Jackie Newgent, RDN, CDN
Jackie Newgent, RDN, CDN, is a distinguished culinary nutrition expert and thought leader who seamlessly bridges the worlds of professional cooking and nutritional science. As a classically trained chef and registered dietitian, she has established herself as a preeminent voice in plant-forward cuisine and innovative food education. With multiple award-winning cookbooks and a robust media presence, Newgent has emerged as a highly sought-after authority in culinary nutrition and wellness.
A respected industry influencer, Jackie serves on the Forbes Health advisory board and leverages her extensive expertise as a national media personality and contributor to national health platforms like Diabetes Food Hub. Her professional journey includes an impressive tenure as a chef instructor at the prestigious Institute of Culinary Education in New York City. Currently, she continues to shape culinary education as an instructor at The Gourmandise School in Santa Monica and through her private coaching.
Newgent's professional portfolio extends beyond traditional roles, serving as a nutrition coach for My Peak Challenge and a strategic culinary nutrition advisor to major food companies and emerging plant-centered businesses. Her multifaceted approach to nutrition and cooking has positioned her as a unique and influential professional who is reshaping how we understand the intersection of food, health, and sustainability. Based in Los Angeles, Jackie continues to inspire and educate through her dynamic work across media, education, and culinary innovation.
My Philosophy
“Nutrition is about celebrating the incredible array of flavors, colors, textures, aromas, and nourishment that foods offer. My approach to eating embraces culinary enjoyment and holistic well-being, recognizing that our food choices impact both personal health and our entire planet. By prioritizing whole, minimally processed plant-forward foods, we can create meals that are highly flavored, nutrient-rich, and environmentally responsible.
Sustainability is linked to what we eat and drink. Every meal or snack is an opportunity to make a positive impact—reducing our carbon footprint, supporting regenerative practices, and minimizing waste. My mantra "go for great taste, aim for plant-based, try not to waste" challenges us to be creative and approach food with intention, choosing options that nourish both our bodies and the planet.”
– Jackie
Why I Chose to Be Involved in The Non-UPF Program
“As a chef and culinary nutritionist, I'm thrilled to be part of the Non-UPF Program's advisory board. We're aiming to make it simple for people to discover minimally processed foods that taste amazing while making their bodies feel good. It's rewarding to know I'm helping consumers navigate the food landscape with confidence, showing them that healthy eating can be a delightful, flavorful adventure, and enabling them to make smart choices effortlessly. By bridging nutrition science with everyday eating, we're inspiring consumers to make confident, joyful food choices that truly nourish them.”
– Jackie