Maggie Moon

Maggie Moon, MS, RD is a best-selling author, educator, and science communications professional with culinary school training. Moon’s recipes are featured in her books, The MIND Diet (Simon & Schuster, 2016, 2021), and Telomere Diet & Cookbook (Simon & Schuster, 2019). She is author of the brain health chapter in the upcoming Culinary Medicine textbook, and lead author of the “Medical Nutrition Therapy for Neurologic Disorders” chapter in the 15th and 16th editions of Krause & Mahan’s Food and the Nutrition Care Process (Elsevier, 2020, 2022). Her recipes, writing, and expertise have also been featured in hundreds of print and online articles in outlets such as Good Housekeeping, Real Simple, Success, Food Network, Health, Oprah, Prevention, U.S. News, and more. Her nutrition work has taken her across America and around the world: from NYC public schools to national commodity boards, from supermarket sustainable seafood programs to multi-billion-dollar global food companies. Ms. Moon’s unique career has been profiled in Today’s Dietitian magazine, the Launching Your Dietetics Career book, and on DiversifyDietetics.org, a non-profit changing the face of dietetics by empowering students and young professionals from underrepresented minority groups to thrive in the dietetics profession. Moon completed clinical training at New York Presbyterian Hospital of Columbia and Cornell, and holds a master of science degree in Nutrition and Education from Columbia University’s Teachers College, with a bachelor of arts degree in English Literature from U.C. Berkeley. Her culinary school training is from The New School of Cooking in Los Angeles, CA. After a decade in New York City, she and her husband now live in Los Angeles where they strive to spend more time eating amazing produce than sitting in traffic. More about Ms. Moon at www.maggiemoon.com, and more MIND diet recipes and healthy living tips are at www.minddietmeals.com.