The June 1998 issue of Topics in Clinical Nutrition focused on "Food and Culinary," with an exploration of the theme spurred by the institution of a new American Dietetic Association dietetic practice group named Food and Culinary Professionals. This issue, titled "Food, Nutrition and Culinary Opportunities and Trends," revisits this theme and provides insight into the changing food and nutrition world. We are at a crossroads in many areas; food safety, sourcing and litigation, a lack of home training in culinary skills, healthy food options for children, and personal responsibility issues in conjunction with obesity and diabetes are concerns the food world-from dietitians to restaurateurs-now faces. As has been well documented, Americans eat out more, exercise less, obsess over weight, and are dissatisfied with food choices. These trends can be viewed as opportunities for those in the food world, and in this issue the contributors address some of these topics and offer suggestions for application in dietetics practice.

Canter et al examine the evolving roles that dietitians play and the challenges educators face in preparing students for today's dynamic work demands in their article, "The Growing Importance of Food and Culinary Knowledge and Skills in Dietetics Practice." Dietitians, with their unique position, must value the influences that have an impact on flavors and food choices. They must know the culinary skills that support the implementation of their dietary advice. Cost, sufficient laboratory space, curriculum restrictions, and recruitment of qualified teachers are challenges in teaching food science and culinary skills in dietetics programs, in addition to student indifference or low entering cooking skill levels.

Fried examines food laws and litigation in her article "Food Fights and Food Trends: A Legal Perspective." She includes a tort primer, reveals landmark cases, and discusses the efficacy of food-and beverage-focused litigation and the role it plays in obesity and other public health issues. Although lawsuits are unpopular, they have forced accountability on both manufacturer and consumer sides. Perception of obesity, personal responsibility, societal attitudes, community responsibility, and the dietitian's position as a source of trusted information are also discussed.

A review article by Michaud et al, titled "Review and Application of Current Literature Related to Culinary Programs for Nutrition Educators," presents a case for including cooking activities in nutrition education programs. Dietitians and chefs working together is a good model for increasing cooking skills and targeting healthy eating behaviors.

In their literature review titled "The Role of Magnesium-Rich Foods and Magnesium Supplementation in Diabetes Management," Couch and Wien recommend routine testing of magnesium levels for individuals with metabolic syndrome, type 2 diabetes mellitus, or cardiovascular risk factors. More studies are necessary to understand the mechanism of magnesium and its potential for improving insulin sensitivity and metabolic control, thereby reducing the risk for type 2 diabetes and cardiovascular disease. Inadequate dietary magnesium intake is common in the American population, and correcting or preventing possible deficiencies may prove to be successful in reducing diabetes and cardiovascular disease.

Sasson et al saw a positive long-term influence on student behaviors after a study abroad program that focused on examination of food and nutrition practices in Italy and the United States. Their findings in "Lessons Learned About Food-Related Attitudes and Behaviors From an Italian Study Abroad Program"highlight the potential value of encouraging the pleasures of meal planning, food shopping, cooking, and sharing meals at the dinner table to nurture lifelong, healthy eating habits.

Erinosho and Dixon address the benefits of student research in their article titled "Involvement of Nutrition and Dietetics Students in a Community-Based Research Project." The article centers around a contextural model, community-based research project led in conjunction with the New York City Department of Health and Mental Hygiene. Along with providing an opportunity for local government and academicians to partner, it focused on evaluating nutrition policies and practices of 40 licensed daycare centers along with child intake and family behaviors. The article highlights the importance of developing student research skills for potential use in professional careers.

Jane Silver Timm recommends Linda Arpino's book, Eat Fit, Be Fit, in her review included in this issue. She observes the book's usefulness for practitioners, noting the concise overview of nutrition principles, detailed cooking instructions, and emphasis on self-management of diet and activity. Special appreciation is extended to our 2006 and 2007 reviewers, who are listed in the back of this issue.

Elizabeth M. Young, MA, CCP, Associate Editor