- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
read biographyclose windowBiography of
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.
Latest entries
- Juicing and blending with a focus on flavor
May 22, 2013
- Safe juicing and blending
May 14, 2013
- Is NEAT part of your weight-control plan?
May 1, 2013
- Exercise, hunger and weight loss
April 25, 2013
- Another look at meat consumption and mortality
April 17, 2013
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Nutrition-wise blog
-
Feb. 3, 2011
A healthy twist on chocolate
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
February is the month for chocolate. I can roll with that. I like chocolate as much as the next person. This year, however, I'm trying to think outside the heart-shaped box.
I'm lucky enough to work with some talented chefs and we put our heads together to come up with healthier ways to enjoy our beloved chocolate. Here's a recipe by Executive Chef Nick Weimer that uses cocoa, which delivers intense chocolate flavor without loads of fat and sugar.
Quinoa pudding with cocoa
1 1/2 cups cooked quinoa
1/4 cup assorted nuts
1/3 cup assorted dried fruit
1/2 cup assorted berries
2 tablespoons shredded, unsweetened coconut
1/3 cup plain or vanilla low-fat yogurt
2 tablespoons cocoa powder
Place ingredients in a bowl and mix thoroughly.
Now it's your turn. I'm challenging your creativity and culinary skills. Share your ideas and recipes for getting your chocolate fix in healthier ways.
- Katherine
13 comments posted
March 7, 2012 5:12 p.m.
My healthy cocoa food is as follows: Heaping 1/2 cup good quality cocoa 32 ounce container low fat plain yogurt 1/4 tsp. Stevia powder 2 tsp. instant coffee granules 1 tsp. vanilla Stir or whisk together. I eat 1 cup of this over 1/2 cup mixed berries.
- Louise
September 18, 2011 7:43 a.m.
To purchase quinoa I would have to live somewhere other than the Northeast Georgia Mountains. Dried fruits are higher in sugar. My cardiologist tells me not to eat coconut. Care to come up with a healthier way to eat chocolate?
- Ann
July 22, 2011 9:08 a.m.
If my problem was a Death Star, this atircle is a photon torpedo.
- Andralyn
February 28, 2011 8:13 a.m.
I have never thought that there could be a healthy way of preparing chocolate. As I know, chocolates are always not part of my diet solution. Hopefully, I may be able to try this while I am sticking to my dietary plan.
- Jean
February 25, 2011 2:52 p.m.
Chocolate is not only one of my favorite foods because of its delicious taste, but also because of its antioxidant properties. Natural Standard gives chocolate a C grade for providing good antioxidant supplementation. Although there are important benefits of chocolate, it's important to remember that this is only true when eaten in moderation. Natural Standard also gave chocolate a C grade in treating symptoms of hypertension and hyperlipidemia as well. Go to www.naturalstandard.com and see the unbiased evidence presented about this topic.
- Asha
February 19, 2011 11:42 p.m.
Could poor Mary Anne use white, perhaps lightly toasted bread crumbs for Quinoa, and having had a heart attack in the supermarket when I saw the price, could I perhaps use Couscous in lieu of Quinoa?
- Flav
February 15, 2011 3:29 p.m.
The recipe sounds delicious! What a great alternative to boring chocolates.
- Heather
February 10, 2011 10:56 a.m.
The recipe looks like it is delicious and I will try it. I usually make myself some hot chocolate when the craving strikes. I use 2 Tbsp cocoa (pure and dark), 1 Tbsp sugar, and 1 C Milk, I heat it in a pan (sometimes I heat the milk alone in the microwave). The ending is what makes this recipe work for me: I use a hand blender and blend it all so that its thick and bubbly. This way i get the chocolate craving fixed and the texture is good, too.
- Barbara
February 9, 2011 12:50 p.m.
Sorry, but "YUCK". This is no substitute for a really good, rich chocolate dessert or just a piece of high cocoa bar. It doesn't satisfy the chocolate crave.
- Pali
February 8, 2011 11:34 a.m.
I too love chocolate but your recipes have few items I'm able to eat. A permanent partial bowel obstruction due to surgery & bleeding disorder requires low fiber & residue, forever. Tired of juices, yogurt, cheese, white bread, pudding, etc. Any recipes available for this problem?
- Mary Ann
February 7, 2011 1:45 a.m.
Nice article, thanks.
- vico
February 4, 2011 8:48 a.m.
Sue: Thanks for your question. This recipe makes four 1-cup servings. Each serving has 213 calories.
- MayoClinic.com staff
February 3, 2011 8:35 a.m.
Are you able to provide the breakdown for this recipe as to the number of servings and calories per serving? Thank you.
- Sue
Share on:
13 comments posted