Maggie Moon, MS, RD
Getting to Know………Maggie Moon, MS, RD
Natali Marquez is currently in the Dietetic Internship Program at California State University, San Bernardino. An assignment during her business/entrepreneurial rotation with me is to interview influential and successful RDNs who have pursued jobs outside the typical career path. Natali was very fortunate as she was able to interview the one and only Maggie Moon. BTW…..Maggie and I met about 13 years ago when we both worked in the treenut industry. It has been a fabulous and valued connection. Learn more about Maggie here and here.
Natali Marquez: Did you believe that your undergraduate degree in English before you received your MS in Nutrition and Education was a helpful combination in your career journey?
Maggie Moon: Absolutely. My foundation in the humanities shaped me as a storyteller, and grounded me in philosophies of a social contract. Together, those elements define the heart and perspective through which I continue to filter all of my nutrition science, behavior change, and culinary practice. I would not be where I am now in my career if my path hadn’t started there.
NM: What made you decide to focus on neurological disorders and cognitive health?
MM: Did I decide? Or did we find each other? The 2015 publication of the initial two MIND diet studies set me on my current path. It was not so much a fork in the road, as it was a green light on a route I was already taking.
Thinking back, I’ve always gravitated toward public health issues because of the promise of a broad impact where it’s most needful. Because of this, I’ve long been aware that the global rise in older adults is one of the most significant demographic shifts of our lifetime. And while aging has its benefits, it’s also the number one risk factor for neurological decline. “How can I help,” is the question every health professional would reasonably ask themselves. When the MIND diet research came out, I saw a clear way to help with an evidence-backed dietary approach that aligned with my professional values.
NM: Your website states you take and edit your own photos. What two tips can you share with colleagues about improving the look of content on their websites?
MM: My best tips for food photography are to use good lighting (natural or manufactured), have fun with props and arrangements, tell a story with your pictures, and don’t be afraid of a close-up. I like creating balance without excessive symmetry, which looks unnatural to me. Overhead shots give an artsy look, and they’re versatile because they can be used in multiple orientations. Angled shots often look more approachable and appetizing. I like to shoot both ways.
For content to look good on websites, the website has to look good. If tech-savviness is not within your scope, I highly recommend working with a website developer. If that’s out of budget, choose a beautiful template with functions that are most important to your business, and get ready to roll up your sleeves. Keep in mind that even if you work with a developer, you need to bring the vision and list of must-haves and ideally-wants. Compiling sites you like and choosing a template will still be on you, though a developer could help narrow these down.
For visioning, I have walked myself and others through a structured exercise to help define what’s important to sketching out a dream website. For the actual website, I think I *could* do it, but it would take time and effort that I’d rather focus elsewhere, so I outsource that piece. I’m fortunate that my husband does this for me (and for other small business owners). But even if I wasn’t married to a resource, I would outsource this piece 🙂
NM: What is the biggest challenge RDNs face today…..and the biggest opportunity?
MM: The biggest challenge Registered Dietitians face today is navigating an environment saturated with nutrition misinformation and dogmatism. The landscape is increasingly cluttered with "nutrition noise" from unqualified but vocal influencers spreading questionable information. This challenge is compounded by AI systems that, while promising, can still propagate inaccuracies.
The greatest opportunity, however, lies in RDs positioning themselves as the trusted, evidence-based voices amid this chaos. By remembering who we're truly serving and maintaining a person-centered approach, RDs can differentiate themselves through scientifically rigorous yet compassionate care that acknowledges the whole person beyond their diet. This opportunity allows RDs to reclaim their essential role in both public health initiatives and one-on-one counseling, providing irreplaceable clarity and guidance.
NM: What’s one place everyone needs to visit?
MM: To me, it’s about how someone visits a place versus where exactly they go, but everyone needs to visit somewhere completely unfamiliar to them. Some people could go anywhere in the world and never leave their comfort zone, but that’s where the growth and potential for magic is. I loved that no one spoke English to me in Florence, that South Korea’s complicated history is just as meaningful as its beauty, and that I successfully navigated a conversation with a pharmacist about if wine was OK while on antibiotics in France (their answer: mais oui). OK, OK, I’ll give a specific recommendation – the Kalalau overlook on Kauai literally took my breath away, which is not an everyday thing for me. It was heart-stoppingly immense and filled me with awe.
NM: Please share a recent dish, meal or restaurant you’re still thinking about.
MM: On a drizzly day, all I want is pho broth.
NM: What’s one recipe everyone should make?
MM: A no-recipe chili that’ll feed a crowd for days. Mine starts with toasting a variety of spices, then I layer in onion, garlic, and turkey with olive oil, then add beans, sweet potatoes, tomatoes, and broth. Towards the end I might add a little corn, maybe a touch of sweetness from prune or date puree or brown sugar, and a touch of vinegar - all to taste until it’s delicious