Introduction to Nutritional Psychiatry: How the Food we Eat Effects our Brain Health and Mental Wellbeing- 1 CME Point
EVENT TYPE: ONLINE
ALICE BENSKIN BSc, MSc
Senior Nutrition Scientist
Alice has a BSc and MSc in Nutrition, and has worked over the past 10 years in the food industry, agriculture, nutrition education and research, most recently at University of Oxford where she was on placement pre pandemic, investigating breast and bottle feeding nutrition and brain health in neonates. She is a registered nutritionist with Association for Nutrition in the domain of Nutrition Science, and currently an MSc Psychology student at University of Wolverhampton. She has a keen interest and passion for research in the areas of nutritional psychiatry and psychotraumatology, and works in a freelance capacity as a Nutritional Scientist doing consultancy work in the area of personalised nutrition and behavioural science. She has been recently appointed as the clinical lead for nutrition for Mind Health, an organisation that educates medical students regarding mental health and wellbeing, as well as volunteering as a career development advisor for newly graduated nutritionists and dietitians looking to work in industry and research at Nutrition Graduates. Alice is head of partnerships for Nutritank, co supervises the university placement students with our lead dietitian and serves as a representative for the nutrition implementation coalition. She also volunteers as part of Nutritank’s writing and research teams.
The talk will introduce the emerging field of Nutritional Psychiatry, which is centred around the role of diet in neurological diseases, mental health conditions and learning spectrum disorders. It will review current evidence and discuss evidence-based strategies with regards to prevention and management of these conditions. By the end of the session, you will gain insight and understanding into: dietary patterns and their correlation with incidences of many neurological disorders, mental health conditions and learning spectrum disorders understanding of pathophysiological mechanisms related to these conditions and how these can be addressed through nutrition