Diabetes Self-Management Blog

Amy Campbell

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.

Techie Tools to Help With Weight Loss

There’s still no magic bullet for weight loss. I know, we all keep hoping for something quick, easy, and painless that will melt the pounds away with little or no effort. While we wait for that to come along, you might be interested in some new gadgets that are on or soon will be on the market that might at least make it easier to drop some pounds…

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Foods Gone Bad: How to Know If Your Food Is Safe to Eat

You’re cleaning out your refrigerator (when was the last time you actually did that?) and come across unopened containers of food that look and smell OK. But are they safe to eat? How do you know for sure?

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Beer and Health: Nine Questions Answered

In honor of International Beer Day, an unofficial holiday that was observed on August 1, I thought I’d take the opportunity this week to focus on this well-loved beverage. Beer has been around for a long time. Evidence of beer dates back about 5,000 years…

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Which Butter (or Spread) Is Better?

It’s not so easy these days to choose a spread for your morning toast or your baked potato. Years ago, folks had pretty much two choices: butter and margarine. Today, we have butter, light butter, whipped butter, stick margarine…

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What Color Is Your Fat?

Fat seems like a problem, and for a huge segment of the population, it truly is. But fat isn’t all that bad. We do need this stuff. Many people simply have too of it. The issue, then, is how to get rid of that excess…

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Nutrition…In a Jar!

Salads are a mainstay for many people, and summertime is the perfect time to savor them. There are many reasons to enjoy a salad, and if you happen to frequent a farmer’s market or have a vegetable garden, it’s very tempting to throw one together…

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Two Thumbs Up for Yogurt

Yogurt is one of those foods that you just can’t say enough about. Yes, I’ve written about it in the past (several different times), but it seems like there’s always something to share about its health benefits…

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The Time’s Ripe for Vegetables

With July Fourth coming up in a few days, we’re finally into the swing of summer. And summertime often means cookouts, barbecues, and picnics. As you enjoy the warm weather festivities, don’t forget about those vegetables!

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Are You Wearing a “Health Halo”? Smoothies, Nuts, and Non-GMO Foods.

It’s pretty interesting how much the “health halo effect” has infiltrated our lives. Brian Wansink, a researcher at Cornell, has studied this and found that “healthful” claims on foods really do get people to eat more…

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Are You Wearing a “Health Halo”? Organic, Gluten-Free, and Beyond.

Organic. Non-GMO. Healthy. All-natural. Trans-fat-free. Gluten-free. Low-carb. These are terms that we’re seeing more and more in grocery stores, at farmer’s markets, in restaurants, and even in fast-food establishments. But as the saying goes “buyer beware…”

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