Blog » Jane McClenaghan

Jane McClenaghan

14th June 2016

Role: Nutritional Therapist

Company: Vital Nutrition Ltd

Track Record:

A lifelong fascination with food and nutrition led Jane McClenaghan into her role as a nutritional therapist.

Give a brief outline of your career to date. 

I studied and worked in England for 10 years where I was a sub-editor for a nutrition journal and employed in a nutrition lab. I returned to Northern Ireland in 2001 to set up my own business, Vital Nutrition. I began by offering one-to-one consultations at Framar Health in Belfast and Active Health in Holywood and have grown from there. I am very lucky that my job is so diverse — one day I could be working with a community group in a local library and the next day, I could be doing something like running a cookery class for the Institute of Directors. I also have a regular slot on a couple of radio shows, with Carolyn Stewart on U105 and Kerry McLean on Radio Ulster. I love the variety that my job brings. I have met some fantastic people from all walks of life. 

What was your favourite subject at school? 

Home Economics. I have always been fascinated by the powerful effects good food has on the human body. 

Did you go on to further/ higher education, if so what did you study and where? 

I studied BSc (Hons) in Food Science at the University of Reading. After graduating I went on to study Nutritional Therapy at the Institute for Optimum Nutrition in London and gained a City & Guilds teaching qualification at Banbury and Oxford college. 

How did you get into your area of work? 

I always wanted to work in food, diet and nutrition so my fascination has been lifelong — from baking with my mum to growing vegetables with my grandparents. Then when I started studying Biology and Home Economics at school, I realised that the essentials of good nutrition really are the foundation for health and well-being. 

Were there any particular essential qualifications or experience needed? 

Most higher level education nutritional therapy courses are three years and require a foundation in science, so studying GCSE or A-level STEM subjects at school are important. A science background is important to understand the workings of the human body and the role nutrition has to play in our health. 

Is this what you always wanted to do? 

Yes and I love what I do. I meet some amazing people and every day is different. The best part is when I meet someone who has read my book, been to a talk, or visited me for a one-to-one consultation and taken my advice to make a difference to their health and well-being.

Are there alternative routes into the job? 

There are a lot of accredited courses in Nutritional Therapy now. The best place to start looking for courses is www.bant.org.uk. 

What are the main personal skills your job requires? 

Good communication skills are an essential part of the job and I think the most important characteristics of any good nutritional therapist is an interest in people, a passion for good food and a balanced view of life. 

What does a typical day entail? 

I get up before 7am to sit down and enjoy a good breakfast, usually something like porridge with chia seeds, berries, cinnamon and a good quality coffee. It is the only coffee I have in the day so it is a treat! Every day is different but I have an office at home and start by checking and answering emails from clients or enquiries about Vital Nutrition’s workplace health programmes. Some days I will be running training sessions in a workplace or a cookery class for a community group in the morning. No matter where I am, I take healthy food with me for lunch. Some afternoons I see clients at Framar Health in Belfast or I could be filming a video for my Vital Nutrition VIP club. This is an online membership club that provides members with recipes, cookery demos and healthy inspiration. I work a couple of evenings a week running online nutrition courses or a late evening clinic, but I make sure I have free time to go to my bootcamp class, visit the Queen’s Film Theatre or hang out in my kitchen. 

What are the best and most challenging aspects of the job? 

The best thing has to be helping people make a positive change to their health. Meeting someone who has changed their diet based on my advice and knowing this has made a difference to how they feel is fantastic. Because I love what I do, I think one of the hardest things is trying not to work too hard! This is something I have to keep an eye on. 

Why is what you do important? 

I do my best to help people make realistic changes to their diets that can easily fit in with their lifestyle. My online courses and VIP club are designed so that anyone can access health advice at a time and in place that suits them.

If you weren’t doing this what would you like to do? 

A Home Economics teacher. 

If you could go back, what is the one piece of advice you would give to yourself on your first day? 

Always trust your gut instinct. If something feels like the right thing, go for it. If not, walk away. The secret of a good work/life balance is…. Closing the office door, switching off technology and gadgets, and taking time out. One of the ways I clear my head is by exercising in the great outdoors. Bootcamp classes in Ormeau park, running along the towpath or cycling up a few hills always clears my head. I also practice mindfulness and try not to get caught up in the thousands of thoughts that race through my head. Planning ahead is key when it comes to a healthy work life balance. Just spending an hour in the kitchen, twice a week, will transform mealtimes from lunch caught on the run, to a super healthy meal. I like to batch cook so on a Sunday and Wednesday I will make a big pot of soup or a massive super salad to do lunches for two or three days. I would also cook a curry, tagine or chilli to do a couple of dinners during the week. 

Describe your ideal day off.

After a leisurely breakfast full of fresh and energising ingredients, I would pack up the car with a healthy picnic and a couple of bikes or kayak and travel into the wilds of Northern Ireland. Maybe a kayak on Strangford Lough or a good bike ride along the towpath. To end the day I would pick up some good quality ingredients from a farmer’s market, deli, fishmonger or butcher to make a delicious dinner when I got home.

 

 

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