- 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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April 23, 2010
Raw milk debate heats up
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
The question of whether to ease restrictions on the sale of raw milk, also known as unpasteurized milk, has stirred up considerable debate.
In 1987 the Food and Drug Administration (FDA) began requiring that milk be pasteurized to kill bacteria. Raw milk contains numerous pathogens, such as salmonella and E. coli 0157:H7, that cause significant food-borne illness and can lead to hospitalization, kidney failure and even death.
Raw milk proponents say the requirement is unfair and point out that farmers are allowed to sell raw meat and raw vegetables — the two biggest sources of food-borne illness. They argue that raw milk shouldn't be treated differently.
Fans of raw milk assert that it tastes sweeter and fresher. They also claim that it fights allergies, digestive problems, eczema, autism, arthritis and learning disabilities, and boosts immunity — properties that they say are removed by pasteurization. The FDA and other public health officials, however, point out that these claims aren't supported by research.
Proponents of pasteurization remind us that prior to pasteurization, raw milk accounted for up to 25 percent of outbreaks of food- and water-borne illness. Now dairy products account for only about 1 percent of outbreaks — 70 percent of those are attributed to raw milk or raw milk cheeses.
Where do you stand on this question? Do you see it as an issue of big government versus the rights of individual producers and consumers? Are you concerned that in this case freedom of choice comes with risk of serious illness?
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