The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Karen Murphy

Karen Murphy

Qualifications: Bachelor of Applied Science – Deakin University, Bachelor of Food Science and Nutrition (Honours) – Deakin University, Doctor of Philosophy – RMIT University, Masters of Dietetics – University of South Australia

About: Accredited Practising Dietitian and Senior Research Fellow at the University of South Australia. Karen has extensive experience in clinical trials, particularly assessment of dietary intake, body composition, cardiovascular health, biochemical analyses and cognitive performance and psychological wellbeing. She is currently leading the Mediterranean dietary patterns research group at the Alliance for Research in Exercise and Nutrition and Activity which explores the effect of a Mediterranean dietary pattern on cognitive performance and cardiovascular function in Australians.

Karen is a recipient of 25 research and travel awards one of which is the prestigious South Australian Young Tall Poppy Science Award (2009) which recognises future leaders in science.

Karen practices privately as a dietitian with clinical interests in healthy ageing, weight loss and weight maintenance, improving cardiovascular health, managing type 2 diabetes and cancer care.

Research/Areas of interest: As a Research Fellow, her research goal is to understand and scientifically substantiate the impact of dietary patterns including the Mediterranean diet, as well as healthy foods and bioactive nutrients on cardiometabolic health and cognitive performance through dietary intervention trials. She has consolidated her research into studying the Mediterranean diet which contains a range of healthy foods and bioactive nutrients on cardiovascular risk and cognitive performance.

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