Amy Schweitzer

Amy Schweitzer, Ph.D., is a Project Specialist and Community Educator at the Center for Nutrition, Diet and Health within the College of Agriculture, Urban Sustainability and Environmental Sciences at the University of the District of Columbia (UDC). She also serves as an Adjunct Professor at George Mason University and has held prior academic and research roles at Johns Hopkins University and Howard Community College.

Education:

• Ph.D., Nutrition and Food Science, University of Maryland
• M.S., Nutrition, University of Maryland
• Dietetic Internship, West Virginia University Hospitals, Inc.
• B.S., Dietetics with Chemistry Minor, Indiana University of Pennsylvania

Research Focus: Dr. Schweitzer specializes in nutrition assessment, dietary interventions, and innovative health strategies to enhance community well-being. Her work includes developing non-invasive methods like the Veggie Meter® to measure fruit and vegetable intake via skin carotenoid status, aiming to improve public health outcomes.

Leadership & Service: She has held significant roles in professional organizations, including President and Strategic Planning Committee member of the National Association for Research Nutrition, and leadership positions in Toastmasters International. Additionally, she contributes as a reviewer for the American Society of Nutrition.