- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
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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 Food & Nutrition Center, 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 is certified by the National Board of Nutrition Support Certification, 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 50 clinical dietitians and nine dietetic technicians and oversees staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many 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 answering nutrition questions posed to Ask a Specialist.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, 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 is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
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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Nutrition-wise blog
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May 8, 2009
Blog: Don't forget food safety with your party plans
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Spring and summer are ideal for picnics, barbecues and other outdoor activities with family and friends. But the warm weather is also the perfect environment for food-borne bacteria to multiply. To prevent these illness-causing bacteria from ruining your party, plan on following these common-sense rules.
Keep it clean. Wash your hands before and after handling food. If you don't have running water, use a water jug, some soap and paper towels. Or use moist disposable wipes. Be sure to get the under your fingernails, the back of your hands and your wrists. Make sure to wash any utensils used to prepare food before you use them again to serve it.
Keep 'em separated. Avoid cross contamination by keeping raw meats and seafood separate from other foods — starting at the grocery store. During food preparation, use one cutting board for meat and another one for vegetables, fruits and breads. Also use separate cutting and serving utensils for them.
Cook by the numbers. When you're standing over a hot grill, you may be tempted to skimp on the cooking time. Or maybe you just "eyeball it" to tell when meat, poultry and seafood are done. Don't gamble. Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:
- Steaks: 145 degrees F (medium rare)
- Ground beef: 160 degrees F
- Chicken breasts: 165 degrees F
- Whole poultry: 165 degrees F
- Pork: 160 degrees F
- Fish: 145 degrees F
Keep cold things cold. Cold food should be kept at 40 degrees F or cooler to prevent bacteria from growing (but higher than 32 degrees F to keep from freezing). Transport food in a cooler packed with ice or frozen gel packs. Keep food in the cooler or fridge until it's time to cook or to eat. Try this trick for serving: Fill a large bowl or container with ice and nestle your serving dish in the ice.
And keep hot things hot. Use dishes that are insulated to help keep food warm. If you're using a chafing dish or warming tray, periodically check the temperature with a food thermometer. You want to the temperature to be at least 140 degrees F to prevent bacteria from multiplying.
Know when to say when. Food shouldn't be left out longer than 2 hours at indoor room temperature. If your party is outside and the temperature is above 90 degrees F, cut that to 1 hour. Promptly refrigerate or freeze any leftovers. If the food is left out longer than 1 to 2 hours, throw it away to be safe.
If you have other food safety tips, please share them.
6 comments posted
- Eating outdoors: Handling food safely. U.S. Food and Drug Administration. http://www.cfsan.fda.gov/~acrobat/fssummer.pdf. Accessed May 6, 2009.
6 comments posted