Building a Better Brain with Micronutrients: The Evidence to Date

Eat better, feel better. Could it be so simple?


Stress, overwhelm and 'burnout' are modern day epidemics. Can dietary changes alone improve mental resilience? And when might supplements help?


Can improving nutrition really help in managing conditions like anxiety, depression or ADHD?


How can parents, teachers and other professionals help young people make healthier food choices - and protect their own mental health and wellbeing?


Key topics discussed:

  • Why modern diets and lifestyles have increased the prevalence of micronutrient deficiencies and imbalances.
  • Essential nutrients are being stripped from the food supply. How can we reverse this and what changes do we need to implement in our farming and food production?
  • How a lack of key vitamins and minerals can impair brain development and function - and the implications of this for mental conditions like ADHD, anxiety, depression and dementia.
  • What controlled clinical trials have shown about the effects of multivitamin and mineral supplementation in children and adults with these kinds of conditions.
  • Evidence that better nutrition can strengthen mental resilience to stress in the general population.How a greater focus on improving nutrition and diet could transform current practice and deliver better outcomes in psychology, psychiatry, general medicine and public health.


Hear from one of the world's leading experts in nutrition and mental health - Professor Julia Rucklidge, PhD.



The video recording of this FAB Research Live Webinar and Q&A event - together with downloadable handouts - is available FREE to FAB Associates (for other benefits of joining FAB as an Associate member - see HERE).


Alternatively, this - and other individual FAB Webinars - can be accessed for a small fee via our FAB Webinar Library


Watch now

Speaker

Professor Julia Rucklidge, PhD

Professor of clinical psychology at the University of Canterbury in New Zealand, and leads the Mental Health and Nutrition Research Group

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