Kathy Beerman, PhD
Dr. Kathy Beerman teaches in the School of Biological Sciences at Washington State University. The author of several published articles, she is interested in research that focuses on the efficacy of a novel approach to treating iron deficiency anemia in rural regions of Guatemala and Ecuador. Dr. Beerman teaches an undergraduate nutrition course for health majors, as well as a course that prepares students to participate in a 10-day medical mission to Guatemala. Since joining the faculty at Washington State University in 1990, she has been the recipient of several teaching awards (the Burlington Northern Faculty Meritorious Achievement in Teaching Award, the R.M. Wade Foundation Award for Excellence in Teaching, and the Sahlin Faculty Excellence Award for Instruction). More recently, she received the CAS Outstanding Achievement Award in International Activities (2017) and the President’s Award for Leadership (2018). Other scholarly activities include co-author of two introductory nutrition textbooks (Nutritional Sciences: From Fundamentals to Food and NUTR).
On the road to a better understanding of how different microbiota compositions influence response to dietary interventions.
Whole grain wheat products, known for having beneficial health effects due to their higher nutritional quality, are a healthy choice
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Limiting gluten intake is unlikely to provide overall survival benefits in a non-celiac population
Adherence to a gluten-free diet is the only effective treatment for those diagnosed with celiac disease, which comprises only about
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Can mothers’ diets influence the microbial composition of human milk?
Diets high in fiber and fat have been shown to alter the microbiota residing in the adult human gastrointestinal tract.
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Maternal diet and perinatal factors influence the microbial composition of breast milk
Breast milk is a complex, dynamic matrix of nutrients and bioactive agents, both of which are vitally important to the
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Whole Grains: A matter of processing
When a carbohydrate-rich food or meal is consumed, there is a subsequent rise in blood glucose, referred to as the
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Do plant-based ultra-processed foods improve the nutritional quality of vegetarian diets?
Vegetarian diets are often characterized as having beneficial health effects due to their higher nutritional quality. However, not all vegetarian
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Plant protein vs. animal protein: Which has the greatest impact bone health?
Studies suggest that increased intakes of plant-based foods and decreased consumption of animal-based foods may reduce the risk of chronic
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Vitamin D status and COVID-19 severity: Is there a link?
Severe acute respiratory syndrome coronavirus 2 (SARS-Co-V-2) has caused a global pandemic of coronavirus disease 2019 (COVID-19). Infected persons display
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Is there a link between temporal dietary patterns and obesity?
Traditional investigation of the diet-health relation tends to focus on singular behaviors such as breakfast skipping or aspects of dietary
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