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A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition
Published on: September 20, 2019
Food Is Medicine: Using a 4-Week Cooking Program of Plant-Based, Olive oil Recipes to Improve Diet and Nutrition
Mary M Flynn1, Paul George2, Fred Jay Schiffman3
1The Miriam Hospital, 164 Summit Ave, Providence, RI 02906 USA.
Abstract:
Diet can be used to treat chronic diseases, yet nutrition education is not sufficiently included in most medical school curriculum. Providing practical nutrition information that could lead to improvements in clinical measures could improve patient outcomes and physician clinical skills; it might also improve the diet and eating behavior of the medical student. This study used a 4-week cooking program of plant-based recipes that included extra virgin olive oil to provide medical students with practical cooking skills and nutrition education. The results indicate that the program can improve both the diet and eating behavior of the student and their nutrition knowledge.
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