- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.read biographyclose window
Katherine Zeratsky, R.D., L.D.Katherine Zeratsky, R.D., L.D.
As a specialty editor for 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, Katherine 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 wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition education 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.
Nutrition basics (31)
- Water softeners: How much sodium do they add?
- Fat grams: How to track your dietary fat
- Yerba mate: Is it safe to drink?
- see all in Nutrition basics
Healthy diets (10)
- Canola oil: Does it contain toxins?
- Butter vs. margarine: Which is better for my heart?
- Detox diets: Do they work?
- see all in Healthy diets
Healthy cooking (7)
- When the heat is on, which oil should you use?
- Moldy cheese: Is it OK to eat?
- Food poisoning: How long can you safely keep leftovers?
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Healthy menus and shopping strategies (8)
- What is BPA? Should I be worried about it?
- Brominated vegetable oil: Why is BVO in my drink?
- Sea salt vs. table salt: What's the difference?
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Nutritional supplements (18)
- Ground flaxseed: Better than whole?
- Fiber supplements: Safe to take every day?
- Chocolate: Does it impair calcium absorption?
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Multigrain vs. whole grain: Which is healthier?
Is multigrain the same thing as whole grain? Which is the healthier choice?
from Katherine Zeratsky, R.D., L.D.
Multigrain and whole grain are not interchangeable terms. Whole grain means that all parts of the grain kernel — the bran, germ and endosperm — are used. In contrast, multigrain means that a food contains more than one type of grain, although none of them may necessarily be whole grains. The same goes for other variations, such as "seven-grain."
Whole-grain foods are a healthy choice because they contain nutrients, fiber and other healthy plant compounds found naturally in the grain. Look for products that list the first ingredient as "whole wheat," "whole oats" or a similar whole grain. While "whole grains" may signify one of many types of healthy grains, "whole wheat" labels the specific grain used. Either term may identify a food that's a good source of fiber, several B vitamins and minerals.
Healthy adults should eat at least three 1-ounce (28-gram) equivalents of whole grains a day as part of a balanced diet.Next question
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- Which foods are in the grains group? U.S. Department of Agriculture. http://www.choosemyplate.gov/foodgroups/grains.html. Modified Sep. 15, 2011. Accessed Dec. 13, 2011.
- Tips to help you eat whole grains. U.S. Department of Agriculture. http://www.choosemyplate.gov/foodgroups/grains_tips.html. Modified Sep. 15, 2011. Accessed Dec. 13, 2011.
- Why is it important to eat grains, especially whole grains? U.S. Department of Agriculture. http://www.choosemyplate.gov/foodgroups/grains_why.html. Modified Sep. 15, 2011. Accessed Dec. 13, 2011.
- The scoop on whole grains. U.S. Food and Drug Administration. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm. Accessed Dec. 13, 2011.