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Amy Campbell
Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the newly revised The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin.
Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Since 1995, Amy has been Diabetes and Nutrition Educator at Joslin Diabetes Center, where she is responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.
Spice It Up! Boosting Your Health with Spices and Herbs (Part 5)
Often taken for granted, black pepper (Piper nigrum) is probably one of the most common seasonings used on food and in cooking. It is a pungent spice that comes from the pepper plant, a tropical vine that develops berries known as peppercorns. These peppercorns can be purchased either preground or whole for use in a pepper grinder…
Spice It Up! Boosting Your Health with Spices and Herbs (Part 4)
If you like curry dishes, no doubt you’re familiar with the bright yellow or orange color of the sauce. This vivid color is due to turmeric, a spice that comes from the rhizome, or underground stem (similar to ginger!), of the Curcuma longa plant. Turmeric has been used for more than 5,000 years for food, medicine, religious purposes, and as a dye. It’s native to Southeast Asia, and currently is grown in a number of countries, including India, Indonesia, China, Taiwan, the Philippines, Haiti, and Jamaica…
Spice It Up! Boosting Your Health with Spices and Herbs (Part 3)
Spice It Up! Boosting Your Health with Spices and Herbs (Part 2)
Wow, so many great ideas for using cinnamon have been shared on my blog post from last week. Cinnamon is definitely one of my favorite spices, and probably one of yours, given the response. Yet there are so many other aromatic spices that can not only lend great flavor to food, but that can offer health benefits, too. Let’s look at another popular spice: ginger…
Spice It Up! Boosting Your Health with Spices and Herbs (Part 1)
I just finished writing an article on dietary supplements and diabetes, and it got me thinking about how certain spices and herbs (including those that we frequently use in cooking) can play a role in our health…
Can the Company You Keep Make You Fat? (Part 2)
Several of you shared your thoughts and opinions on last week’s post about a study indicating that your friends may have more of an influence on your weight than you think. Some of you felt that yes, your friends really do have an effect on your weight, but others stated that it’s genetics that has the most influence…
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