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113 Hutcheson Hall (423)-439-7502 (423)-439-7539 |
Alison Schaefer earned her Bachelor of Science degree in Dietetics from Winthrop University in 1980. She then began work as a clinical dietitian focusing on renal and medical-surgical patients and successfully completed the National Registration Examination for Dietitians earning the designation RD. Mrs. Schaefer was offered the opportunity to focus more on food and nutrition management at St. Thomas Hospital in the Virgin Islands where she worked for three years. Following this experience which included planning and coordinating the move to a new facility, Mrs. Schaefer accepted a position at the University of Minnesota Hospitals and Clinics where she was responsible for food production, testing and evaluation of new products, and the training dietetic interns in food service management. Mrs. Schaefer has also worked for the Marriott Corporation as a Manager in the Business and Industry Division of Food Service Management, and as a RD and management consultant for nursing homes and group homes. In addition to work in a variety of food service settings and operations, Mrs. Schaefer has worked as a nutrition counselor for the Special Supplemental Program for Women, Infants and Children and the Maternal and Child Health Programs. She earned her Master of Science degree in Foods and Nutrition from North Dakota State University in 1992.
Mrs. Schaefer has been the recipient of several honors including Recognized Young Dietitian of the Year (North Dakota Dietetic Association), Outstanding Dietitian of the Year (Tri-Cities District Dietetic Association), Kappa Omicron NU Excellence in Teaching Award and an Honorable Mention for teaching from the Board of Visitors. She is active in the local and state dietetic associations and has recently served as President, President-elect, Long Range Planning Chair, Council on Professional Issues Chair, Publicity and Membership Chair for the Tri-Cities District Dietetic Association.
While at East Tennessee State University, Mrs. Schaefer has helped to design the curriculum for the new Food Service Management path, assisted in reducing the credit hour load for dietetics students to 120 credit hours, served on the Departmental Chair Search committee, served on the College of Business and Technology and the university Accreditation Committees, and has been the faculty advisor for the Pre-Professional and Graduate Section of the American Association of Family and Consumer Sciences as well as for the ETSU branch of the Student Dietetic Association.
Currently Mrs. Schaefer is working on research involving Omega 3 fatty acids and their impact on adult human lipid profiles unit. In the past, her research has involved the testing and development of functional food products to be used in the delivery of the prescribed dosage of the fatty acids.
