BLACKPOOL AND THE FYLDE COLLEGE SCHOLARSHIP REVIEW 2021
The impact of diet and nutrition on the wellbeing of students at B&FC: A case study into students’ perceptions at Levels one and two regarding the importance of dietary intake on wellbeing. Graham Mason and Mark Belfield
Introduction This research project aims to evaluate the current dietary intake of students at Blackpool and the Fylde College (B&FC) and investigate its impact on mental wellbeing. The current statistic of individuals in contact with mental health services between April 2019 and March 2020 were 1,380,240 people of which 237,088 were young people (NHS, 2020). The impact of Covid-19 has increased the consumption of long life convenience foods and ‘unhealthy’ junk foods in conjunction with an approximately 50% rise in the development of mental health issues (Robinson, 2020). This project aims to evaluate the current level of wellbeing of students, at B&FC, and their current dietary intake, to determine if there is a direct correlation between nutrition and mental wellbeing. It then aims to establish the importance of developing interventions within the College environment to create awareness and provide information and guidance to improve mental wellbeing through nutrition.
Literature Review The impact of diet on psychological wellbeing has been researched in a range of studies. These have investigated the consumption of specific food groups and eating behaviours and their direct impact on health and wellbeing, including brain development and cognitive function, while also considering external factors, including environmental, societal and socio economic. This review aims to analyse the current research in this area to support this research project. The consumption of fruit and vegetables has a range of benefits on physical and mental health, however this review will focus on the benefits to individual cognitive function and wellbeing. The initial benefits of nutrition on wellbeing has been explored by Mujcic (2016), data was collected over a two year period through national survey of households. The analysis of the survey data correlated the intake of fruit and vegetables and an individual’s wellbeing. This study measured wellbeing through a life satisfaction survey and the quantity of fruit and vegetables consumed by individuals. It concluded that improvements in psychological wellbeing can be achieved through an increased intake of fruit and vegetables, with the higher the amount of fruit and vegetables consumed the greater the life satisfaction.
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