Abstract
As biological and medical sciences progress the role of nutrition is recognised more and more to be fundamental to mental health and not simply in the traditional view of vitamin and mineral deficiencies, weight loss programs or recreational programs. In the area of mental health, there have been major changes in our understanding of how nutrition affects the body at cellular levels, through to our knowledge of the composition of foods and the effect of diets on health, to management regimens utilising diet therapies. In terms of mechanisms, we now have better understanding of the role of nutrients and phytochemicals generally and specifically. This has identified roles such as omega-3 fatty acids with respect to brain chemistry, the effects of pressor amines on mood, folic acid on the aging process among others. In 2006, the National Health and Medical Research Council published a new set of Nutrient Reference Values (NRVs) after several years of thorough review of the evidence. As a result of this, increased levels of some nutrients have been recommended. There is considerable support for the concept that better nutrition and increased intakes of some nutrients is advantageous. “Psychiatric agriculture” is a new term that has appeared. It is the hypothesis that globalisation and change in traditional diets affects the mental health of communities in transition. Nutrition management of mental health has also changed. Stress can be moderated by nutrition, as can some forms of disordered thinking. Newer nutrition therapies for eating disorders have also proven very advantageous. There has been a rise in the number of specialist dietetics professionals working as part of the mental health team within the mental health arena as a result of this. This presentation will provide an overview of these advances and the evidence underpinning the changes in practical advice to help with the prevention and treatment of mental health disorders.