The best definition of nutrition was coined a long time ago by the American Medical
Association Council on Food and Nutrition, and has stood the test of time: “The science
of food, the nutrients and other substances therein, their action, interaction, and
balance in relation to health and disease and the processes by which the organism
ingests, digests, absorbs, transports, utilizes and excretes food substances.”
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Biography
G. A. Leveille is president of Leveille Associates, a firm providing consultation in scientific and regulatory areas related to food, nutrition, and the emerging field of functional foods (nutraceuticals). He has served as executive director of the Wrigley Science Institute, a consultant for Cargill, Inc, and as an advisory board member for Sciona, Inc and the McCormick Science Institute. Leveille worked extensively in academia, beginning at the University of Illinois at Urbana-Champagne before going on to become chairman of the Department of Food Science and Human Nutrition at Michigan State University. He has authored over 300 scientific papers in books, including The Setpoint Diet, which was a New York Times nonfiction bestseller in 1985.
View his full Trailblazer Award announcement in the November 2015 issue of the Journal.
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Published online: March 24, 2016
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© 2016 by the Academy of Nutrition and Dietetics.
