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).
Health benefits associated with diets low in fermentable carbohydrates
A large-scale epidemiologic study, published in The Journal of Nutrition, suggests that a group of fermentable dietary compounds, collectively known
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Pasta structure may influence post-meal blood glucose and insulin response
A new study, published in The Journal of Nutrition, concluded that pasta consumption results in lower blood glucose and insulin
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Differences in insulin dynamics may influence changes in body composition independent of weight loss
A newly released study in The Journal of Nutrition reported that individual differences in baseline insulin dynamics predicted changes in
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Multiple ways to achieve a healthy high-quality diet
The Dietary Patterns Methods Project is a multi-institutional effort to standardize dietary pattern research through consistency of methods that could
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Does taxing sweetened beverages affect purchases of nontaxed food and beverages?
Policy makers are increasingly interested in implementing sweetened beverage taxes as a strategy for reducing sweetened beverage consumption and associated
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Snacks fortified with a nutrient compendium found to lower blood lipid levels in adults unable or unwilling to use drug therapy
A newly released study in The Journal of Nutrition reported significant reductions in LDL cholesterol in response to consumption of
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Junk food: Do we know it when we see it?
In the academic literature, there is no consistent definition for junk food. Most studies assume that junk food is limited
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Link strengthened between sugar-sweetened beverage consumption during adolescence and body fat at early adulthood
A newly released study in The Journal of Nutrition confirmed a positive association between high intakes of sugar-sweetened beverages during
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Daily walking improves muscle conditioning in healthy older women regardless of increased protein intake
A study published in The Journal of Nutrition has shown that increasing physical activity through walking may be sufficient to
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