Gilbert A. Boissonneault, Ph.D.,
PA-C, CN
Professor, Division of Clinical Nutrition
and Division of Physician Assistant Studies
Biography
Dr. Boissonneault received his B.S. in human Nutrition from Michigan State University in 1977. He served in Peace Corps-Thailand and then completed his Ph.D. in human nutrition at the University of Illinois-Champaign in 1982. Dr. Boissonneault conducted post-doctoral research at the Jackson Laboratory, Bar Harbor, ME (1982-1984) and at the University of Wisconsin-Madison (1984-1985). In January 1986 Dr. Boissonneault joined the Clinical Nutrition faculty at the University of Kentucky. In 2001 Dr. Boissonneault completed training as a physician assistant through the University of Kentucky and continues to contribute to education in both the Clinical Nutrition and Physician Assistant Studies programs.
Educational Focus
Dr. Boissonneault teaches Introduction to Health and Disease (PAS 853) and Clinical Laboratory Procedures (PAS 857), is co-instructor of Applied Nutrition (CNU 800), and contributes to other courses within the Physician Assistant Studies Program. He also teaches research ethics (CNU 609) and contributes in the areas of renal pathophysiology, diabetes, acid-base balance, and physical examination skills within the Clinical Nutrition Program.
Scholarly / Research Focus
Dr. Biossonneault forcuses on the contribution of folic acid nutrition and a common variant of the 5-methylene tetrahydrofolate reductase gene to risk for cancer, cardiovascular disease and Alzheimer’s disease. He also focuses on predictors of educational success in physician assistant education.
Clinical Work
Dr. Boissonneault is a certified physician assistant who practices family medicine in Mount Sterling, Kentucky.
Publications
Maynard, L.M., G.A. Boissonneault, C.K. Chow, and G.G. Bruckner, 2001. High levels of dietary carnosine are associated with increased concentrations of carnosine and histidine in rat soleus muscle. J. Nutr. 131:287-290.
Lenn, J., T. Uhl, C.G. Mattacola, G.A. Boissonneault, J.W. Yates, W. Ibrahim, and G. Bruckner, 2002. The effects of fish oil and isoflavones on delayed onset muscle soreness. Med. Sci. Sports Exercise 34(10):1605-1613.
Cheatham, M.A., M. Boosalis, and G.A. Boissonneault, 2002. Use of a computer tutorial on nutritional assessment by three different groups of health professions students. J. Allied Health. 31(4): 252-255.
Boissonneault, G.A. 2003. DASHing to lower blood pressure. J. Am. Acad. Phys. Asst. (JAAPA) 4:WEB.
Meerarani, P., E.J. Smart, M. Toborek, G.A. Boissonneault, and B. Hennig, 2003. Cholesterol attenuates linoleic acid-induced endothelial cell activation. Metabolism 52(4):493-500.
Hopenhayn-Rich, C., D. Moore, B. Huang , J. Redmond, T. Tucker, R. Kryscio, and G.A. Boisonneault, 2004. Patterns of colorectal cancer incidence, risk factors and screening in Kentucky. Southern Med. J. 97(3):216-223.
Cervantes-Laurean, D., D.D. Schramm, E.L. Jacobson, Ihab Halaweish, G. Bruckner, and G.A. Boissonneault, 2006. Inhibition of advanced glycation end product formation on collagen by rutin. J. Nutr. Biochem.17:531-540.
Boissonneault, G.A. In press. Dietary fat, immunity, and inflammatory disease. In: Fatty Acids in Foods and their Health Implications, 3nd edition, Chapter 40, C.K. Chow, editor. Marcel Dekker, Inc.
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COLLEGE OF
Health Sciences
Equal Opportunity University