Improving health of medical staff with plant-based, olive oil meals: A pilot study
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Laura 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
- Sigma Affiliation
- Non-member
- Contributor Affiliation(s)
- The Miriam Hospital, Providence, Rhode Island, USA
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.
Creating 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.
Items 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.
| Type | Poster |
| Acquisition | Proxy-submission |
| Review Type | Abstract Review Only: Reviewed by Event Host |
| Format | Text-based Document |
| Evidence Level | N/A |
| Research Approach | N/A |
| Keywords | Extra Virgin Olive Oil; Healthy Work Environment; Oncology Nurses |
| Name | Creating Healthy Work Environments 2019 |
| Host | Sigma Theta Tau International |
| Location | New Orleans, Louisiana, USA |
| Date | 2019 |
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