Nancy Copperman, RD

Director of Public Health Initiatives
Office of Community Health
North Shore-LIJ Health System
Assistant Professor of Population Health
Hofstra North Shore-LIJ School of Medicine


Recent Posts By: Nancy Copperman, RD

Healthy Chili over Couscous

Chili is a flexible dish with many permutations. Cayenne-Sprinkled Israeli Chili over Couscous is a healthy rethinking of the classic entree that could easily become a staple for your family. Created by Plainview Hospital’s Chef Xavier Haynes and Chef Otis Branch with Victoria Ott, RD, it debuted at North Shore-LIJ’s 2014 Ultimate Chef Challenge. Serving… Read more »

Pan-Seared Tofu with Ratatouille

This Meatless Monday, East meets West: Pan-Seared Tofu with Vegetable Ratatouille pairs traditional French stewed vegetables with tofu, a soy-based staple of many East Asian and Southeast Asian cuisines. Southside Hospital chefs Mo Saleh and Chef Tony Meloni created this low-calorie entree with Samantha Zito, RD for North Shore-LIJ’s 2014 Ultimate Chef Challenge. Ratatouille incorporates… Read more »

A Balanced Vegetarian Diet Is Good for All

A balanced vegetarian diet is healthy and nutritionally adequate at any stage of life, including pregnancy, lactation, infancy, childhood, adolescence and for athletes, according to the American Dietetic Association. The same is true for a vegan diet. The association added that by reducing saturated fat and cholesterol and increasing fruit, vegetables, whole grains, nuts, soy… Read more »

Reduce Cancer Risk with a Healthy Diet

You can reduce cancer risk–including colorectal cancer, breast cancer and others–with a diet that is high in vegetables, fruit and whole grains and low in red and processed meats. Regularly eating food with good-for-you nutrients also reduces other health threats, like cardiovascular disease. Obesity is also a risk factor for many forms of cancer (breast;… Read more »

A Fresh, Innovative Vegan Recipe

For Meatless Monday, why not break from the usual routine with “Earth Strong” Tempeh over Eggplant with Carrot Puree and Jicama Slaw with Blackberry Coulis? It is a vegan recipe, which means it uses no animal products of any kind–not even honey. A creation by Forest Hill Hospital’s Chef Gary DeFreitas and Chef Dale Lyons… Read more »