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Director

An associate professor in the Department of Epidemiology with expertise in nutritional epidemiology, nutritional biochemistry and molecular biology, Dr. Daniel-MacDougall's research program includes observational and controlled intervention studies focused on diet and biological markers across the spectrum of cancer prevention, cancer patients, and cancer survivors. She provides expertise to assist principal investigators and BRC staff in the development of optimal study designs, assessment, and analysis protocols to achieve nutritional research objectives.?

Co-Director

Dr. Basen-Engquist is a professor of Health Disparities Research and the director of MD Anderson's Center for Energy Balance in Cancer Prevention and Survivorship. Through her own studies and activities of the center, she is expanding research in the areas of exercise, nutrition and weight control on outcomes in cancer survivors and people at increased risk of cancer. Dr. Basen-Engquist's leadership facilitates the development and expansion of the core to provide services that fulfill the goals of the center as they relate to nutrition. 

Erma Levy, M.P.H., R.D., L.D.

Senior Research Dietitian

A registered dietitian with experience in dietary interventions focused on cancer and chronic disease management, implementing controlled feeding studies, and menu development, Erma joined MD Anderson in 2015 from Louisiana State University's Pennington Biomedical Research Center. Her areas of expertise include dietary assessment, weight management, diabetes education, cancer risk reduction, and nutrition and wellness education. She works with the BRC team to supervise and support dietary feeding studies and nutritional counseling protocols.

Cindy Hwang, M.S.P.H., R.D., C.S.O., L.D.

Senior Research Dietitian

A registered dietitian with interest in public health who trained at the Johns Hopkins Bloomberg School of Public Health and previously worked at the Johns Hopkins Hospital as an inpatient clinical dietitian, Cindy joined MD Anderson in 2020 as an inpatient clinical dietitian before transitioning to the BRC. Her areas of expertise include medical nutrition therapy, dietary assessments, and nutrition counseling. Her roles at the BRC includes supervising and supporting the metabolic/research kitchen staff, managing dietary assessment studies, and assisting with dietary feeding studies and recipe/menu development. 

Kyla Lewis, M.P.H.

Research Data Coordinator

A research data coordinator with experience in dietary assessment, nutrient databases, clinical data management, and public health program support, Kyla joined MD Anderson in 2024 after completing a research fellowship with the Mississippi Public Health Association and working in health services coordination. She received her MPH in Epidemiology from the University of Alabama at Birmingham, where she developed a strong foundation in data analysis, research design, and population health. At MD Anderson, Kyla conducts data collection, reporting for research studies, and project management as part of the BRC. She is passionate about research that strives to improve cancer care and outcomes through evidence-based methods.

Margaux Robert, Ph.D., M.P.H

Postdoctoral Fellow

A postdoctoral trainee in the Department of Epidemiology with a long-standing interest in nutrition and dietetics, Margaux completed her graduate education at the University of Sorbonne Paris Nord, earning an MPH in Human Nutrition and Public Health, followed by a PhD in Nutritional Epidemiology. Her PhD research focused on the psychological determinants of eating behavior and nutritional status. She is passionate about exploring how psychological factors influence food-related behaviors and strives to contribute to new dietary research that can improve the quality of life for those suffering from cancer and other chronic diseases.

Joseph ¡°Jay¡± Jones

Sous Chef

A sous chef with 26 years of experience in the hospitality industry, Chef Jay joined MD Anderson in 2023, beginning his journey in Inpatient Room Service. He earned an associate¡¯s degree in culinary arts from the French Culinary Institute in New York City. Over the years, he has appeared on the Food Network and numerous local news programs and has authored four cookbooks. He has a deep passion for community service and giving back through food. Working with the BRC in the Department of Epidemiology allows him to be on the forefront of understanding how food impacts health, a role he finds both meaningful and inspiring.