Food Studies

This term in Year 10 Food Studies, we explored the connection between food and mental wellbeing through an investigation focused on the growing field of nutritional psychiatry.

Nutritional psychiatry looks at how the foods we eat can influence our mood, concentration, energy levels, and overall mental health.

Through our research, we found that nutrient-rich foods, such as fruits, vegetables, whole grains, lean proteins, yoghurt, and foods containing Omega-3 fatty acids can support brain function and emotional wellbeing. These foods help provide the nutrients needed to produce neurotransmitters such as serotonin and dopamine, which play an important role in regulating mood and motivation. In contrast, diets high in ultra-processed foods, added sugars, saturated fats, and energy drinks have been linked to poor concentration, energy crashes, and negative mental wellbeing.

We also investigated the gut-brain axis, the vital communication pathway between the gut and the brain. Research suggests that maintaining a healthy gut through foods containing prebiotics and probiotics may support mental health by helping to regulate neurotransmitter production and reducing inflammation.

As part of the project, we interviewed other students and reflected on our own eating habits (which was humbling to say the least!). A common pattern was that many adolescents rely on convenient or highly processed foods, which can only provide short-term energy. This highlighted the importance of choosing balanced meals that contain complex carbohydrates, protein, fibre, and healthy fats to support focus and sustained energy throughout the day.

The Year 10 Food Tech classes created a wide variety of dishes, aimed at providing adolescents with various nutritional benefits, and focusing on sustained energy as well as convenience and appeal. Dishes included loaded sweet potato fries, poke bowls, smoothies, salmon wraps, and no-bake cheesecake parfaits! 

Overall, the task was a great opportunity that allowed us to learn more about the connection between food and mental health while applying our knowledge in a practical setting.

By Hashini Bagathsingh