Amy Myrdal Miller, MS, RDN, the Senior Director of Programs and Culinary Nutrition for The Culinary Institute of America (CIA), was recently honored with the Tufts University Friedman School of Nutrition Science and Policy 2014 Nutrition Impact award. This award is given to alumni of the school who have demonstrated innovation and creativity in their nutrition research, policy, and education efforts.
Amy has worked for the CIA for seven years, leading many of the college’s health, wellness, and sustainability initiatives, including the Healthy Flavors Research Initiative, the Healthy Menus R&D Collaborative, Worlds of Healthy Flavors, and Produce First. In 2013 she received the “Excellence in Research” award from the California Dietetic Association as recognition for her research collaboration with the University of California, Davis in examining the flavor development strategies and culinary techniques that affect consumer liking of plant-based, health-promoting foods. Her most recent study examined the effect of partially replacing beef with mushrooms in a variety of menu items; the findings of this study are leading many volume foodservice operators to utilize this “blended and better” concept to create menu items that are more healthful, more environmentally sustainable, and more affordable.
Prior to joining the CIA, Amy worked for the California Walnut Commission, Dole Food Company, and Fleishman-Hillard. While at Dole Amy received the Produce for Better Health Foundation’s Diamond Crystal award for her leadership with the Dole 5 A Day Program and its effort to increase fruit and vegetable consumption among elementary school age children in the U.S.
A farmer’s daughter from North Dakota, Amy has spent her career focused promoting the flavor, culinary, and health-promoting attributes of whole foods. She received her MS in Nutrition Communication in 1997 from the Tufts University Friedman School of Nutrition Science and Policy and her BS in Dietetics in 1994 from the University of California, Davis.
The Culinary Institute of America, founded in 1946, is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA has a network of more than 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers programs for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. For more information, visit www.ciachef.edu.
Source: Culinary Institute of America