When nutrition is a tasty recipe for success
The call for nutritionists — in areas as diverse as healthcare, public health, sports, academia, consultancy and food companies — is growing ever louder.
Joanne Lunn, senior nutritionist for Waitrose & Partners, says: ‘It’s satisfying to be involved in putting a greater number of healthier products on supermarket shelves and customers’ plates.
‘The job is by no means complete, so I know we will continue to incorporate new research and health trends into our work.’
Joanne, 40, first got into nutrition after reading a book about how diet improved fitness for runners. Then, after a degree in biochemistry, she obtained a masters in human nutrition and did a PhD in diet and cancer.
‘I enjoyed research, but even more, I loved helping people understand why my research was relevant to them,’ she says.
‘A job with the charity British Nutrition Foundation developed my communication, presentation and research-reviewing skills, before I joined Waitrose.’
Joanne’s typical day at head office in Bracknell, Berkshire, includes meeting the product development team to discuss how to ensure products that are sold have a healthy nutritional balance; working on an article for the supermarket’s health magazine; and talking to university researchers.
She adds: ‘I also analyse progress on reducing the salt, fat and sugar content of the products we sell.’
If you are considering a career as a nutritionist, research the role — it differs from that of nutritional therapist or dietitian.
Joanne says: ‘Communication skills are important in distilling technical details for a wide audience, so you can impart information in an inspirational way.’
To get started, you need A-levels in biology and (usually) chemistry and a nutrition-related degree. Check the course is accredited by the Association for Nutrition, which runs the UK Voluntary Register of Nutritionists.