The Art of Nutritional Cuisine (PDF)

Vickie A. Vaclavik is a registered dietitian who has taught for more than 25 years at the college level in Dallas, including at the Dallas County Community College District; the University of Texas Southwestern Medical Center at Dallas, Nutrition Department; and The International Culinary School at The Art Institute of Dallas. Dr. Vaclavik is a graduate of Cornell University where she studied Human Nutrition and Food. She also studied at Purdue University, majoring in Restaurant, Hotel, Institution Management, and at Texas Woman's University, studying Institution Management and Food Science. She is the lead author of Dimensions of Food since its third edition. She also wrote Essentials of Food Science, now in its third edition with two foreign translations.

Amy Haynes is a registered dietitian who specializes in the application of nutrition in the kitchen. She earned her degree from The University of Texas Southwestern Medical Center in Dallas and has acquired various experiences within the food service industry over the last 20 years. She has been an instructor at The International Culinary School at The Art Institute of Dallas since 2000, and continues to inspire aspiring chefs to incorporate healthy foods and practices into their cuisine. She has made it her own personal goal to promote healthy living with experiences ranging from teaching fitness classes to being featured as aguest chef at the renowned Hilton Head Health Institute in South Carolina.

Read an interview with Amy Haynes at the University of Texas Southwestern Medical Center website (2009).