Hi, I'm Maggie
Brain Health Nutrition Expert
Best-selling author of The MIND Diet helping everyone grow their cognitive reserve, from early life to older adulthood, by providing evidence-based food and nutrition solutions for optimal brain health, delivered with cultural humility.
As seen in
My Latest Book
Is Now
Available
In addition to three consumer books, I am a proud contributor to Krause and Mahan’s Food and the Nutrition Care Process textbook, the industry standard in nutrition education.
Learn more about my
services
Education
Media authority, writing, speaking, white papers, RD career coaching, private practice
Consulting
H&W positioning, product innovation / reformulation, expert insights, health claims
Areas of my
expertise
Brain Health / Food & Mood
- Best-selling author, The MIND Diet: A Scientific Approach to Enhancing Brain Function and Helping Prevent Alzheimer’s & Dementia
- Lead author, Medical Nutrition Therapy for Neurologic Disorders chapter, Krause’s Food & Nutrition Process
- Author, Brain Health chapter, The Culinary Medicine textbook
Nutrition Communications
- Executive with 10+ years of delivering record results for global CPG leaders
- Demonstrated strategic planning coupled with excellent execution
Nutrition Communications
- Executive with 10+ years of delivering record results for global CPG leaders
- Demonstrated strategic planning coupled with excellent execution
Business Partnership
- Enterprise-level nutrition leadership in CPG, e-retail, and agency settings
- Translation of research & trends into business relevance, internal & customer education, health claim substantiation, new product launches, acquisition evaluation
Results
Where I planned and executed a strategic presence.
That my content has reached each year.
My industry-leading
speaking experience
Organizations and conferences who have invited me to speak, include:
Culinary Nutrition
I combine culinary training and lessons from my mother’s Korean kitchen with an advanced degree in nutrition science for healthy eating advice that’s good enough to eat
I’ve worked with high-end chefs to develop both fresh and frozen lines of better-for-you meals, including kids meals.
My culinary training started in NYC with courses at the Institute of Culinary Education, followed by formal training at The New School of Cooking in Los Angeles, CA. To stay up to date, I have participated in several conferences at The Culinary Institute of America in Napa, CA over the years.
- Recipe development
- Food photography
- Nutrient analysis
- Product R&D
- Reformulations
Check out some of my
Media Mentions
- Good Housekeeping
7 Top Health Benefits of Kimchi
Kimchi has gotten a well-deserved reputation makeover. What was once side-eyed as a funky foreign condiment by those unfamiliar with it, has now become a trendy mainstay.
- Eat This, Not That!
New Study Claims The MIND Diet Can Help Prevent This Common Aging Problem
Our food choices can build resilience against cognitive decline as we age.
- Mind Body Green
This Morning Smoothie Is Packed With Stress-Fighting Ingredients
It’s no surprise that something that nourishes you physically can also soothe your frayed nerves.
