Where nutritional science meets culinary technique
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Rising rates of ADHD symptoms, emotional dysregulation, fatigue, and disengagement in adolescents are increasingly recognised as multi-factorial, involving interactions between nutrition, neurobiology, and environmental stressors.
Current approaches to youth mental health and ADHD are largely clinical or behavioural, with limited integration of nutrition science, food literacy, and lived food environments.
There is a need for translational, real-world models that bridge nutritional neuroscience with practical education to support attention, mood regulation, and learning capacity in young people.
2019
Ed Dixon Food Design new season, menu design, recipe development and shoot
