- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
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Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the nutrition and healthy eating guide, she plays a vital role in bringing you healthy recipes and meal planning."Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 60 clinical dietitians and nine dietetic technicians and oversees nutrition services, staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the "Mayo Clinic Diet" and the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many other Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and providing expert answers to nutrition questions.
Katherine Zeratsky, R.D., L.D.
As a specialty editor of the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She's active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Nutrition-wise blog
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Nov. 1, 2011
Carbonated water and bone health
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Is there any nutritional downside to drinking carbonated water? This is a question we are often asked. Carbonated water is purported to prevent calcium absorption, thus increasing the risk of osteoporosis.
In reality there's no good evidence that carbonated water causes harm to your bones. The confusion may arise because of research that found a connection between carbonated cola drinks and low bone mineral density. But this association wasn't seen with noncola carbonated drinks. So if you like the bubbles, you can keep sipping your carbonated water.
If you're open to trying other types of water, there's some promising research that mineral waters with calcium may actually benefit your bones.
Keep your bones healthy with calcium-rich foods such as low-fat dairy, fortified foods and vegetables. Regular weight-bearing exercise is important as well.
Both carbonated water and mineral water are usually calorie free, but check the label to be sure. If you're looking to add a little flavor, just add a squeeze of lime or lemon.
9 comments posted
- Tucker KL, et al. Colas, but not other carbonated beverages, are associated with low bone mineral density in older women: The Framingham Osteoporosis Study. American Journal of Clinical Nutrition. 2006;84:936.
- Heaney RP. Absorbability and utility of calcium in mineral waters. American Journal of Clinical Nutrition. 2006;84:371.
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