She has authored or co-authored several USDA publications and has published in peer-reviewed nutrition journals. The following are some recent publications:
Forrestal, S., Potamites, E., Guthrie, J., and N. Paxton. 2021. “Associations among food security, school meal participation, and students’ diet quality in the first School Nutrition and Meal Cost Study.” Nutrients. 13(2):307.
Guthrie, Joanne F., Anater, A., Hampton, J., Catellier, D., Eldridge, A., Johnson, W. and E. Quan. 2020. “WIC is associated with several changes in nutrient intakes and food consumption patterns of participating infants and young children, 2008 vs. 2016.” Journal of Nutrition.
Blitstein, J., Guthrie, J. and C. Rains. 2020. “Low-income parents’ use of Front-of-Package nutrition labels in a virtual supermarket.” Journal of Nutrition Education and Behavior. 52:850-858.
Rogus S, Guthrie J, Niculescu M, & L Mancino. 2020. “Online grocery shopping knowledge, attitudes, and behaviors among SNAP participants.” Journal Nutrition Education and Behavior. 52:539-45.
Turner, Lindsey, N. O’Reilly, K. Ralston, and J. Guthrie. 2019. “Community Eligibility and Other Provisions for Universal Free Meals at School: Impact on Student Breakfast and Lunch Participation in California Public Schools.” Translational Behavioral Medicine. 9 (5), 931-941.
Lin, B-H., J.F. Guthrie and T.A. Smith. 2019. “Dietary Guidance and New School Meal Standards: Schoolchildren’s Whole Grain Consumption Over 1994–2014.” American Journal of Preventive Medicine. 57(1): 57-67.
Turner, Lindsey, N. O’Reilly, K. Ralston, and J. Guthrie. 2019. “Identifying Gaps in the Food Security Safety Net: The Characteristics and Availability of Summer Nutrition Programs in California.” Public Health Nutrition. 22(10:1824-1838.
Guthrie, J. and Cho, C. 2015. “School and District-Level Characteristics Associated with Participation in the Afterschool Snack Component of the NSLP.” Journal of Hunger and Environmental Nutrition. 10(2):176-188.
Guthrie, J., Mancino, L., and C-T. Lin. 2015. “Nudging Consumers towards Better Food Choices: Policy Approaches to Changing Food Consumption Behaviors.” Psychology and Marketing. Vol.32(5):501-511.