Lis David, is a Junior obtaining her B.S. in Dietetics and Human Nutrition at Kansas State University as a distance student, from home in Ventura, California. At Kansas State she serves on the board of the Distance Student Dietetics Association (DSDA) as Planning Coordinator. Lis grew up in College Park, MD and Washington, D.C. and started a 20-year career in Hospitality and Culinary Arts working for chefs Josè Andrès and Michel Richard. She moved to Chicago, IL to partake in City Year, a National Service program, volunteering as a literacy educator and after-school program coordinator. In Chicago, she obtained her A.A.S in Culinary Arts and Hospitality Management from Kendall College and spent her time there managing restaurants for chef Shawn McClain. She moved to Whidbey Island with her husband and worked as sous chef for Orchard Kitchen. In 2018 she studied the art of Italian Cooking in Castel D’Ario, Italy as an apprentice at Trattoria Stazione and returned to open her own catering and private chef business, Magical Feast. In 2023 she and her husband and their dog, Abby, moved to Ventura, CA to be closer to family. She aspires to obtain an MPH and her credential as an RD. Her goal is to work in the field of Culinary Medicine and Food as Medicine, teaching community nutrition programs. In her spare time, she loves to cook for her friends and family, surf, and travel.

My fascination with the transformative power of food began in my early years, nurtured within a household where home-cooked meals was the basis of our family bonds. The enticing aromas emanating from my mother's kitchen and the joyous gatherings around the dining table indelibly marked my consciousness. It was during these moments that I realized food transcends mere nourishment; it tells a story, forming connections to our past and bringing people together. As I embarked on my undergraduate studies at Cal State University, Los Angeles, I naturally gravitated toward an innate desire to comprehend the complexities of the human body and the pivotal role that food plays metabolically. It was here that I carved my path in the field of nutrition. My academic endeavors were complemented by hands-on experiences, including my role as the Nutrition Director for two non-profits, where I oversaw both the Home-Delivered and Congregate Meal Program for senior Angelinos. Following my experiences with both non-profits, I observed a common issue – while commendable for providing meals to the community, both organizations fell short in delivering nutritious meals. Their emphasis leaned towards selecting food vendors based on price rather than quality, highlighting an underlying problem in today's food industry and society. Now, as I enter my final semester of my MS/DI Graduate Program at Cal State University, Long Beach, I am equipped with a robust academic foundation and practical experiences. My goal is to become a Registered Dietitian and advocate for increased awareness regarding the profound connection between nutrition and well-being. Through my journey, I aspire to contribute to a healthier society where individuals are provided with culturally tailored nutrition education and feel empowered to make informed dietary choices.
Lupita Silva is a senior pursuing her B.S. in Nutrition at Central Washington University (CWU), where she serves as president of the Nutrition Science Club and works as a peer nutrition educator, helping students navigate their nutrition goals. She has led workshops on eating well on a budget through the McNair Scholars Program and a nonprofit Latin food pantry organization. Passionate about nutrition education and supporting others reach their nutrition goals, Lupita plans to continue at CWU to pursue her M.S. in Nutrition as a graduate assistant. She aspires to become a registered dietitian nutritionist and advocate for accessible, culturally relevant nutrition education. In her free time, she enjoys cooking new recipes, staying active, and spending time with friends and family.