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).
More good news about oat intake and gastrointestinal health
Numerous studies have shown that oats are a food source with a multitude of health benefits. A new study published
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Greater years living in the United States carries concerning dietary implications across many Hispanic/Latino heritage groups
A newly released study in The Journal of Nutrition concluded that dietary acculturation may play a stronger role in some
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Sugar-sweetened beverages or artificially sweetened beverages: Is there a better choice when it comes to breast cancer risk?
A recently released study published in The Journal of Nutrition reported that overall, consumption of sugar-sweetened beverages was associated with
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Habitual whole grain consumption benefits health
A recently released study published in The Journal of Nutrition provides further support that greater whole grain and lower refined
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Replacing carbohydrates with fats – no one-size-fits-all solution for heart health
A new study in The Journal of Nutrition concluded that replacing carbohydrates with monounsaturated fats may be beneficial for heart
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Maternal total fat, saturated fat, and added sugar intakes during pregnancy and breastfeeding associated with infant body fat
A new study published in The Journal of Nutrition suggests that mothers’ consumption of total fat, saturated fat, and added
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Yogurt and cheese trump fluid milk in suppressing appetite and food intake
A recently released study published in The Journal of Nutrition reported that consumption of dairy products before a meal decreased
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A shift in US dietary patterns may be contributing to increased prevalence of iron deficiency anemia
A new study published in The Journal of Nutrition identified factors related to increased prevalence of iron deficiency anemia in
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Dietary protein and exercise: Is there a winning combination?
A new study published in The Journal of Nutrition suggests that protein quality provides a small but significant impact on
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