- 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 31, 2013
Enjoy summer's bounty but don't neglect food safety
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Are you buying more produce at farmers markets and road-side stands? That's great, but don't assume that produce is safe from contamination or that you are safe from foodborne illness. Bacteria are present no matter where vegetables and fruits are grown and sold.
It's also important to remember that some people are at greater risk for serious illness or even death if they get foodborne illness. Those at greater risk are infants, young children, pregnant women and their unborn babies, older adults, and people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease and transplant patients).
To keep you and your family safe, the Food and Drug Administration (FDA) recommends the following tips for cleaning and handling produce:
- Choose vegetables and fruits that are intact. Avoid items that are punctured, split and bruised. Bacteria can enter through these blemishes and infect the food.
- Wash your hands before handling produce. Use warm water and soap. Scrub hands and nails for 20 seconds.
- Wash the produce by holding it under running water. Gently rub or use a clean vegetable brush (for firm produce). According to the FDA, there's no need for soap or special washes for produce. Dry the produce with paper towels.
- If you're going to peel a fruit or vegetable, peel after washing and make sure your hands and knives are clean. And, if you're serving the produce raw, make sure you chop and prepare it on a clean cutting board or countertop to avoid re-contaminating it.
Here's to safely increasing your intake of vegetables and fruits.
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