Alison S. Brooks (George Washington Univ) and Margaret J. Schoeninger (UC San Diego) provide an overview of Neanderthal diets based on the physical evidence, archaeological data, and bone composition data. They conclude that Neanderthal subsistence strategies varied with their local environments and included various combinations of plant and animal foods throughout their range. Like modern humans, Neanderthals selected foods that are relatively high in protein from both plant and animal sources. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24842]