NS565.20 NUERONUTRITION
- Tamara Gayle-Turner
- Apr 1, 2024
- 10 min read
Introduction
This course is inspired by a self-interest in cognitive science, specifically on how diet impacts cognitive functions. This area of the field is known as neuronutrition. Neuronutrition is the study of how nutrition impacts brain function and cognitive performance. It plays a crucial role and has significant implication for adult education with demonstrable evidence in current research revealing that a well nourished brain is essential for optimal learning, memory retention, focus and overall cognitive function (Muth and Park, 2021).
Proper nutrition provides the brain with the necessary nutrients it needs to function effectively. Research shows that nutrients such as omega-3 fatty acids, antioxidants, vitamins and minerals are essential to support brain health and cognitive abilities (Achuthan, 2018). For adults engaged in education or learning new skills ensuring consumption of a diet rich in these important nutrients can enhance their ability to process information, think critically and retain knowledge (Muth and Park, 2021).
Certain foods such as complex carbohydrate, protein, healthy fats and certain vitamins have been linked to improved mood and decreased stress levels (Novotny, 2019). Having this knowledge can contribute to a more positive learning environment and improved overall well-being for adult learners facing the realities of balancing work, family and education.
Incorporating neuronutrition principles into adult education programs can lead to better academic performance, increased motivation, and enhanced cognitive function among learners. Educators and institutions can play a role in promoting healthy eating habits and providing resources on the importance of nutrition for better health. By recognising the impact of neuronutrition on adult education, adult learners can optimise their learning potential to achieve greater success in their educational pursuits.
Much thought and research have been put into the selection of the learning material used for this course. The articles are all peer reviewed scientific articles and the audio visual covers specific content of the course. Learners are expected to make the time to go through the readings for a successful learning outcome. Reviewing all the learning materials will help learners meet the course objectives.
Course Description
Neuronutrition is a fast growing area of neuroscience that focuses on the impact of dietary nutrients on brain function and cognitive performance. This aspect of cognitive science has deep rooted implications for the sector of adult learning and education. The connection between nutrition and cognition is a complex and multifaceted one. Current research provide demonstrable evidence to conclude that certain nutrients play a crucial role in promoting brain health and optimising cognitive function.
In this course, learners will explore some essential aspects of neuronutrition and cognition. It will highlight the importance of a healthy diet in maintaining optimal brain function. Additionally, learners will review current research that point out the significant effects that nutrients such as omega 3 fatty acids, antioxidants, vitamins and minerals have on various aspects of cognitive function, such as memory, attention, learning, and critical thinking such as problem-solving skills.
Learners will delve into research that demonstrates a correlation between poor nutrition and detrimental effects on brain health and cognitive performance, which increase the risk of cognitive decline and neurogenerative diseases such as brain fog, Alzheimer and dementia. Learners will acquire an appreciation for adopting a balanced and nutrient dense diet for promoting brain health and preserving cognitive function throughout the lifespan.
Neuronutrition plays an important role in supporting cognitive function and brain health. By understanding the impact of dietary nutrients on the brain, learners can make informed choices about their diet to enhance cognitive performance and reduce cognitive decline. Further research is required in this field to uncover and leverage the full potential of neuronutrition to advance cognitive function and overall well-being.
Course Objectives
At the end of this course learners will be able to:
Define Neuronutrition. (Met through introduction and throughout readings)
Identify at least ten brain foods. (Met through audio visual material and throughout readings).
Discuss the impact of diet on cognitive function such as learning, memory and cognition.
Discuss the mechanisms underlying the effects of macronutrients on the brain.
Identify content in nutrient dense diet that is associated with enhanced cognitive function.
Identify mechanisms and discuss how high fat diet impairs learning.
Discuss the implication for brain function and behaviour in view of the Western diet.
Compare and contrast the impact of poor nutrition versus balanced and nutrition dense diet on cognitive function.
Evaluate the influence of diet on learning processes.
Discuss the role of neuronutrition in prevention and treatment of neurological disorders.
Watch the video below:
Jim Kwik highlights a list of 10 brain-boosting foods that provide essential nutrients, antioxidants, and compounds to support optimal cognitive function. He explains the science behind each brain food, giving insight to distinct properties and benefits to improve memory, focus, and overall brain performance.
Impact of Diet on Learning, Memory and Cognition
Reichelt, A. et al (2017)
(Learner will meet course objective 3 and 4 with this reading)
This research article discuss the the effects of diet and diet induced obesity on learning, memory and cognition using demonstrable evidence from experimental and epidemiological studies. The author highlight that high fat and high sugar foods that make up the typical Western diet are known to be rewarding, leading to enduring alterations in brain regions involved in learning memory and reward processing. These changes are proposed to drive overconsumption by promoting food seeking behaviours.
Reichelt et al ((2017) points out that the brain alterations induced from these diets in brain regions for learning, memory and behavioural control appear to be particular profound in the growing brain and result in neuronal changes in the key brain regions of the hippocanpus, prefrontal cortex amygdala and nucleus accumbens.
The author further highlight that the neuronal changes affects neurotransmitters, gut microbiome, and cognitive functions which result in significant impact of diet on learning and memory. This signicance presents a potential risk for cognitive impairment which can be counterbalanced by modifying diet and using it as for a protective role.
Findings from the research cited in this article underscore the complex interplay between diet diet, brain development and cognitive function ofering insights into potential interventions to mitigate the impact of poor dietary choices on cognition.
Western Diet: Implications for Brain Function and Behaviour
Lopez-Taboada, I. et al (2020)
(Learner will meet course objective 7 with this reading)
This research suggests that highly rewarding Western diet foods can trigger addiction-like behaviours due to similarities with substance abuse disorders which can lead to compulsive consumption, altered brain chemistry and longterm changes in brain function, particularly involving dopamine levels and receptor expression contributing to food addiction and obesity related complications.
Lopez-Taboada et al (2020) discuss research that points to the vicious cylce model that links Western diet intake to cognitive function especially affecting the hippocampus and decision making processes. It points to how high fat, high sugar diets can lead to weight gain and hippocampal dysfunction, impairing memory and cognitive control of food intake. Additionally, the authors bring attention to how the negative effects of the Western diet on cognition, behaviour and overall health is compounded by epigenetic mechanisms, neuroinflammation, and hypothalamic inflammation.
Microbiome and Cognitive Impairment: Can Any Diets Influence Learning Processes in a Positive Way?
Novotny, M. et al (2019)
(Learner will meet course objective 7 with this reading)
Novotny (2019) delves into research that reveals the rise of neurological diseases due to factors like rapid lifestyle changes and westernisation. The article highlights attention being drawn to a correlation between gut microbiome and neurological conditions due to animal studies that suggest a connection through the gut-brain axis.
The article probes into the role of probiotics, TLC receptors, and serotonin systems in maintaining good health and cognitive function. It highlight that certain probiotic stains show promise in improving CNS function while diets low in fermentable oligosaccaharides, disaccarides, monosaccharides and polyols (FODMAPS) and gluten free diet(GFD) support a healthy microbiota and cognitive enhancement.
The research purports that despite the complexity of cognitive disorder having diverse causes and manifestations lifestyle modifications such as diet changes and physical activity are ways to positively impact cognition function and learning processes.
Human Diet and Cognition
(Learner will meet course objective 5 and 6 with this reading)
This article provides a comprehensive examination of the dynamic relationship between cognition and diet, offering valuable insights into how various cognitive factors influence dietary choices and habits and how diet in turn, impacts cognitive function over time. This nuanced bidirectional understanding of the interplay between cognition and diet has significant implications for promoting healthy eating behaviours, understanding human behaviour and promoting overall health and wellness.
The article is structured into two main sections. The first explores how cognitive factors impact diet in various ways, including, food choices, food habits, the effect of brain damage on eating behaviours, food expertise acquisition, and the influence of cognitive factors on food perception such as food labelling. This section elucidates the complex web of influences that shape individual dietary preferences and consumption patterns.
The second section investigates how diet influence cognition over time from immediate effects on cognitive function e.g. the impact of breakfast on cognition to long-term consequences e.g. the effects of Western diets on learning and memory and even throughout lifetime as reflected in the role of diet in the development of neurodegenerative disorders and evolutionary perspectives such as the implication of dietary pattern on cognitive evolution.
Stevenson and Prescott (2014) purport that the breadth of cognitive influences on eating behaviour is both enormous and complex encompassing cultural influences, food taboos, parental modelling, TV advertising and conditioned tastes aversions. Highlighted in the article is the reality that cultural norms and taboos significantly shape what is considered food in different societies. The article also addresses how food choices can be expanded with the influence of caregivers, peers, and repeated exposure to new foods. Additionally, the authors addressed the unconscious processes that shape individuals reaction to foods including associative learning mechanisms that influence food preferences.
A High-Fat Diet Impairs Learning That is Dependent on the Dorsal Hippocampus but Spares Other Forms of Learning
(Learner will meet course objective 6 with this reading)This article was selected to highlight the interesting insight that high fat diet appears to selectively affects the dorsal hippocampus. Cognitive tasks that are dependent on the functioning of the dorsal hippocampus would be significantly affected.
Cognitive Nutrition
Achuthan, A. (2018).
(Learner will meet course objective 5 and 6) with this reading)Achuthan (2018) delves into the benefit of high fruits and vegetables consumption. These benefits include reduce risk of atherosclerosis and stroke as well as heightened curiosity and creativity and preventing cognitive decline. The author cited research that indicate that carotenoid lutein in leafy green vegetables have been shown to improve cognitive functions particularly as it relates to verbal skills in older individuals.
The author also purports that fruit flavonoids, omega 3 fatty acids, vitamins, and antioxidants can enhance memory and prevent cognitive decline in old age as does diets rich in vitamin B. D, and E along with minerals like magnesium and iron which support brain function and reduce the risk of neurodegenerative disease like Alzheimer's.
Achuthan (2018) highlights research that provide evidence that indicate the high content of nutritional nitrate in root vegetables like beetroot help to regulate blood pressure and enhance blood flow to the brain, It further highlights that consumption of beetroot juice is linked to modulating cerebral blood flow and boosting intellectual performance.
The article point out that nuts and olive are rich in oleic acid and polyphenols, which are linked the Mediterranean diet and specific foods like berries, walnuts and seafood have been connected to improved memory and cognitive function. This emphasises the importance of nutrition for brain health and aging individuals. The author pointed out the use of a Mediterranean or Norwegian diet for depression due to both being rich in foods that possess anti-inflammatory properties.
The impact of dietary macronutrient intake on cognitive function and the brain.
(Learner will meet course objective 4 and 5)
Muth and Park (2021) articulate that macronutrient intake significantly contributes to brain health by affecting multiple pathways that influence cognitive function and behaviour. These pathways includes acute changes in glucose and insulin metabolism, neurotransmitter actions and long-term effects on oxidative stress and inflammation.
According to the authors, glucose and insulin plays key roles in brain function by affecting neurotransmitter signalling and cognitive processes while proteins intakes impacts social decision making and cognitive functions through neurotransmitter actions. The article also discussed how fatty acids, particularly omega 3 and omega 6 influences serotonin and dopamine levels which are essential for cognitive performance.
There article provide insights on how different carbohydrate of simple sugars and complex carbohydrate with fibre affects cognition. High sugar intake is linked to lessened cognition while fibre rich diets are associated with better cognitive outcome with fibre attenuating glucose release and improving memory performance. Furthermore, the authors indicate that age and genetic factors such as apolipoprotein E genotype influence how carbohydrate impact cognition.
Furthermore, the authors purports that emerging evidence in research shows that dietary intake also influences psychological and mental health, potentially increasing risk of conditions like depression, dementia, and cognitive decline. Muth and Park (2021), indicate that research have shown that manipulating the composition of macronutrients in a meal such as modifying carbohydrate to protein ratio can acutely impact cognitive functions. This highlights the intricate relationship between diet and brain health.
A high fat diet alters metabolic and bioenergetic function in the brain: A magnetic resonance spectroscopy study
impact of dietary macronutrient intake on cognitive function and the brain.
Raider, K. et al (2017)
(Learner will meet course objective 6) The study feature research done that compared neurochemical differences in rats fed high fat diets versus standard greens in the form of chow using non-invasive techniques. Altered neurotransmission and bioenergetic functions were found in the hippocampus and striatum. This reading will support learners with completing course objective 3.
Effects of high-fat diet exposure on learning & memory
(Learner will meet course objective 6)
This article was selected as it highlights extensive investigations that have been conducted to uncover the potential mechanisms driving the cognitive effects of high fat diets. Learners would be expected to discuss the most important factors as alteration in peripheral and central insulin signalling, leptin signalling, glucose tolerance, increased oxidative stress, inflammation, blood brain barrier dysfunction. Additionally, learners should be able to articulate that the impact of high fat diet occurs in the hippocampus and cortex.
Perspectives on Neuronutrition in Prevention and Treatment of Neurological Disorders
MBadaeva, A. et al (2023)
(Learner will meet course objective 10)
Badaeva et al (2023) is a current study that delve into Neuronutrition as a solution to neurological disorders. Upon completing this reading, learners will get insight into current research on the most current perspectives related to neuronutrion as a solution to neurological dysfunctions.
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