Nutrition and Mental Health

Subject Overview

In this subject, students will explore the critical role of nutrition in the prevention, management, and treatment of mental health conditions. Through evidence-based research and practical applications, students will examine how nutrients interact with brain physiology, the nervous system, and mental health outcomes. They will critically evaluate the factors influencing food choices for individuals experiencing mental health conditions, including cultural, social, and environmental determinants. The subject will also emphasise how nutrition can be harnessed to mitigate the adverse effects of treatments and support holistic recovery.

Learning Outcomes

1. Analyse the relationship between mental health, neurological conditions and nutrition.
2. Demonstrate a comprehensive understanding of brain physiology and the nervous system in relation to mental health conditions and nutrition.
3. Evaluate the role of nutrition in managing and preventing mental health conditions, addressing cultural, social, and individual barriers.
4. Critically evaluate research to develop culturally sensitive educational resources to guide care of nutritional needs for specific mental health conditions.
5. Integrate empathy, compassion and interdisciplinary collaboration in delivering nutrition education and care for individuals with mental health conditions and eating disorders.
6. Locate and evaluate evidence-based information on the nutritional and therapeutic benefits of foods and make specific recommendations for their inclusion in the diet.

Assessments

• Assessment 1: Quizzes (10%, due week 3 and 6)
• Assessment 2: Short presentations on nutritional aspects of particular foods (40%, due week 7)
• Assessment 3: Fact Sheet and Critical Reflection (50%, due week 10)