Guy devotes 50 percent of his time serving in the role of Executive Director of the McCormick Science Institute. The purpose of the Institute is to advance scientific knowledge on the health benefits of culinary herbs and spices by funding new research, disseminating information and providing standardized spices to the research community.  Responsibilities include overseeing a prestigious Scientific Advisory Council, establishing and maintaining a vigorous research agenda, establishing partnerships with professional organizations and creating visibility for the Institute among health professionals and consumers. Vist www.mccormickscienceinstitute.org for more information

Responsibilities included identifying opportunities to deliver science-based nutritional benefits to Kellogg consumers by working with the academic/public policy community, forming and sustaining partnerships with health and professional organizations, managing nutrition and communication projects and helping develop and execute nutrition-related business strategies for Kellogg USA.

Significant accomplishments:

• Facilitated the first structure/function claim for folic acid and heart health on a major conventional food category. Fourteen adult cereal brands were fortified with 100% DV folic acid, vitamin B6 & B12 and labeled with aggressive claims on the relationship between serum homocysteine and vascular health.
  
  

Supported all business units including Green Giant, Pillsbury brands (prepared dough products, dry baking mixes, frozen pizza entrees and snacks), food service and Haagen Dazs.

Responsibilities included providing the business units with technical and strategic support designed to meet the needs of nutrition-conscience consumers, coordinating all labeling-related regulatory activities and coordinating the corporate nutrition information/educational program.

Significant accomplishments:

• Led implementation of the Nutrition Labeling and Education Act of 1990 (NLEA), which required the revision of more than 2,600 product labels in less than 18 months.
• Drafted comments to regulatory agencies for all nutrition-related regulations including NLEA, folic acid fortification, nutrient content claims and definition of the term healthy.
• Initiated industry’s first use of the “vegetables and cancer” health claim on Green Giant vegetables.
• Incorporated nutrient content claims on more than one-third of Pillsbury’s retail products in the United States
• Successfully engaged major news media (e.g. Wall Street Journal, New York Times, Time Magazine) to showcase Pillsbury’s leadership role in nutrition and labeling

Gerber Products Company, Fremont, MI 49412.  Director of Infant Nutrition, 1985-1989

Responsibilities included development of infant nutrition policy and implementation with product development, marketing, professional communications and nutrition research.

Nutrition Specialist, 1979-1985
Preparation and revision of nutrition educational materials design and coordinate nutrition research projects and resolve pertinent technical issues.

Significant accomplishments:

• Developed “Dietary Guidelines for Infants (DGI),” in conjunction with the American Academy of Pediatrics. The DGI received high professional acclaim, and is one of the most successful communications programs in the Company’s history
• Was instrumental in launching “First Foods? Baby Foods” – a nine-item line of strained fruits and vegetables intended for young infants. First FoodsTM garnered a 9% percent share of the $1B domestic baby food market after one year.
• Coordinated major clinical study on the bioavailability of electrolytic iron in infant cereal with Dr. Tomas Walter in Chili

Kentucky State University, Frankfort, KY 40601.  Faculty Research Associate, 1976-1979

Conduct nutrition research among elderly residents of the community. Initiate research on the effect of dietary fiber on cholesterol metabolism.