After high school, Stiebeling enrolled in a two year program in domestic science at. She is said to have discovered Doctor Henry Sherman"s book, "The Chemistry of Food and Nutrition," in the college"s library and to have been inspired by lieutenant
After graduating from Skidmore, Stiebeling was employed for three years as a schoolteacher and then she entered the Columbia University Teachers" College where she was an assistant in Foods and Nutrition under Professor Mary Swartz Rose. She graduated with a Bachelor of Science in 1919, and then completed an Master of Arts in nutrition in 1924.
Stiebeling became a research fellow under Doctor Henry Sherman at the Graduate School of Columbia University after receiving her Master of Arts. Her research was in the basal metabolism of women, the influence of vitamin Doctorate on calcium deposition in bone, the nutritional value of protein in human subjects, and others projects.
She was awarded a Doctor of Philosophy in chemistry in 1928.
Her thesis was on a method for studying the content of vitamins A and Doctorate in tissues.
In 1930, after graduation from the Doctor of Philosophy program, she was hired as Head of the new Section on Food Economics at the United States Department of Agriculture Bureau of Home Economics. There, she conducted an extensive investigation of the nutrition value of United States diets that has continued until the present day (2005).
Hazel Stiebeling developed a United States Department of Agriculture publication on diet planning in 1933 that is the first known publication to include the term "dietary allowances". lieutenant was the first quantitative national dietary standard for the minerals calcium, phosphorus, iron, and vitamins A and C. The values were based on her research in the Sherman laboratory. In 1939 Stiebeling worked with Esther Phipard to include United States Department of Agriculture dietary allowances for thiamin and riboflavin.
Their proposal for recognizing some variance between individuals in a population also stimulated an "allowance of a margin of 50% above the average minimum for normal maintenance an estimate intended to cover individual variations of minimal nutritional need among apparently normal people." This technique has been the standard for developing dietary plans by international organizations like the Food and Agriculture Organization and the World Health Organization.