Faculty Profile: Mary Flynn, PHD, RD

Mary Flynn, PHD, RD
Associate Professor of Medicine (Clinical)
Medicine
Work: +1 401-793-4707
In general, my research interest is in how diet can be used to improve health and body weight. I currently have a grant that compares the diet recommended by the National Cancer Institute to a plant-based olive oil diet that I have put together based upon foods that the literature suggests will improve health. I am studying women diagnosed wtih invasive breast cancer after the age of 50.

Biography

Mary Flynn is nutritionist who works for The Miriam Hospital, one of the Brown Medical School teaching hospitals. She works in human nutrition research and teaches courses in nutrition at Brown University in the undergraduate program and lectures on nutrition in the medical school. She starting teaching at Brown in 1998 and the courses she teaches are Principles of Nutrition and Diet and Chronic Diseases. Her main research interest is how food is related to the development and treatment of chronic diseases. She has developed a plant based olive oil (PBOO) diet that is moderate in fat content and uses foods that the literature suggests will improve health. She has used the diet for weight loss and for improving risk factors for chronic disease. She currently has a grant comparing the diet recommended by the National Cancer Institute to the PBOO diet in women with invasive breast cancer for weight loss and improvement of biomarkers.

Institutions

Mh

Research Description

Mary Flynn studies the effect of food on risk factors for chronic diseases. She has put together a plant-based olive oil diet that is moderate in fat with the fat primarily from extra virgin olive oil. The plant foods are ones that the literture suggests will decrease risk factors for chronic diseases. She is also interested in the ability of the diet to provide long-term weight management compared to lower fat recommended diets. She is currently testing the diet in women diagnosed with invasive breast cancer after the age of 50.

Grants and Awards

Dean's Teaching Excellence Award 2005

Affiliations

American Dietetic Association

Funded Research

GRANTS
Comparing a plant based olive oil diet to a conventional diet in women diagnosed with invasive breast cancer after the age of 50 for improvement in biomarkers and weight loss.
Susan G. Komen Breast Cancer Foundation $248, 772
5.1.04 to 4.30.07
PI: Mary M. Flynn, PhD, RD, LDN

Comparison of a Mediterranean diet with a conventional diet for metabolic improvement in patients with type 2 diabetes.
Lifespan Development Grant $19, 400
7.1.01 to 12.31.03
PI: Mary M. Flynn, PhD, RD, LDN

Comparison of a Mediterranean diet with a NCEP Step II diet for weight loss and metabolic im-provement.
Rhode Island Foundation $10,000
1.1.01 to 11.1.02
PI: Mary M. Flynn, PhD, RD, LDN

Teaching Experience

Principles of Nutrition - Introduction to nutrition for undergraduates

Diet and Chronic Diseases - how food is related to the development and treatment of chronic diseases. This course was developed as a follow-up to the introductory course.

Courses Taught

  • Diet and Chronic Diseases (BI0086)
  • Principles of Nutrition (BI0003)