Julie Miller Jones, Ph.D., CNS, CFS, LN, Emeritus Professor and Distinguished Scholar of Food and Nutrition at St. Catherine University
Julie Miller Jones, a board Certified Nutrition Specialist and Licensed Nutritionist, received her B.S. degree from Iowa State University and her Ph.D. Food Science and Nutrition from the University of Minnesota.
Currently, she is an Emeritus Professor and Distinguished Scholar of Food and Nutrition at St. Catherine University in St. Paul. She has twice been named the outstanding professor, was awarded the Myser Award as a professor ‘who made a difference in people’s lives’.
She regularly communicates about whole grains and dietary fiber, carbohydrates, sugars, the glycemic index, fat, antioxidants, gluten free, processed foods, food safety and diets and is the author of several books and many papers. She is a frequent speaker for many professional and consumer organizations, locally, nationally and internationally.
As part of her many activities in professional organizations, she has served as President and Board Chair of the American Association of Cereal Chemists_ International. She received AACCIs highest award, the Geddes Award. She is an Academic Fellow of the International Cereal Chemists and AACCI. She has served as the scientific advisor for the Joint Institute of Food Safety and Nutrition of the US Food and Drug Administration and the University of Maryland, the International Life Sciences Institute, and the Grains Food Foundation.
In 2012, she won the Dakota Community ‘Dream Maker Award’ for healthy menu plans for homes for the developmentally disabled. Residents and staff love the meals and many residents are reaching their weight goals.
Global Food Forums Presentations by Speaker
2017 Sweetener Systems Conference Presentation
“Sugar and Spice and Everything Nice? Is This Truth in Labeling?”
Sweeteners in general, and sugar in particular, are on the “U.S. Most Wanted” list. This presentation will review the scientific literature to ascertain adverse health effects of sugar and non-caloric sweeteners on diet quality, obesity, diabetes, cardiovascular disease, dental caries, and mortality. The analysis will discuss levels of sugar and non-caloric sweetener intake and their possible physiological impacts including those on the microbiome. Data also showing the possible risk of inadequate nutrient intake when sweeteners are omitted from the diet as well as the benefits of both types sweeteners when used in moderation will be covered.