Paz Etcheverry, PhD

Professor

Dr. Etcheverry earned her BS in food science at Cornell University, her MS in food science and nutrition at North Carolina State University and her PhD in food science and technology from Cornell University. Prior to teaching at University of Western States, she was a faculty member and nutrition researcher at Baylor College of Medicine in Houston, with mineral bioavailability as her primary research emphasis. Dr. Etcheverry is now a science editor at Oxford Science Editing and Bioscience Writers and a medical writer at M.P. PharmaMed Writing Solutions. She is a member of the American Society of Nutrition.

Courses Taught

  • Principles of Functional Medicine
  • Evidence-Based Nutrition
  • Nutrition through the Life Cycle

Publications

  • In vitro bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc and vitamins B6, B12, D, and E.
  • Front Physiol (2012), 3:317; Production of stable-isotope-labeled bovine heme and its use to measure heme-iron absorption in children.
  • Am J Clin Nutr (2007), 85 (2): 452-459; Effect of beef and soy proteins on the absorption of non-heme iron and inorganic zinc in children.
  • J Am Coll Nutr (2006), 25 (1): 34-40; Micronutrient deficiencies: New solutions to a seemingly irresolvable problem.
  • Harvard Health Policy Rev (2005), 6 (1): 77-86; The effects of calcium salts, ascorbic acid and peptic pH on Ca, Zn and Fe bioavailabilities from fortified human milk using an in vitro digestion/Caco-2 cell model.
  • Int J Vit Nutr Res (2005), 75 (3): 171-178. A low molecular weight factor in human milk whey promotes iron uptake by Caco-2 cells. J Nutr (2004), 134: 93-98.