Nutrition and Mental Health
dc.contributor.advisor | Goodspeed, Patricia | |
dc.contributor.author | Burke, Michelle | |
dc.date.accessioned | 2021-09-07T21:06:25Z | |
dc.date.available | 2021-09-07T21:06:25Z | |
dc.date.issued | 2017-04-01 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12648/4777 | |
dc.description.abstract | This research study was focused on the barriers mental health clients experience to consuming a plant-based diet. The research participants included seven clients at an outpatient mental health clinic consisting of different diagnoses, races, and ages. A multi-method approach was utilized with the use of a nutritional survey followed by a semi-structured interview. Six of the seven participants consume a poor diet per the nutritional assessment. When asked the barrier(s) to consuming a healthy diet, five participants expressed lack of interest and another participant reported lack of resources. Further research is recommended in this area. | |
dc.subject | Nutrition | |
dc.subject | Mental Health | |
dc.subject | Plant-Based | |
dc.subject | Diet | |
dc.subject | Eating Behavior | |
dc.subject | Depression | |
dc.title | Nutrition and Mental Health | |
dc.type | capstone | |
refterms.dateFOA | 2021-09-07T21:06:25Z | |
dc.description.institution | SUNY Brockport | |
dc.description.department | Department of Counselor Education | |
dc.description.degreelevel | Master of Science (MS) | |
dc.source.status | published | |
dc.description.publicationtitle | Counselor Education Capstone | |
dc.contributor.organization | The College at Brockport | |
dc.languate.iso | en_US |