During this webinar you will hear Associate Professor Mary Flynn, a research dietitian at The Miriam Hospital and an Associate Professor of Medicine at Brown University, explore how Extra Virgin Olive Oil can improve a number of risk factors for chronic diseases that would conventionally be treated with medicine.

Mary will present the literature on the risk factors that can be improved with the use of Extra Virgin Olive Oil and the minimum amount and time needed to see benefit. Mary will also discuss what components of Extra Virgin Olive Oil provide the health benefits and the advantages of using Extra Virgin Olive Oil in food preparation.

Learning Objectives:

• Understand risk factors that can be improved with Extra Virgin Olive Oil.
• Learn how much Extra Virgin Olive Oil needed in the diet and how long before improvements in clinical risk factors are seen.
• Practical tips on counseling patients to incorporate Extra Virgin Olive Oil into their diet