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).
Searching for fatty acid density biomarkers and their associations with chronic degenerative diseases
Despite numerous observational and experimental studies, the relationship between types of dietary fat and certain chronic degenerative diseases remains unclear.
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Importance of improving dietary quality in pregnancy within communities that experience food insecurity
New research published in The Journal of Nutrition reveals that pregnant individuals living in food deserts are more likely to
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School-based nutrition education, cooking, and gardening intervention: Impact on unprocessed and ultra-processed food consumption in children
A recent study published in The Journal of Nutrition reveals that school-based gardening, cooking and nutrition education interventions can improve
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A need to re-evaluate dietary recommendations for management of inflammatory bowel disease
Results of a large, prospective study published in The Journal of Nutrition suggest a potential benefit of fiber intake in
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Diet quality leads to greater gut microbiota diversity and function
A research team from the University of Illinois at Urbana Champaign and the University of California San Diego investigated differences
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Increasing fruit and vegetable variety helps to lower disease risk
A new study published in The Journal of Nutrition provides intriguing insights regarding the association between the quantity and the
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Complementary foods and beverages in the diet of U.S. infants and toddlers: Importance of unprocessed/minimally processed foods and ultra-processed foods
A new study published in The Journal of Nutrition reveals that foods classified as unprocessed/minimally processed are top sources of
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Social environments are important determinants of nutritional risk among older-aged adults
According to a new study published in The Journal of Nutrition, a supportive social environment may protect against nutritional risk
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The influence of diverse dairy products on prediabetes disease risk
A new study published in The Journal of Nutrition reported that high-fat dairy foods, high-fat milk, and total cheese were
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