Dr. Reeves is past president of the American Dietetic Association. For the past 30 years, Dr. Reeves has conducted clinical trials in nutrition and behavioral medicine at Baylor College of Medicine. In 2001 the American Dietetic Association awarded Dr. Reeves with the Medallion Award, one of the highest awards bestowed on a member.

Dr. Keenan is a recently retired Professor of Family Medicine at the University of Minnesota. He holds a joint professorship in the University of Minnesota School of Food Science and Nutrition. His research interest is preventive cardiology with a special interest in the use of nutrition and nutritional supplements in the reduction of cardiovascular disease risk. Dr. Keenan has been awarded over $6 million in research grants and has published more than 50 scientific articles dealing with his research. He has presided over 150 papers and national and international scientific meetings. Dr. Keenan is considered one of the leading national experts in the field of nutritional supplement research and cardiovascular disease.

Dr. Felicia D. Stoler is a registered dietician, exercise physiologist and expert consultant in nutrition and healthful living. She was the host for the reality show, Honey We're Killing the Kids on TLC. She specializes in integrating behavior modification to influence positive health outcomes.

Dr. Roger A. Clemens is Associate Director of the Regulatory Science program within the USC School of Pharmacy. He is an active member in the American Nutrition Society, a Fellow in the American College of Nutrition, a Fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and a Fellow in the Institute of Food Technologists. As a Food Science Communicator, Dr. Clemens has been cited and interviewed by more than 500 domestic and international health journalists, and has appeared on numerous televised discussions on contemporary health, nutrition and food safety issues.

Chef Gerard Viverito, is the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. [www.passionfish.org] He is also operator of Saveur Fine Catering, a company whose beliefs and products center on local, sustainable and organic foods.

He has developed a style of cooking that he refers to as "functional cooking". This is where he blends traditional recipes with nutritional elements to gain healthful results. His pantry is loaded with items commonly overlooked in the supermarkets, yet he has a thorough understanding of them and a passion to teach others how to cook more healthfully.

Sara Lovelady has been a professional writer for over a dozen years. She has written numerous health-related articles for both print publications and websites, including Delicious Living, Aisle 7 (previously HealthNotes), Healthy Living, Holistic Primary Care, and Whole Foods. Her areas of expertise include natural health and green living.

Veronica Bosgraaf, a mom from Holland, Michigan, developed the recipe for PURE Bars in her kitchen in response to her six-year-old daughter's desire to become a vegetarian. As a former high school biology teacher and guidance counselor, Veronica knew firsthand the relationship between food and children's behaviors. Noting an absence of healthy food bars on the market, Veronica created her own bar using raw and organic ingredients to ensure her daughter was receiving proper nutrition from "pure" sources with overall taste being the ultimate factor.