Dr. Mary Flynn is a nutritionist who works for The Miriam Hospital, a teaching hospital of The Warren Alpert Medical School of Brown University. She works in human nutrition research and teaches courses in nutrition at Brown University in the undergraduate programs and lectures on nutrition in the medical school.
Flynn began teaching at Brown University 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 scientific literature suggests will improve health. Dr. Flynn has used the diet for weight loss and for improving risk factors for chronic disease, and for decreasing food insecurity.