Food Processing - Food Handling

As Editor-in-Chief, Melton will be responsible for the editorial content and overall direction of the magazine. "I'm a dietitian and a foodie. I grew up with my nose in cookbooks and cooking magazines, cooked my way through school, and then became a registered dietitian," she says. "It's a rare combination, but one that makes me uniquely qualified to head up a magazine about smart eating."

Melton started her publishing career in 1989, when she joined Cooking Light magazine as Assistant Food Editor. By the time of her 2004 departure, she had spent 10 years as the Senior Editor/Food Editorial Director of the magazine.

"Jill's knowledge of food and nutrition, combined with her experience in the marketplace and understanding of our readers' needs, is remarkable," says Kyle Cox, Publisher of Cooking Smart. "She has a flair for putting together features that are timely, relevant, distinctive and personable, and we're delighted to have her on board."

Melton began her career by spending three years as a soups chef, then worked as both a public health nutritionist and nutrition consultant for several years before her tenure at Cooking Light.

Her editorial philosophy is simple. "Individual foods aren't right or wrong, and styles of eating aren't right or wrong -- but some are smarter than others," says Melton, who adds that her main goal is to get readers in the kitchen. "I find it sad that our culture promotes the notion that the less time in the kitchen, the better. Personally, I think there's no better place than the kitchen to connect with family, friends or yourself."

Cooking Smart magazine takes a positive approach to eating well, realizing that good nutrition used to just mean taking things out: fat, calories, sodium. Today, however, good nutrition is about what you can add to get the most out of your foods. This approach is manifested in the magazine's DietMatch™ feature, a tool to help people customize recipes for their particular needs. "Eating should not be about deprivation, but instead emphasize balance, variety, moderation and good taste -- though not necessarily in that order," says Melton. "That's what I'm most looking forward to sharing with readers."

Jill Melton is a longtime member of several professional organizations, including the American Dietetic Association, and the International Association of Culinary Professionals. She also served on the Nutrition Committee for the American Heart Association from 1986 to 1993.

She earned a Bachelor of Science degree in home economics with a major in general dietetics from Ohio State University at Columbus; and a Master of Science degree in public health nutrition from Case Western Reserve University in Cleveland, Ohio. Melton lives in Birmingham, Alabama, with her husband and two children.

About Cooking Smart Magazine
Cooking Smart magazine is a new national consumer publication for home cooks, which debuted on newsstands nationwide in January 2005. With a tasty blend of practical advice, witty insight and healthy inspiration, Cooking Smart magazine offers fantastic food information, smart cooking tips and deliciously healthy recipes. Cooking Smart's unique signature feature, DietMatchTM, lets you customize ingredient lists -- so whether you want your meal to be low-fat, low-carb, gluten-free, high-fiber, vegetarian or something else -- you can make your meals fit your eating plan. For more information, go to www.CookingSmartMagazine.com, or contact Jill Melton, Editor-in-Chief at 480-237-7100, or via email at editors =at= CookingSmartMagazine.com.

About Coincide Publishing
Coincide Publishing, LLC, is a dynamic publishing company specializing in the production of consumer magazines. Under the leadership of experienced management, Coincide draws upon the combined print, editorial, publishing and magazine circulation experience of more than 85 years. Find out more at www.coincide.com