[Meeting Calcium Needs for Optimal Bone Health]
[Soyfoods Symposium 1997 Home Page]

Connie Weaver, Ph.D.

Professor and Head of Foods and Nutrition at Purdue University
West Lafayette, Indiana

Dr. Connie Weaver is Professor and Head of Foods and Nutrition at Purdue University, West Lafayette, Indiana. She joined Purdue in 1978 and became head of the department in 1991.

Dr. Weaver grew up in Oregon. All three of her degrees are in food science and human nutrition with minors in chemistry and plant physiology. She received her B.S. and M.S. from Oregon State University and her Ph.D. from Florida State University.

Dr. Weaver's research is on mineral bioavailability and function. Current projects include calcium bioavailability, calcium metabolism in adolescents, exercise and bone mass in young women, and exercise and iron status in young women. She has over 80 research publications and book chapters.

For her contributions in teaching food chemistry, Dr. Weaver was awarded Purdue University's Outstanding Teaching Award and the school's Mary L. Matthews Teaching Award. She serves as treasurer of the American Institute of Nutrition, scientific advisor to NASA and the International Life Sciences Institute, and on the editorial boards of the Journal of Nutrition Biochemistry and the CRC Series in Contemporary Food Science.

Currently, she is a member of the National Academy of Sciences Food and Nutrition Board Panel developing new recommendations for requirements for calcium and related minerals.

[Meeting Calcium Needs for Optimal Bone Health]
[Soyfoods Symposium 1997 Home Page]