NHD Issue 149 Nutrition in mental health recovery

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CONDITIONS & DISORDERS

NUTRITION IN MENTAL HEALTH RECOVERY When the NHS was founded in 1948, physical health and mental health were largely disconnected, but professional practice and attitudes have now improved significantly with the vast expansion of clinical evidence and advocacy. This article explains how nutrition plays a role in managing symptoms of various mental health conditions, with a special focus on depression. Every year across the UK, at least one in four adults1-4 experiences mental health problems, with as many as one in six experiencing common mental health problems such as depression, general anxiety disorder, social anxiety disorder, panic disorder, obsessive compulsive disorder and post-traumatic stress disorder.5 Other mental health problems include, but are not limited to, eating disorders, bipolar disorder, psychosis and schizophrenia.6 Symptoms of depression,7 can vary from person to person, but generally speaking, an individual may experience low mood, feelings of guilt or low self-worth and loss of interest in things previously enjoyed, amongst many other symptoms. These persist for at least two weeks and may continue for months or even years, with some experiencing impact on their daily activities.

Victoria Chong Graduate BSc (Hons) Applied Nutrition from Glasgow Caledonian University.

THE ROLE OF NUTRITION IN MENTAL HEALTH

A biopsychosocial approach to mental health recovery is reflected in the clinical guidelines for managing anxiety,8 depression,9 bipolar disorder11 and schizophrenia.10 Healthcare professionals may recommend9,11 referral to a Registered Dietitian for dietary management of a physical health condition, particularly if this is chronic, as coping with chronic conditions can take a toll on one’s mental health.9-11 Whilst nutrition does not cure mental ill health, it can be a key pillar13 in the self-management of symptoms, as well as in the prevention and management of physical health problems in those with mental health conditions, who often face significantly higher risk of developing poor physical health.17

Victoria has a wide range of interests in clinical dietetics and public health nutrition. Her special interests lie in renal nutrition and mental health.

REFERENCES Please visit: https://www. nhdmag.com/ references.html

Table 1: Basing meals around starchy options Aim for 8 to 10 portions a day32,34

One portion for an adult is equivalent to:

Breakfast cereal

3 tablespoons

Porridge oats

3 tablespoons

Bread

1 medium slice

Pasta (boiled)

2-3 tablespoons

Rice (boiled)

2-3 tablespoons

New potatoes (boiled)

2 egg-sized potatoes

Baked potatoes

1 medium size, with skin on www.NHDmag.com November 2019 - Issue 149

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