Amy Myrdal-Miller, MS, RD

Biography

AMY MYRDAL MILLER, MS, RD, is the Director of Programs and Culinary Nutrition for The Culinary
Institute of America at Greystone. A registered dietitian with a master’s degree in nutrition
communications from Tufts University School of Nutrition Science and Policy, Amy has focused
her career on nutrition research, education, and communications with a focus on promoting
the health, flavor, and culinary benefits of whole foods. Prior to joining the CIA, Amy led
domestic marketing and health research efforts for the California Walnut Commission, directed
nutrition education and nutrition marketing programs for Dole Food Company, and conducted
cardiovascular health research studies at the Rippe Lifestyle Institute in Shrewsbury,
Massachusetts. Amy is the 2013 recipient of the California Dietetic Association “Excellence in
Research” award for her work in determining the culinary techniques and flavor development
strategies that improve consumer liking of health-promoting foods. In 2003 she received the
Produce for Better Health Foundation’s Diamond Crystal Award for her leadership in developing
an online children’s nutrition education program. Amy is the co-author of The Healthy Heart
Cookbook for Dummies and the executive editor of the Dole 5 A Day Kids Cookbook. Amy is a
member of the Academy of Nutrition and Dietetics (formerly the American Dietetic
Association), a past chair of the Food & Culinary Professionals Dietetic Practice Group, and a
member of the Academy of Nutrition and Dietetics Research Committee. Amy and her husband
Scott Miller live in Sacramento, a place where tomatoes, herbs, and citrus trees thrive in their
back yard. (Sacramento, CA)