Improving Health of Medical Staff With Plant-Based, Olive Oil Meals: A Pilot Study
Review TypeAbstract Review Only: Reviewed by Event Host
Repository Posting Date2019-02-15T20:13:17Z
Author DetailsLaura Butterfield, RN, OCN, Onocolgy, The Miriam Hospital, Providence, Rhode Island, USA; Mary Flynn, PhD, RD, LDN, Department of Medicine (TMH) and Biology and Medicine (Brown University), The Miriam Hospital and Brown University, Providence, Rhode Island, USA; Fred Jay Schiffman, MD, Department of Medicine, The Miriam Hospital, Providence, Rhode Island, USA
Lead Author Sigma AffliationNon-member
Level of EvidenceN/A
This project tested if a healthy lunch meal made from plant-based, olive oil recipes would improve the fasting glucose and insulin, body weight, snacking behavior, and resiliency in oncology medical staff working in an infusion unit.
DescriptionCreating Healthy Work Environments 2019:Innovating Healthy Clinical and Academic Environments: Optimizing Patient Outcomes and Professional Well-Being, February 22-24, 2019. New Orleans, Louisiana, USA.
Conference NameCreating Healthy Work Environments 2019
Conference HostSigma Theta Tau International
Conference LocationNew Orleans, Louisiana, USA
NotesItems submitted to a conference/event were evaluated/peer-reviewed at the time of abstract submission to the event. No other peer-review was provided prior to submission to the Henderson Repository, unless otherwise noted.
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