The document discusses how proper nutrition is essential for brain development and function. It notes that the fetal brain develops rapidly from weeks 10 to 18 of pregnancy, making nutrition critical. Deficiencies can lead to growth and developmental issues. Later, certain vitamins and minerals like B12 and iron are needed to prevent impaired cognitive function. The document also examines how different foods contain precursors for neurotransmitters like serotonin, dopamine, and norepinephrine that allow the brain to function properly. Adequate glucose, protein, vitamins, and minerals from foods are required to meet the brain's needs.

1. Nutrition and Brain Function
Kalynn Anderson

2. INTRODUCTION
As we well know by now in class, the brain is made up of billions of neurons and transmitters and is incapable of
regenerating itself and does not make new neurons, but recently scientist have begun to research the effects that
proper nutrition has on the brain. Through these next few slides I will explain what I have learned by researching how
nutrition effects the brain from our time in the fetus to our current age.

3. The fetal brain is most effected as it
grows rapidly from the 10th to 18th
week of pregnancy. This is where the
importance of nutrition begins to
come into play. Without a healthy
nutritional diet during this time and
throughout pregnancy can lead to
growth issues, complete devastation
to the nervous system that can last
several years after birth, mental
retardation and/or behavioral
problems. Above is a picture I have
provided to show the growth of the
brain from the website
http://www.psyking.net/id187.htm

4. The science of nutrition and brain
function is still evolving and is a
relatively new study, but what
scientist have found out is that
nutrients are essential to human
brain function. If a brain were to
have B12 and iron deficiencies, it
could lead to impaired cognitive
function due to nerve fiber
complications.
Cognition- the ability to use simple
to complex information to meet the
challenges of daily living;
www.dictionary.com
WWW.ARS.USDA.GOV/IS/AR/ARCHIVE/AUG07/AGING0807.HTM

5. At the Jean Mayer USDA Human Nutrition Research
Center on Aging at Tufts University in Boston, the head of
neuroscience James Joseph ran a study using rats, where
the control group was fed standard chow and the test
group were fed antioxidants to show the effects on the
brain such as vitamin, strawberry extracts, or spinach
extracts and did not experience any age related cognitive
performance losses that the control group displayed and
reversed age related deficits and showed high stamina,
they put the rats in mazes and were amazed with the
results.
 Control group  Test group

6. During these tests they found that
depending on what Oxygen
Radical Absorbance Capacity
(ORAC) units, (which include both
fat and water soluble values) food
contained had a higher effect on
the test rats and while the brain
cannot heal itself it does need
outside nutrition and vitamins to
help it stabilize and reach its full
potential
Microglia- repair mechanisms
involving neural immune cells that
help to heal and protect injured
brain tissue

7. During these next few slides I will be talking about what the brain needs to run properly, diet and
neurotransmitters

8. The brain needs special material to run properly:
glucose, protein, vitamins, minerals and essential
chemicals
glucose- the preferred form of energy for many of the body
cells including the brain and muscle cells and is found in
many food sources. There are a variety of foods that the
body either chemically reduces to glucose, which is
absorbed into the bloodstream or is chemically converted
to glucose such as starch, which is made up of long chains
of glucose molecules chemically connected together. Other
food sources include lactose, milk and other dairy products
Protein- large molecules made from amino acids, which
are enzymes and hormones. Food sources of protein
include meat, eggs, beans and dairy products.
Essential vitamins and minerals-Vitamins and minerals
are needed by the body but not produced by the body
therefore must be taken in as part of the diet.
“Biochemistry”; Reginald Garrett, PH.D. and Charles Grisham, PH.D.; 2007

9. Diet and neurotransmitters
Certain foods contain precursors or starting material for some
neurotransmitters. If a diet is deficient, the brain will not be able to
produce some neurotransmitters. Neurological and mental disorders
may occur when this balance is upset. Examples of neurotransmitter
precursors include:
Aspartic acid
Choline
Glutamic acid
Phenylalanine
Tryptoplean
Tyrosine
Faculty.washington.edu/chudler/nutri.html

10. ASPARTIC ACID
Used to make aspartate, the building blocks
of protein. Found in peanuts, potatoes, eggs
and grains

11. CHOLINE
Used to make acetycholine, which effects both the peripheral nervous
system and central nervous system and is the only neurotransmitter
used in the motor division of the somatic nervous system associated
with the voluntary control of body movements via skeletal muscles;
found in eggs liver and soybeans

12. GLUTAMIC ACID
Used to make glutamate which plays a key
role in long term potentiation and is important
for learning and memory; found in flour and
potatoes

13. PHENYLALANINE
Used to make dopamine, a simple organic chemical
released by nerve cells to send signals to other nerve
cells, there are five known types of dopamine receptors.
Found in beets, soy beans, almonds, eggs, meats and
grains.

14. TRYPTOPLEAN
Used to make serotonin, found in the GI tract, platelets, and central
nervous system. They act as many functions in the brain such as
regulation of mood, appetite and sleep. Serotonin also has cognitive
functions including memory and learning. Found in eggs, meat, skim
milk, bananas, yogurt, milk and cheese.

15. TYROSINE
Used to make norepinepherine, which functions as the
neurotransmitter released from the sympathetic neurons affecting the
heart. As a stress hormone norepinepherine affects parts of the brain
such as amygdala where attention and fight or flight responses are
controlled. Found in milk, meat, fish, and legumes

16. Finally, to conclude my presentation I thought I would inset
a video where an experienced neurosurgeon talks about
the effects of nutrition and brain health. Thank you for
taking the time to read through my slideshow, I hope you
found something new and interesting.
 http://www.youtube.com/watch?v=Ms
U0imEAlUg

17. Bibliography
 Books:
Biochemistry; Reginald Garrett, Ph.D. and Charles
Grisham, PH.D.; 2007
 Websites:
1. www.dictionary.com
2. Faculty.washington.edu/chudler/nutri.html
3. http://www.nlm.nih.gov/medlineplus/mplusdictionar
y.html
4. www.ars.usda.gov/is/ar/archive/aug07/aging0807.
htm
5. http://www.youtube.com/watch?v=MsU0imEAlUg