About Us
Associate Professor of Medicine and Pediatrics, Director, Center for Nutrition and Weight Management, Boston University School of Medicine
Dr. Caroline Apovian is presently the Director of the Nutrition and Weight Management Center at Boston Medical Center and Co-Director of the Human Metabolic and Genetic CORE, NIH Boston Obesity Nutrition Research Consortium. She is an Associate Professor of Medicine and Pediatrics at Boston University School of Medicine.
Dr. Apovian also serves as Co-Director of the Nutrition Support Service at Boston Medical Center and is the Secretary/Treasurer of NAASO, The Obesity Society. Additionally, she is President of the Board of Directors for the American Board of Physician Nutrition Specialists.
Previously, Dr. Apovian served as Director of Medical Management, Program for Weight Management at Brigham & Women’s Hospital in Boston and Director of the High Risk Obesity Clinic at Geisinger Medical Center in Danville, Pennsylvania. Additionally, she served as Director at the Center for Weight Management and Nutritional Medicine at Spence Center for Women’s Health in Cambridge, Massachusetts.
Dr. Apovian has received many prestigious awards, including the American Society of Clinical Nutrition: Physician Nutrition Specialist Award. She is widely published on the topic of nutrition and obesity and has published over 50 original reports and reviews. She serves as an Associate Editor of Obesity as well as Nutrition Editor of Current Opinion in Endocrinology and Diabetes.
Dr. Apovian received her B.A. from Barnard College, Columbia University and her M.D. from the University of Medicine and Dentistry of New Jersey, Newark. She completed her residency in Internal Medicine and Fellowship in Nutrition and Metabolism at the New England Deaconess Hospital, Harvard Medical School and is board certified in Nutrition by the American Board of Physician Nutrition Specialists and the American College of Nutrition.
Nutrition consultant and author of The Moms’ Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time
Janice Bissex is a nutrition consultant, speaker, spokesperson, and co-author of The Moms' Guide to Meal Makeovers. Her book was a finalist for the 2005 International Association of Culinary Professionals Healthy Cookbook Award. She is past president of the Massachusetts Dietetic Association and serves on the nutrition advisory boards of Johnson & Wales University and Dunkin' Brands.
As co-host of a weekly radio show/podcast called Cooking with the Moms, Janice helps busy families eat a healthy and delicious diet. She co-founded the Meal Makeover Moms' Club on MealMakeoverMoms.com and is the online nutrition expert for AboutSeafood.com and EatShrimp.com. She has written for several magazines including Kiwi Magazine, American Baby, and Nick Jr. Family Magazine. Janice formerly served as nutrition consultant to the U.S. Senate and is currently busy creating tasty family-friendly recipes for her next cookbook.
She lives in Melrose, Massachusetts with her husband and two daughters, ages 16 and 8.
Harry Kangis has over 25 years of experience in marketing consumer products, over half of which have been in the food and beverage industry.
Mr. Kangis spent five years as president of Millstone, America's leading brand of gourmet coffee consumed at home, and led its acquisition by Procter & Gamble in December 1995. Prior to P&G, he was one of the founders and chief operating officer for Nutrition Technology Corporation.
After retiring from P&G in 2001, Mr. Kangis began serving a wide range of clients as an independent strategy and branding consultant, and as a partner in PrimeGenesis, one of the country's leading executive on boarding firms.
Mr. Kangis is a graduate of Williams College and Wharton's M.B.A. program.
Culinary Nutrition Consultant and Program Manager, “WIN-WIN for Health,” South End Community Center, Boston
Judy Phillips is currently the Program Manager for “WIN-WIN for Health,” a weight management program, at the South End Community Center in Boston. She has extensive experience in weight management, culinary nutrition and nutrition research. Ms Phillips is a nutritional consultant whose clients include: Au Bon Pain Corporation, the Joslin Diabetes Clinic, in Boston. She is a trainer of Motivational Interviewing for the Pediatric Weight Management Certificate Programs of the American Dietetic Association.
Previously, Ms. Phillips was the Program Development Manager for the Center for Nutritional Research Charitable Trust in Wellesley Hills, Massachusetts. She has served as a research nutritionist and consultant to Jean Mayer’s USDA Human Nutrition Research Center on Aging at Tufts University and as a Nutritionist for the Marino Foundation for Integrative Medicine in Cambridge, Massachusetts.
Ms. Phillips was the Nutrition Interventionist for Community Based Research at the Dana Farber Institute and Program Manager for the Massachusetts Nutrition Resource Center for the Department of Public Health, in Boston. She was also a Research Nutrition Consultant for the Women’s Health Study, Division of Preventative Medicine, University of Queensland Medical School in Brisbane, Australia.
Ms. Phillips is a registered dietitian and licensed nutritionist who received her Diploma in Institutional Management from Radbrook College, England, B.S. in Food and Nutrition from New York State University, and M.S. in Nutrition from Boston University.
Dr. L. Timothy Ryan, Certified Master Chef is the Culinary Institute of America’s fifth President. A 1977 graduate of The Culinary Institute of America, Dr. Ryan is the first alumnus and the first faculty member to rise through the ranks to become president. During his 23 years at the college, Dr. Ryan has been instrumental in generating the sustained growth, innovation, and quality improvements that have shaped the CIA.
Dr. Ryan holds the distinction of being the youngest national president of the American Culinary Federation (ACF), elected at age 36. At age 26, he was the youngest person ever to receive Master Chef Certification from that organization. Dr. Ryan has also served as ACF vice president and chairman, and is a former chairman of the editorial council for the ACF's publication, The National Culinary Review.
He was named the ACF's 1998 Chef of the Year and is one of five Americans ever to receive the Presidential Medal from the World Association of Cooks Societies. He also captained the U.S. Culinary Olympic Team to a world championship. In 2007, the International Association of Culinary Professionals named him Entrepreneur of the Year.
Dr. Ryan earned his doctorate degree in education from The University of Pennsylvania and bachelor’s degree and M.B.A. from the University of New Haven.
Associate Professor, Department of Nutrition and Food Science, University of Maryland, College Park
Dr. Nadine Sahyoun is currently Associate Professor at the Department of Nutrition and Food Science and an affiliate faculty at the Center on Aging at the University of Maryland.
Previously, Dr. Sahyoun served as a Nutritionist at the Center for Nutrition Policy and Promotion in the United States Department of Agriculture in Washington, DC and as a Senior Staff Fellow for the Office of Analysis, Epidemiology and Health Promotion for the National Center for Health Statistics in Hyattsville, Maryland.
She has also served as Acting Director of the Nutrition Services Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, and as Assistant Director of the Office of Nutrition of the Massachusetts Department of Public Health. Additionally, she was a Nutritionist for Women, Infants, and Children’s Supplementary Food Program (WIC) in Leominster, Massachusetts and Children’s Hospital Medical Center in Boston.
Dr. Sahyoun is widely published in peer-reviewed journals, such as the American Journal of Clinical Nutrition, American Journal of Epidemiology, Journal of the American Dietetic Association and New England Journal of Medicine. She has chapters in college textbooks including
Clinical Nutrition, Quick Reference to Clinical Nutrition and
Nutritional Biochemistry and Metabolism with Clinical Applications. She also serves on editorial boards for
The Journal of Nutrition, Health and Aging, Journal of Nutrition for the Elderly and
Nutrition Today.
Dr. Sahyoun earned her B.A. from the University of Massachusetts, Boston and her M.S. in Nutrition from the University of Iowa. She received her Ph.D. in Nutrition from the Friedman School of Nutrition Science and Policy, at Tufts University and served as a postdoctoral research fellow with the Association for Teachers in Preventive Medicine (ATPM) Office of Analysis, Epidemiology and Health Promotion at the National Center for Health Statistics in Hyattsville, Maryland.
Associate Professor, Hubert Department of Global Health, The Rollins School of Public Health, Doctoral Program in Nutrition and Health Sciences, Emory University
Dr. Aryeh Stein is Associate Professor at The Rollins School of Public Health of Emory University. Additionally, he serves as the Director of the Doctoral Program in Nutrition and Health Science at Emory University.
Prior to these appointments, he served as Assistant Professor in the Department of Epidemiology in the College of Human Medicine at Michigan State University in East Lansing, Michigan. He served as an Epidemiologist at the Academic Medical Center in Amsterdam, Netherlands and in the Bureau of Health Statistics, Research and Evaluation in the Massachusetts Department of Public Health in Boston. Additionally, he served as a Provincial Nutritionist in the Provincial Department of Health in the Simbu Province, Papua New Guinea.
Dr. Stein’s research focuses on the long-term impacts of childhood growth and nutrition. He is the author of over 85 peer-reviewed papers in leading journals including
American Journal of Clinical Nutrition, American Journal of Epidemiology, American Journal of Public Health, Food and Nutrition Bulletin, Maternal and Child Nutrition, International Journal of Epidemiology, International Journal of Obesity Journal of Nutrition, Pediatrics, and Public Health Nutrition.
Dr. Stein received his B.Sc. with honors from Queen Elizabeth College at the University of London and his M.P.H. from Columbia University School of Public Health in New York. He earned his Ph.D. in epidemiology from Columbia University Graduate School of Arts and Sciences in New York.