• Project Team

    The following individuals contributed their valuable time and expertise to this project:

    Workgroup Members

    • Paula Ritter-Gooder, PhD, RD, LDN, Chair
    • Catherine Champagne, PhD, RD, LDN, FADA
    • Kimbery Heidal, PhD, RD
    • Shalene McNeill, PhD, RD
    • Heather Rasmussen, PhD, RD
    • Carolyn Silzle, MS, MBA, RD
    • Martha Valverde, PhD, RD

    Project Manager

    • Anna Murphy, MPH, RD, LDN

    Lead Analyst

    • Jamie Erskine, PhD, RD

    Evidence Analysts

    • Elizabeth Droke, PhD, RD
    • Charlene Harkins, EdD, RD, LD, FADA
    • Vijaya Juturu, PhD, FACN
    • Michelle Lee, PhD, RD
    • Megan Majernik, MS, RD, LDN
    • LuAnn Soliah, PhD, RD, LD
    • Debra Waldoks, MPH, RD, CLC
    • Dana Wells, MPH, RD, LDN
    • Valaree Williams, MS, RD, LDN
    • Jane Ziegler, DCN, RD, LDN, CNSP

    Academy Position Committee Workgroup

    • Alana Cline, PhD, RD
    • Linda Godfrey, PhD, RD
    • Andrea Hutchins, PhD, RD

    Financial Contributor

    • Academy of Nutrition and Dietetics

    Disclosures of Potential Conflicts of Interest: In the interest of full disclosure, the Academy has adopted the policy of revealing relationships workgroup members have with companies that sell products or services that are relevant to this topic. Workgroup members are required to disclose potential conflicts of interest by completing the Academy Conflict of Interest Form. It should not be assumed that these financial interests will have an adverse impact on the content, but they are noted here to fully inform readers.

    • None of the workgroup members listed above disclosed potential conflicts.
  • Project Resources

    The following resource was developed:

    • Position of the Academy of Nutrition and Dietetics: Dietary Fatty Acids for Healthy Adults
      Abstract: It is the position of the Academy of Nutrition and Dietetics (the Academy) that dietary fat for the healthy adult population should provide 20% to 35% of energy, with an increased consumption of n-3 polyunsaturated fatty acids and limited intake of saturated and trans fats. The Academy recommends a food-based approach through a diet that includes regular consumption of fatty fish, nuts and seeds, lean meats and poultry, low-fat dairy products, vegetables, fruits, whole grains, and legumes. These recommendations are made within the context of rapidly evolving science delineating the influence of dietary fat and specific fatty acids on human health. In addition to fat as a valuable and calorically dense macronutrient with a central role in supplying essential nutrition and supporting healthy body weight, evidence on individual fatty acids and fatty acid groups is emerging as a key factor in nutrition and health. Small variations in the structure of fatty acids within broader categories of fatty acids, such as polyunsaturated and saturated, appear to elicit different physiological functions. The Academy recognizes that scientific knowledge about the effects of dietary fats on human health is young and takes a prudent approach in recommending an increase in fatty acids that benefit health and a reduction in fatty acids shown to increase risk of disease. Registered dietitian nutritionists are uniquely positioned to translate fat and fatty acid research into practical and effective dietary recommendations. J Acad Nutr Diet. 2014;114:136-153.  (PDF