PSY-5303 v6: Behavioral Nutrition
PSY-5303 v6: Behavioral Nutrition
Tracking my Nutrition
After reading this week’s material and understanding the connection between nutrition and mental health, I have become more conscious of what I consume. Tracking my diet in the past three days, I have noted that before I take something, I stop to evaluate whether it is healthy. Usually, I take a soft drink with my meals; however, I have only taken a soft drink once with my meals in the past three days. Soft drinks contain processed sugar and preservatives, and some are carbonated, making them poor choices for healthy eating (Mullee et al., 2019). Another good choice I have noted over the past three days is taking more vegetables with my meals. Finally, I have avoided unhealthy snacks whenever I have hunger pangs; instead, I opt for healthy options such as nuts, whole seeds, healthy granola, and fruits.
• Do you notice any areas for improvement, based on what you’ve learned?
One major improvement is a good mood. My mood is less irritable, and I feel more energetic compared to when I did not watch what I consume. According to Huang et al. (2019), healthy eating makes the mood good because of stabilized blood sugar levels. Specific nutrients, for example, antioxidants and good bacteria, are associated with better outcomes for mood, reducing depressive symptoms in people (Firth et al., 2020).
• How did you learn about your food choices? Think about who or what influenced your nutritional choices diet
I consulted various sources outside the class reading to explore more about healthy eating. I also watched several YouTube videos on healthy food choices, which influenced the choice of foods I ate in the past three days. Furthermore, my mother is a health enthusiast, and she is always encouraging us to adopt healthy eating. I spoke with her about making healthy choices, and her advice influenced my choices of snacks and drinks.
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PSY-5303 v6: Behavioral Nutrition References
Firth, J., Gangwisch, J. E., Borisini, A., Wootton, R. E., & Mayer, E. A. (2020). Food and mood: how do diet and nutrition affect mental wellbeing? BMJ (Clinical research ed.), 369, m2382. https://doi.org/10.1136/bmj.m2382.
Huang, Q., Liu, H., Suzuki, K., Ma, S., & Liu, C. (2019). Linking What We Eat to Our Mood: A Review of Diet, Dietary Antioxidants, and Depression. Antioxidants (Basel, Switzerland), 8(9), 376. https://doi.org/10.3390/antiox8090376.
Mullee, A., Romaguera, D., & Pearson-Stuttard, J. (2019). Association Between Soft Drink Consumption and Mortality in 10 European Countries. JAMA Intern Med., 179(11),1479–1490. https://doi.10.1001/jamainternmed.2019.2478.
Course Description:
This course introduces the student to evidence-based knowledge on the interaction between nutrition, behavior, and mental health. Various theoretical perspectives on nutrition and health-related behavior change will be introduced. Key behavioral nutrients are identified and the current research on how these nutrients interact with brain functioning and mental health will be assessed. Ethical issues in applying sound scientific knowledge on behavioral nutrition to diverse gender, ethno-cultural, and age groups will also be addressed.
Learning Outcomes:
Explain the impact of behavioral nutrition on physical and mental health.
Evaluate theories and concepts in behavioral nutrition.
Analyze peer-reviewed research in the field of behavioral nutrition.
Expose myths and misinformation in behavioral nutrition.
Assess the role of ethics and diversity in behavioral nutrition through empirical findings.
Construct proposals for healthy nutrition to support positive physical and mental health outcomes for different populations.
Course Concepts:
Behavioral Nutrition Scientific and Pseudo-Scientific Information
Theoretical Perspectives on Behavioral Nutrition
Cultural Influences on Nutrition-Related Behaviors
Nutritional Health and Addiction
Misinformation and Myths on Behavioral Nutrition
Nutritional Needs Across the Lifespan
Course Outline:
Section 1 – Understanding Behavioral Nutrition
Week 1 – Assignment 1: Demonstrate Your Knowledge About Behavioral Nutrition (7 points)
Week 2 – Assignment: Evaluate the Research of Nutrients on Brain/Nervous System Functioning (14 points)
Week 3 – Assignment: Discuss Theoretical Perspectives on Nutritional Habits (7 points)
Section 2 – Evaluating Research in Behavioral Nutrition
Week 4 – Assignment: Analyze a Peer-Reviewed Empirical Study (14 points)
Week 5 – Assignment: Evaluate Websites for Myths/Misinformation (7 points)
Section 3 – Behavioral Nutrition in the Community
Week 6 – Assignment: Prepare a Presentation Educating a Target Group About Food Choices (14 points)
Week 7 – Assignment: Prepare a Lecture Examining Cultural Influences on Behavioral Nutrition (7 points)
Week 8 – Assignment: Signature Assignment: Design a Workshop Proposal (23 points)
Week 1 – Assignment: Demonstrate Your Knowledge About Behavioral Nutrition
This week, you have reviewed some examples of how good nutrition, behavior, and mental health are interconnected. For this assignment, you will reflect on your own food choices considering what youâ€ve learned this week. Track your meals (and snacks!) for three days and respond to the following questions:
• What good choices are you making, and why are they good for you?
• Do you notice any areas for improvement, based on what youâ€ve learned?
• How did you learn about your food choices? Think about who or what influenced your nutritional choices
Length: 1-2 pages
References: Include a minimum of 3 scholarly resources. You may use any of this weekâ€s readings, or use the university library system to find other resources; however, cite your sources.
Your reflection should demonstrate thoughtful consideration of the ideas and concepts that are presented in the course and provide new thoughts and insights relating directly to this topic. Your response should reflect graduate-level writing and APA standards. Be sure to adhere to Northcentral University’s Academic Integrity Policy.
