Whether you are a health professional working with people with mental health challenges; someone who struggles daily with low mood, anxiety or stress; someone who supports others who face mental health struggles, or you are simply interested in the fascinating interface between food and brain health, this course is for you!

Professor Julia Rucklidge has developed this course based on her world-leading research into the links between nutrition and mental well-being. The course will cover evidence supporting the premise that eating better, and taking additional nutrients when appropriate, can improve mental health for many people.

What foods and nutrients should you consume to improve your mental wellbeing? Join us on this evidence-based discovery!

Professor Rucklidge and other experts in psychology, toxicology, and nutrition will cover the history of using food as a treatment for mental health; the food components to consider when making dietary choices; and why we need to consider micronutrients in our food, such as minerals and vitamins, for building a better brain.

Rates of mental illness have been on the rise over the last 50 years, despite advances in medication and other therapies. Scientists have been discovering that what we eat is affecting our mental health. Completing this course will help you to:

Understand how our food supply has changed
Recognise the components of food that are relevant to mental health
Discover dietary patterns that maximize nutrient density
Connect dietary choices to mental health
Examine dietary advice and what is relevant to better mental health outcomes
Implement simple ways to improve your diet
Identify individual and environmental factors that influence the supply of nutrients to the brain
Explore the recent paradigm shift of using broad spectrum micronutrients to address mental health challenges
Understand when additional nutrients may be necessary to alleviate mental health suffering