Suzanne Havala Hobbs, DrPH, MS, RD is a nationally recognized author on issues relating to food, nutrition and health policy. Among the topics addressed in her column are meal planning and cooking tips, food trends and federal policies on dietary guidance and food safety. She is a licensed, registered dietitian and a clinical associate professor in the Department of Health Policy and Management, Gillings School of Global Public Health, The University of North Carolina
at Chapel Hill.

Her advice has been quoted in Parade, SELF Magazine, Shape, Vegetarian Times, The New York Times, Runner's World, New Woman, YM, Omni, Sassy, and Harper's Bazaar and in appearances on Good Morning America, Weekend Today in New York and the Susan Powter Show.

She is the author of Get the Trans Fat Out: 601 Simple Ways to Cut the Trans Fat Out of Any Diet, Being Vegetarian for Dummies, Vegetarian Cooking for Dummies, The Natural Kitchen, The Complete Idiot's Guide to Being Vegetarian (First Edition), Good Foods, Bad Foods: What's Left to Eat?, The Vegetarian Food Guide and Nutrition Counter, Shopping for Health: A Nutritionist's Aisle-by-Aisle Guide to Smart, Low-fat Choices at the Supermarket, Being Vegetarian, and Simple, Lowfat & Vegetarian. She is a contributing writer for Bottom Line/Personal and nutrition editor for Vegetarian Journal. She has been a regular contributor to SELF Magazine and serves on the editorial advisory board of Vegetarian Times.

Suzanne is a member of the American Public Health Association, American Dietetic Association, National Association of Science Writers, Association of Health Care Journalists, Association of Food Journalists and the American Society of
Journalists and Authors.

Would you like to read On The Table in your local newspaper? If so, contact the Health or Food editor of your newspaper and suggest they consider adding the column to their lineup of features. Editors may contact Suzanne at suzanne@onthetable.net for more information.