Summary of expertise:
Judith Beto's research has focused on nutrition for those with kidney failure. She is a licensed dietitian in the State of Illinois and registered dietitian with the American Dietetic Association. Since 1990, she has also held a position as a research associate for the Division of Nephrology and Hypertension at Loyola University Medical Center dialysis unit. Her current research focuses on the challenges of chronic education burnout and is evaluating the efficacy of weekly focused 10-minute innovative interactive education session while patients are receiving treatment on the impact of a single patient-chosen health goal measure. She currently serves on the advisory board for the Kidney Learning System of the National Kidney Foundation, the Higher Education Certification Committee for the Research Chefs of America, and the National Board of Podiatric Medical Examiners. She was a keynote speaker at the Mega Nutrition conferences in Malaysia in 2009 and Brazil in 2010.
Nutrition in kidney disease, qualitative research methods, basic nutrition, nutrition in developing countries (specifically India), culinology, cultural diversity/education, food safety, creative ways to eat healthy
Beto has been the Qualitative Research/New in Review editor for the Journal of the American Dietetic Association since 2003. Her recent publications include "So Just What Can I Eat? Nutritional Care in Patients with Diabetes Mellitus and Chronic Kidney Disease" in Nephrology Nursing Journal (2009), "Improving First Year Mortality in Patients on Dialysis: A Focus on Nutrition and Exercise" in Nephrology Nursing Journal (2010) and "Chronic Renal Disease in Children," a chapter in Pediatric Nutrition in Chronic Diseases and Developmental Disorders: Prevention, Assessment and Treatment (2005). Beto also co-authored a textbook, Communication and Education Skills for Dietetics Professionals (2008).
PhD, measurement, evaluation, statistical analysis, MESA-education, University of Chicago; MHPE, health professions education, University of Illinois Chicago Medical Center; BA, foods and nutrition, Dominican University
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