Assistant Professor of Nutrition, Dr. Chelsie Falk prepares a bowl of beets and shredded cabbage, which will ferment over time into sauerkraut. Fermentation is a cooking technique she teaches as part of the Healing Foods Practicum in the NUNM Teaching Kitchen.

Chelsie Falk, ND

Associate Professor
  • Education:
    • National College of Natural Medicine, ND, 2013
    • University of Oregon, BS Biology, 2005

    Dr. Chelsie Falk, a native Oregonian, earned her Doctor of Naturopathic Medicine from NCNM (now NUNM) in 2013. In addition to her teaching role, Dr. Falk is also a freelance medical writer with a focus on basic health and medical education. Her particular emphasis is in nutrition and prevention of chronic disease. Dr. Falk’s commitment to preventive medicine goes hand-in-hand with her love of nutrition and cooking, and she is passionate about teaching them in tandem.

    Dr. Falk attended the University of Oregon, where she completed a Bachelor of Science in Biology focusing on ecology and evolution. While completing her undergraduate studies, she did field research on the conservation efforts in the Ecuadorian rainforest, the Galapagos Islands, New Zealand, Australia and Fiji. Before coming to NUNM, Dr. Falk coordinated pharmaceutical research studies and worked as an analytical chemist and senior microbiologist for an environmental laboratory.

    Courses

    • Pathophysiology
    • Farm to Table
    • Nutritional Supplements
    • Evidence Based Detoxification & Cleanse
    • Micro/Macro Nutrients
    • Nutritional Practicum Counseling Mentor (Nutrition Internship Mentor)
    • Fundamentals of Nutrition Workshop
    • Applied Medical Nutrition Therapy
    • Journal Club
    • Healing Foods & Healing Foods Practicum
    • Intro to Nutrition (MSIMR, CCM Programs)