Mary Angela Miller

Mary Angela Miller
Mary Angela Miller
Founder of KeepSafeFood.com
Degree Information: 
MS, Case Western Reserve University
Executive Program in Healthcare Administration, The Ohio State University
BS, Youngstown State University
Biography: 

Mary Angela spent 15 years as Nutrition Services Director at Ohio State University Wexner Medical Center, 13 years as a healthcare administrator and now as an adjunct professor in the College of Medicine, Health & Rehabilitation Sciences. Mary is an industry advocate, was elected as president the National Association of Healthcare Foodservice Management, the State of Ohio’s Dietetic Association and is a past chair and current delegate to the Academy of Nutrition and Dietetics on behalf of dietitians and technicians in Food Management leadership roles, MFNS. She’s also passionate about food safety.

Prior to OSU, Mary served as a Nutrition Service Coordinator for the Cleveland Clinic and as Wellness Program Director for a large medical practice.  She earned her BS degree from Youngstown State University, her MS at Case Western Reserve and an executive certificate in Healthcare Management from OSU.

She is an international ambassador for the Mediterranean Diet Roundtable (MDR) and has spoken on behalf of healthcare foodservice in Rome and in the embassies in Washington DC. A current venture is “Cooking up a Conversation with Mary Angela,” interviewing Mediterranean Diet cookbook authors for the MDR Kitchen Stories. The goal is to make the MD diet accessible and adaptable to all, including, of course, some food safety tips along the way.

She has earned the singular IFMA Silver Plate awarded to the one top foodservice leader in the healthcare segment. Afterwards she was elected to chair the International IFMA Gold & Silver Plate Society.

Mary, also known as “MAM, the Food Safety Dietitian,” is a small business entrepreneur, founder of KeepSafe Food, offering consumers products to “Protect their Plates” for personal food safety. She provides food safety training to budding restaurateurs and offers study guides to support them in their pursuit of certification.

She loves food and travel adventures and has enjoyed ceviche in Peru, kebabs in Egypt and tasted 40-year-old balsamic vinegar in an aging cellar in Tuscany. She knows firsthand that good food is safe food that tastes good and is good for you.