Good Housekeeping Institute’s nutrition director, Jaclyn London, talks about finding her calling as a dietician, how she came to work at GHI, and the foodie trend coming your way in 2016.
Why did you decide to become a dietician?
I was a dancer my whole life so I’ve always been interested in learning how certain foods could benefit your performance, but I never got to really explore the topic in undergrad. I was a dance major in college, but it was lacking in any type of anatomy or dietary classes. By the time I was a senior, I had done a lot of internships that were in magazines and at public relations firms — I even had a PR job set up for after graduation. But after working in PR for a year, I was really unhappy. I knew going back to school to become a dietician was the right choice.
How did you get into magazines?
After I finished my dietetic internship, I was hired at the Mount Sinai Hospital as a clinical dietitian, working primarily with neurology and brain injury patients. I was also working with researchers in a clinical trial studying the role of diet in the treatment of M.S. patients. On top of that, I was counseling in private practice at night and working on the execution of an iPhone/Android nutrition app; I had three jobs! So when the Good Housekeeping Institute job came onto my radar, I knew it was the ultimate position for me because it combined all the things I was already doing separately into one job.
Did this job find you or did you find this job?
It found me. I was recommended by a friend (and fellow dietician), and the next thing I knew, the Institute’s former director had sent me a message via LinkedIn. So I had a connection with a lot of people here in some weird way. It’s funny — if you walk around the Institute, everyone can tell you about someone who used to work here that they’re still close with. It’s very much a family.
What is your job like at the Institute?
In order to be able to do my job well, I need to be on top of what’s big right now and able to predict what will be big in the future. I read a lot about food politics, policy, and nutrition science. I subscribe to different newsletters about supermarkets and buying behavior that helps me better understand the consumer. I’ll take some of my research and develop pitches for content that is relevant to our readers.
What is your favorite piece you’ve worked on for Good Housekeeping?
I am particularly proud of “Supercarb Diet,” because it’s the type of diet that encourages people to change their habits, but doesn’t make them so uncomfortable that they quit before seeing results. You’re always playing this game of chess in order to make a reader not only feel comfortable with the advice they’re getting, but also motivated to change their habits. I think the supercarb diet balances those things.
Are there any food trends you think are going to be big in 2016?
My favorite upcoming trend is pulses, which are the dry seeds of beans and legumes. Think chickpeas, lentils, and dried peas. The interesting thing about pulses is that they have a health and sustainability angle. The World Health Organization called 2016 the international year of pulses. They’re a great grain alternative and high in fiber and protein, which makes them excellent weight loss tools. Plus, using a plant as a protein source (instead of meat) is a smart sustainability step.
Are there any diet fads that annoy you?
I hate juice. No juice, ever! This is what I don’t like about juice: I don’t like any food that is a perceived health food. I don’t like tricking people into buying something for a health reasons. Juice industries of all kinds, from Tropicana to fancy pressed juiceries, all say the same thing: They provide quick and easy nutrients. But they don’t really! Any benefit you would get from the nutrients is negated by how much concentrated sugar you’re getting at once. While that may not be so terrible, you shouldn’t think of it as healthy. I also don’t like any of these elimination trends, like dairy or gluten free. There’s no research that shows these diets are successful, unless you’re doing it for a medical reason.
Do you have a favorite food?
Right now, I’m really into peanut butter and cauliflower. Definitely not together, though!
Do you have a favorite indulgence?
Chocolate. All the time.
Is there any skill you recommend whippersnappers perfect?
First, if you’re applying to something along the lines of nutrition, it’s important to have a strong understanding of science. It doesn’t matter which kind of science, but having some sort of background in it is important. Also, anyone applying for a job should have a one- page resume with correct grammar and spelling. Highlight the things that are most important to you and that you are most passionate about and get it to one page because, frankly, if you can’t follow certain rules, then I am not interested in what else you have to say.
Follow Jackie on Instagram and Twitter.
Marisa is a senior at UNC-Chapel Hill, where she is a reporting major and a staff writer at the student newspaper, the Daily Tar Heel. She was a features intern at Redbook last summer and hopes to return to the Big Apple after graduation. She’s been known to wake up at 5:30 a.m. to get her hands on one of Dominique Ansel’s Cronuts. Check her out on Tumblr.
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