Encyclopedia of Nutritional Psychology

The terms "micro" and "biome" are derived from Ancient Greek, where "micro" means small and "biome" means life (Berg et al., 2020). The microbiome refers to microorganisms, their genes, and…

Microbiota refers to all of the microorganisms (e.g., bacteria, viruses, and fungi) found in a specific environment, and its diversity (i.e., variety) differs from person to person (Ursell et al.,…

The network of interconnected biological systems within the body that facilitate the bidirectional communication between the gastrointestinal tract and the brain influences all elements of the Diet-mental health relationship (DMHR)…

Microbiota-derived metabolites are the byproducts of gut microbiota that act as signaling molecules and are released during the digestion and fermentation of non-absorbable and non-digestible dietary fibers, e.g., SCFAs.

The microbiota-gut-brain axis (MGBA) is a complex bidirectional communication network linking the gut microbiota, gastrointestinal system, and central nervous system through neural, endocrine, immune, and metabolic pathways, significantly influencing physiological…

Microglia are specialized immune cells in the central nervous system (CNS) that function as the primary resident macrophages. They play a crucial role in immune defense in the brain and…

Micronutrients are essential vitamins and minerals needed in small amounts for metabolism, growth, cellular function, and overall health. Unlike macronutrients, they do not primarily provide energy but help regulate vital physiological processes.

Mindful eating is an approach to food consumption that involves paying full attention to the sensory experience of eating and being present in the moment without judgment. It emphasizes awareness…

Mindless eating refers to consuming food without conscious awareness or intentional attention to the act of eating. It often involves eating distractedly or automatically, where individuals may not fully register…

Minimally processed foods are whole or nearly whole foods altered mainly for safety, preservation, storage, or convenience without adding salt, sugar, oils, fats, or additives. They form Group 1 of the NOVA classification system.