- 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 25, 2013
Restaurants get on board with gluten-free cooking
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
For individuals with celiac disease, eating out can be problematic — even life threatening. From previous blogs, you know that my husband has celiac disease and that I'm always looking for tips to share about living gluten-free.
A recent initiative caught my eye — and the attention of my husband. The National Foundation for Celiac Awareness and several food industry partners created a tip sheet about celiac disease to help chefs, wait staff and managers meet the growing demand for gluten-free food. This tip sheet explains, for example:
- Where gluten is found (in wheat, barley and rye).
- How to make simple gluten-free substitutions for common gluten-containing ingredients, such as for soy sauce (use wheat-free tamari sauce) and pasta side dishes (serve rice or quinoa).
- How to start a gluten-free program, beginning with a few menu items. And why it's important to verify with professionals that the recipes are truly gluten-free, and to designate kitchen space and equipment as gluten-free.
The tip sheet also includes a quick quiz for chefs and restaurateurs:
Celiac disease is a genetic, auto-immune disease that is triggered by glucose.
True or False
- Gluten is a protein found in which three common grains?
What kind of oats can be used in a gluten-free dish?
D. All of these
E. None of these
Look at the list of pantry items. Find the list that is most likely to contain gluten:
A. Cornstarch, tomatoes, lentils
B. Olive oil, oregano, walnuts, apple cider vinegar
C. Rice vinegar, Worcestershire sauce, curry paste
D. Canned pears, basmati rice, tomato juice
How did you do on the quiz? Here are the answers: 1. False. Celiac disease is triggered by gluten, not glucose. 2. Gluten is found in wheat, barley and rye. 3. None of the above. Only oats that are certified gluten-free are acceptable. 4. Rice vinegar, Worcestershire sauce and curry paste may contain gluten, which is why it's wise to verify ingredients with the manufacturer.
I for one am grateful that restaurants are taking the initiative to become better educated about celiac disease and to provide gluten-free options for diners with celiac disease.
- Jenniferblog index
- What restaurants should know about going gluten-free. National Foundation for Celiac Awareness. http://www.celiaccentral.org/great/gluten-free-infographic. Accessed May 22, 2013.