The California Raisin Marketing Board – pursuant to Article III, Section A of the Marketing Order – may conduct and contract with others to conduct research.
In 2008 the California Raisin Marketing Board mailed letters inviting six highly qualified professionals in the field of Nutrition Science to join a newly created Research Panel. With all six professionals agreeing to join, the first Scientific Nutrition Research Panel of the California Raisin Marketing Board was formed.
The Panel meets once annually and is tasked with the following:
- Providing credibility
- Providing oversight and guidance for funded research projects
- Identifying research ideas (new/supporting)
- Assisting with Request For Proposal (RFP) development
- Evaluating proposals – Critiquing methodology, analyzing budget and project length
- Evaluating results of research efforts
- Disseminating research results
- Disclosing conflicts of interest
- Identifying communications potential
Dr. James Painter – Chairperson
Dr. James Anderson
Dr. Stacey Bell
Rita Grandgenett, RD
Dr. Rui Hai Liu
Scientific Nutrition Research Panel Members Bio
Dr. James Painter – Chairperson
Jim Painter received a Master’s degree from Oklahoma State University and a Ph.D. from the University of Illinois. Jim has been a Registered Dietitian since 1980 and is a member of the American Dietetic Association and the Society for Nutrition Education.
From 1991 – 2003 he taught Nutrition and Hospitality management at the University of Illinois. Presently he is the Chair of the School of Family and Consumer Science at Eastern Illinois University. He serves on advisory boards for Soy Silk, Paramount Farms and Disney.
Dr. Painter has been the recipient of numerous grants that have focused on changing our eating environment. He has more than 100 peer reviewed publications and presentations to his credit. He produced the video Portion Size Me and coauthored The Art of Nutritional Cooking 3rd ed., a nutrition text for culinary students. His current studies focus on food psychology and mindless eating.
Dr. Jim Anderson
Jim Anderson, a native of Hinton, West Virginia, graduated from West Virginia University and Northwestern Medical School. He completed training in internal medicine and endocrinology at the Mayo Clinic and served in the United States Army as a research physician. Beginning his academic career at the University of California in San Francisco, he moved to the University of Kentucky (UK) in Lexington in 1973. Currently, he is Professor of Medicine and Clinical Nutrition. He directs the UK Health Management Resources Weight Management Program and is Founder and President of the Obesity Research Network, a network of leading experts who perform clinical research in the area of obesity.
Dr. Anderson divides his time between research, teaching, private practice and administration. His research interests relate to diabetes, blood lipid disorders, obesity, and nutrition. He pioneered use of high fiber diets for treatment of diabetes and launched the “oat bran craze.” Currently, he is investigating novel ways to reduce blood cholesterol, use of soy protein in diabetes, and new treatments for obesity.
An active writer, Dr. Anderson has published over 190 research articles and over 150 book chapters, education articles and books. His publications have appeared in New England Journal of Medicine, Journal of American Medical Association, Journal of American Dietetic Association, Archives of Internal Medicine, and American Journal of Clinical Nutrition. He serves on the Editorial Board of several journals, Prevention Magazine and Veggie Life. He has published six popular books with the most recent being Dr. Anderson’s Antioxidant, Antiaging Health Program. Carroll & Graf, NY.
As an educator, he teaches undergraduates, medical students, nutrition graduate students, medical residents and fellows, and practicing physicians. He also supervises the training of Masters and Ph.D. students. With an interest in travel, Dr. Anderson has been able to visit most of the United States and lecture in Australia, China, Europe, India, Israel, Japan, Korea, Latin America, Russia, South Africa and other countries. To disseminate educational material, he founded the HCF Nutrition Research Foundation in 1979, and serves as President and Chairman of the Board.
Jim has been married to Gay for 50 years. They have two children, Kathy and Steven, and five granddaughters. He is active at Calvary Baptist Church, where he has served as deacon and Sunday School teacher. He is on the Board of Trustees for Georgetown College in KY and has served as Chair for 3 years.
Dr. Stacey Bell
Dr. Bell is a nutritional consultant. From 2005-2008 she was a Research Scientist at IdeaSphere Inc. In addition to creating products for them, she developed a line of over 25 products for T Tony Robbins, the motivational speaker, and helped with the development of products for Dr. Alan Greene, a noted pediatrician, and Dr. Andrew Weil, a well-known expert in the field of alternative medicine. Formerly, she worked for Dr. Barry Sears at Sears Labs, as Vice President of Medical Research and Education in Danvers, Massachusetts. She also founded and worked as chief scientific officer with AFFINTA, Inc. a start up with the aim of producing nutraceuticals. She developed a functional food product, DelightFull, which is a snack bar that contains low-glycemic load carbohydrates to promote satiety.
These bars were available at all CVS Pharmacy stores. Before that she was Vice President of Research and Development for Medical Foods Inc., and Functional Foods, Inc., in Boston, both of which she co-founded. For those companies, she developed several functional food products including NiteBite, which was licensed and sold by ICN Pharmaceutical Company, Costa Mesa, California. NiteBite was a food bar especially designed for the nutritional management of low blood sugar that occurs in type 1 diabetes.
Stacey Bell has been a registered dietitian for 35 years, and has worked in that capacity and conducted clinical research studies for 20 years. She received a doctorate in nutrition from Boston University, with Honors in 1994. For her dissertation, she evaluated the effect of supplemental fish oil on immune function in patients with HIV infection and AIDS. She was on the faculty at Harvard Medical School in Boston, and has published over 70 peer-reviewed scientific articles. Her research interests included obesity, diabetes, cancer, AIDS, burned patients, and critical illness. She is a frequent lecturer around the world on many topics related to nutrition and has 6 issued patents. In 2003, she joined the Board of Directors of Wild Oats, a natural and organic grocery store chain. It was a public company with sales of over $1 billion per year, when it was sold to Whole Foods Markets in 2007. Dr. Bell serves on the scientific advisory board of the California Raisin Marketing Board in Fresno, California, SetPoint Health, Newton, Massachusetts, and Bay State Milling, Quincy, Massachusetts. Until 2011, she served on the Board of a non-profit agency, Kids Can Cook. The program offers basic cooking instruction and nutrition education to Boston middle-school-aged children.
Rita Storey Grandgenett has worked in several dietetic practice areas during her long career: medical dietetics as an acute care Clinical Dietitian; education as an Instructor at Los Angeles Community College and in the CUDP at California State University at Los Angeles; and business as Nutrition Director at ConAgra Frozen Foods and most recently Nutrition Manager at Kellogg Company. Through her current company, RD Associates of Michigan LLC, she now lends her expertise to contracted nutrition education and marketing projects.
Dr. Rui Hai Liu
According to Essential Science IndicatorsSM from Thomson Reuters, the work of Dr. Rui Hai Liu ranks at #4 among the 2,902 researchers that currently make up the top 1% in Agricultural Sciences. His record in this field includes 53 papers cited a total of 2,700 times between January 1, 2001 and August 31, 2011.
Liu is a Professor in the Department of Food Science at Cornell University in Ithaca, New York.
He is a Fellow of the International Academy of Food Science and Technology, a Fellow of the Division of Agriculture and Food Chemistry of the American Chemical Society, a Fellow of the Institute of Food Technologists, and Fellow of American Association for the Advancement of Science. He is also the Associate Editor of the Journal of Food Science, and serves on the advisory and editorial boards of several other journals.