- 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 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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Nutrition-wise blog
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Dec. 21, 2011
Put the fruit back in fruitcake
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Love it or hate it, fruitcake is a tradition. Like so many holiday treats, though, the average fruitcake is loaded with fat and sugar.
It's time to reinvent fruitcake. Try this recipe created by Chef Nick Weimer that puts the fruit back in fruitcake.
Fruitcake
Yield: 12 slices
- 2 cups assorted chopped dried fruit, such as cherries, currants, dates or figs
- 1/2 cup unsweetened applesauce
- 1/2 cup crushed pineapple
- Zest and juice of 1 medium orange
- Zest and juice of 1 lemon
- 1/2 cup apple juice
- 2 tablespoons real vanilla extract
- 1/4 cup sugar
- 1/4 cup milled flax
- 1/2 cup oat flour (made by putting rolled oats in a food processor)
- 1 cup whole-wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup crushed or chopped walnuts
In a medium bowl, combine dried fruit, applesauce, pineapple, citrus zest and juice, and vanilla. Let soak for 15 to 20 minutes.
In a large bowl, mix sugar, milled flax, oat flour, pastry flour, baking soda and baking powder. Pour fruit and liquid mixture into dry ingredients and stir to combine. Add egg and walnuts and stir to combine.
Pour mixture into a loaf pan lined with parchment (baking) paper and bake at 325 F for 1 hour or until toothpick inserted in the center comes out clean. Let the fruitcake rest for 30 minutes before removing it from the pan.
Enjoy!
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