Meet Jo Miller, MPH, RDN, with the emergency preparedness food manufacturer, Meals for All. It is so fortunate to learn of her path, her work, and her involvement in helping companies and facilities be ready with an innovative solution that came out of a dietitian's ingenuity! - Stacey

What attracted you to the field of nutrition and dietetics?
I actually started out as an art major, but knew I needed an alternate degree since I didn't want to be a starving artist! Nutrition seemed the obvious choice. I became a vegetarian at a young age and was frustrated with my family and friends telling me to eat meat! I chose nutrition as a career path that could validate my choices and support the health of my community.

Job Title and Company you are with now?
I am currently the Vice President of Nutrition with Meals for All, which is a Disaster Nutrition Solution company.

Meals for All are emergency meals that are RDN planned with regulations in mind to reduce nutrition risk and expense in emergencies. Emergencies from Hurricane Katrina to the earthquakes and fires of California taught us a tragic lesson that providing residents with proper nutritional care during emergency periods is critical to survival of both residents and facilities.

Meals for All is the only Dietitian created and supported disaster nutrition solution available for healthcare and we manufacture 10-year shelf stable disaster meal plans to meet the needs of therapeutic diets and modified textures for healthcare. Our business model came out of need in California as the regulations in the late 80's started to tighten on therapeutic needs. We started as a Dietitian consulting group and were struggling to keep our healthcare partners regulatory compliant with canned rotation and Meals for All was born.

I'm also an active member with the Northern Area District of the California Academy of Nutrition and Dietetics, and have been since 2005. I have also been the Public Policy Representative Co-Chair for 5 years. I was recently elected to the House of Delegates which governs the profession and develops policy on major professional issues.

Website:

- Meals for All

A typical (or not so typical) day-in-the-work-life for you?
My days are very long, but so rewarding!

I spend most of my time supporting our Dietitians and consultants with their healthcare partners to navigate regulations and meet their communities’ need. Most meal options for disaster planning are not appropriate for people with dietary restrictions associated with heart disease, diabetes or renal dialysis.

I also spend time monitoring articles and surveys to stay ahead of trends and best practices as well as working with our marketing to create content that support disaster planning in healthcare communities.

Our team helps healthcare and the general population plan for disaster meals plan while considering ways to meet the needs of our highly sensitive healthcare population.

How did you get your current job in dietetics?
I received my MPH at UC Davis with a focus on nutrition and informatics. But I started my career in sales as a sales rep. I helped bring meals to market with my sales and marketing background. I knew the company business was a great idea that needed to come to market.

What skills were you born with and what skills have you learned along the way?
As an active member of the Academy of Nutrition and Dietetics, I can say you have the skills to do anything in our dietetic profession. Never say no to any opportunity. As a dietitian you have the tools, support, and resources to succeed.

I have had several mentors along the way as well. One of whom is Lee Tincher, MS RDN, Meals for All’s President and creator, who was recently highlighted as one of Today’s Dietitian’s 10 RDs Who Are Making a Difference.

What advice do you have for others wanting to be just as successful and fulfilled as you?
Never say no. If an opportunity is presented, know that as dietitians we have the skill set to succeed. Also, lean on your cohorts and ask for help when needed. There are a lot of systems within the Academy to support your career.

If you could be paid for your job with something other than a paycheck, what would it be?
Smiles! At Meals for All, we are working within a challenging market, so I truly enjoy supporting our communities and making our profession more efficient.