Tuesday, November 22, 2016

What RDs Do: Mary Angela Miller MS, RD, LD, FADA

MARY ANGELA MILLER
KEEPSAFE FOOD
for something nutrishus


Mary Angela is a food service professional, but the uniqueness to her career is that she focuses on the important area of food safety. Dietetics isn't just about what or when you eat, but also doing it safely. She is another food loving RD that I'd love to sit down to eat with. Having done a variety of things in her career she is now focused on being an entrepreneur and navigating the online world to help people sort through all the misinformation out there.

Why did you become a RD?

I’d enrolled in college as an “undecided” major. I had two “loves” and two “gaps” which led to signing up for a nutrition fundamentals class. My Loves are Science and Food.

Gaps:

  • I experienced all those unpleasant symptoms (Feeling queasy? Then you know what I’m talking about.) and was worried I had food poisoning… realized I didn’t know how to tell if I did and, if I did, how I’d acquired it.
  • Although several of my six sisters inherited my mom, Angelina’s culinary gene, I did not.

I changed my major that quarter and never looked back. Being a dietitian combines the study of food and science. It allows me to hang with chefs and satisfy my appetite sampling their masterpieces and assures my conscience that the food has been prepared safely.

What area of dietetics do you work in?

I’m focusing on personal food safety and my entrepreneurial side.

How would you explain what you do?

I offer guidance and information and products to consumers to help them practice personal food safety. KeepSafe Food’s goal is to provide the most helpful information in the most convenient way possible. Where food safety is concerned my motto is: Protect your Plate. I‘ll put the most critical info that you need to know right in front of you. A good example of this is chopping mats, which are like slim cutting. Both the information and tool are important in preventing the cross contamination of bacteria or other harmful organisms on one food or object to another and eventually in to your mouth. I offer chopping mats with a cooking temperature guide and other food safety tips right on them.

What are your ‘typical’ daily/weekly tasks?

I’m developing skills on how to become viral in a virtual world. I’m still learning, learning, learning,
how to work outside of an institutional setting. Online classes, blogging practice, etc.

What has been your career path?

I’ve done many varied things from running the most successful weight loss program in the city to being the first critical care dietitian in one renowned hospital to overseeing foodservice in another.


What advanced education or special training do you have?

I have Bachelors and Masters in Nutrition, Certifications in Healthcare Administration and ServSafe Food safety. I’ve been a food safety instructor. In the past 25 years I’ve passed countless food safety inspections and can extract what is done professionally to take care of patients and customers so that they can apply it to home and family.

In an ideal world, what does the industry look like 5 years from now?

The retail restaurant industry would benefit from an influx of dietitian expertise. It’s amazing to me how basic the questions are that my restaurant colleagues raise. I answer, then tell them that if they hire a dietitian, it will be one of the best investments they ever make.

What misinformation about RDs would you like to clear up?

When I dine with you I am enjoying your company and the food before us.

I am NOT judging your food choices… and please don’t judge mine.

Food is one of life’s pleasures and eating well is one of the most important things we can do for our bodies… and there are many different ways to achieve this that could, on occasion, include a french fry or two.

What would you like people to know about RDs?

We are among the health professionals who most practice what we preach. Go to any gathering of dietitians and do a cursory visual assessment. We’re vibrant, in shape (at all ages), we’re up early for a walk or a run, we step outside to take a bite of fresh nectarine, not to take a smoke break. I’m proud to be an RD.

What makes RDs unique/different from other nutrition/wellness professionals?

We are scientifically trained and our practice is evidenced based.

We know what a double blind randomized controlled study is and understand why legitimate research can yield conflicting results. If you seek our assistance we can resolve your confusion and explain how nutrition science makes sense for you.

What is your favourite meal?

Stuffed manicotti made with homemade pasta and red sauce and red wine, say a Willamette Valley Pinot Noir. For dessert? Anything that contains berries, ice cream or chocolate, preferably a combination of all three.

What tip(s) would you give to our readers?

Prioritize your nutrition goals. I have friends (who should know better) who angst about consuming minute particles of refined sugar yet don’t wash their organic cantaloupe before eating it.

More About Mary:

Website: KeepSafe Food
LinkedIn: Mary Angela Miller
Pinterest: Mary Angela Miller
Twitter: @mamiller56



Thanks Mary! Find out more about What RDsDo.

If you're a dietitian that would like to be featured, email me for the details!

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