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The Brain Diet
The Connection Between Nutrition, Mental Healthy, and Intelligence
Revised & Expanded
Alan C. Logan, ND, FRSH
Foreword by Martin Katzman, MD University ofs Toronto, Department of Psychiatry
10 CPEU or CE hours
Course: $78
Includes book & CE exam
CE exam only: $68
"Download on demand" available
The Connection Between Nutrition, Mental Healthy, and Intelligence
Revised & Expanded
Alan C. Logan, ND, FRSH
Foreword by Martin Katzman, MD University ofs Toronto, Department of Psychiatry
10 CPEU or CE hours
Course: $78
Includes book & CE exam
CE exam only: $68
"Download on demand" available
Description
In this second, expanded edition of the best-selling The Brain Diet, Dr. Alan c. Logan incorporates the latest research on the connection between nutrition, mental health, and intelligence.
Most people today know that good nutrition and good health are related and that poor nutrition frequently leads to cardiovascular disease and cancer. Unfortunately, few people realize that poor nutrition also is an underlying factor in other medical conditions, such as depression, anxiety, multiple sclerosis, Parkinson’s and Alzheimer’s diseases, migraine headaches, ADHD, and much more. This is startling when one learns that researchers have found that the trimmings on a hamburger and a side of fries accounts for more than 50 percent of the vegetables in most people’s diets today.
The Brain Diet explores the connection between diet and mental health as well as the importance of diet in realizing the full potential of our intelligence. Dr. Logan shows how poor nutrition hinders the development of our children’s intelligence and adversely affects mental health and success. Despite being just 2 percent of an adult’s total weight, the human brain demands an enormous amount of energy. An ample flow of blood is required for us to think, to reason, to create art and music, to develop technology, and to perform complex work. AS Dr. Logan explains the science behind how our brains function, he also provides suggestions for healthy diet.
Included are the basics of a brain-healthy diet, brain-healthy recipes, helpful charts, and information about food supplements that enhance our mental function (including a description of how these supplements work). This revolutionary new way of looking at mental health and intelligence gives new meaning to the adage, “You are what you eat.”
Level: Intermediate
ISBN: 1581826001
ISBN-13: 9781581826005
Format: Hardcover, 331pp
Publisher: Cumberland House Publishing
Edition Number: 2
Pub date: 2007
Book author
Alan C. Logan is a faculty member of the Harvard Medical School’s Mind-Body Institute. A magna cum laude graduate of the State University of New York and valedictorian at the Canadian College of Naturopathic Medicine, he also is the nutrition editor of the International Journal of Naturopathic Medicine. His articles have appeared in Nutrition, Arthritis and Rheumatology, American Journal of Hypertension, Medical Hypotheses, Hospital Physician, and Medical Clinics of North America. He lives in Westchester County, NY.
Content
Foreword by Martin Katzman
Introduction
Chapter 1. Nutritional Realities
Chapter 2. Cutting the Common Threads: Oxidative Stress and Inflammation
Chapter 3. Chewing the Right Fat
Chapter 4. Waist Management
Chapter 5. Waste Management
Chapter 6. The Gut-Brain Connection
Chapter 7. Dietary Context
Chapter 8. Dietary Supplements
Chapter 9. The Changing Japanese Diet and the Importance of Breakfast
Chapter 10. The Brain Diet Plan: In Health and in Sickness
Closing Remarks
Resources
References
Index
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
4000 Wellness and public health
5100 Elderly
5300 Neurological: stroke, Alzheimer's, dementia, Parkinson's, spinal cord injuries (
In this second, expanded edition of the best-selling The Brain Diet, Dr. Alan c. Logan incorporates the latest research on the connection between nutrition, mental health, and intelligence.
Most people today know that good nutrition and good health are related and that poor nutrition frequently leads to cardiovascular disease and cancer. Unfortunately, few people realize that poor nutrition also is an underlying factor in other medical conditions, such as depression, anxiety, multiple sclerosis, Parkinson’s and Alzheimer’s diseases, migraine headaches, ADHD, and much more. This is startling when one learns that researchers have found that the trimmings on a hamburger and a side of fries accounts for more than 50 percent of the vegetables in most people’s diets today.
The Brain Diet explores the connection between diet and mental health as well as the importance of diet in realizing the full potential of our intelligence. Dr. Logan shows how poor nutrition hinders the development of our children’s intelligence and adversely affects mental health and success. Despite being just 2 percent of an adult’s total weight, the human brain demands an enormous amount of energy. An ample flow of blood is required for us to think, to reason, to create art and music, to develop technology, and to perform complex work. AS Dr. Logan explains the science behind how our brains function, he also provides suggestions for healthy diet.
Included are the basics of a brain-healthy diet, brain-healthy recipes, helpful charts, and information about food supplements that enhance our mental function (including a description of how these supplements work). This revolutionary new way of looking at mental health and intelligence gives new meaning to the adage, “You are what you eat.”
Level: Intermediate
ISBN: 1581826001
ISBN-13: 9781581826005
Format: Hardcover, 331pp
Publisher: Cumberland House Publishing
Edition Number: 2
Pub date: 2007
Book author
Alan C. Logan is a faculty member of the Harvard Medical School’s Mind-Body Institute. A magna cum laude graduate of the State University of New York and valedictorian at the Canadian College of Naturopathic Medicine, he also is the nutrition editor of the International Journal of Naturopathic Medicine. His articles have appeared in Nutrition, Arthritis and Rheumatology, American Journal of Hypertension, Medical Hypotheses, Hospital Physician, and Medical Clinics of North America. He lives in Westchester County, NY.
Content
Foreword by Martin Katzman
Introduction
Chapter 1. Nutritional Realities
Chapter 2. Cutting the Common Threads: Oxidative Stress and Inflammation
Chapter 3. Chewing the Right Fat
Chapter 4. Waist Management
Chapter 5. Waste Management
Chapter 6. The Gut-Brain Connection
Chapter 7. Dietary Context
Chapter 8. Dietary Supplements
Chapter 9. The Changing Japanese Diet and the Importance of Breakfast
Chapter 10. The Brain Diet Plan: In Health and in Sickness
Closing Remarks
Resources
References
Index
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
4000 Wellness and public health
5100 Elderly
5300 Neurological: stroke, Alzheimer's, dementia, Parkinson's, spinal cord injuries (
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