Edith Jones, M.S., R.D., obtained her B.S. degree in home economics and dietetics from the University of Alabama. She served a dietetic internship at Johns Hopkins Hospital and became a dietary staff member there. From 1943 to 1945, Jones served with distinction in the United States Army Medical Department at Moore General Hospital in North Carolina, and then as chief dietitian with the 158th General Hospital in Salisbury, England, in World War II. She returned to the dietary staff at Johns Hopkins in 1946. In 1949, Jones received her M.S. degree in Nutrition from the University of Tennessee and then entered the United States Public Health Service. She became Chief of the Nutrition Department at the Clinical Center of the National Institutes of Health in 1953.