Tag: diet for mental health

What is “Food Noise” and How Does it Influence the DMHR?

Posted on by CNP Staff
  • Patients struggling with food intake regulation often report obsessively thinking about food for prolonged periods and spending lots of time doing things related to food.
  • A study published in Nutrients proposes that this phenomenon of heightened reactivity to food cues be termed “food noise.”
  • It proposes a conceptual model describing factors linking food cues and consequences of heightened food cue reactivity, including ways to regulate it.

Traditionally, people widely believed that individuals gain weight simply because they are not careful and eat too much. Religious teachings, for example, speak about gluttony, one of the deadly sins symbolizing primarily excessive or overindulgent eating. In this view, people become overweight more or less because their willpower is not strong enough to avoid the temptation to overeat. Similarly, to lose weight, they need to “tough it out” and show sufficient willpower to resist the urge to overeat.

 

In this view, people become overweight more or less because their willpower is not strong enough to avoid the temptation to overeat. They need to “tough it out” and show sufficient willpower to resist the urge to overeat

 

However, we are all aware of people who fail to lose weight or maintain healthy body weight in spite of significant efforts. Others maintain a healthy physique without paying much attention to their diets.

Given these observations, can being overweight or maintaining a healthy weight really be just a matter of willpower? Scientific discoveries made in recent decades say otherwise.

 

Can being overweight or maintaining a healthy weight really just be just a matter of willpower?

 

What causes obesity?
The obvious answer is that obesity results from consuming more calories than one expends. However, things are far from being so simple. For instance, our food intake is guided by processes in our brain that tell us when we need to eat and when to stop eating. This is the case in humans and most other complex species (Wilding, 2001). 

The mechanism of hunger creates a sensation of hunger when our body needs nutrients and a sensation of satiety when we eat enough. These sensations make us start or stop eating. However, studies show that this hunger-satiety regulation system is dysregulated in many individuals. This dysregulation can give rise to dysfunctional eating behaviors. When this happens, individuals may either consume less nutrients than they need, as observed in the case of anorexia, or more than their body needs, contributing to overweight and obesity (Pujol et al., 2021) (see Figure 1). 

 

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Figure 1. The Hunger-Satiety Regulation System

 

The food intake regulation system
The brain’s hypothalamus region regulates food intake through a complex system of neural circuits. However, this neural network in the hypothalamus interacts with many other systems of the body, such as the limbic system, which governs emotions and motivations related to eating. Higher cognitive processes, mediated by regions like the prefrontal cortex, play a crucial role in food choices and portion control decision-making. Furthermore, hormonal signals from the gastrointestinal tract, such as leptin and ghrelin, contribute to the body’s overall energy balance and influence the hypothalamus in modulating hunger and satiety cues. This intricate interplay among neural circuits, emotional centers, cognitive functions, and hormonal systems collectively orchestrates the complex regulation of food intake (see Figure 2).

 

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Figure 2. The brain’s food intake regulation system

 

As with any highly complex system, many things can lead to the dysregulation of the food intake control system. Studies show that genetic factors, such as those leading to the deficit of leptin, the hormone responsible for inhibiting feelings of hunger, can dysregulate this system and lead to obesity. Similar effects were observed in individuals with damage to the hypothalamus regions of the brain (Wilding, 2001). 

The strong increase in the share of obese individuals throughout the world in recent decades, the obesity pandemic, has pointed to additional factors leading to the dysregulation of the food intake control system. Studies find that diets based on certain types of food, such as highly processed foods or foods high in fat and sugars, dysregulate food intake, leading to obesity (Hedrih, 2023). Experiments show that feeding mice high-fat diets disrupts their food intake regulation and makes them develop obesity (Ikemoto et al., 1996), but also changes certain structures in the brains of their offspring (Lippert et al., 2020).

 

Diets based on highly processed foods or foods high in fat and sugars disrupt the regulation of food intake, consequently contributing to the development of obesity

 

Finally, research suggests that human food consumption is influenced not solely by a deficiency of nutrients in the body but frequently by learned food cues from childhood and throughout life  (Hedrih, 2023a; Schulte et al., 2019). These are the associations between our perceptions of food items and our experiences (taste, smell, etc.) of them. New studies indicate that people might differ in how reactive they are to these food queues, with some people being very much overwhelmed by them. This led researchers to coin the term “food noise” to describe this situation (Hayashi et al., 2023).

 

Humans consume food often in response to food cues learned in childhood and throughout life

 

What is ‘food noise’?
Our brains excel at triggering motivational responses when exposed to food cues (a concept involved with the term “availability” within nutritional psychology) (Morphew-Lu et al., 2021). Simply put, our brains are very good at making us desire the foods and beverages we see, smell, hear, or sense in another way (Hayashi et al., 2023). For example, when we smell the aroma of freshly baked pastries, hear the sizzle of bacon in a skillet, or see desserts at a party or in a grocery store, we often develop a desire to consume that food. This responsiveness to food cues constitutes our reactivity to them.

 

New studies indicate that people might differ in how reactive they are to food cues, with some people being very much overwhelmed by them

 

From an evolutionary perspective, being reactive to food cues has contributed to the survival of humans in times of food scarcity. It made them use opportunities to meet their nutritional needs whenever they arose, regardless of whether their body needed those nutrients at that very moment or not. However, in modern industrial societies, highly palatable and energy-dense foods are widely available, and the environment tends to be full of food cues. These include foods exposed for sale in grocery stores, food supplies kept at home, and many food advertisements found across various media channels.

People vary in their responsiveness to food cues. While some individuals can easily overlook the numerous food cues they encounter, others exhibit heightened reactivity. The latter group can be described as experiencing ‘food noise.’

 

People vary in their responsiveness to food cues

 

The authors of this paper, Daisuke Hayashi and his colleagues, define food noise as “heightened and/or persistent manifestations of food cue reactivity, often leading to food-related intrusive thoughts and maladaptive eating behaviors.” Individuals experiencing food noise find themselves constantly thinking about food, checking food ordering websites, and being obsessively preoccupied with food. This then easily leads them to act on these thoughts, resulting in overeating, binge eating, and weight gain as a consequence.

 

Food noise is defined as “heightened and/or persistent manifestations of food cue reactivity, often leading to food-related intrusive thoughts and maladaptive eating behaviors”

 

How was food noise discovered?
In recent decades, the global population has witnessed a significant increase in the prevalence of overweight and obese individuals (Wong et al., 2022).  This obesity epidemic has coincided with a surge in the number of people affected by type 2 diabetes, a chronic condition characterized by ineffective cell responses to insulin (the hormone that facilitates glucose uptake into cells of the body). This inefficiency leads to impaired glucose absorption and elevated blood sugar levels. Health professionals widely prescribe a type of medicine called GLP-1Ras or glucagon-like peptide-1 receptor agonists to treat type 2 diabetes. GLP-1RAs mimic the action of the glucagon-like peptide-1 hormone, helping to lower blood sugar levels. They do this by increasing insulin production and reducing glucagon secretion, a hormone that raises blood sugar levels, through several other mechanisms (see Figure 3).

 

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Figure 3. GLP-1Ras mechanism

 

Very soon after the use of GLP-1Ras became widespread medical practitioners noted that these medicines often also promote weight loss. Scientists identified multiple physiological mechanisms through which this effect can be achieved. However, many practitioners noted that patients using GLP-1Ras sometimes report that the “food noise” in their heads has decreased after using them. They reported that they stopped constantly thinking about foods or the next meal they planned to consume. Generally, the amount of thinking about food or food cue reactivity has been reduced (Hayashi et al., 2023).

 

The Cue–Influencer–Reactivity–Outcome (CIRO) model of food cue reactivity
Based on these and various other findings, Daisuke Hayashi and his colleagues proposed a conceptual model of factors influencing food cue reactivity. They called this model CIRO, which is short for the Cue–Influencer–Reactivity–Outcome. This model proposes that food cues can be internal, like hunger signals coming from the body or thoughts of food and eating, or external, like sensory cues (e.g., sight or smell of food), environmental (e.g., being in a place associated with eating like a restaurant or a cafeteria), or social (e.g., other people talking about food) (more about the Diet Sensory-Perceptual Relationship and the Diet-Interoceptive Relationship can be found in NP 110: Introduction to Nutritional Psychology Methods) (see Figure 4).

 

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Figure 4. Conceptual model of factors influencing food cue reactivity (Adapted from: https://doi.org/10.3390/nu15224809)

 

The presence of these food cues elicits different degrees of food cue reactivity. These degrees depend on various factors that modify food cue reactivity. Some of these factors are constant. These include the genetic makeup of the individual, weight status, appetitive traits, food preferences, and emotion regulation and coping skills. Others are transient. These include the time of day (e.g., a person will likely be more reactive to food cues at a time he/she usually eats), the environment, physical activity, sleep (lack of sleep tends to make one more prone to eat), stress, emotional state, or appetite-regulating hormones (e.g., level of leptin, ghrelin and other hormones in circulation in the body).

 

The presence of these food cues elicits different degrees of food cue reactivity 

 

Depending on the combination of present food cues and these modifying factors, the body will react more or less strongly (or not at all) to these cues. The manifestations of this reactivity can be biological or psychological. Biological manifestations include changes in heart rate, blood pressure, skin conductance, gastric activity, salivation, or region-specific brain activity. Psychological manifestations include increased attention to food (attention bias), food craving, anticipation of relief (if food is eaten), anticipation of positive reinforcement, preoccupation with food, and awareness of physiological hunger (the feeling of hunger).

Food cue reactivity consequently leads to a series of outcomes, some of which are short-term, while others are long-term. Short-term outcomes of heightened food reactivity include increased food intake and food-seeking behaviors. Long-term outcomes represent the results of repeated instances of exposure to food cues accompanied by heightened food cue reactivity (see Figure 5).

 

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Figure 5. Food cue reactivity outcomes (Adapted from: https://doi.org/10.3390/nu15224809)

 

This involves long-term behavioral outcomes that appear over longer periods. For example, it includes making food cues more powerful in encouraging overeating, a phenomenon known as ‘incentive sensitization’ (being extra sensitive to rewards). It also involves the direct connection between food cues and food intake, referred to as ‘Pavlovian conditioning’ (similar to how we associate a bell ringing with mealtime).

Moreover, food-seeking behaviors may intensify due to the rewarding nature of highly palatable foods, a process called ‘operant conditioning’ (like training ourselves to want certain things). Over time, heightened reactivity to food cues in environments with abundant food can lead to weight gain or regain, disordered eating, and a decline in overall quality of life, as illustrated in Figure 5 above.

 

Food-seeking behaviors can also become more pronounced due to the rewarding nature of highly palatable foods (operant conditioning)

 

Conclusion
This conceptual paper proposes the concept of “food noise,” defined as heightened and/or persistent manifestations of reactivity to food cues, often leading to food-related intrusive thoughts and maladaptive eating behaviors. In modern societies, where food abundance is prevalent , heightened food reactivity, i.e., food noise, may  induce  both biological and psychological changes that contribute to weight gain, disordered eating, and obesity.

 

Food noise may  induce  both biological and psychological changes that contribute to weight gain, disordered eating, and obesity

 

The paper’s authors also proposed a theoretical CIRO model of food cue reactivity that identifies factors that modify food cue reactivity. Controlling these factors can reduce food noise and thus help individuals maintain a healthy and balanced diet and a healthy weight.  Most notably, the model proposes that food noise can be reduced by modifying the environment to reduce people’s exposure to food cues and influencing the transient factors that modify food cue reactivity.

The review paper “What Is Food Noise? A Conceptual Model of Food Cue Reactivity” was authored by Daisuke Hayashi, Caitlyn Edwards, Jennifer A. Emond, Diane Gilbert-Diamond, Melissa Butt, Andrea Rigby, and Travis D. Masterson.

More about dietary intake behaviors and neural mechanisms can be found in online courses through CNP entitled NP 110: Introduction to Nutritional Psychology Methods, NP 120 Part I: Microbes in our Gut: An Evolutionary Journey into the World of the Microbiota Gut-Brain Axis and the DMHR, and NP 120 Part II: Gut-Brain Diet-Mental Health Connection: Exploring the Role of Microbiota from Neurodevelopment to Neurodegeneration. 

 

References
Hayashi, D., Edwards, C., Emond, J. A., Gilbert-Diamond, D., Butt, M., Rigby, A., & Masterson, T. D. (2023). What Is Food Noise? A Conceptual Model of Food Cue Reactivity. In Nutrients (Vol. 15, Issue 22). Multidisciplinary Digital Publishing Institute (MDPI). https://doi.org/10.3390/nu15224809

Hedrih, V. (2023a). Are Hunger Cues Learned in Childhood? CNP Articles. https://www.nutritional-psychology.org/are-hunger-cues-learned-in-childhood/

Hedrih, V. (2023b). Scientists Propose that Ultra-Processed Foods be Classified as Addictive Substances. CNP Articles in Nutritional Psychology. https://www.nutritional-psychology.org/scientists-propose-that-ultra-processed-foods-be-classified-as-addictive-substances/

Ikemoto, S., Takahashi, M., Tsunoda, N., Maruyama, K., Itakura, H., & Ezaki, O. (1996). High-fat diet-induced hyperglycemia and obesity in mice: Differential effects of dietary oils. Metabolism, 45(12), 1539–1546. https://doi.org/10.1016/S0026-0495(96)90185-7

Lippert, R. N., Hess, S., Klemm, P., Burgeno, L. M., Jahans-Price T, Walton, M. E., Kloppenburg, P., & Brüning, J. C. (2020). Maternal high-fat diet during lactation reprograms the dopaminergic circuitry in mice. Journal of Clinical Investigation, 130(7), 3761–3776.

Morphew-Lu, E., Lokken, K., Doswell, C., Protogerous, C., Greunke, S. (2021). Module 3: The Diet-Behavior Relationship. In E. Lu (Ed.), NP 110: Introduction to Nutritional Psychology. The Center for Nutritional Psychology. https://www.nutritional-psychology.org/np110/

Pujol, J., Blanco-Hinojo, L., Martínez-Vilavella, G., Deus, J., Pérez-Sola, V., & Sunyer, J. (2021). Dysfunctional Brain Reward System in Child Obesity. Cerebral Cortex, 31, 4376–4385. https://doi.org/10.1093/cercor/bhab092

Schulte, E. M., Yokum, S., Jahn, A., & Gearhardt, A. N. (2019). Food Cue Reactivity in Food Addiction: a Functional Magnetic Resonance Imaging Study HHS Public Access. Physiol Behav, 208, 112574. https://doi.org/10.1016/j.physbeh.2019.112574

Wilding, J. P. H. (2001). Causes of obesity. Practical Diabetes International, 18(8), 288–292. https://doi.org/10.1002/PDI.277

Wong, M. C., Mccarthy, C., Fearnbach, N., Yang, S., Shepherd, J., & Heymsfield, S. B. (2022). Emergence of the obesity epidemic: 6-decade visualization with humanoid avatars. The American Journal of Clinical Nutrition, 115(4), 1189–1193. https://doi.org/10.1093/AJCN/NQAC005

Does the Neighborhood You Live in Affect your Diet-Mental Health Relationship?

Posted on by CNP Staff
  • Individuals in disadvantaged neighborhoods tend to have higher body mass index and perceived stress
  • fMRI scans of these individuals’ brains indicate disruptions in information processing flexibility in brain regions involved in processing rewards, regulating emotions, and higher cognitive functions
  • The link between neighborhood characteristics and these neural changes may be partially mediated by obesity, i.e., the body mass index, but not by stress levels (Kilpatrick et al., 2023)

 

When traveling through towns and cities, it’s noticeable that different areas vary significantly in their appearance and available amenities. Some neighborhoods boast well-maintained, larger, and aesthetically pleasing buildings, while others are defined by smaller, older structures showing signs of disrepair and neglect.

Affluent and disadvantaged neighborhoods
The first type of neighborhood tends to be cleaner, safer, and have better maintained public spaces. It will also have access to upscale amenities such as boutique shops, gourmet restaurants, and cultural attractions. The second type of neighborhood likely has higher crime rates and may have issues with litter and graffiti. There will be fewer local businesses and may lack various amenities. We typically call the first group affluent neighborhoods, while researchers refer to the second group as disadvantaged.

Individuals in disadvantaged neighborhoods typically have lower income levels, limited access to quality education, healthcare, employment opportunities, and substandard living conditions. These individuals often encounter systemic barriers to social mobility, resulting in a lack of access to essential services and readily available resources in more affluent areas (Woolley et al., 2008).

Living in disadvantaged neighborhoods is linked to higher health risks
Living in a disadvantaged neighborhood is linked to various adverse outcomes in the diet-mental health relationship (DMHR). Individuals living in these areas are at a higher risk of obesity due to the poor quality of foods available to them and environments that hamper physical activity (Saelens et al., 2012; Zick et al., 2009). Lower income levels among residents make them more likely to consume ultra-processed foods, a known contributor to obesity (Monteiro et al., 2019). Additionally, chronic stressors linked with living in disadvantaged neighborhoods might increase the desire for highly palatable foods, which are often unhealthy, as a coping response.

 

Living in a disadvantaged neighborhood is linked to various adverse outcomes in the diet-mental health relationship (DMHR)

 

Consequently, these factors are associated with adverse neural changes such as reduced brain volume and unfavorable changes in the structure and functioning of specific brain regions. These changes can disrupt the brain’s mechanisms for regulating food intake, leading to obesity and contributing to mental health disorders, such as depression. (Samuthpongtorn et al., 2023; Seabrook et al., 2023). The risks of health problems related to obesity, such as cardiovascular diseases, diabetes, and certain forms of cancer, are increased with the consumption of ultra-processed foods.

 

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Figure 1. DMHR Risks of disadvantaged neighborhoods: Higher risk of obesity, increased desire, and consumption of ultra-processed foods/highly palatable foods. Changes in brain volume/structure/function, food intake regulation mechanisms, additional health problems: cardiovascular diseases, diabetes, cancer.

 

Area deprivation index
Whether a neighborhood is considered affluent or disadvantaged is a matter of degree. Some neighborhoods are more disadvantaged, and some are more affluent than others. It can be thought of as a continuum. Researchers use the area deprivation indices to assess a specific geographical area’s socioeconomic disadvantage or affluence (such as a neighborhood).

 

Whether a neighborhood is considered affluent or disadvantaged is a matter of degree

 

These indices can be constructed differently, but they typically consider factors such as income, education, employment, housing conditions, and essential services available in the area. Areas with wealthier, more educated residents, better employment, improved housing conditions, and good access to essential services would be considered more affluent. Those with opposite characteristics would be considered more disadvantaged (see Figure 2).

 

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Figure 2. Area Deprivation Index features

 

The current study
Study author Lisa A. Kilpatrick, and her colleagues aimed to investigate the relationship between the area deprivation index (ADI) and the microstructure of the brain cortex, assessed by the T1w/T2w ratio. They also explored how body mass index and stress affect that link.

They hypothesized that individuals living in areas with worse area deprivation index values would likely have higher body mass indexes, be more prone to diets conducive to obesity, and experience higher stress levels. Consequently, these factors would negatively impact the microstructure of their brain, particularly in the areas related to processing rewards, regulating emotions, and cognition.

T1- and T2-weighted images and T1w/T2w ratio
T1-weighted (T1w) and T2-weighted (T2w) images are two types of magnetic resonance imaging (MRI) sequences used to visualize and differentiate various tissues within the human body. In neuroimaging, T1-weighted images provide excellent structural details and are used to highlight distinctions between various brain tissues, making them useful for visualizing specific areas of the brain. T2-weighted images emphasize differences in water content within the brain, making them valuable for detecting abnormalities like edema, inflammation, and lesions—areas where the brain tissue is damaged. They are also useful for assessing regions filled with cerebrospinal fluid. (see Figure 3).

 

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Figure 3. Identifying tissue microstructure alterations on magnetic resonance imaging (MRI)

 

Researchers often compare signal intensities in these two types of images of the same brain area and calculate a measure called the T1w/T2w ratio. The T1w/T2w ratio can offer a more nuanced and quantitative understanding of the brain’s tissue properties, surpassing the insights provided by qualitative visual analysis alone. It can help researchers identify microstructural differences in the brain, areas where a certain disease is developing or present, regions with altered functionality, injuries, and other changes to the brain tissue.

In general, both a decrease and an increase in the T1w/T2w ratio in a brain region can indicate adverse developments in it, as it indicates that the tissue structure in that area differs from that observed in the brains of healthy individuals.

The procedure
The study involved 92 adults from the Los Angeles area, consisting of 27 men and 65 women. Between 2019 and 2022, participants underwent neuroimaging sessions encompassing T1w and T2w scanning.  Details about their place of residence were also gathered. Participants were recruited using flyers and emails distributed through various channels. The mean age of participants was 28 years.

Participants underwent a stress assessment using the Perceived Stress scale and provided dietary information through the VioScreen Graphical Food Frequency System. Researchers measured their weight and height to calculate body mass index values.

Findings
Area deprivation index was linked with microstructural alterations in brain regions responsible for reward processing, emotion regulation, and higher cognition.

Participants living in more deprived areas, i.e., areas with worse area deprivation index values, had increased T1w/T2w ratios in brain regions involved in reward-related processing, emotional regulation, and higher cognition. These were observed in the medial prefrontal and cingulate regions – mainly at middle/superficial cortical levels.

They also had decreased T1w/T2w ratios in regions of the neural system involved in social interaction. The affected areas were supramarginal, middle temporal, and primary motor regions in mainly middle/deep cortical levels. Both increased and decreased T1w/T2w ratios can be interpreted as indicators of adverse changes to the microstructure of neural tissue in the affected areas. Consequently, this suggests that the functioning of these areas is not as optimal as in a healthy brain. (see Figure 4).

 

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Figure 4. Area deprivation and brain microstructure

 

Body mass index mediates the link between area deprivation and altered brain microstructure
The study authors created and tested a statistical model suggesting that living in a more disadvantaged area correlates with higher body mass index values and increased stress. According to this model, these factors contribute to pronounced changes in the T1w/T2w ratios in the brain regions where alterations were observed.  In other words, they proposed that body mass index (i.e., being obese or overweight) and stress mediate the relationship between area disadvantage and the extent of changes to the microstructure of specific brain areas.

 

They proposed that body mass index (i.e., being obese or overweight) and stress mediate the relationship between area disadvantage and the extent of changes to the microstructure of specific brain areas

 

Analysis showed that although individuals living in more disadvantaged neighborhoods tend to experience higher stress levels, this does not lead to changes in the brain microstructure. On the other hand, this analysis confirmed that the link between area deprivation and the microstructure of specific brain areas is mediated by body mass index. However, the body mass index did not fully account for this link, indicating that additional factors likely contribute to the association between altered brain microstructure and area deprivation level.

Conclusion
Overall, the study showed that individuals living in more disadvantaged areas tend to have altered tissue structures in brain regions responsible for reward processing, emotion regulation, and cognition. These alterations to the tissue microstructure may disrupt the flexibility of information processing in these areas. Additionally, a significant portion of these brain changes is associated with obesity and likely connected to factors that contribute to obesity.

 

The study showed that individuals living in more disadvantaged areas tend to have altered tissue structures in brain regions responsible for reward processing, emotion regulation, and cognition

 

Due to the study’s design, it remains unclear whether life in disadvantaged neighborhoods leads to obesity and adverse changes in brain microstructure or if the altered brain microstructure restricts an individual’s ability to secure resources necessary for living in more affluent neighborhoods and avoid dietary behaviors that lead to obesity.  While this will have to be explored in future research, it is important for both policymakers and the general public to be aware of the connections between life in disadvantaged neighborhoods and brain health.

The paper “Mediation of the association between disadvantaged neighborhoods and cortical microstructure by body mass index” was authored by Lisa A. Kilpatrick, Keying Zhang, Tien S. Dong, Gilbert C. Gee, Hiram Beltran-Sanchez, May Wang, Jennifer S. Labus, Bruce D. Naliboff, Emeran A. Mayer, and Arpana Gupta.

 

References
Kilpatrick, L. A., Zhang, K., Dong, T. S., Gee, G. C., Beltran-Sanchez, H., Wang, M., Labus, J. S., Naliboff, B. D., Mayer, E. A., & Gupta, A. (2023). Mediation of the association between disadvantaged neighborhoods and cortical microstructure by body mass index. Communications Medicine, 3(1). https://doi.org/10.1038/s43856-023-00350-5

Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J. C., Louzada, M. L. C., Rauber, F., Khandpur, N., Cediel, G., Neri, D., Martinez-Steele, E., Baraldi, L. G., & Jaime, P. C. (2019). Ultra-processed foods: What they are and how to identify them. In Public Health Nutrition (Vol. 22, Issue 5, pp. 936–941). Cambridge University Press. https://doi.org/10.1017/S1368980018003762

Saelens, B. E., Sallis, J. F., Frank, L. D., Couch, S. C., Zhou, C., Colburn, T., Cain, K. L., Chapman, J., & Glanz, K. (2012). Obesogenic Neighborhood Environments, Child and Parent Obesity: The Neighborhood Impact on Kids Study. American Journal of Preventive Medicine, 42(5), e57–e64. https://doi.org/10.1016/J.AMEPRE.2012.02.008

Samuthpongtorn, C., Nguyen, L. H., Okereke, O. I., Wang, D. D., Song, M., Chan, A. T., & Mehta, R. S. (2023). Consumption of Ultraprocessed Food and Risk of Depression. JAMA Network Open, 6(9), e2334770. https://doi.org/10.1001/jamanetworkopen.2023.34770

Seabrook, L. T., Naef, L., Baimel, C., Judge, A. K., Kenney, T., Ellis, M., Tayyab, T., Armstrong, M., Qiao, M., Floresco, S. B., & Borgland, S. L. (2023). Disinhibition of the orbitofrontal cortex biases decision-making in obesity. Nature Neuroscience, 26(1), 92–106. https://doi.org/10.1038/s41593-022-01210-6

Woolley, M. E., Grogan-Kaylor, A., Gilster, M. E., Karb, R. A., Gant, L. M., Reischl, T. M., & Alaimo, K. (2008). Neighborhood Social Capital, Poor Physical Conditions, and School Achievement. Children & Schools, 30(3), 133–145. https://doi.org/10.1093/CS/30.3.133

Zick, C. D., Smith, K. R., Fan, J. X., Brown, B. B., Yamada, I., & Kowaleski-Jones, L. (2009). Running to the Store? The relationship between neighborhood environments and the risk of obesity. Social Science & Medicine, 69(10), 1493–1500. https://doi.org/10.1016/J.SOCSCIMED.2009.08.032

 

 

The Diet-Mental Health Relationship in Astronaut Performance

Posted on by CNP Staff

The discipline of nutritional psychology is consolidating evidence worldwide on how dietary intake can impact various aspects of psychological, behavioral, cognitive, and functional performance in work environments (see the Diet and Human Performance research category within the NPRL). This includes how we think, behave, and perform in many workplace environments — from shift workers in hospitals (Leedo et al., 2017) and long-haul truck drivers (Ge et al., 2021) to students in the classroom (Barchitta, 2019), pilots in the cockpit (Lindseth, et al., 2011), and astronauts aboard space stations (Douglass, 2022).

NASA’s Human Exploration Research Analog (HERA) experiment compared the psychological and health effects of the standard diet currently served to astronauts on the International Space Station (ISS) with a new, enhanced diet formula. Results showed that study participants who ate a diet containing more fruits, vegetables, fish, and foods rich in flavonoids and omega-3 fatty acids had lower levels of cholesterol, reduced stress (as indicated by the hormone cortisol), better cognitive speed, accuracy, attention, and a more stable composition of gut microorganisms compared to participants who ate the standard International Space Station diet. The study was published in Scientific Reports.

 

Adding more fruit, vegetables, fish, and foods rich in flavonoids and omega-3 fatty acids to astronauts’ diets improves psychological, cognitive, and health-related outcomes.

 

What do astronauts eat?

Since the start of spaceflight over half a century ago, the food available to astronauts during space missions has improved dramatically. Early astronauts had very limited dietary choices, typically consisting of prepackaged foods served in either squeeze tubes or bite-sized cubes coated in gelatin to prevent the formation of crumbs. This was crucial in the confined environment of a space vessel, where loose food particles could pose a serious long-term health threat (Perchonok & Bourland, 2002).

Food options for astronauts have dramatically increased, as have the number of days astronauts routinely spend in orbit during a single mission. Longer duration missions, like those on the International Space Station (ISS), have increased the importance of spaceflight menus, allowing astronauts’ diets to be as Earth-like as possible. Today’s space foods include various food items packed in single-serving containers.

 

Longer space missions require more earth-like food items and menus to address astronauts’ psychosocial and psychological needs.

 

Modern spaceflight menus are typically organized into 6 or 7-day rotations, consisting of four meals per day – breakfast, lunch, dinner, and a snack. Food menus are planned based on the astronauts’ weight to provide the calories and nutrients required to maintain their health.

In the early days of spaceflight, experts believed they could calculate the ideal food composition for astronauts based solely on nutritional requirements for survival in space. However, the current perspective recognizes that “ideal food cannot ensure psychosocial comfort, while a grandma-style pie can” (Bychkov et al., 2021). Longer space missions have highlighted the importance of food beyond just nutritional survival needs, taking into account the diet-mental health relationship. This includes considering the psychological, cognitive, behavioral, and psychosocial value of food for the well-being of astronauts.

With this in mind, modern astronauts can select around 20% of their food items and beverages, while around 80% of their diet comes from a shared standard set of foods (Douglas et al., 2020).

 

Consistent with nutritional psychology-related factors, “Ideal food cannot ensure psychosocial comfort, while a grandma-style pie can” (Bychkov et al., 2021).

 

How is the food for astronauts prepared?

Food items are specially prepared on Earth before a flight to make them easy to use in a weightless environment and to minimize the risk of spillage. Spillage is dangerous in weightlessness as spilled material will not drop to the ground but disperse around the room or form free-floating bubbles. Crumbs or very small granules can also be dangerous and difficult to collect. For example, salt and pepper are available to astronauts in liquid form.

The food items need to be shelf-stable, either in their natural form or preserved by removing water and sterilized using heat or radiation. On the International Space Station, resupply vehicles arrive several times a year, bringing fresh fruits and vegetables and some semi-shelf-stable specialty items. Astronauts report that these deliveries provide profound psychological benefits (Douglas et al., 2020).

 

Astronauts report that these deliveries [fresh produce] provide profound psychological benefits (Douglas et al., 2020).

 

While NASA has successfully provided food for missions of up to 11 months in low Earth orbit (Douglas et al., 2020), plans for future deep-space manned exploration missions make space nutrition a topic of intense scientific research.

What is HERA?

The Human Exploration and Research Analog or HERA is a two-story building at the NASA Johnson Space Center (JSC) in Houston. Its purpose is to simulate the isolation, confinement, and remote conditions of space exploration scenarios. The building contains four habitats that simulate a space vessel with its simulated airlock and hygiene module.

HERA is used for studies that consist of 4 crew members living in the enclosed space of the simulated vessel for up to 45 days. One such stay is called a mission. During a mission, study participants stay in the habitat, spending their time in the way they would spend on a real space mission (with the difference that they are not weightless).

The simulation vessel crewmembers did not have access to the internet, social media, or communication outside mission control. They could communicate privately with their family, medical personnel, or a psychologist once a week. There was a limited selection of movies or music through a controlled account. HERA research studies last up to 68 study days (NASA ROI – Flight Analogs Human Research Program, 2019) and involve 16 days of preparation before entering the habitat and 7 days of follow-up after leaving it.

 

Plans for future deep-space manned exploration missions make space nutrition a topic of intense scientific research.

 

The study of health and psychological effects of an enhanced menu

A new study by Grace L. Douglas — an experienced researcher on the health effects of spaceflight working at the Human Health and Performance Directorate of the NASA Johnson Space Center in Houston — and her colleagues explored whether the diet of astronauts can be further improved (Douglas et al., 2022). They reasoned that studies investigating the effects of spaceflight nutrition conducted thus far have focused only on a limited number of nutrients and outcomes. They wanted to test how further increasing the variability and availability of healthy, shelf-stable, space flight-compatible foods that included fruits, vegetables, fish, and other foods rich in flavonoids and omega-3 fatty acids would affect the immune system, gut microbiome, nutritional status, and cognitive outcomes of future astronauts.

Study participants and procedure

The study participants were sixteen individuals with an average age of 40 and body mass indexes that placed them in the healthy weight range. Ten of the study participants were men, and 6 were women. These sixteen individuals participated in four 45-day HERA missions (four people per mission) conducted in 2017 and 2018. Each participant participated in a single mission. They were instructed to keep logs of the food and beverages they ate and drank 15 days before the mission.

After they entered the HERA habitat and started the mission, participants were not allowed to select any menu components. Trading food items was also not permitted. This is because the researchers wanted to make the study as consistent as possible with real-life situations in future space exploration missions. Food and beverages that the participants were expected to consume during the mission were stowed in the habitat at the beginning of the mission. All participants received the same base menu in each mission.

The standard International Space Station menu and the new enhanced menu

The menu was designed to provide the nutrients required to stay healthy with approximately 2300 calories daily. An additional 100 to 200 calories per person were provided “to ensure adequate provisioning with minimal choice.” Participants were instructed to consume the base menu before consuming additional calories.

Researchers randomly selected two missions to receive the new enhanced menu they designed, while the other two missions received the standard International Space Station menu. Study participants were not told which menu they were receiving during the mission they participated in.

Measures and assessments

After each meal, participants recorded actual food consumption using the International Space Station Food Intake Tracker iPad App. Researchers recorded the use of antibiotics and medications. Weight and height were measured before the mission and weight measurements were taken before breakfast each day during the mission.

Researchers collected blood, stool, urine, and saliva samples from each subject at 5-time points – twice before and 3 times during the mission. The collection of samples during the mission was done in a special HERA chamber and transferred out through a pass with minimal to no contact between the study participants (HERA “crew”) and the support team.

From these samples, researchers assessed levels of vitamins, flavonoids, calcium, and bone health, cardiovascular and fluid regulation, metabolic, oxidative stress, reproductive hormones, and iron and blood cell concentrations. They also conducted immunological analysis and assessed levels of the hormone cortisol and viruses from saliva. Researchers determined the composition of the gut microbiome from stool samples of participants and conducted a study of gene expressions of these microorganisms. The latter procedure is called metatranscriptomic analysis.

As part of a broader Cognition test battery (see Figure 1), participants completed vigilant attention assessments using the Psychomotor Vigilance Test (PVT) twice before the mission and three times per week during the mission. 

%learn about nutrition mental health %The Center for Nutritional Psychology

Figure 1. Crewmember measures and assessments protocol

 

Nutritional intake was improved for participants consuming the enhanced diet

Results showed that study participants in both groups did not fully consume their menu items. However, participants in the enhanced menu missions consumed more servings of fruits and vegetables per day, and ate more fish per week and more servings of tomato-based foods.

The participants receiving the enhanced diet took in more calcium, potassium, daily fiber, and omega-3 fatty acids than participants on the two standard menu missions (see Figure 2). The importance of omega-3 fatty acids comes from the fact that they are an integral part of cell membranes in the human body. They are also starting points for producing hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation.  Intakes of protein, sodium, and iron were similar in the two groups.

Crewmembers on the enhanced diet took in more calcium, potassium, fiber per day, and omega-3 fatty acids than participants on the standard menu missions. 

%learn about nutrition mental health %The Center for Nutritional Psychology

 Figure 2. Enhanced menu missions consumption

 

The enhanced menu and health indicators

General health status was similar in participants consuming the two diets. However, cholesterol status was improved in participants consuming the enhanced diet. They also had higher physiological flavonoid concentrations in urine and more stable fatty acid concentrations in the blood (see Figure 3).

The concentration of the hormone cortisol in the blood was higher in participants on standard diets. Cortisol is a hormone produced by adrenal glands. It regulates the body’s response to stress. Higher concentrations are indicative of higher stress levels.

The diversity and richness of gut microbiota were reduced in participants consuming the standard diet. Researchers also detected changes in the abundance of several species of gut microorganisms that were associated with the differences in the diet. Additionally, gene expression profiles, i.e., metatranscriptomic profiles of the gut microbiome, were more stable for subjects consuming the enhanced diet.

Cognitive speed, accuracy, and attention were better for subjects consuming the enhanced diet

Psychological assessments showed that cognitive speed, accuracy, and attention were better for subjects consuming the enhanced diet. The reaction speeds in the tests of study participants consuming the enhanced diet were higher than the average reaction speeds of participants on the standard diet and improved compared to their pre-mission results.

%learn about nutrition mental health %The Center for Nutritional Psychology

 Figure 3. Enhanced vs Standard diet

 

Conclusion

The study showed that a specific diet rich in fruits, vegetables, and omega-3 fatty acids produces significant health and performance benefits in a simulated space exploration mission environment. Countering the physiological deterioration of astronauts’ health during long space missions is an ongoing goal for researchers and mission planners. These results can help achieve this goal by better planning food resources and astronauts’ menus and lend credence to the importance of the diet-mental health relationship on human performance and within work environments.

The paper “Impact of diet on human nutrition, immune response, gut microbiome, and cognition in an isolated and confined mission environment” was authored by Grace L. Douglas, Diane DeKerlegand, Holly Dlouhy, Nathan Dumont‑Leblond, Eden Fields, Martina Heer, Stephanie Krieger, Satish Mehta, Bridgette V. Rooney, ManolitoG.Torralba, Sara E. Whiting, Brian Crucian, Hernan Lorenzi, Scott M. Smith, Millennia Young, and Sara R. Zwart.

 

References

Barchitta, M., Maugeri, A., Agrifoglio, O., Favara, G., La Mastra, C., La Rosa, M. C., Magnano San Lio, R., & Agodi, A. (2019). Dietary patterns and school performance: evidence from a sample of adolescents in Sicily, Italy. Annali di igiene : medicina preventiva e di comunita, 31(2 Supple 1), 72–80.

Bychkov, A., Reshetnikova, P., Bychkova, E., Podgorbunskikh, E., & Koptev, V. (2021). The current state and future trends of space nutrition from a perspective of astronauts’ physiology. International Journal of Gastronomy and Food Science, 24, 100324. https://doi.org/10.1016/J.IJGFS.2021.100324

Douglas, G. L., DeKerlegand, D., Dlouhy, H., Dumont-Leblond, N., Fields, E., Heer, M., Krieger, S., Mehta, S., Rooney, B. V., Torralba, M. G., Whiting, S. E., Crucian, B., Lorenzi, H., Smith, S. M., Young, M., & Zwart, S. R. (2022). Impact of diet on human nutrition, immune response, gut microbiome, and cognition in an isolated and confined mission environment. Scientific Reports, 12(1), 1–22. https://doi.org/10.1038/s41598-022-21927-5

Douglas, G. L., Zwart, S. R., & Smith, S. M. (2020). Space food for thought: Challenges and considerations for food and nutrition on exploration missions. Journal of Nutrition, 150(9), 2242–2244. https://doi.org/10.1093/JN/NXAA188

Ge, Y., He, S., Xu, Y., & Qu, W. (2021). Effects of dietary patterns on driving behaviours among professional truck drivers: the mediating effect of fatigue. Occupational and environmental medicine, 78(9), 669–675. https://doi.org/10.1136/oemed-2020-107206

Leedo, E., Beck, A. M., Astrup, A., & Lassen, A. D. (2017). The effectiveness of healthy meals at work on reaction time, mood and dietary intake: a randomised cross-over study in daytime and shift workers at a university hospital. The British journal of nutrition, 118(2), 121–129. https://doi.org/10.1017/S000711451700191X

Lindseth, G. N., Lindseth, P. D., Jensen, W. C., Petros, T. V., Helland, B. D., & Fossum, D. L. (2011). Dietary Effects on Cognition and Pilots’ Flight Performance. The International journal of aviation psychology, 21(3), 269–282. https://doi.org/10.1080/10508414.2011.582454

NASA ROI – Flight Analogs Human Research Program. (2019). Human Research Program Human Exploration Research Analog (HERA) Facility and Capabilities Information (Issue July). https://www.nasa.gov/sites/default/files/atoms/files/2019_hera_facility_capabilities_information.pdf

Perchonok, M., & Bourland, C. (2002). NASA Food Systems: Past, Present, and Future. Nutrition, 18(10), 913–920. https://doi.org/https://doi.org/10.1016/S0899-9007(02)00910-3

How did the COVID-19 Pandemic Influence the Diet Mental Health Relationship in 5,000 Households?

Posted on by CNP Staff

The COVID-19 pandemic has been devastating across many aspects of life. From health concerns to financial insecurities, many have endured the challenging circumstances imposed by social distancing and public health measures aimed to contain contagious outbreaks. 

Throughout the pandemic, changes in lifestyle and the loss of community from isolation have resulted in increased reports of mental health issues (Wilder-Smith & Freedman, 2020). The prevalence of anxiety and depression has motivated health professionals to consider new and different strategies to prevent and treat mental illnesses. A healthy diet is often recommended as a viable option to improve mental health. 

 

The prevalence of anxiety and depression has motivated health professionals to consider different strategies to prevent and treat mental illnesses. 

 

Since the pandemic has not only harmed food security but also the ability of individuals to maintain balanced diets, Coletro and colleagues were interested in identifying both how eating behaviors have changed during the pandemic, and whether these changes correlate with the higher incidence of anxiety and depression (Di Renzo et al., 2020; Huizar et al., 2021).

Focusing on the Brazilian urban population and through an epidemiological approach, Coletro et al. (2022) utilized household surveys to assess mental illness symptoms and food consumption during the COVID-19 pandemic. They employed the Generalized Anxiety Disorder 7-item test to evaluate anxiety (Löwe et al., 2008) and the Patient Health Questionnaire for depression (Kroenke et al., 2001). To assess the quality of participants’ diet, a NOVA classification food questionnaire—a system developed by the Food and Agriculture Organization of the United Nations—was incorporated to quantify how frequently participants consumed fresh/minimally processed and ultra-processed foods (Monteiro et al., 2010; Meireles et al., 2021; Wang et al., 2021).  

In this study, fresh and minimally processed foods included beans, nuts, vegetables, red meat, chicken, fish, eggs, and fruits, whereas ultra-processed foods include soft drinks, packaged snacks, instant foods, processed meats like hamburgers, frozen products, bread, and sweets.

%learn about nutrition mental health %The Center for Nutritional Psychology

Figure 1. Eating more fresh/minimally processed foods is associated with a lower prevalence of depression and anxiety symptoms, while consumption of ultra-processed foods is associated with higher reports of depression and anxiety.

 

With data collected from over 5,000 households, the authors found that eating fresh/minimally processed foods above the weekly average frequency was associated with a lower prevalence of anxiety and depression symptoms. In contrast, eating ultra-processed foods above the weekly average was associated with a higher prevalence of anxiety and depression (Figure 1). 

Eating fresh/minimally processed foods above the weekly average frequency was associated with a lower prevalence of anxiety and depression symptoms. 

However, as this was a cross-sectional study where data were collected from participant self-responses at a specific time, it does not warrant causality between the consumption of processed foods and mental health symptoms. Nevertheless, the study’s results demonstrate that not only does nutrition relate to mental health but they also shed light on the importance of creating a balanced diet full of fresh and minimally processed foods. Nutrient deficiency increases the risk of inflammatory reactions in the brain and has been associated with the onset of mental illnesses (Grosso et al., 2014). Moreover, ultra-processed foods are poor in necessary micronutrients like vitamins and polyphenols, which are metabolized into essential, anti-inflammatory fatty acids that modulate critical mood neurotransmitters such as serotonin and dopamine. 

 

References

Coletro, H. N., Mendonça, R. D., Meireles, A. L., Machado-Coelho, G., & Menezes, M. C. (2022). Ultra-processed and fresh food consumption and symptoms of anxiety and depression during the COVID – 19 pandemic: COVID Inconfidentes. Clinical nutrition ESPEN, 47, 206–214. https://doi.org/10.1016/j.clnesp.2021.12.013 

Di Renzo, L., Gualtieri, P., Pivari, F., Soldati, L., Attinà, A., Cinelli, G., Leggeri, C., Caparello, G., Barrea, L., Scerbo, F., Esposito, E., & De Lorenzo, A. (2020). Eating habits and lifestyle changes during COVID-19 lockdown: an Italian survey. Journal of translational medicine, 18(1), 229. https://doi.org/10.1186/s12967-020-02399-5 

Grosso, G., Galvano, F., Marventano, S., Malaguarnera, M., Bucolo, C., Drago, F., & Caraci, F. (2014). Omega-3 fatty acids and depression: Scientific evidence and biological mechanisms. Oxidative medicine and cellular longevity, 2014, 313570. https://doi.org/10.1155/2014/313570 

Huizar, M. I., Arena, R., & Laddu, D. R. (2021). The global food syndemic: The impact of food insecurity, Malnutrition and obesity on the healthspan amid the COVID-19 pandemic. Progress in cardiovascular diseases, 64, 105–107. https://doi.org/10.1016/j.pcad.2020.07.002 

Kroenke, K., Spitzer, R. L., & Williams, J. B. (2001). The PHQ-9: validity of a brief depression severity measure. Journal of general internal medicine, 16(9), 606–613. https://doi.org/10.1046/j.1525-1497.2001.016009606.x 

Löwe, B., Decker, O., Müller, S., Brähler, E., Schellberg, D., Herzog, W., & Herzberg, P. Y. (2008). Validation and standardization of the Generalized Anxiety Disorder Screener (GAD-7) in the general population. Medical care, 46(3), 266–274. https://doi.org/10.1097/MLR.0b013e318160d093 

Meireles, A. L., Lourenção, L. G., de Menezes Junior, L. A. A., Coletro, H. N., Justiniano, I. C. S., de Moura, S. S., … & Machado-Coelho, G. L. L. (2021). COVID-Inconfidentes-SARS-CoV-2 seroprevalence in two Brazilian urban areas during the pandemic first wave: study protocol and initial results. 

Monteiro, C. A., Levy, R. B., Claro, R. M., Castro, I. R., & Cannon, G. (2010). A new classification of foods based on the extent and purpose of their processing. Cadernos de saude publica, 26(11), 2039–2049. https://doi.org/10.1590/s0102-311×2010001100005 

Wang, L., Martínez Steele, E., Du, M., Pomeranz, J. L., O’Connor, L. E., Herrick, K. A., Luo, H., Zhang, X., Mozaffarian, D., & Zhang, F. F. (2021). Trends in Consumption of Ultraprocessed Foods Among US Youths Aged 2-19 Years, 1999-2018. JAMA, 326(6), 519–530. https://doi.org/10.1001/jama.2021.10238 

Wilder-Smith, A., & Freedman, D. O. (2020). Isolation, quarantine, social distancing and community containment: pivotal role for old-style public health measures in the novel coronavirus (2019-nCoV) outbreak. Journal of travel medicine, 27(2), taaa020. https://doi.org/10.1093/jtm/taaa020

How Much Do Nutritional Psychologists Really Make? And How Do I Become One?

Posted on by CNP Staff

A Guide to the Field of Nutritional Psychology: Education, Salary, and More

To see a more updated version of this article, visit here. Note: This guide was written by the developer of the field of Nutritional Psychology, and reviewed by The Center for Nutritional Psychology (the founding organization of Nutritional Psychology), with the purpose of providing individuals with accurate information reflecting the state of the field. Nutritional Psychology was first defined in 2005, taught in university courses in 2008, and The Center for Nutritional Psychology was founded later in 2015 to foster NP’s growth and set the foundation for the field. Due to the source of the information provided in this article, it is considered an accurate reflection of the history, development, and direction of the field of Nutritional Psychology.

What is Nutritional Psychology?

NP is the area of study examining how dietary intake patterns affect mood, behavior, and mental health. Nutritional Psychology examines the psychological, behavioral, cognitive, perceptual, interoceptive (sensory), and psychosocial changes we experience in relation to our dietary intake patterns.

Each Nutritional Psychology element is defined here in more detail:

Diet and Psychological element: The relationship between our dietary-nutrient intake patterns and our psychological moods, emotions and affect (e.g., resilience, flourishing, creativity, negativity).

Diet and Behavioral element: The behaviors, reactions, and choices in which we engage that result from thoughts and emotions influenced by our dietary intake and food environment (e.g., increased reactive behavior or changed dietary behavior patterns).

Diet and Perceptual element: Our interpretation of food-related information stemming from our society, familial, and cultural dietary environment (what foods we are exposed to and how that influences our choices).

Diet and Interoceptive element: The internal physiological sensations we experience in response to our dietary intake patterns (discomfort, pain, energy, fatigue, craving, and wanting).

Diet and Cognitive element: The relationship between dietary-nutrient intake and our cognitive functions and capacity, including memory, attention, learning, and appetite control.

Diet and Psychosocial element: Examining the role that family, culture, community, society, and socioeconomic status play in relationship to our dietary-nutrient intake patterns.

All mental health professionals can benefit from understanding the elements of Nutritional Psychology, and when taken together, these elements form conceptualization in the Diet Mental Health Relationship.

 

How can I become a “Nutritional Psychologist”?

The formal title of “Nutritional Psychologist” does not yet exist. The first academic training in Nutritional Psychology resided in the John F. Kennedy University in the Continuing Education department from 2008 through 2020. This program provided academic training to hundreds of mental health professionals, nutritionists and dietitians, students, nurses, and counselors in the field of Nutritional Psychology. Those completing the program are trained in providing psycho-educational tools that assist clients in understanding of the diet-mental health relationship (DMDHR). The next-generation curriculum in NP is in development and will be available through The Center for Nutritional Psychology in 2021.

What is the scope of practice for those trained in Nutritional Psychology?

The intended scope of practice for Nutritional Psychology is dependent on the accompanying certification or license of the practitioner (Nutritionist, LCSW, LPCC, MD, Licensed Psychologist, etc.). It is a subset of information and tools designed to deepen the awareness and effectiveness through a better understanding of the DMHR.

Nutritional Psychology provides education, rather than intervention, treatment, or diagnosis. Training and certification in Nutritional Psychology do not provide professionals with the ability to give dietary advice or intervention if they do not already have a license to do so. If one does not have a state-sanctioned license, then the person must work in conjunction with professionals whose scope of practice includes providing nutritional intervention to affect health outcomes.

Those who received formal education and training in Nutritional Psychology, and who can provide education within their scope of practice, may provide educational information on how diet affects mental health, and use NP psycho-educational ‘tools’ to increase awareness of the effects of diet on psychological, cognitive, behavioral, perceptual, interoceptive and psychosocial functioning.

How much do Nutritional Psychologists make?

No salary data for jobs in Nutritional Psychology currently exists. Rather, the psycho-educational tools within Nutritional Psychology serve as an adjunct to previously established mental healthcare methods. Nutritional Psychology provides an additional, and increasingly important tool for professionals to incorporate that helps their clients be better able to achieve their goals, which in turn, can increase the demand for their services, which can (as does any specialty) result in increased services offerings and generated revenue.

Where can I get a degree in Nutritional Psychology?

There is currently no degree program leading to an undergraduate or graduate degree in Nutritional Psychology. The first university-based curriculum in Nutritional Psychology began at John F. Kennedy University from 2008-2020 and was accredited for Continuing Education credits by the American Psychological Association (APA), The California Board of Behavioral Sciences (BBS), and the California Board of Registered Nursing (BRN). The Center for Nutritional Psychology is working to develop a university-level curriculum in Nutritional Psychology that will be available in 2021-2022.

Where can I find education in the field of Nutritional Psychology?

The Center for Nutritional Psychology (CNP) is working to develop the field of Nutritional Psychology by consolidating research, developing an educational curriculum that informs learners of the appropriate methods, concepts, and tools, publishing the first textbook in Nutritional Psychology, setting practice guidelines and standards for certification and licensure in Nutritional Psychology.

Isn’t there currently a Certificate in Nutritional Psychology available for mental health professionals?

Yes, however, the current certificate program in Nutritional Psychology at JFKU is being ‘taught out’, which means the authors of the program have decided to phase it out although it currently has students enrolled. These students will be allowed to complete the program, which remains accredited until they have completed the program. No new students can be enrolled in the JFKU Certificate in NP. CNP is developing a new curriculum to replace this program, which will be available through CNP sometime in early 2021.

Can I obtain a license in Nutritional Psychology?

There is currently no licensing or certifying organization that provides formal credentialing leading to the title of “Nutritional Psychologist”. The John F. Kennedy Certificate in Nutritional Psychology provided formalized education in Nutritional Psychology along with the scope of practice guidelines, but this program is currently being replaced by the next-generation curriculum in Nutritional Psychology available through The Center for Nutritional Psychology (CNP) in 2021-2022.

Aren’t all Mental Health Professionals trained in Nutritional Psychology?

Psychologists and mental health professionals already address the psychological, cognitive, psychosocial, and behavioral knowledge that contributes to positive mental health, but the current model is not considering the Diet-Mental Health Relationship (DMHR) as a contributor to mental health issues.

Conversely, dietitians and nutritionists already address the dietary knowledge that contributes to positive dietary intake and practices. But formal training in the DMHR is not included for those in these fields.

The field of Nutritional Psychology is developing in response to the growing need to equip mental health professionals and nutritionists alike with knowledge of how dietary patterns interact with psychological, cognitive, behavioral, perceptual (interoceptive), and psychosocial functioning to impact both physical and mental health.

Does a professional with Nutritional Psychology skills provide dietary or mental health treatment and/or intervention?

Nutritional Psychology training does not qualify professionals to write nutrition-focused treatment plans or implement specific nutritional interventions. Nutritional Psychology provides professionals with psycho-educational tools and information designed to increase client awareness of how dietary factors can influence their mental health outcomes.

Who should get involved in Nutritional Psychology?

Students in high school and college, licensed professionals, and anyone interested in understanding more about the Diet Mental Health Relationship (DMHR). Typical backgrounds of interested people include psychology, counseling, marriage and family therapy, dietetics, health coaching, nutrition, nursing, and other health-related professions.

Does Nutritional Psychology give me the ability to diagnose or treat mental health problems?

No. Nutritional Psychology does not provide intervention or diagnosis. Rather, it provides psycho-educational tools that engage individuals in understanding the relationship between their dietary intake patterns and their mood, behavior, and mental health.

Is there a difference between the fields of Nutritional Psychiatry and Nutritional Psychology?

While the research informing these two fields at times overlap, the fields of Nutritional Psychology and Nutritional Psychiatry are distinct.

The innovative and emerging field of Nutritional Psychiatry is generally concerned with researching the connection between diet and mental health, including possible clinical intervention (diagnosis and treatment) in patients who suffer from psychiatric disorders including depression and anxiety. This field has been instrumental in leading the way forward in the Diet-Mental Health Relationship.

Nutritional Psychology is focused on the development of methodology, is applied, and includes research informing the following areas:

 Diet and…

  • Psychological functioning
  • Mood (affect)
  • Behavior
  • Cognition
  • Interoception/sensory
  • Perception
  • Performance
  • Psychosocial
  • Brain Function

Any aspect of the relationship between daily dietary intake patterns and their effects on the “Diet Mental Health Relationship” (DMHR) form the basis of Nutritional Psychology and the exploration of the ways in which diet is a positive or negative contributor to psychological functioning.

Is Nutritional Psychology different from Health Psychology?

Nutritional Psychology is distinct from Health Psychology. Nutritional Psychology examines the psychological, behavioral, cognitive, perceptual, interoceptive, and psychosocial factors that occur in relationship to human dietary intake patterns. NP is aligned with principles of integrative health, and the newly emerging transformational approach to health and wellbeing is referred to as ‘Whole Health’. Whole health empowers and equips people to take charge of their physical, mental, and spiritual well-being, and live their lives to the fullest.

Health psychology examines how biological, social, and psychological factors influence health and illness. Health psychologists use psychological science to promote health, prevent illness and improve health care systems. These fields have developed independently from each other though no doubt can benefit from one another.

Is there evidence to support the field of Nutritional Psychology?

There is a growing body of research demonstrating the link between dietary intake and the psychological, behavioral, cognitive, perceptual, interoceptive, and psychosocial aspects of mental health. The Center for Nutritional Psychology (CNP) consolidates this research into three different research libraries:

Nutritional Psychology uses evidence-based research to inform and guide the development of the field, and research substantiates the process of providing education/psycho-education designed to help people understand and implement dietary changes. The specific NP tools, methods, and concepts developed thus far have not yet been validated through research.

What are the Educational Requirements for a Career in Nutritional Psychology?

There are currently no educational requirements for a career in NP because there is no official title, license, or degree associated with this field. In order to make good use of the information and tools of NP, we recommend pursuing:

– A graduate-level degree in psychology, counseling, nutrition, or health science, or

– A four-year degree program consisting of electives, core study courses relating to nutrition, psychology, counseling, social work, or mental health;

– Formal education in Nutritional Psychology (available through CNP in 2021-2022).

The following areas of disciplines would help:

Psychology

Counseling

Health Studies

Health Coaching

Nutrition

Nutrition Education or consulting

Dietetics

Social Work

School counselor

Wellness coaching

Substance abuse Counselor

Can Nutritional Psychology be used to cure mental disorders?

Nutritional Psychology is designed to be complimentary and an addition to standard mental health interventions and treatments. For individuals who possess an appropriate license to diagnose and treat mental disorders, NP can provide tools to assist in the treatment. This information and tools from NP can provide a piece of the puzzle for supporting mental health, but is never to be used as a substitute for psychiatric, therapeutic, or medical interventions.

What recommendations do you have regarding incorporating Nutritional Psychology into one’s practice?

Professionals incorporating Nutritional Psychology into their practice must have:

  • Formal training in NP (available through CNP in 2021), which includes an understanding of the relationship between dietary and nutrient intake on all aspects of psychological, behavioral, cognitive, perceptual, interoceptive, and psychosocial functioning;
  • Advanced knowledge commonly found in a Master’s degree education or higher in psychology, social science, or the health science that includes advanced courses in psychology, along with electives in anatomy and physiology;
  • Formal education in nutrition in the form of certification or license from a credentialed program;
  • Demonstrated competency in how NP education can be incorporated into their work in a manner that is consistent with their profession’s scope of practice. They must also demonstrate awareness of competencies that extend beyond their profession’s scope of practice and determine when a referral for a psychological or nutritional diagnosis, intervention, or treatment is necessary;

The courses will be suitable for nutritionists and dieticians who seek additional training in mental health from accredited institutions, as well as psychology-minded practitioners requiring coaching on implementing nutritional techniques.

What Does the Future Hold for Nutritional Psychology?

All areas of specialty that can benefit from Nutritional Psychology training are experiencing projected rates of employment growth faster than average, including jobs as nutritionists and dietitians, psychologists:

For nutritionists and dietitians, The BLS (Bureau of Labor Statistics) expects the field to grow by 11% by 2028. The BLS attributes this growth to “the role of food in preventing and treating diseases, such as diabetes”. This is also undoubtedly to address the most recent NHANES findings on obesity in the U.S. adult population (42.4%) (NHANES is a cross-sectional survey designed to monitor the health and nutritional status of the civilian non-institutionalized U.S. population). Dietitians and nutritionists will be needed to provide care for patients in improving their overall health.

Additionally, the Bureau of Labor Statistics indicates that those close to retirement age are demanding more nutritional services. Assisted living facilities, hospitals, nursing homes, and private clinics are expected to add more positions in this field. This need is consistent with research connecting diet with age-related brain disorders.

The employment of psychologists is projected to grow 14 percent from 2018 to 2028, much faster than the average for all occupations. Job prospects should be best for those who have a doctoral degree in an applied specialty.

Employment of marriage and family therapists is projected to grow 22 percent from 2018 to 2028, much faster than the average for all occupations. Growth is expected due to the increasing use of teams for treatment, in which these therapists work with other counselors to address patients’ needs.

Employment of substance abuse, behavioral disorder, and mental health counselors is projected to grow 22 percent from 2018 to 2028, much faster than the average for all occupations. Employment growth is expected as people continue to seek addiction and mental health counseling.

A recent study published in The Lancet estimates that “one in five deaths globally — equivalent to 11 million deaths — are associated with poor diet, and that diet contributes to a range of chronic diseases in people around the world”. And that “the urgent need for coordinated global efforts to improve the quality of human diet” is needed, and that “given the complexity of dietary behaviors and the wide range of influences on diet, improving diet requires the active collaboration of a variety of actors throughout the food system, along with policies targeting multiple sectors of the food system (Lancet 2019).”

Future Education and Training Benefits in Nutritional Psychology

Collectively, these projected job statistics along with the rise in chronic diet-related and mental-health-related conditions, indicate the added knowledge professionals gain from education and training in Nutritional Psychology could quickly highlight their job skills in an increasingly competitive field, and may fast-track career progression.

While both the nutrition and mental health fields have existed independently for many years, nutrition and mental health are only recently beginning to be combined. The demand for nutritional psychology services is likely to increase as individuals become more aware of and interested in the connection between diet and mental health. This is particularly as research validates the link between diet and mental health.

Research is demonstrating that diet is playing an increasingly important role in the mental health of individuals and societies around the globe. The development of the field of Nutritional Psychology provides mental health and nutrition professionals with a much-needed structure through which to address mental health issues.

Visit The Center for Nutritional Psychology (CNP) to keep current with what’s happening in the field of Nutritional Psychology.

References:

  1. GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet, April 3, 2019; DOI: 10.1016/S0140-6736(19)30041-8

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