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

Avocado: Another Healthy “Green”

Peak avocado season ends in September. So if you haven’t already, grab a few—or more. The avocado, which is technically a fruit, can be a good menu choice because oleic acid (a monounsaturated fatty acid, or MUFA) makes up more than half of its good-for-you fat. MUFAs help the body to absorb more fat-soluble nutrients… Read more »

Summer Squash, Simply Made

So plentiful now, quick-growing summer squash come in many shapes and sizes. The most common are zucchini, yellow (straight-neck and crook-neck) and patty-pan. Summer squash are excellent sources of Vitamin C, potassium and phytochemicals. One cup contains fewer than 20 calories, according to the Academy of Nutrition and Dietetics. Vitamin C is an antioxidant. Antioxidants… Read more »

Corn-Tomato Sauté for Meatless Monday

This dish features two fresh vegetables that are so plentiful this time of year: Corn has a bad rap for providing few nutritional benefits. In reality, corn provides nearly 10% of the recommended daily value of folate, thiamin, phosphorus, Vitamin C and magnesium, according to the USDA. Magnesium helps regulate blood pressure and heart rate,… Read more »

Quinoa “Pasta” Recipe

This primavera quinoa “pasta” recipe boosts protein power by using the powerhouse seed as a base rather than traditional macaroni. A veggie assortment adds color and nutrition. Created by Anthony Volpe, a chef at Plainview Hospital, Quinoa Primavera works as a side dish or main course. Serving size: 8oz. Serves four. Per serving: 114 calories,… Read more »