WASHINGTON — Angela Ginn-Meadow, a registered dietitian and certified diabetes educator, is joining the scientific advisory board of the Grain Foods Foundation.
The G.F.F. said Ms. Ginn-Meadow’s expertise in diabetes and endocrine disorders, together with experience in guiding people toward healthier eating choices, will help shape the foundation’s programming in a way that showcases the healthfulness of grain-based foods.
Ms. Ginn-Meadow is senior education coordinator at the Center for Diabetes and Endocrinology at the University of Maryland. There she leads programs about and counsels patients on treating and managing diabetes and other endocrine disorders.
More than 100 million Americans are believed to be either diabetic or pre-diabetic, putting the United States at a “tipping point” with regard to public health and health care costs, the G.F.F. said. By 2050, as many as one in three Americans may have diabetes. Costs associated with treating diabetes and prediabetes and related health problems currently are estimated at $322 billion per year, equating to about 20% of total U.S. health care costs.
Notwithstanding these alarming figures, type 2 diabetes is a disease that “can be managed and prevented” through diet and behavioral changes, the G.F.F. said.
“Angela’s deep understanding of diabetes from both a clinical and societal standpoint, as well as her understanding of how to effectively communicate the benefits of healthy eating patterns, is the perfect skillset to help us address one of the country’s biggest health problems,” said Christine Cochran, executive director of the G.F.F. “Her wealth of experience is a valuable resource and will assist our efforts to advocate and educate on the importance of balance in the diet.”Ms. Ginn-Meadow is the owner of Real Talk Real Food, which develops programs focused on disease prevention. She also serves on the local health coalition for Baltimore County, Maryland. Ms. Ginn-Meadow is a graduate of Morgan State University with a bachelor of science in food and nutrition.