100 Introductory Series in Nutritional Psychology
NP 110: Introduction to Nutritional Psychology Methods
$299 USD
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100 Introductory Series in Nutritional Psychology
NP 110: Introduction to Nutritional Psychology Methods
The first university-level continuing education series connecting the psychological sciences with the nutritional sciences.
$299 USD
10 CE for Mental Health Professionals & Dietitians/8 CE for National Certified Counselors
Courses in the NP 100 Certificate:
It's an outstanding introductory course. A great deal of highly useful, cutting-edge information is packed into a relatively short course and it is clearly presented in a way that will reach a variety of students with varying educational backgrounds and interests. —NP 110 Learner
Be at the forefront of this growing field! Register for NP 110 and join the professionals expanding their skills in the diet-mental health relationship
NP 110 is the first course in a five-course Introductory Certificate in Nutritional Psychology taught through The Center for Nutritional Psychology (CNP). More than two decades in the making, this certificate program (the NP 100 Series) is an essential starting point, paving the way for deeper exploration for future applications of nutritional psychology in the NP 200 Clinical Applications Series (available in 2025-2026). NP 110 is for anyone seeking to develop their understanding of nutritional psychology’s concepts, language, and methods and who wishes better to understand the diet-mental health relationship (DMHR).
Nutritional psychology is gaining attention for its role in better understanding the interconnection between the psychological and nutritional sciences. Early adoption of this knowledge positions you as a pioneer in an expanding area of expertise.
NP 110 is an interdisciplinary, post-graduate-level Continuing Education (CE) course designed to introduce the theoretical foundation within Nutritional Psychology (NP). It defines the emerging field, presents its unique language, and explores evidence connecting the psychological and nutrition sciences.
Learners are introduced to the primary relationships within nutritional psychology: the diet-psychological, diet-behavioral, diet-cognitive, diet-interoceptive, diet-sensory-perceptual, and diet-psychosocial relationships.
This course introduces the most extensively studied dietary patterns used in nutritional psychology research, including the Mediterranean Diet, DASH diet, MIND diet, AHEI, DII, and Ketogenic diets. It includes examples of how these dietary patterns have demonstrated connections in the diet-mental health relationship.
Studies illustrating the bidirectional relationship between diet and psychological processes, functioning, and experience. Thus, learners develop an intimate understanding of how dietary choices influence psychological states and how psychological states impact dietary choices and preferences. Upon completing this course, Learners gain a solid foundation in Nutritional Psychology (NP) and empower Learners to understand the core principles of NP, explore the seminal studies illuminating the existence of the Diet-Mental Health Relationship (DMHR) within nutritional psychology, and begin to recognize the practical applications and boundaries of this information within clinical and educational settings. By integrating these insights, Learners will be better equipped to support psychological health and well-being through informed dietary choices and evidence-based theory and practices.
See the NP 110: Introduction to Nutritional Psychology Methods Course Flyer.
This foundational course establishes the theoretical foundation in nutritional psychology and provides educational information based on scientific evidence but does not provide assessment, diagnosis, or intervention skills. Its goal is to equip Learners with the knowledge to understand and engage with this emerging field.
This course is fully online, self-paced, and text-based, with figures/diagrams, powerpoint presentations, and short animated videos. This course has a syllabus, seven modules and quizzes, one final exam, and a course evaluation. The pace with which you complete this course will depend on your personal reading, comprehension, and learning style.
Once enrolled, Learners have full online access to this course for 3 months (90 days). This course is fully self-contained, and no additional materials are needed for its completion. This course must be completed in its entirety to receive course credit and an NP 110 Certificate of completion. No partial credit is given. This course is not downloadable. However, for each module, Learners may download a Module Download Kit containing all of the Terms & Definitions, Figures, Lightbulb moments (short evidence-based factoids), and APA-formatted References.
CNP is committed to identifying and resolving potential conflicts of interest in planning, promoting, delivering, and evaluating its continuing education curriculum and programs. As an APA-approved continuing education sponsor, and consistent with concepts outlined in the APA Ethical Principles of Psychologists and Code of Conduct, no individual involved in the planning, promotion, delivery, or evaluation of CNP continuing education has any personal, professional, legal, financial, or other interests that could reasonably be expected to impair his, her, or their objectivity, competence, or effectiveness.
Learning Objectives
Learners completing NP 110 are introduced to Nutritional Psychology (NP), terms and definitions defining the field, the core relationships characterizing its nature, methods used, and the predominant dietary patterns studied in the diet-mental health relationship.
- Define Nutritional Psychology (NP)
- List and define each of the six elements within nutritional psychology
- Describe two research studies demonstrating the Diet-Mental Health Relationship
- State two types of research methods used in NP-related research
- Identify two dietary patterns often used in NP-related research
- Explain the scope of practice guidelines for using the information from this course
Course Logistics
CNP is approved to sponsor Continuing Education (CE) for professionals through the following organizations:
- The American Psychological Association (APA) to sponsor Continuing Education (CE) for Psychologists;
- The California Association of Marriage and Family Therapists (CAMFT Provider #1000102) for LMFTs, LCSWs, LPCCs, and LEPs;
- The Commission on Dietetic Registration (CDR) for licensed Dietitians and Dietetic Technicians Registered (RDs/DTRs) through Activity Type 742 Eligible Enduring;
- The National Board of Certified Counselors (NBCC) for National Certified Counselors (NCCs).
CNP maintains responsibility for this program and its content. CNP, the organization offering this course, is committed to ethical standards, resolving conflicts of interest in its programs, and ensuring unbiased, evidence-based education. Registering for NP 110 indicates that you have read and agreed to CNP’s Course Policy.
NP 110 provides 10 CE for Psychologists, RDs, DTRs, LMFTs, LCSWs, LPCCs, and LEPs, and 8 CE for National Certified Counselors (NCCs). The NBCC excludes learner time spent on syllabi, quizzes, and the course final. Please contact the NBCC should you have questions.
WHO IS THIS COURSE FOR?
Prerequisites
There are no prerequisites to take NP 110: Introduction to Nutritional Psychology Methods. It is recommended for those wishing to complete the NP 100 Introductory Certificate in Nutritional Psychology to take all courses in the following sequence: NP 110, NP 120 Part I, NP 120 Part II, NP 150 Part I, and NP 150 Part II.
Q&A
A: Yes, this course is taught fully online through the CNP website and can be completed at your own pace.
A: Yes, NP 110 has open enrollment and you can begin at any time.
A: NP 110 takes between 8-10 hours to complete, depending on your learning style and previous experience in nutrition and psychology. If this information is new to you, it may take more time to complete.
Proper NP 110 citation format: Author(s) (last name, first initial). (Year retrieved). Module Number: Module Title; Section Title (e.g., Module 3: The Diet-Cognitive Relationship; Neurodevelopment through the Lifespan). In (Ed.), Course title. Publishing organization. Web address.
A: Yes, a description of nutritional psychology is published in: Elsner, F., Matthiessen, L. E., Średnicka-Tober, D., Marx, W., O'Neil, A., Welch, A. A., Hayhoe, R. P., Higgs, S., van Vliet, M., Morphew-Lu, E., Kazimierczak, R., Góralska-Walczak, R., Kopczyńska, K., Steenbuch Krabbe Bruun, T., Rosane, B. P., Gjedsted Bügel, S., & Strassner, C. (2022). Identifying future study designs for mental health and social wellbeing associated with diets of a cohort living in eco-regions: Findings from the INSUM expert workshop. International journal of environmental research and public health, 20(1), 669. https://doi.org/10.3390/ijerph20010669
Student feedback
"This course will definitely help me in my study and practice. I have an interest for the subject and understood the key role and importance of our dietary patterns and mental health. I now know specifics to integrate in my life and practice, to help clients, patients, students, family and friends. Such as the 6 elements, research, relations from individual to extra individual factors. It validates my values and desires to learn and support others with this information, helps me help people to have conscious and awareness of their dietary intake and how much it affects their lives." (October 2024)
"I recently completed your NP110 and was blown away by the structure, delivery method, references, quality of content and level of support from your staff throughout the course." (June 2024)
"This information will infuence the way I practice psychology." (June 2024)
Instructor/Contributor Credentials
Ephi Lu holds a B.S. in Psychology from the University of Washington in Seattle, an M.S. in Psychology from the University of Illinois, and a Diploma in Comprehensive Nutrition. Ephi has combined her dual education in Psychology and Nutrition to develop the first university-level courses in Nutritional Psychology beginning in 2008. Joining with Dr. Amanda Hull and other coauthors, Ephi led the development of the first 7-course Continuing Education Certificate Program in NP through JFK University from 2008 to 2020.
Dr. Kristine Lokken is a neuropsychologist and Associate Professor in the Department of Psychiatry and Behavioral Neurobiology at the University of Alabama-Birmingham (UAB) Medical Center. Dr. Lokken’s background includes clinical research, medical neuropsychology, and health psychology. Dr. Lokken is supporting developing the Diet and Cognitive Relationship (DCR) element of Nutritional Psychology within NP 110.
Ms. Doswell is pursuing her MS in Clinical Mental Health and Counseling at Adam’s State University, and currently works as a personal trainer. She has completed the original 7-course Certificate in Nutritional Psychology from JFK University, and is a CNP curriculum contributor assisting in the development of the Interoceptive element of NP. Her long-term goal is to one day incorporate her knowledge of the Diet-Mental Health Relationship into her graduate/clinical work, supporting those who suffer from various eating disorders.
Dr. Protogerou is an applied health psychologist. She works as a Lecturer and Researcher at the School of Social Sciences, Humanities and Arts (SSHA), and Health Sciences Research Institute (HSRI), University of California, Merced, USA. Her research focuses on exploring psychological and societal determinants of health and risk-taking behavior and evaluating the efficacy of health behavior interventions. Cleo has contributed her expertise in research methods to NP 110.
Stephanie Greunke, MS, RD, CPT, PMH-C is a Registered Dietitian specializing in Maternal Nutrition and Mental Health. She holds additional certifications in Perinatal Mental Health, Behavioral Psychology, and Nutritional Psychology, and is an internationally recognized speaker. Stephanie has contributed her expertise in NP 110 by developing materials within the course that explain the different dietary patterns traditionally used in Diet-Mental Health Research.
Module 1: Introduction to Nutritional Psychology
This module introduces the foundational terms, definitions, and major relationships within nutritional psychology, emphasizing the role of nutrition in psychological functioning and mental health. It explores the Six Relationship Elements of Nutritional Psychology: the Diet-Psychological, Diet-Behavioral, Diet-Cognitive, Diet-Sensory-Perceptual, Diet-Interoceptive, and Diet-Psychosocial Relationships. Additionally, it reviews research methods used in the field, including experimental, non-experimental, survey-based, and single-subject research approaches. It introduces Learners to how these elements and methodologies contribute to understanding the connections between diet and mental health.
MODULE 2: Diet-Psychological Relationship (DPR)
Module 2 delves into the Diet-Psychological Relationship (DPR), highlighting the interconnected relationship between dietary intake and psychological functioning and well-being. Students explore key research supporting the DPR’s role in depression, mood, and overall well-being and major dietary patterns studied in DPR research, including the Mediterranean Diet, DASH Diet, MIND Diet, AHEI, and eDII. The module covers DPR bi-directionality, research categories, and experimental and evidence-based studies on diet and depression. Additionally, dietary intake’s positive and negative effects on psychological well-being are examined, with key terms and definitions introduced throughout.
Module 3: Diet-Behavioral Relationship (DBR)
This module explores the concepts involved in the Diet-Behavior Relationship (DBR), including anticipation, availability, conditioning, palatability, hedonic eating, satiety, hunger, craving, and the fructose survival pathway. It also covers behavioral control mechanisms and the role of reward in eating. Key concepts include the differences between hedonic and homeostatic eating, the neural circuitry involved, and the impact of highly palatable and hyper-palatable foods (HPFs). Additionally, it examines factors like satiation, craving, snacking, pleasure in food intake, and how chronic stress influences emotional eating and food choices, particularly in restricted or restrained eating. Definitions of terms related to DBR are also introduced.
Module 4: Diet-Cognitive Relationship (DCR)
This module explores the Diet-Cognitive Relationship (DCR), examining how dietary patterns influence cognitive functions such as memory, attention, learning, reasoning, and decision-making. It integrates current research to illustrate these connections and introduces key terms and definitions within the DCR framework. Topics include neuroanatomical and cognitive development across life stages (prenatal and childhood), the mesocorticolimbic dopamine reward/motivation system, attention processes, hippocampal-dependent learning and memory, executive functions, and neural systems regulating food intake. The module also highlights possible DCR-informed treatment interventions to optimize cognitive health through diet.
Module 5: Diet-Sensory-Perceptual relationship (DSPR)
This module examines the Diet-Sensory-Perceptual Relationship (DSPR), exploring how dietary patterns interact with sensory-perceptual processes, including sight, sound, smell, taste, and texture, and how these influence food preferences, choices, and intake. Key terms and definitions within the DSPR framework are introduced. Topics include the role of smell, taste, flavor, and texture in dietary experiences, the impact of texture on satiety and food processing, and visual and auditory influences on food choice. The module also addresses visual-perceptual salience, the bi-directional relationship between visual processing and food response, cephalic phase responses (CPRs), and post-ingestive sensations, illustrating how sensory inputs shape dietary behaviors.
Module 6: diet-Interoceptive relationship (DIR)
This section explores the Diet-Interoceptive Relationship (DIR), focusing on interoception—the “eighth sense”—which involves perceiving the body’s internal physiological state in relation to dietary intake. Key interoceptive sensations and an Interoceptive Awareness (IA) model are introduced to enhance awareness of how internal signals influence eating behaviors. Topics include the role of the anterior insular cortex in interoception, individual differences in IA, and how highly palatable foods, emotional eating, and obesity are linked to interoceptive processes. The section also highlights the impact of mindfulness on insular connectivity and IA, culminating in the Diet-Mental Health Relationship IA Model. Key terms and definitions within the DIR framework are provided.
Module 7: diet-psychosocial relationship (DPSR)
This module examines the Diet-Psychosocial Relationship (DPSR), exploring how family, culture, community, society, and socioeconomic factors shape dietary intake patterns. Key terms and definitions within the DPSR framework are introduced. Topics include the influence of social norms on eating behaviors across different contexts—youth, community, culture, and snacking—as well as the social facilitation of eating, bi-directional influences in snacking behavior, and the role of social modeling in shaping dietary choices.
NP 110: Introduction to Nutritional Psychology Methods
TOC Module 1: Introduction to Nutritional Psychology
Module 1 introduces the Six Elements of Nutritional Psychology (NP) and their key terms and definitions. These relationships explore the connections between diet and psychological, behavioral, cognitive, sensory-perceptual, interoceptive, and psychosocial factors. Various research methods used in the field are highlighted, including experimental, non-experimental, survey-based, and single-subject designs, to investigate these complex relationships. Commonalities between symptoms of clinical disorders and nutrient dysregulation are explored.
Estimated time to complete:
0.0 hours
Module Quiz
10 questions
- Overview
- Commonalities Between Symptoms of Clinical Disorders and Nutrient Dysregulation
- Terms and Definitions
- The Six Elements of NP
- Element 1: Diet-Psychological Relationship
- Element 2: Diet-Behavioral Relationship
- Element 3: Diet-Cognitive Relationship
- Element 4: Diet Sensory-Perceptual Relationship
- Element 5: Diet-Interoceptive Relationship
- Element 6: Diet-Psychosocial Relationship
- Research Methods in Nutritional Psychology
- Experimental Research
- Non-Experimental Research
- Survey Research
- Single-Subjects Research
- Conclusion
- Module 1 Quiz
NP 110: Introduction to Nutritional Psychology Methods
TOC MODULE 2: Diet-Psychological Relationship (DPR)
Module 2 delves into the Diet-Psychological Relationship (DPR), a concept in Nutritional Psychology that explores how dietary intake influences psychological functioning. The DPR exists on a continuum, with outcomes ranging from positive effects, such as happiness, optimism, and life satisfaction (Positive Dietary Intake Effects or PDIE), to negative impacts. Understanding these connections helps highlight diet's significant role in shaping psychological well-being.
Estimated time to complete:
0.0 hours
Module Quiz
8 questions
- Overview
- Positive Dietary Intake Effects (PDIEs)
- Negative Dietary Intake Effects (NDIEs)
- Terms and Definitions
- DPR Bi-Directionality
- DPR Research Categories
- Dietary Patterns Used in DPR Research
- Mediterranean Diet
- Dietary Approaches to Stop Hypertension (DASH) Diet
- Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) Diet
- Alternative Healthy Eating Index (AHEI)
- Empirical Dietary Inflammatory Index (eDII)
- DPR Research Explorations
- Diet and Depression – Experimental Research
- Diet and Depression – Evidence Syntheses
- Positive Dietary Intake Effects (PDIEs)
- Negative Dietary Intake Effects (NDIEs)
- Conclusion
- Module 2 Quiz
NP 110: Introduction to Nutritional Psychology Methods
TOC Module 3: Diet-Behavioral Relationship (DBR)
This module explores the behavioral processes influencing dietary intake, known as the Diet-Behavioral Relationship (DBR). A key focus is on Highly Palatable Foods (HPFs), which uniquely impact brain reward centers and cognitive circuitry, affecting appetite, dietary choices, and intake behavior.
Estimated time to complete:
0.0 hours
Module Quiz
8 questions
- Overview
- Terms and Definitions
- The Cognitive-Behavioral Dietary Intake Cycle
- Dietary Intake Behavior: Concepts I
- Hedonic vs. Homeostatic Eating
- The Neural Circuitry of Dietary Intake Behavior
- Highly Palatable and Hyper-Palatable Foods (HPFs)
- Dietary Intake Behavior: Concepts II
- Satiation and Satiety
- Craving
- Role of Snacking in Hedonic Eating
- Dietary Intake Behavior: Concepts III
- Anticipation
- Availability
- Conditioning
- Dietary Intake Behavior: Concepts IV
- Pleasure in Dietary Intake
- Chronic Stress in HPFs and Emotional Eating
- Restricted and Restrained Eating
- Conclusion
- Module 3 Quiz
NP 110: Introduction to Nutritional Psychology Methods
TOC Module 4: Diet-Cognitive Relationship (DCR)
Module 4 introduces the Diet-Cognitive Relationship (DCR). This module builds on the concepts introduced in Module 3, where we looked at the behaviors associated with dietary intake. This module focuses on the cognitive processes that drive these dietary intake behaviors. The Diet-Cognitive Relationship (DCR) is complex and multi-dimensional. As we have already discussed, a strong relationship exists between what we eat and how we feel. Many are surprised to discover that there is also a strong connection between what we eat and our ability to think, reason, inhibit behavior, and decide.
Estimated time to complete:
0.0 hours
Module Quiz
10 questions
- Overview
- Terms and Definitions
- Neuroanatomical and Cognitive Development
- Diet and Prenatal Cognitive Development
- Diet and Childhood Cognitive Development
- Mesocorticolimbic Dopamine Reward/Motivation (DA) System
- Attention
- Hippocampal Dependent Learning & Memory (HDLM)
- Executive Functions (EFs)
- Neural Systems Involved in Regulating Food Intake
- DCR-Informed Treatment Interventions
- Conclusion
- Module 4 Quiz
NP 110: Introduction to Nutritional Psychology Methods
TOC Module 5: Diet-Sensory-Perceptual relationship (DSPR)
- Overview
- Terms and Definitions
- Sensory-Perceptual Processes in the Diet Sensory-Perceptual Relationship (DSPR)
- Senses in Dietary Intake: Smell
- Senses in Dietary Intake: Taste, Flavor, and Texture
- Taste and Flavor
- Texture
- Role of Texture in Satiety
- Texture and Food Processing
- Senses in Dietary Intake: Visual Processes
- Visual-Perceptual Salience in the Influencing of Food Choice
- Bi-Directional Connection between Visual Processing and Response to Food
- Senses in Dietary Intake: Hearing
- Physiological Responses to Sensory-Processing Signals: Cephalic Phase Responses (CPRs)
- Post-Ingestive Sensations in Dietary Intake
- Conclusion
- Module 5 Quiz
Estimated time to complete:
0.0 hours
Module Quiz
10 questions
NP 110: Introduction to Nutritional Psychology Methods
TOC Module 6: diet-Interoceptive relationship (DIR)
- Overview
- Terms and Definitions
- What is Interoception?
- Interoception in the DMHR
- Brain Region of Interoception: Anterior Insular Cortex
- Interoceptive Awareness
- Individual Differences in Interoception and Interoceptive Awareness (IA)
- Role of Highly Palatable Foods in IA
- IA in Emotional Eating and Obesity
- Mindfulness in Insular Connectivity and Interoceptive Awareness
- Diet-Mental Health Relationship IA Model
- Conclusion
- Module 6 Quiz
Estimated time to complete:
0.0 hours
Module Quiz
11 questions
NP 110: Introduction to Nutritional Psychology Methods
TOC Module 7: diet-psychosocial relationship (DPSR)
- Overview
- Terms and Definitions
- Social Norms
- Social Norms in Youth
- Social Norms in Community and Culture
- Social Norms in Snacking
- Social Facilitation of Eating
- Bi-directionality in Snacking Behavior Social Norms
- Social Modeling
- Conclusion
- Module 7 Quiz
Estimated time to complete:
0.0 hours
Module Quiz
10 questions
Continuing Education for Professionals
Psychonutritional Education for Licensed Psychologists, Mental Health Professionals and Dietitians/Nutritionists
CNP provides university-level, evidence-based Continuing Education (CE) for professionals seeking to deepen their understanding of the relationship between diet and mental health. By integrating the latest research in nutritional psychology, CNP ensures that its courses are rooted in scientifically validated principles, offering a comprehensive and credible foundation for practice. This commitment to evidence-based education empowers healthcare providers, mental health professionals, nutritionists, and educators to apply cutting-edge insights to their work, bridging the gap between nutrition and psychological well-being.
We are approved to sponsor CE for psychologists, mental health professionals, counselors, dietitians, nutritionists, and other professionals whose licensing bodies accept CE from APA, CDR, CAMFT, and NCC. If finances are a barrier to accessing NP 110, see our NP 110 Scholarship Program: Scholarship Program
CNP’s mission is to pave the way for a nutritional component to mental healthcare by 2030. Join us!
CNP is approved to sponsor Continuing Education for:
- Licensed Psychologists by the American Psychological Association (APA). CNP maintains responsibility for this program and its content.
- Registered Dietitians (RDs) and Registered Technicians Registered (RTDs) by the Commission on Dietetic Registration (CDR) through Activity Type 742 Eligible Enduring.
- LMFTs, LCSWs, LPCCs, and LEPs by the California Association of Marriage and Family Therapists (CAMFT Provider #1000102) through the California Board of Behavioral Sciences (BBS).
- National Clinical Counselors (NCCs) by the National Board of Certified Counselors (NBCC).
- Is your license not represented? Please email us at info@Nutritional-psychology.org
Course Disclaimer
The information in this course is not meant to, nor should it ever be used, to treat, mitigate, or cure psychiatric illness. This information should never be used as a substitute for sound medical advice. This course is educational in nature and is designed to introduce professionals, students, and interested individuals in developing their understanding of the connection between diet and all aspects of psychological functioning and mental health. Best practices for how to integrate this information professionally, ethically, and within the standards of practice will be covered in upcoming courses. While this information can be incorporated into one’s practice within an educational framework, it cannot be used to provide dietary advice, any form of dietary intervention, or to treat any psychological or mental health issues.
