Eating is a universal necessity, influencing both our brain function and behaviour. Diet Impacts on Brain and Mind explores the intricate relationship between what we consume and its effects on our brain.

This book by Macquarie’s Professor Dick Stevenson and Dr Heather Francis (both pictured left) offers a comprehensive and in-depth examination of this growing interdisciplinary field, examining the immediate and long-term consequences of dietary choices on the human brain and mind. With an emphasis on human experiences, the book takes on a wide spectrum of subjects, ranging from brain development, whole diets, individual nutrient contributions and diverse research methodologies, to the concept of food as a drug.

Written with accessibility in mind, it caters to the needs of a broad audience. It is not only an invaluable resource for undergraduate and graduate students engaged in the study of nutritional neuroscience and related disciplines, but also for healthcare professionals looking to apply these insights in their practice. Additionally, industry researchers seeking comprehensive topic insights will find it a valuable reference, as will the general reader intrigued by the remarkable connection between what we eat and how our minds operate.

“Scientists, industry and the public are all interested in how what we eat affects our brain and mind. This book provides the first comprehensive account of this new and emerging science, written in an accessible style, for both educated lay and scientific readers,” says Professor Stevenson.

Within these pages, the book delivers a critical overview, meticulously addressing both the psychological and neurobiological influences of dietary choices. By doing so, it presents a balanced perspective, highlighting the progress made in the field, as well as its limitations, shortcomings and the opportunities presented by unexplored research fronts.