- 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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Dec. 20, 2008
Food (allergies) and festivities
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
This blog is for grandparents, aunts, uncles and others hosting holiday gatherings. With the increase in food allergies, you may be entertaining a child or an adult with a food allergy. A host's worst nightmare is making a guest ill. So how can you avoid a holiday disaster?
I've compiled advice and tips to take away some of the worry and preserve the joy in your celebrations.
Before the party
- When your guests RSVP, ask if they have food allergies or other concerns. Far from being offended, most will be grateful for your consideration. The most common food allergies are milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat.
- If one of your guests has an allergy, do a little reading about it and ask questions. People with food allergies and parents of children with allergies are generally well educated about this condition. They can help you understand the allergy as well as give you suggestions for allergy-free foods and recipes.
- Keep in mind that even a small amount of the allergen may cause a reaction, whether it's eaten, touched or inhaled.
In the kitchen
- Read all food ingredient labels carefully. Don't use any ingredient with even a small amount of the trigger food.
- Don't let the trigger food come into contact with the allergy-free foods during preparation or serving. You might consider preparing foods in batches. Thoroughly clean surfaces, containers and utensils between uses.
Shopping for decorations and gifts
- Wreaths and decorations may have sprigs or other items that have been in contact with wheat.
- Cosmetics or lotions may be made with egg protein.
- Stuffed toys, beanbags, and other soft items may contain crushed nut shells.
During the festivities
- Kissing under the mistletoe is off limits if you've eaten peanuts or other allergen foods. You might transfer the allergen to your partner via your saliva.
- Be creative — try new foods and recipes and include non-food traditions and entertainment in your gatherings.
As I mentioned above, people living with food allergies know best how to deal with the challenges. To all of you, please enlighten the rest of us. Share your tips and ideas.
Happy holidays, Katherine
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