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).
Does weight loss surgery change food preferences?
Difficulties in measuring habitual food intake following gastric bypass surgery has severely undermined efforts to address key questions regarding subsequent
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Could a reduction in animal protein intake reduce overall nutritional adequacy?
To what extent does a reduction in animal protein intake impair the fulfillment of all other nutrient-based recommendations? According to
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Researchers identify factors that influence the portions of food children select and eat
Food liking is an important predictor of both portion selection and food intake in middle childhood according to a new
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Anti-inflammatory properties of palmitoylethanolamide may possibly reduce COVID-19 severity
A recent study published in The Journal of Nutrition reported that a novel food supplement had anti-inflammatory effects in adults
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Women may need additional iron during later stages of pregnancy
A new study published in The Journal of Nutrition provides evidence that current iron supplementation standards for pregnant women may
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Unhealthy food marketing invades digital space and influences dietary practices among adolescents
A study published in The Journal of Nutrition, revealed that duration of smartphone usage and content type are associated with
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Cottonseed oil: A possible nutritional therapeutic for adults with hypercholesterolemia
A new study published in The Journal of Nutrition is the first to show that consumption of a diet enriched
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Untangling the association between omega-3 polyunsaturated fatty acids, other fatty acids, sex, and cognitive health among older adults
A new study published in The Journal of Nutrition suggests that positive associations between omega-3 polyunsaturated fatty acids and better
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Beyond economics: Other factors may contribute to food insecurity in older adults
According to a new study published in The Journal of Nutrition, current tools used to assess food security among older
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