Saturday 25 May 7.00pm - 8.00pm - $86

What if we’re looking for solutions to mental health problems in some of the wrong places? What if instead we focused on prevention and considered the impact that the food environment is having on our resilience and ability to cope? What if we changed what we eat and how we feed our brains? This keynote will review the research over the past decade uncovering an alarming picture of declining food quality as risk factors for all kinds of mental health challenges. Prof Rucklidge will then describe practical ways to use nutrition and micronutrients to treat and prevent mental health challenges with the long term goal of developing and maintaining a resilient brain.