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

Facebook: KeepSafe Food
Blog: KeepSafe Food Blog

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!

Were you too ThankFULL?

Canadian Thanksgiving is over, now it's time to reflect on how you did...
I saw many people out enjoying the weather (and being active!) Saturday when I went to the Strawberry Ranch Corn Maze, as well as Sunday and Monday while walking Albert around the bridges and Meewasin trails.

I was fortunate enough to be invited to two dinners.  I baked my first pie from scratch (from inspiredtaste.com) for dessert on day 1 and brought a family shared quinoa salad recipe (from finecooking.com) on day 2.  Both evenings were equally enjoyable and full of great food and company.  It seemed like portions were kept under control and there were lots of vegetable options both evenings.  I must admit that my brother-in-law served very large slices of pumpkin pie last night (it was homemade, and delicious).

Now that the main meals are done, perhaps your fridge is barren, but I'd guess that most of the hosts have fridges full of leftovers.  If you're a guest like me, you may have also scored a few more meals for the week ahead.  Sharing leftovers can be a great way to make sure that they don't go to waste (and/or keep you from overeating).  You might also have a tradition for your turkey - my mother often makes turkey crepes, and my mother-in-law makes day-after-turkey-casserole, and many people make homemade soup.  Whatever you do with your extras, make sure that you're smart and practicing food safety.  Here are a few reminders from Dietitians of Canada:

• Keep leftovers in the fridge for a maximum of two to three days. Freeze leftovers if storing them for longer.
• Leftovers can be frozen and used within two or three months. Be sure to label and date all packages, and use the oldest ones first.
• Thaw frozen leftovers in the fridge, not on the counter. Eat or reheat thawed leftovers right away.
• Heat food thoroughly to at least 165°F (74°C). Check temperatures using a food thermometer.
• Ensure soups, gravies and sauces are brought up to a boil before you eat them.
• Only reheat leftovers one time. Throw away any uneaten leftovers after they have been reheated. Do not refreeze thawed leftovers.

What do you do with your Thanksgiving leftovers?

Continue to be grateful all year round!
Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com

Q's Day: Plan a Picnic

We can have fun eating in different locations once the snow has gone and the grass is green.  It finally feels like Spring is here and that gets me excited about picnics and BBQs.  We had planned to have a Sunday picnic with friends this past weekend, but the rain put a damper on that!

Please remember to keep food at appropriate temperatures when you're bringing it outdoors with you.  The Academy of Nutrition and Dietetics has some food safety tips to avoid food poisoning:

• If you plan on grilling, make sure you know what temperature some of your favorites like hamburgers (160°F; 71°C) and chicken (165°F; 74°C) should be cooked to for safe eating. If you are unsure, take a look at our safe minimum internal temperature chart. Always bring a food thermometer to check if food is done.
• Make sure to keep raw and ready-to-eat foods separate in your picnic basket. Consider packing beverages in one cooler and perishable food in another.
• If you are transporting perishable foods, pack an icepack to keep foods at their appropriate temperature of 40°F (4°C).
• Remember food is no longer good if it's been sitting out for more than two hours, or one hour in weather above 90°F (32°C).

Then you have to plan the menu - I of course will encourage you to pack vegetables and fruit!  However, since it's Q's Day, I'm asking:

What is your favourite picnic food?

I don't know if I have just one, but today I would say a few slices of juicy watermelon!  Feel free to comment, question, share, and help others with their picnics.

Happy picnic planning,

Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com

Fridge & Freezer Storage Times

While you're in Spring cleaning mode, it's a great time to clear out your refrigerator, freezer, and pantry.  Too often we keep things far past their expiry dates and far beyond a time when they were safe to consume.  Even though many items come with 'best before' dates, you have to keep in mind that once you open a product that date no longer applies.  

I try to date items in the freezer so that it's obvious how long they've been there - doing this takes out the guess work and keeps you and your family safe from spoiled food.  Below is a chart from the Canadian Partnership for Consumer Food Safety Education so that moving forward you will know how long food can be stored in your refrigerator and freezer.
  

 

Remember, when in doubt, throw it out!

Steph Langdon, RD

something nutrishus counselling & coaching

www.nutrishus.com

Q's Day - Refrigerators

Today is National Clean Out Your Refrigerator Day in the USA.  I thought I would take this time to provide some food safety tips from the Canadian Food Inspection Agency:

Fridge and Freezer Checklist

Refrigeration slows down most bacterial growth while freezing can stop the growth of most bacteria. (But remember: refrigeration and freezing won't kill bacteria. Only proper cooking will do that!)

• Don't let bacteria get a foothold! After you shop, immediately put away food that needs to be refrigerated or frozen.
• Check the temperature of your fridge and freezer. Are they cold enough?
  • Set refrigerators at or below 4°C (40°F). Use a refrigerator thermometer to check the temperature.
  • Keep freezers at or below -18°C (0°F). Use a freezer thermometer to check the temperature.
• Don't overload your fridge and freezer. Cool air must circulate freely to keep food properly chilled.
• Clean the refrigerator and freezer regularly.
• Bacteria can be carried in raw meat juices. Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator. Use containers that are large enough to prevent raw juices from dripping onto or touching other food.

It seems that this holiday occurs to help Americans create room for Thanksgiving food and leftovers that will soon be around.  Since we've already celebrated Thanksgiving in Canada, take this time to look at the leftovers you've had for too long and throw them out.

Health Canada suggests:

• Eat refrigerated leftovers within 2 to 3 days, or freeze them for later use.
• Date leftovers to help identify the contents and to ensure they are not stored too long.
• When in doubt, throw it out!

Since it is Q's Day, I am wondering:
- when was the last time you cleaned out your refrigerator?
- what scary old food did you find?

Steph Wheler, RD
something nutrishus counselling & coaching
www.nutrishus.com