- 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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May 14, 2013
Safe juicing and blending
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Juicing fruits and vegetables has become popular among health and fitness buffs. However, some people must juice — or blend — foods because they have medical problems that prevent them from eating solid foods. These problems may include tooth extraction or jaw trauma, diseases, cancer treatment, or obstructions or surgeries that inhibit chewing, swallowing, digesting and absorbing solid foods.
If you're following a liquefied diet because of a medical problems, consult your physician or a registered dietitian about what foods you can and can't have. In some cases, commercially prepared liquid meal replacements may be indicated.
Here are some key points to remember for safe juicing and blending:
- Nutritional completeness. If you're relying on liquified foods in place of meals, you need to ensure that what you're drinking replaces those meals nutritionally. This is especially true when you have a medical condition that changes your nutritional needs. The longer you need to follow a liquid diet, the more importance it is that what you juice or blend is nutritionally sound.
- Food safety. Make sure that everything you juice or blend is free from contamination. Raw vegetables and fresh fruit should be cleaned or precooked. Meats, poultry and fish should be cooked to proper temperatures before blending. Very young children, pregnant women, older adults and those with medical problems that weaken the immune systems are at the most risk for food poisoning. They should avoid unpasteurized milk and juices, raw eggs (eggs pasteurized in the shell are OK), and raw meat, fish and poultry. Some medical conditions, such as cancer or organ transplant, will require more stringent food restrictions.
- Equipment. The ideal juicer or blender will include the pulp for consumption. Equipment should be easy to clean. Bits and grits of lodged food will grow bacteria. Ideally the equipment can go into a dishwasher for sanitizing, or be easily scrubbed.
- Quantity. Blend only what you can consume at one meal. If you make more, refrigerate what you don't consume in clean covered containers. Use within 24 hours or discard.
- Technique. Fill the juicer or blender only one-third to one-half full and process on low speed to prevent overflow. Important: Hot foods cause steam. Hot splashes may come through the feeder slot — or the lid may lift off. Vent the lid or feeder slot to allow steam to escape — cover the space with a clean towel to protect your hands from splashes.
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