Dr. Etcheverry has an MS in food science and nutrition from North Carolina State University (Raleigh, NC) and a PhD in food science and technology from Cornell University (Ithaca, NY). She was a post-doctoral associate in nutrition and pediatrics at Baylor College of Medicine (Houston, TX). She has written more than a dozen research articles in micronutrient nutrition and bioavailability. Dr. Etcheverry is a nutrition educator as well as a nutrition and medical writer. She has worked with several consulting companies writing research articles on the topics of chronic inflammation, longevity, dietary supplements, and nursing, among others. She is also a science editor at national and international editing companies in the fields of food science, dairy science, public health, biotechnology, and nutrition. Dr. Etcheverry is also involved with both the domestic and international nutrition communities through attendance and presentations at conferences such as experimental biology and the pediatric academic society. She has given invited talks in Central America and Europe related to global micronutrient deficiencies and prevention strategies.
- Principles of Functional Medicine
- Evidence-Based Nutrition
- Nutrition through the Life Cycle
- 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.