HLTH-435 Food and the Brain (3)

This course examines the intersection of nutrition and the brain. It focuses on the various ways dietary nutrients can impact brain health, and the major neurological and psychiatric conditions which can be impacted by diet. The course reviews the recent literature and covers the following areas: dietary influences on brain energy production; the control of appetite by the brain; vitamins and minerals necessary for optimal brain health, function and behavior; and the neurological effects of food-derived chemicals like caffeine, alcohol, and certain food additives. Crosslist: NEUR-435. Usually Offered: spring. Prerequisite: BIO-110 and junior standing.