Abstract
On March 3, 1997, a Symposium under the title listed above was organized in the facilities of the American Health Foundation in New York City. The event was sponsored by the American Health Foundation and the Tomato Research Council, which also provided financial support for the Symposium and publication of these Proceedings. The Council included the Campbell Soup Company (Camden, NJ); the H.J. Heinz Company (Pittsburgh, PA); and the Hunt-Wesson Company, Inc. (Fullerton, CA). The Program Committee consisted of Dr. Gary R. Beecher of the Food Composition Laboratory, US Department of Agriculture, Beltsville, MD; Dr. John W. Erdman, Department of Food Science, University of Illinois, Chicago, IL; Dr. Robert M. Russell, USDA Human Nutrition Research Center on the Aging, Tufts University, Boston, MA; and this writer. We are indebted to Aronow and Pollock, New York City, for their excellent support in facilitating and coordinating this event.
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