Professor Gu Jing-fan was born in Wuxi, Jiangsu province, China on November 3, 1927. He is one of the most outstnding nutritionists in China and in the Aisa Paciftic Area. He has been engaged in scientific research on nutritional requirements, nutritional assessment and nutritional biochemistry and metabolism for more than 40 years. He is Research Professor of Nutrition in the Institute of Hygiene and Environmental Medicine, Tianjin, China and was Director of the Institute. He graduated from Yenching University in 1952. He was the immediate past President and now is Vice-President of the Chinese Nutrition Society, Vice-President of the Chinese Society of Food Science and Technology, member of the State Consultative Committee of Food and Nutrition, Member of the Executive Committee of the Federation of Asian Nutrition Societies, the Chief Editor of Acta Nutrimenta Sinica and a member of the Editorial Advisory Board of the Asia Pacific Journal of Clinical Nutrition. He and his colleagues in China developed a crystalline amino-acid solution for intravenous infusion, for which they won the National Scientific and Technological Award. Recently he has furthered the understanding of metabolic changes after trauma and the consequential nutrient requirements during management. Studies of the antiartheriosclerotic action of the nomounsaturated fatty acid source, teaseed oil, have indicated that atheroma may be decreased through blood lipid lowering, reduced blood coagulation, and anti-lipid peroxidation. He has edited 8 books including" Clinical Nutrition ", Intravenous Nutrition", "Specialised Nutrition" and the Chinese edition of "Patient Problems in Clinical Nutrition". Through his active support for the discipline of Clinical Nutrition, he played a key role in the mid to late 1980s in its development in hospitals throughout China.

Dr. CS Lo, MD PhD JP