Dietetic Career Spotlight: Lindsey Pine, MS, RD
By SARAH KOSZYK, MA RDN on NOVEMBER 29, 2012
Lindsey Pine combines her passion for cooking with her love of nutrition and research. Meet one woman with many hats: chef, researcher, teacher, and educator. – Sarah
SARAH KOSZYK, RD: What attracted you to the field of nutrition and dietetics?
Lindsey Pine, MS, RD:
With a background in the culinary field, nutrition seemed like a logical progression. I’ve been interested in food and nutrition since I was a kid. I was lucky to grow up in a physically active family that loved tasty, healthy foods. After culinary school and undergrad, I was a personal chef for a lady who tried to compensate for her excessive alcoholic beverages with a dangerously low-calorie diet. While I knew that was unhealthy, I didn’t know the science behind why it was bad. That’s when I decided to officially pursue a dietetics education.
Your Job Title?
Registered Dietitian/Culinary Nutritionist and Researcher
Company you are with now?
Surfas Restaurant Supply & Gourmet Foods I’m also a contractor through Pepsico, working with the Gatorade Sports Science Institute (GSSI).
A typical (or not so typical) day-in-the-work-life for you?
Since I have more than 1 job, there is never a “typical” day! And that’s how I like it! I am living in Florida for April and May 2012 to work with GSSI and then will be resuming nutrition classes at Surfas when I return to Los Angeles. Through GSSI at the IMG Academies in Bradenton, Fl, I am a sub-investigator on a research study validating a new web tool for dietary recalls. I spend my 13 hour working days here in Florida observing the athletes at breakfast, lunch, dinner and practice to record all food and beverage intake. I then generate macro and micro nutrient reports in Nutribase based on my observations. For my food and nutrition classes at Surfas, much prep time goes into creating an interactive, dynamic presentation, complete with tasty recipes to sell the specialty foods at Surfas. During the class, I start with a topic, discuss the nutrition components in addition to sharing cooking ideas and guidance, and then serve food samples from 3 recipes. Students especially like when I discuss how to add flavor to foods rather than excess calories. The public constantly hears about nutrition in the media. It is my job to help them apply that knowledge in a way that is simple and tastes great!
How did you get your current job in dietetics?
I worked for Surfas as a buyer during graduate school and continued working when I was finished. The owners saw the value in having a registered dietitian on staff and asked if I would start teaching nutrition classes in our commercial test kitchen geared towards “foodies”. I was lucky to find the Gatorade research job through a posting on the SCAN dpg listserv. Even though it is a sports nutrition study, my culinary experience got me the job!
What skills were you born with and what skills have you learned along the way?
I have always possessed the skill of time management. I am very structured with time and what I want to say during that time in public speaking presentations. However, I have learned that it is necessary to “go with the flow” and be ready for anything that could pop up during a nutrition class because things don’t always go according to the original plan!
What advice do you have for others wanting to be just as successful and fulfilled as you?
Keep your eyes and ears open for opportunities. I did not seek out any of my current jobs. By having a vision, but not being rigid in my career path, I have come across opportunities that I never even knew existed!
If you could be paid for your job with something other than a paycheck, what would it be?
Vacations to exotic destinations, and spa services!