Dr. Amy Schweitzer, a seasoned expert in nutrition research and education, brings decades of experience in clinical dietetics, public health, and academia, with a focus on nutrition assessment, dietary interventions, and innovative health strategies to improve community well-being.
Experience
Education
Doctor of Philosophy, Nutrition and Food Science, University of Maryland Master of Science in Nutrition, University of Maryland Dietetic Internship, West Virginia University Hospitals, Inc Bachelor of Science in Dietetics, Chemistry Minor, Indiana University of Pennsylvania
Roles
Project Specialist and Community Educator, Nutrition and Health, University of the District of Columbia, 2019-Present Adjunct Professor, George Mason University, 2019 Research Nutritionist, Johns Hopkins University Institute for Clinical and Translational Research, 2016-18 Instructor, Department of Health Sciences, Howard Community College, 2015
Courses Taught
Nutrition Education NUDT 320 Nutrition Educatoin Practicum NUDT 321 Senior Seminar and Research NUDT 490 Nutrition and Chronic Disease (George Mason) Introduction to Nutrition (Howard County College) NFSC315, Nutrition Through the Lifecycle (University of Maryland)
Expertise
Research Focus / Works in Progress
Skin carotenoid score as a measure of fruit and vegetable intake
Leadership
National Association for Research Nutrition, President; President-Elect; Member of Strategic Planning Committee; Editor of Newsletter, 2015-Present
Toastmaster International, Member of Agricultural Research Center Club; Advanced Leader Bronze; Advanced Communicator Bronze; Vice President; President; Secretary, 2009-Present
American Society of Nutrition, Member and Reviewer, 2010-Present
Impact
Selected Publications
Schweitzer, A., Brown, R., & Monroe-Lord, L. (2023). Measurements of skin carotenoid status by Veggie Meter® in urban adults. Innovation in Aging,7(1), 761. https://doi.org/10.1093/geroni/igad104.2462.
