Dr. Kathy Beerman teaches in the School of Biological Sciences at Washington State University. Prior to this, she was a faculty member in the Department of Food Science and Human Nutrition for 18 years. The author of several published articles, she is interested in research that focuses on the physiologic effects of bioactive components in food. Recent studies include the effects of isoflavones on health parameters (immune reponse, thyroid function, memory, and metabolic profile) in postmenopausal women.
Dr. Beerman teaches the introductory nutrition course for health majors, as well as courses in nutrition education and life cycle nutrition. Since joining the faculty at Washington State University in 1989, she has been the recipient of several college and university teaching awards including the Burlington Northern Faculty Meritorious Achievement in Teaching Award, the R.M. Wade Foundation Award for Excellence in Teaching, and the WSU Mortar Board’s Distinguished Professor Award. In 2008, Dr. Beerman was awarded the Sahlin Faculty Excellence Award for Instruction. In addition, Dr. Beerman was inducted into the President’s Teaching Academy at Washington State University, which is composed of faculty members who provide leadership to strengthen undergraduate and graduate teaching and learning. Dr. Beerman’s years of teaching experience combined with her wide knowledge base in nutrition and health sciences has helped create an innovative introductory nutrition textbook, titledNutritional Sciences: From Fundamentals to Food, with co-author Dr. Michelle McGuire. Drs. Beerman and McGuire have recently started writing an introductory nutrition textbook for nonmajors, which will publish in 2012.