- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.read biographyclose window
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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Feb. 27, 2010
Milk joins the roster of sports drinks
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Low-fat milk is taking on sports drinks and coming out on top.
Several small studies have put low-fat milk and low-fat chocolate milk to the test as an alternative exercise recovery beverage for athletes performing resistance and endurance activities.
Athletes need fuel — for both immediate and stored energy. The body's preferred source of fuel is carbohydrate (sugar), which is stored as glycogen in the muscles. Protein is needed to build muscles and repair them after use.
Milk offers both carbohydrate (lactose) and protein (whey and casein). When compared to sports drinks, low-fat milk, plain or chocolate, was equivalent or better for fueling, repairing and building muscle. The results were especially impressive when milk was used as a recovery or post-exercise beverage.
Milk has other performance-enhancing qualities as well. Milk contains electrolytes (sodium, potassium and other minerals), which are lost through sweat and must be replenished after exercise. Milk is also rich in nutrients such as calcium, phosphorus and vitamin D.
Parents, will you offer your kids cold, refreshing milk after the next big game? What about after your own workout? Can you see yourself swapping your sports drinks for a frosty glass of milk?
Keep yourself fueled and healthy,