Mary Anne Eaton joined Johnson & Wales University in 1994, where she teaches classes in nutrition and food science. She received the College’s Publishing Award in 2003 for her co-authoring “Nutrition: A Culinary Approach,” and the 2010 and 2006 Nutrition Service Award.
Before coming to JWU, Eaton served on the faculty at St. Mary’s Academy-Bayview in Riverside, R.I., where she taught chemistry and physics and chaired the Science Department. Prior to that, she worked at South County Physicians, performing therapeutic diet and weight counseling. She has also taught nutrition classes at the University of Rhode Island, and writes the menus for Heritage Hills Nursing Center, attending resident care meetings and providing in-service education.
Eaton co-authored "Nutrition: A Culinary Approach Workbook" (Kendall-Hunt) with her JWU colleagues Janet Rouslin and Patricia Blenkiron. She is a member of the American Dietetics Association, the Institute of Food Technology, the Research Chefs Association, and the Rhode Island Dietetic Association. She is a Certified Food Scientist (CFS).