This webinar will focus on the cardiovascular health benefits of high quality Extra Virgin Olive Oil (EVOO). Major areas of focus will include:

A refresher on the active constituents in EVOO and the related health benefits

A review of the current evidence which supports the benefits of EVOO in reducing cardiovascular disease risk

A comparison between EVOO and other cooking oils, in terms of health benefits

Case scenario relevant to dietitians practice


Learning Objectives:

Upon completion of this module, dietitians will be able to:

List the key active constituents of Extra Virgin Olive Oil (EVOO) and the associated health benefits

Discuss current evidence which suggests that EVOO can play a role in cardiovascular health

Understand how EVOO differs from other cooking oils in terms of health



Joanna McMillan

Adopted by the nation as an honorary Aussie, Dr Joanna McMillan’s ever-growing following is the result of her high profile within the media, health and fitness industries.

Having completed a Bachelor Degree in Science with First Class Honours in Nutrition and Dietetics in Scotland, Dr Joanna moved to Australia in 1999 and won a scholarship to complete her PhD with The University of Sydney.

Today, Dr Joanna is the founder of Get Lean, a regular on the Nine Network and the official nutritionist for TODAY. She is also the author of several books, has a weekly column in Sunday Life and writes for several magazines and online blogs. She is also a proud ambassador for Diabetes Australia and The Skin & Cancer Foundation.

As a trained fitness instructor, Joanna remains an avid exercise enthusiast, which she successfully juggles alongside the demands of being a mum to two very energetic boys!


Please find a copy of the presentation here


Supported by

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