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Nutrition psychology is the psychological study of the relationship between dietary intake and different aspects of psychological health. It is an applied field that uses an interdisciplinary approach to examine the influence of diet on mental health. [ 1 ]
Food psychology is the psychological study of how people choose the food they eat (food choice), along with food and eating behaviors. [1] Food psychology is an applied psychology , using existing psychological methods and findings to understand food choice and eating behaviors. [ 2 ]
Through digestion, dietary carbohydrates are broken down and converted into glucose, which is the sole energy source for the brain. [5] [8] [11] Optimal brain function relies on adequate carbohydrate consumption, as carbohydrates provide the quickest source of glucose for the brain. [12]
Nutritional psychiatry is the clinical application of psychiatry to treat nutrition psychology through diet which impacts mental health. [ 1 ] [ 2 ] [ 3 ] Nutrional psychiatry is an emerging field and conducts interventions through nutraceuticals and psychobiotics .
Emotional eating, also known as stress eating and emotional overeating, [1] is defined as the "propensity to eat in response to positive and negative emotions". [2] While the term commonly refers to eating as a means of coping with negative emotions, it sometimes includes eating for positive emotions, such as overeating when celebrating an event or to enhance an already good mood.
Betalains are often used to reduce oxidative stress, inflammation, and blood pressure. Don’t confuse beetroot with sugar beets though. They are very different nutritionally.
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients , which can be metabolized to create energy and chemical structures.
Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.