Chelsea Sheridan, MScN, CNS

Chelsea Sheridan, MScN, CNS has extensive experience in the nutrition and health field. Chelsea began their career in 2015 as an Intern for ginnybakes in Culinary and Health Marketing, where they were responsible for social media marketing and product demonstrations. In the same year, they were an Intern for Slow Food UW in the South Madison Project: Teen Cooking Night, where they taught knife and measuring skills and nutrition education.

In 2016, Sheridan was an Intern for the UW School of Medicine & Public Health in the Survey of the Health of Wisconsin (SHOW) and a Research Assistant for the Koning Child & Maternal Health Research Group. At the latter, they contributed to social epidemiology and global health quantitative research and produced a qualitative literature review on the health benefits of breastfeeding.

In 2018, Sheridan was an Intern for the Food As Medicine Institute in the Food as Medicine Everyday (FAME) program, where they led and assisted hands-on community nutrition education classes. Chelsea also interned for MAGNOLIA FAMILY MEDICAL CLINIC, Gingerly Nutrition, and Satya Project. At MAGNOLIA FAMILY MEDICAL CLINIC, they shadowed 300 clinical hours and developed comprehensive and organized nutritional handouts. At Gingerly Nutrition, they integrated anti-inflammatory, plant-based, local, and organic practices into weekly recipes and menus. At Satya Project, they researched nutritional and environmental public health studies.

In 2020, Sheridan began working as a Health Coach Investigator for Mymee, where they provided direct client nutritional health coaching support and practical use of medical nutrition therapy. Chelsea also worked as an Apprentice at Restaurant Høst; Copenhagen Food Collective, where they composed over 500 appetizers and desserts and expressed the importance of food sourcing and sustainability.

Chelsea Sheridan, MScN, CNS has an extensive education history. Chelsea graduated from Hillel Community Day School in 2013 with a High School Diploma. Chelsea then went on to attend the University of Wisconsin-Madison and obtained a Bachelor of Arts (B.A.) in Sociology and Global Health in 2017. In 2016, they attended DIS- Danish Institute for Study Abroad and studied International Public Health. Chelsea also took classes at Universidad Nebrija in Spanish Language and Literature and International Business. Lastly, they obtained a Master of Science in Nutrition from the National University of Natural Medicine in 2018. Additionally, they hold certifications in HAACP Food Safety from the Oregon Health Authority obtained in 2017 and Cardiopulmonary Resuscitation Certification.