Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness (Woodhead Publishing Series in Food Science, Technology and Nutrition)

There is emerging evidence that nutrition in early life can influence later mental performance and also that diet in later life can reduce cognitive decline. Nutritional status may also have an impact on psychiatric illness. This book reviews key topics in these areas. The first part of the book covers nutritional influences on brain development, covering long-chain fatty acids and iron, among other micronutrients. A second group of chapters reviews issues associated with diet and cognition, including the effects of hydration, caffeine and herbal extracts. The final section covers nutritional influences on behavioral problems, psychiatric illness and cognitive decline associated with ageing. The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness.

Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids.

With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists.

• Reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness
• Explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour
• Examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline

The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness. Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids. With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists. The first edition of Functional Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Contributors from psychology and nutrition, of course, but also other fields involving human health, explore the impact of the food people eat, and other substances they ingest, on brain function. They cover nutritional influence on brain development; diet, mood, and cognition; and nutritional influences on behavioral problems, psychiatric illness, and cognitive decline associated with aging. Among the topics are the effects of early diet on cognition and the brain, zinc deficiency and cognitive development, macronutrients and cognitive performance, hydration and mental performance, neurocognitive effects of herbal extracts, malnutrition and externalizing behavior, vitamin status and psychiatric disorders, and fatty acids and schizophrenia. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)