placement teams with the American Society for Gastrointestinal Endoscopy. His visionary leadership and outstanding service to nutrition and gastrointestinal organizations through numerous elected and appointed positions within the American Society for Parenteral and Enteral Nutrition, American Society for Gastrointestinal Endoscopy, American Board of Physician Nutrition Specialists, and American Gastroenterological Association. His conviction to disseminate evidence-based nutrition and ability to articulate practical applications of the essential information, which have made him a soughtafter presenter at professional meetings locally, nationally, and internationally. His exemplary knowledge and clinical expertise, which he shares as a journal editor and prolific author of textbook chapters, journal publications, and research abstracts. His efforts to foster collaboration among nutrition societies, which is culminating in clinical practice guidelines for broad dissemination. His lifelong passion for nutrition and enthusiasm as a teacher and mentor that motivate dietitians to play a prominent role as vital members of the health care team.

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His “physical activity footprints” of professional knowledge, technical expertise, and compassionate service that have shaped physical activity and nutrition recommendations and policies at the local, state, national, and international levels. ● His consistent advancement of dietetics and the ADA by collaborating with dietitians on committees, panels, boards, research, reports, chapters, and/or peer-reviewed publications. His significant contributions to the 2005 Dietary Guidelines Advisory Committee; Institute of Medicine Panel on Prevention of Obesity in Children; Institute of Medicine Panel on Progress in Preventing Childhood Obesity; Behavior Change Expert Panel for the National Bone Health Campaign; US Department of Health and Human Services Physical Activity Guidelines Advisory Committee;; America on the Move Foundation; and South Carolina Department of Education Task Force on Student Nutrition and Physical Activity. His key role in creating the South Carolina Nutrition Research Consortium (among the University of South Carolina, Clemson University, and Medical University of South Carolina), which facilitates collaborative research efforts and sponsors nutrition summits. His key role in creating the University of South Carolina Center for Research in Nutrition and Health Disparities. His impressive research portfolio concerning physical activity, childhood obesity, and adolescent obesity. His personal devotion to physical activity evidenced partly by daily runs.

doi: 10.1016/j.jada.2008.09.023

© 2008 by the American Dietetic Association



William N. Reynolds In recognition of: ●

His messages that chefs need to take responsibility for the healthfulness of the food they serve to customers and that dietitians are valuable members of the culinary team. ● His role as administrator as provost of Washburne Culinary Institute in Chicago, providing affordable quality culinary education to a diverse population and food education programs for children, community, and charitable organizations. His foresight as vice president of Continuing Education and Industry Relations of the Culinary Institute of America (CIA), creating the first culinary programs tailored for dietitians. His advocacy for registered dietitians as educators of chefs, increased nutrition education in the American Culinary Federation credentialing program, and creation of food industry programs with a strong nutrition and health emphasis. His generous contributions as a culinary educator of dietitians through presentations at ADA meetings and continuing support of the Food & Culinary Professionals Dietetic Practice Group. His extraordinary mentoring to many ADA members and tireless advocacy for partnerships between chefs and dietitians to create healthful, satisfying, flavorful food. His great influence as the food industry leader who planted the seeds of nutrition awareness that are now being seen as a major trend and opportunity for the American Dietetic Association.


November 2008 Volume 108 Number 11