- 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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July 9, 2013
Farmers market: A healthy way to buy local
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Summer is in full swing and if you haven't visited your local farmers market, you should.
When you buy into the "buy local" movement, you're supporting farmers in your community and your local economy. It's also an opportunity to go green and refresh your healthy eating habits. Here are some tips to get you started.
Finding your local farmers market is as easy as typing "farmers market" into a search engine. Markets are often held in city parks or local parking lots. You might be able to go to nearby farmers who sell their products or let you pick your own produce.
Another option is joining a community supported agriculture (CSA) group and receiving weekly deliveries of produce from local farmers. Want an even easier way to buy local? Next time you visit the grocery store, ask if they feature local produce — and work that into your purchases.
When you visit a farm, farmers market or even a roadside produce stand, you'll find fruits, vegetables, herbs, nuts, poultry, meat, cheeses, eggs, syrups, honey, and even flowers and handmade soaps. You don't have to buy — but I bet you will.
Scope out the products and then plan your meals. At my local farmers market this past weekend, I found salad greens (leaf lettuce, spinach, romaine), spring onions, herbs and and the first of the season's tomatoes. I also picked up a free-range chicken, some eggs and goat cheese. We have a local baker too — so I got some great whole-grain bread.
Using the items I bought at the farmers market, I plan to make the following meals this week:
- Salad topped with sauteed spring onions, grape tomatoes and goat cheese
- Grilled chicken with fresh tarragon and wilted spinach
- Stuffed tomatoes, leftover chicken and whole-grain bread
Using local foods inspires me to prepare healthy, plant-based meals that are low in calories and high in nutrients. I also feel good about supporting people in our community who make their living on the land. It's a win-win. We eat healthier and help our local farmers, economy and environment.
So if you can't garden or don't like getting your hands dirty, get to your local farmers market and get inspired to eat healthy.
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