Julie Miller Jones is an emeritus professor of nutrition at St. Catherine University in St. Paul, MN. She has twice been named St. Catherine’s outstanding professor and has received many awards, including the Myser Award, granted by St. Catherine’s alumnae to a professor “who made a difference in people’s lives.” She is a Fellow of American Association of Cereal Chemists (AACCI), International Cereal Chemists, and the Insititue of Food Technology. She is active in the food, nutrition and grains communities, having served as president of the AACCI aka Cereals and Grains Association, as chair of the IFT Nutrition Division. In addition to serving as a Scientific Advisor for the Oldways Whole Grains Council, she advises a number of other groups including the the Grain Foods Foundation and the Carbohydrate Quality Council. She has published and written many papers on the health effects of dietary fiber, carbohydrate quality, and grains and whole grains for constructing salutary dietary patterns with balanced choices of foods from all food groups and the right mix of processed and grains-based foods.