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Kelly Toups

Kelly Toups

Boston, Other


Boston College

Graduate Assisstant to the Director

• Implement nutrition recommendations and inspire positive behavior change on a systematic scale by adjusting dining hall menus to better align with Dietary Guidelines
• Evaluate menus for nutritional balance, including presence of whole grains, lean proteins, and vegetarian options, and make recommendations as necessary
• Monitor menu nutrition information for accuracy
• Worked closely with procurement team and students (including hosting product tastings) to create a balanced product lineup of Gluten Free items that are available daily in our new Gluten Free zones
• Helped develop a 9 day cycle menu for a dining hall concept free of milk, eggs, soy, peanuts, tree nuts, fish, shellfish, and gluten
• Partnered with the Office of Health Promotions for a yearlong health campaign. My role included planning promotional events in the dining hall during each month of the campaign, as well as selecting menu items to highlight that correspond with the health message of the month.

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Whole Foods Market

Nutrition Intern

· Calculate Nutrition Analyses for all new online recipes using Genesis software
· Identify recipes suitable for various special diets, assist in research for additional projects


UT Elementary Garden to Table Project

Student Volunteer

• Led 3rd through 5th grade students at UT Elementary School in weekly gardening and nutrition lessons
• Completed Food Fun and Fitness Curriculum training through Texas Agrilife Extension and the Expanded Food and Nutrition Education Program

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Boston University

MLA in Gastronomy, Food Policy

The University of Texas at Austin

Coordinated Program in Dietetics, Nutritional Science

Arcadia University: Mediterranean Center for Arts and Sciences

Study Abroad, International Nutrition