Advisory Board Bios

Mary Lee Chin consults the media regularly on significant and controversial health and food issues and nutrition trends. Her challenge is to help people attain the pleasures of eating well while making wise food choices using science-based and realistic information. Interviews include the New York Times, USA Today, and Associated Press, and she has appeared on Cable News Network (CNN), Cable Food Channel and the Knowledge Channel.

Experienced in nutrition, diet and health communications, Mary Lee provides educational and informational talks for businesses, professional groups, and opinion leader organizations; and serves as an expert witness on food and health related issues in federal and legislative hearings. She develops programs to clarify news about nutrition studies and food products, with a specialty in controversial food issues.

Mary Lee received her undergraduate education in Foods and Nutrition from Purdue University, a MS in Clinical Nutrition from Case Western Reserve University, and her internship at the Cleveland Veteran’s Administration Hospital. She was selected by Denver’s 5280 Magazine as one of “22 to Watch in 2002.”

At the University of Colorado Health Sciences Center, Mary Lee was the clinical nutritionist for the Pediatric and Adolescent Clinic Outpatient Departments; Chief Dietitian at the Barbara Davis Center for Childhood Diabetes; and Clinical Instructor in the Departments of Nursing, Dentistry and Child Health Associate Programs.