Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Introduction Part I: Nutritional influences on brain development Chapter 1: The effects of early diet on cognition and the brain Abstract: 1.1 Introduction 1.2 Nutrition, cognition and the brain: background considerations 1.3 Research example - the preterm cohort 1.4 Cognitive outcomes at different ages 1.5 Imaging studies 1.6 Issues raised by these studies 1.7 Nutrition, cognition and brain relationships: some general considerations 1.8 Suggestions for further research and sources of further information and advice Chapter 2: Influence of long-chain polyunsaturated fatty acids (LC-PUFAs) on cognitive and visual development Abstract: 2.1 Introduction 2.2 Structure, metabolism and general physiological functions of polyunsaturated fatty acids (PUFAs) 2.3 Placental transfer of PUFA and fetal lipid transport 2.4 PUFA levels in human milk 2.5 Significance of PUFAs in the development and function of brain and retina 2.6 Significance of an adequate LC-PUFA supply for neonates and infants on cognitive and visual outcomes 2.7 Potential consequences of PUFA deficiency or imbalances 2.8 PUFA intake recommendations and supply situation 2.9 Implications for the food industry, nutritionists and policy-makers 2.10 Future trends 2.13 Appendix: list of abbreviations Chapter 3: Zinc deficiency and cognitive development Abstract: 3.1 Introduction 3.2 Measurement of zinc status 3.3 Implications for the food industry, nutritionists, and policy-makers 3.4 Future trends 3.5 Sources of further information and advice Chapter 4: Iron deficiency and cognitive development Abstract: 4.1 Introduction 4.2 Effects of iron deficiency on cognitive development 4.3 Implications for the food industry, nutritionists, and policy-makers 4.4 Future trends 4.5 Sources of further information and advice Chapter 5: Iodine and cognitive development Abstract: 5.1 An overview of iodine, thyroid hormones, and the consequences of iodine deficiency 5.2 The effect of iodine deficiency on cognition 5.3 Implications for the food industry, nutritionists and policy-makers 5.4 Future trends 5.5 Sources of further information and advice Part II: Diet, mood and cognition Chapter 6: Macronutrients and cognitive performance Abstract: 6.1 Introduction 6.2 The effects of meals on cognitive performance 6.3 Carbohydrate and cognitive performance 6.4 Macronutrients, stress and cognitive performance 6.5 Implications for the food industry, nutritionists and policy-makers 6.6 Future trends and opportunities for this research field 6.7 Sources of further information and advice Chapter 7: Carbohydrate consumption, mood and anti-social behaviour Abstract: 7.1 Introduction 7.2 Carbohydrate metabolism and mood 7.3 The incidence of hypoglycaemia 7.4 Serotonin synthesis after the consumption of carbohydrate 7.5 Anti-social behaviour and refined carbohydrate consumption 7.6 Chocolate - macronutrients or palatability? 7.7 Future trends 7.8 Sources of further information and advice Chapter 8: Hydration and mental performance Abstract: 8.1 Introduction 8.2 Thirst and water intake regulation 8.3 Cognition, mood, and hydration status 8.4 Implications for the food industry, nutritionists, and policy-makers 8.5 Future trends 8.6 Sources of further information and advice Chapter 9: Vitamin status, cognition and mood in cognitively intact adults Abstract: 9.1 Introduction 9.2 Vitamin deficiency in developed societies 9.3 Mechanisms of action of vitamins related to brain function 9.4 Evidence from epidemiological studies 9.5 Evidence from intervention studies 9.6 Conclusions 9.7 Implications for the food industry, nutritionists and policy-makers 9.8 Future trends 9.9 Sources of further information and advice Chapter 10: Caffeine, mood and cognition Abstract: 10.1 Introduction 10.2 Background - caffeine intake and its physiological effects 10.3 Caffeine reinforcement 10.4 The alerting and psychomotor effects of caffeine - net benefit or withdrawal reversal? 10.5 Caffeine and anxiety 10.6 Caffeine (tea and coffee) consumption and risk of cognitive decline 10.7 Conclusions and future trends: implications for the food industry, nutritionists and policy-makers 10.8 Sources of further information and advice 10.9 Acknowledgements Chapter 11: Neurocognitive effects of herbal extracts Abstract: 11.1 Introduction 11.2 Ginkgo biloba 11.3 Ginseng 11.4 Bacopa monnieri 11.5 Salvia 11.6 Melissa officinalis 11.7 Guarana 11.8 Flavonoids 11.9 Conclusions and future trends III: Nutritional infl uences on behavioural problems, psychiatric illness and cognitive decline associated with ageing Chapter 12: Malnutrition and externalizing behaviour Abstract: 12.1 Introduction 12.2 Dietary influences on externalizing behaviour 12.3 Implications for the food industry, nutritionists, and policy-makers 12.4 Future trends 12.5 Sources of further information and advice Chapter 13: The role of nutrition and diet in learning and behaviour of children with symptoms of attention deficit hyperactivity disorder Abstract: 13.1 Overview of attention deficit/hyperactivity disorder (ADHD) 13.2 Nutrition and the brain 13.3 Nutrients and ADHD 13.4 Botanicals 13.5 Multi-ingredient formulations 13.6 Food intolerance 13.7 Conclusions 13.8 Implications for the food industry, nutritionists and policy-makers 13.9 Future trends 13.10 Sources of further information and advice Chapter 14: Vitamin status and psychiatric disorders Abstract: 14.1 Introduction 14.2 Homocysteine 14.3 Dementia and homocysteine 14.4 Vitamin B1 14.5 Niacin 14.6 Vitamin B6 14.7 Vitamin B12 14.8 Anti-oxidants, micronutrients and the oxidative stress hypothesis of ageing 14.9 Future trends 14.10 Sources of further information and advice Chapter 15: Antioxidants, diet, polyphenols and dementia Abstract: 15.1 Introduction 15.2 Antioxidants and diet approach for cognitive functioning and dementia 15.3 Brain targets and sources of polyphenols 15.4 Summary of the classification of polyphenols 15.5 Important polyphenols with neuoroprotective potential 15.6 Conclusions 15.7 Future trends Chapter 16: Vitamin D, cognitive function, and mental health Abstract: 16.1 Introduction 16.2 The epidemic of vitamin D insufficiency - sources of vitamin D intake, epidemiology 16.3 Vitamin D action on the brain 16.4 Cognition 16.5 Vitamin D in dementia and Parkinson's disease 16.6 Vitamin D and depression, bipolar illness, and schizophrenia 16.7 The diagnosis and treatment of vitamin D insufficiency 16.8 Future trends 16.9 Sources of further information and advice Chapter 17: Caloric intake, dietary lifestyles, macronutrient composition and dementia Abstract: 17.1 Introduction 17.2 Obesity and the metabolic syndrome in Alzheimer's disease (AD) 17.3 Calorie intake and caloric restriction 17.4 The role of insulin in AD 17.5 Hypertension and AD 17.6 The link between dietary choices and AD 17.7 Conclusions and future trends 17.8 Sources of further information and advice Chapter 18: Fatty acids and schizophrenia Abstract: 18.1 Introduction 18.2 Tissue levels of polyunsaturated fatty acids in patients with schizophrenia 18.3 Treatment studies with omega-3 fatty acids in schizophrenia 18.4 The importance of diet for physical health in schizophrenia 18.5 Recommended programme of assessment and intervention 18.6 Further research Chapter 19: Fatty acids, depression and suicide Abstract: 19.1 Introduction 19.2 Essential fatty acids (EFAs) 19.3 EFAs and depression 19.4 EFAs and post-natal depression (PND) 19.5 EFAs and bipolar disorder (BD) 19.6 EFAs and suicide 19.7 Personality factors associated with suicide 19.8 Future trends 19.9 Implications for practice 19.10 Sources of further information and advice Chapter 20: Fatty acid intake and cognitive decline Abstract: 20.1 Introduction 20.2 Epidemiological link between dietary fats and cognitive decline 20.3 Omega-3 fatty acids metabolism and risk of cognitive decline 20.4 Implications for the food industry, nutritionists and policy-makers 20.5 Future trends for better cognition 20.6 Sources of further information and advice Index
