- Gainesville FL UNITED STATES
- College of Agricultural and Life Sciences
Jeanette Andrade has a long-term goal to create nutrition education tools to improve renal outcomes and delay the initiation of dialysis.Contact More Open options
Jeanette Andrade is an assistant professor and director of the masters in Dietetic Internship Program. Jeanette has a long-term goal to create valid nutrition education tools to improve renal outcomes and delay the initiation of dialysis or increase longevity on dialysis. Jeanette's current research interests focus on designing effective nutrition educational strategies while addressing the nutritional requirements of adults with certain chronic diseases.
Areas of Expertise
Preceptors' Knowledge, Skills, and Attitudes Toward Precepting Dietetic Interns and Training Perceptions : A Mixed-Methods Research StudyTopics in Clinical Nutrition
Teresa Benoit, et. al
Dietetic preceptors play a critical role in educating and mentoring future registered dietitian nutritionists throughout the internship. A mixed-methods research study was conducted from September to October 2019 to examine US dietetic preceptors' knowledge, skills and attitudes (KSAs) toward precepting and training. Of the 141 participants who completed the quantitative survey, their KSAs were high (4.5/5).
Vitamin D Intake and Factors Associated With Self-Reported Vitamin D Deficiency Among US Adults: A 2021 Cross-Sectional StudyFrontiers in Nutrition
Jeanette Andrade, et. al
Vitamin D deficiency is a global issue that may be attributed to various factors such as dietary habits, sun exposure, age, race and chronic conditions. The purpose of this study was to determine the relationship between vitamin D intake from food/supplements and factors that may be associated with self-reported vitamin D deficiency among US adults. A cross-sectional online study was conducted among 1,637 adults using a 38-item questionnaire.
Selenium and Mercury Toxicity: The Tale of FishEDIS
Fish is an essential component of a well-balanced diet. Not only is fish a good source of protein, but it also provides essential fatty acids such as omega-3, vitamins such as vitamin D and minerals such as selenium (Se) (Khalili Tilami and Sampels 2017). The American Heart Association (AHA) recommends eating at least two servings (3.5 oz) of nonfried fatty fish (e.g., salmon or sardines) weekly for health. However, consumers are concerned about exposure to mercury through fish consumption.