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dc.contributor.advisorGoodspeed, Patricia
dc.contributor.authorBurke, Michelle
dc.date.accessioned2021-09-07T21:06:25Z
dc.date.available2021-09-07T21:06:25Z
dc.date.issued4/1/2017
dc.identifier.urihttp://hdl.handle.net/20.500.12648/4777
dc.description.abstractThis 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.subjectNutrition
dc.subjectMental Health
dc.subjectPlant-Based
dc.subjectDiet
dc.subjectEating Behavior
dc.subjectDepression
dc.titleNutrition and Mental Health
dc.typecapstone
refterms.dateFOA2021-09-07T21:06:25Z
dc.description.institutionSUNY Brockport
dc.description.departmentDepartment of Counselor Education
dc.description.degreelevelMaster of Science (MS)
dc.source.statuspublished
dc.description.publicationtitleCounselor Education Capstone
dc.contributor.organizationThe College at Brockport
dc.languate.isoen_US


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