Additionally, we investigate how dietary patterns and specific nutrients influence immune-brain communication, inflammation, oxidative stress, microglia, mitochondrial function, and the blood-brain barrier. These insights are examined in the context of their effects on psychological functioning and clinical mental health disorders.

Instructor Information

See the NP 150 Part I course page for Instructors and their qualifications. Once enrolled, Course Instructors and administrators may be contacted via the course platform and will make every effort to respond within 24 hours. Questions may be directed to info@nutritional-psychology.org. Check the syllabus for further information regarding the method of communication for course disputes and unresolved issues.

Course Details

Dates and Times: Open enrollment and registration
Location: Online
Course Format: Text with 18 short videos and 252 figures and illustrations
Duration: 35 hours to complete
Access: Four months (120 Days) once enrolled

NOTICE! YOUR ACCOUNT WILL BE DEACTIVATED 3 MONTHS AFTER ENROLLMENT IN THIS COURSE. TO REGISTER FOR ANOTHER COURSE PLEASE CONTACT admin@nutritional-psychology.org TO REACTIVATE YOUR ACCOUNT.

Fees: The one-time course fee payment is due at the time of enrollment and is considered non-refundable. Exception for a partial refund (up to 75%) will be considered should the learner have proof of severe circumstances leaving them unable to complete the course. Learners who have completed the course's first module will not be refunded.

Additional Features

FAQs: See the course page for frequently asked questions.
Technical Requirements: Internet access and computer.
Accessibility: Learners with disabilities can email editor@nutritional-psychology.org for support.

Disclaimer 

The information in this course is not meant to, nor should it ever be used, to treat, mitigate, or cure psychiatric illness. This information should never be used as a substitute for sound medical advice. This educational course is designed to introduce professionals, students, and interested individuals to developing their understanding of the connection between diet and all aspects of psychological functioning and mental health. Best practices for how to integrate this information professionally, ethically, and within the standards of practice will be covered in upcoming courses. While this information can be incorporated into one's practice within an educational framework, it cannot be used to provide dietary advice or any form of dietary intervention or treat any psychological or mental health issues.

Terms and Conditions

Privacy Policy : Registration and course information is private and only available to course administrators.
Terms of Use: Legal terms regarding participation in the course. All information in this course is subject to copyright and, if used, must be properly cited according to the criteria in the "How Do I Cite this Course?" section. 

MODULE 1:

• List three disciplines included within the interdisciplinary scope of nutritional psychology
• State two ways blood sugar fluctuations dysregulate brain function
• Name one historical figure from before the 20th Century who influenced our understanding of DMHR
• Define the term ‘mechanism’ and list three mechanisms involved in DMHR
• List two reasons for including DMHR in mental health care
• Name two social factors that influence DMHR

MODULE 2:

• Define “biological mechanisms” in DMHR
• Recite two beneficial effects of fiber-rich foods on brain health
• Name two ways phytonutrients impact brain function
• List two neuroactive compounds that influence mental health outcomes
• Cite two ways omega-3 fatty acid deficiency can influence the efficiency of brain processes
• Describe three dietary patterns studied for their effects on mental well-being
• Name one signaling pathway involved in gut microbiota—central nervous system communication (neural, hormonal, immunological)
• Identify three microbiota-targeted therapeutic approaches in managing mental health disorders
• List two major hormones involved in appetite regulation

MODULE 3:

• Name three key brain regions involved in DMHR
• Provide one example of how the amygdala shapes future food preferences
• Name two dietary components that positively influence hippocampal function
• Explain one way the prefrontal cortex guides dietary intake behavior
• Recite how poor diet can influence prefrontal cortex performance and dietary decision-making processes
• Name the brain region that receives hunger and fullness signals
• Name the brain region involved in reward and habit formation
• List three positive dietary influencers of neurogenesis
• Recite three ways dietary intake modulates neuroplasticity
• Define ‘neurotrophins’ and name two dietary components modulating their brain levels
• Name two neuropeptides involved in appetite regulation
• Recite the mechanism by which dietary antioxidants reduce neuroinflammation in the brain

MODULE 4:

• Define “neuroimmunological mechanisms” in the context of DMHR
• List the primary components/branches of the immune system
• Explain two ways the immune system modulates brain function
• Describe three ways immune system dysregulation can influence mental disorders
• Identify two nutrients found in our diet that influence the immune-brain interplay
• Name three ways chronic inflammation can impact brain structure and function
• Name three dietary factors that suppress inflammation
• Identify three impacts of oxidative stress on brain function
• Explain how microglial activation leads to neuroinflammation and its effects on mental health
• Identify two dietary factors that influence microglial activation and neuroinflammation
• Define the blood-brain barrier (BBB) and explain its primary function
• List two specific ways that disruption of the BBB disrupts mental health
• Identify two dietary factors that influence BBB integrity and permeability
• Explain three ways immune system dysregulation can impact mental disorders
• Identify two dietary factors that affect mitochondrial function