Carl Barnes is a Registered Dietitian in the Washington, DC metropolitan area. In 2014, he graduated from SDSU with a B.S. in Foods and Nutrition. During his time at SDSU, he served as a Food Inspector in the U.S. Army Reserves and was proactive on campus with the Student Nutrition Organization. Carl left San Diego for Commission Active Duty for the Army within their Graduate Program in Nutrition. His most notable time was spent at Walter Reed National Military Medical Center and overseas in Korea. At Walter Reed, he was the Chief of Food Operations overseeing one of Military Medicine’s largest kitchens. In Korea, he served in a different role overseeing the Clinical Nutrition Division for Brian D. Allgood Army Community Hospital. He helped facilitate the closure of the Hospital in Seoul and relocation without disruption of clinical services, just in time for the onset of the current pandemic. Carl remained involved with the Academy of Nutrition and Dietetics, serving on several committees and on the Board of Directors. He returned to the U.S. and transitioned from Active Duty to Reserves. Carl chose to stay in the D.C. area and work on a few of his businesses. He started two new businesses in both Food Service Consulting and Nutrition. He thanks the faculty and staff in the School of ENS for the professional foundation they helped foster, most notably Dr. Mark Kern.