Spotlight On Students And Alumni
Armando Olivas, BS
Armando X. Olivas is a Texas State alumnus, having earned a BS degree in Nutrition in 2017, and an MS degree in Human Nutrition in 2019. Beyond imparting cutting edge education in nutrition and dietetics, Texas State also provided him with the opportunity to gain research experience in an obesity and cancer prevention lab under the guidance of Dr. Salcedo-Price. Experience at Texas State has been fundamental to Armando's success at Larkin Community Hospital in South Miami, Florida where he is currently a dietetic intern. Upon completing his internship, Armando intends to practice in the field of dietetics while also pursuing another graduate degree in a doctoral or physician assistant program.
"Discover boundless opportunities while immersing yourself in cutting edge academia at Texas State University. Your path towards success begins here."
Brittany Markides, MS, RD, Doctoral Student at Deakin University, Melbourne Australia
In 2011, Brittany Markides transferred to Texas State as a non-traditional student. As an undergraduate, she served as president of the Student Nutrition Organization and volunteered as a research assistant for Best Food for Infant and Toddlers, a Texas State community nutrition organization dedicated to combatting child obesity. After graduating summa cum laude in 2013, Brit remained at Texas State, completing a thesis project involving child nutrition under the supervision of Dr. Crixell in the MS in Human Nutrition program, and participating in the Texas State Dietetic Internship. After graduation, Brit worked as a statistical consultant on a grant from Texas WIC launching a successful dietetics business, Brit was admitted to the doctoral Nutrition and Exercise Science Program at Deakin University in Melbourne, Australia, with full scholarship. This program has been ranked number one internationally. Brit’s research centers on the development of smartphone-based interventions to improve the diet quality of young children.
“The most valuable part of my undergraduate experience was the mentorship I received from the nutrition faculty at Texas State. By volunteering as a research assistant, I was able to work closely with and learn so much from my professors. This research training opened doors I never dreamed possible.”
Marc Dunham, BS, Chef & Entrepreneur, Oklahoma City
Chef Marc Dunham is currently the Founder and CEO/President at NASHBIRD in Oklahoma City, a new concept that serves Hot! Dang Chicken and cold beer. He is also the Managing Partner and Chef at Iguana Mexican Grill, where he leads one of the city’s most successful Mexican concepts. Previously, Marc was the Director of Culinary Arts at Francis Tuttle Technology Center for 5 years and the Director of Food and Beverage at the Atherton Hotel and Rancher’s Club at Oklahoma State University. Marc is dedicated to community service and philanthropy. He regularly gives his time and services to help with organizations such as the American Red Cross, MS Society of Oklahoma, Positive Tomorrows and was instrumental in the Oklahoma Chef’s Relief benefiting the Moore and Norman tornado victims.
Marc completed an A.O.S in Culinary Arts from the Culinary Institute of America and a B.S. in Nutrition and Foods from Texas State University.
More about Chef Dunham
Tiffany Rodriguez, BS
Tiffany Rodriguez earned her BS in Nutrition and Foods from Texas State in 2018. She is currently a Biostatistics and Epidemiology Masters candidate at the Boston University School of Public Health. Tiffany has been able to apply her knowledge in Nutrition from Texas State to the world of data, nutritional epidemiology, and food justice. Her experience, as a first generation college student and very proud Latina, gives her the lens to bring the concerns from her community into nutrition research and inspires her to work to advocate for systems-level policy changes that promote a healthier environment for Latinos in the US.
“The Nutrition & Foods undergraduate Program at Texas State introduced me to the world of community nutrition by providing me with foundational nutrition science, upper level biochemistry, introductions to nutrition policy & advocacy, and hands-on community research. The knowledge that I gained within the classroom equipped me with the skills and resources to succeed in clinical settings and as a nutrition educator. The experience that I gained in the Community Nutrition Lab, Bobcat Bounty, and during my rotations as a senior, taught me how important nutrition is during the lifespan, and how Nutrition professionals can engage with the Central Texas community to work on increasing food accessibility, knowledge and services.”