Your Brain on Food: Nutrition for the Mind
YOUR BRAIN ON FOOD: NUTRITION FOR THE MIND
Brain disorders like memory loss, mood issues and migraines are increasing every year. Because there is little doubt that nutrition has a powerful effect on the brain, dietitians are in a position to help prevent and address these major health concerns. This presentation will highlight specific foods and phytochemicals that support brain health and those that may promote deterioration. It will examine the potential adverse effects of nutrient deficiencies as well as the way that inflammatory and cardiovascular issues can affect the brain. It will educate on relevant bio markers, present research on potentially beneficial supplements, and touch on the negative impact of several commonly used medications. Practical ideas on helping patients implement brain-supportive dietary and lifestyle strategies will be provided.
Upon successful completion of this one-hour course, the participant should be able to:
  • Identify key foods to include/avoid that help support optimal brain health.


  • Interpret pertinent blood labs which may help to assess risk of neuro- degeneration.


  • Discuss the potential impact of micronutrient deficiencies on mood, cognition and memory.


  • Implement dietary and lifestyle strategies to help patients support mental health and reduce the risk for cognitive decline.
Live Webinar Date: Sep 29, 2020   (04:00 PM - 05:00 PM EST)
Performance Indicators/Learning Objectives: 8.1.1, 8.1.5, 10.1.1, 10.4.1
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1, 2
Total Cost: $18

About the Presenter: Mary Purdy, MS, RDN
Mary Purdy

Mary Purdy MS, RDN is an Integrative and Eco-Dietitian, with a Master's Degree from Bastyr University where she is currently adjunct faculty. She has been in clinical practice for over 12 years in both private practice, as clinical supervisor at Bastyr’s Teaching Clinic and with the Wellness Company, Arivale, using a personalized medicine and functional nutrition approach. She has given over 100 nutrition workshops, speaks regularly at health and nutrition conferences and was the keynote speaker at Bastyr University’s Commencement Ceremony 2019. She serves on the boards of Hunger and Environmental Nutrition and Dietitians in Integrative and Functional Medicine which she chaired in 2018. Additionally, she hosts the podcast “The Nutrition Show”, authored the books “Serving the Broccoli Gods" and "The Microbiome Diet Reset ", and is a consultant around creating a sustainable and resilient food system that supports our environment and helps to mitigate climate change. Her website is www.marypurdy.co



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