The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol.
Dr. Mary G. Enig, a nutritionist/biochemist of international renown for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland. Dr. Enig, a consultant on nutrition to individuals, industry and state and federal governments, is a licensed practitioner in Maryland and the District of Columbia. She had served as a Contribution and a Consulting Editor of the Journal of the American College of Nutrition.Dr. Enig has authored numerous journal publications, mainly on fats and oils research and nutrient/drug interactions, and is a well known invited lecturer at scientific meetings and a popular interviewee on TV and radio shows about nutrition. She was an early and articulate critic of the use of trans fatty acids and advocated their inclusion in nutritional labeling; the scientific mainstream is now challenging the food products industry’s use of trans-containing partially hydrogenated vegetable oils.
She received her Ph.D. in Nutritional Sciences from the University of Maryland, College Park and is a Fellow of The American College of Nutrition, a member of the American Society for Nutritional Sciences, and President of the Maryland Nutritionists Association.
