- 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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April 3, 2008
Saving money at the market
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
One of our readers posted a comment that "eating healthy is expensive." Well, I have to agree, my grocery bill is proof. But there are also ways to make it more affordable. And the cost of not eating a healthy diet is considerable — managing chronic disease, hospitalization, medications, loss of quality of life. A healthy diet is a good investment in the long run.
Here are a few tips.
- Plan ahead. Before you go shopping check newspapers and online for sales and coupons.
- Save on gas. Plan your outings to get your errands done in one trip.
Let's take a trip around the grocery store and see where we can save.
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Produce section: Buy fruits and vegetables in season. Apples, oranges, and like fruits will stay fresh in the refrigerator for more than a week. Compare prices for prepackaged bags vs. by the piece; often the prepackaged bag is less expensive.
Visit farmers markets and grow your own. If you buy or grow more than you can eat, freeze some or make soups and casseroles to freeze for a later meal.
- Bakery: Compare prices of breads, rolls, and buns in the bakery vs. the bread aisle.
- Meat and deli: Look for sales — meat freezes well. You can save by buying a greater quantity and freezing.
- Dairy: The grocery store is not always the most inexpensive place to purchase milk. Some convenience or department stores have milk at a discount.
- Frozen foods: Stock up on frozen fruit and veggies that are on sale. These are versatile side dishes and can be added to soups, casseroles, and stews.
- Canned goods: These are generally high in salt, so be careful. The good thing about canned or jarred products is the long shelf life. Stock up on sales.
- Finally, cereals: Again, look for sales and stock up on your high fiber favorites.
And let's not forget what other generations did to save money — don't let food go to waste. Be creative with leftovers. If you have unopened food that you will not use, share with a food pantry.
Do you have tips to save money at the market? Please share.
To your health,
Katherine
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