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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.
Food Group Superfoods: Fats (Part 11)
This week ends my series on superfoods. It’s been a long journey, but look at all of the foods we’ve covered! I’ve learned a lot myself about the various nutritional components that make so many foods so good for us. I hope this information has been helpful for you and that maybe you’ve been inspired to try some foods that you haven’t eaten before. And now, a final look at two foods in the fats category: sesame seeds and olives…
Food Group Superfoods: Fats (Part 10)
Well, we’ve reached the last of the food groups: fats! The “fats” food group consists of more than just butter and oil. For example, nuts, seeds, salad dressing, olives, and avocados are all included in this category. I’ve written about many of the oils in previous postings, so I’ll focus on some other foods in the “fats” group this week…
Food Group Superfoods: Protein Foods (Part 9)
When most people think of protein foods, meat, chicken, or fish come to mind. But one concern with animal-derived foods is that they can be high in saturated fat. And cost can be an issue as well, especially for people feeding a large family. This week we’ll look at soybeans, a type of legume that has grown in popularity over the years, and another option for adding protein, flavor, and variety to your diet…
Food Group Superfoods: Protein Foods (Part 8)
Only two more food groups left to go! We’re working our way through the six food groups, and this week we’ve come to protein sources. (Check out “Food Group Superfoods: Milk Products (Part 7)” for information about yogurt and kefir.) The protein group is a little tricky in some ways because there are both pros and cons to foods in this category. For example, beef often gets a bad rap because of its saturated fat content. (Plus, a new study shows that people who eat too much red meat may have a shortened life span). But beef contains important nutrients, such as iron, phosphorous, and, of course, protein. But I’m not going to “beef” about beef. Instead, let’s look at two animal sources of protein, and then next week we’ll look at two plant sources…
Food Group Superfoods: Milk Products (Part 7)
We’re making a lot of progress, going through each of the food groups and highlighting some of the superstars. I’ve received some great comments on this series and I truly hope that it at least opens your eyes to all the fabulous, healthful foods that are available. This week, I’ll focus on a couple of dairy foods that are standouts. (See “Food Group Superfoods: Vegetables (Part 6)” for information about onions and celery…)
Food Group Superfoods: Vegetables (Part 6)
We’re into week six of reviewing some “superfoods.” Have any of you been inspired by these entries to eat more fruits, vegetables, or whole grains? Have any of you ventured forth to try a food that you’ve never eaten but have always wondered about? It’s easy to get in a rut and complain that meals are boring, but if you open your eyes to all the different foods that are available, you’ll see that there’s plenty to choose from. Hopefully this series will encourage you to try some new foods, both for variety and for the nutritional benefits. This week, we’ll look at two more vegetables…
Disclaimer of Medical Advice: You understand that the blog posts and comments to such blog posts (whether posted by us, our agents or bloggers, or by users) do not constitute medical advice or recommendation of any kind, and you should not rely on any information contained in such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.
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Food Group Superfoods: Fats (Part 11)
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Beverages
Frosty fruit punch slush
Appetizers & Snacks
Baked lime chili corn tortilla chips
Poultry
Oven "fried" chicken
Vegetables
Make-ahead mashed potatoes
Desserts
Chocolate mint ice cream pie
1. Insulin
2. Blood Glucose Monitoring
3. High Blood Glucose
4. Nutrition & Meal Planning
5. Diabetic Complications
