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The Dunkin' Brands Nutrition Advisory Board will assist the corporation tobetter understand and stay ahead of health and wellness trends while enhancingthe nutritional value of menu choices available in its restaurants.Specifically, the Board will assist Dunkin' Brands' management with researchand perspective to aid in the development and reformulation of products thatmeet the evolving needs of customers while incorporating current nutritionalscience.
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Members of the Nutrition Advisory Board
The distinguished members of the Nutrition Advisory Board provide adiverse perspective on the topic of nutrition today. Charter members include:
"We are very proud to announce the formation of an advisory board that isrepresented by leading experts in the field of nutrition," said Joe Scafido,Dunkin' Brands Chief Creative and Innovation Officer. "Dunkin' Brands looksforward to collaborating with this esteemed board to further develop a broadrange of high-quality menu choices to accommodate the evolving needs of ourbusy, on-the-go customers."
About Dunkin' Brands
With more than 13,000 franchises in 50 countries worldwide, Dunkin'Brands, Inc. is renowned for its leadership in the quick quality restaurantcategory. There were 7,293 Dunkin' Donuts restaurants, 5,838 Baskin-Robbinsrestaurants and 280 Togo's restaurants with system-wide sales of $6.4 billionat the end of 2006. Dunkin' Brands, Inc. is headquartered in Canton,Massachusetts. For more information, visit www.dunkinbrands.com.-- Dr. Caroline M. Apovian, M.D., F.A.C.P, Associate Professor of Medicine and Pediatrics Director, Center for Nutrition and Weight Management, Boston University School of Medicine -- Harry Kangis, Vice Chairman, Coffee Quality Institute -- Dr. Susan Oliverio, M.D., M.P.H., Assistant in Medicine, Massachusetts General Hospital, Instructor in Medicine, Harvard Medical School -- Judy C C Phillips, MS, RD, LDN, Culinary Nutrition Consultant and Program Manager, "WIN-WIN for Health," South End Community Center, Boston -- Dr. Nadine Sahyoun, Ph.D., RD, Associate Professor, Department of Nutrition and Food Science, University of Maryland, College Park -- Dr. Aryeh D. Stein, M.P.H., Ph.D., Associate Professor, Hubert Department of Global Health, The Rollins School of Public Health, Doctoral Program in Nutrition and Health Sciences, Emory University -- Dr. Tim Ryan, President, Culinary Institute of America
SOURCE Dunkin' Brands
