Managing ADHD with Nutrition – A Case Study Report

Abstract

According to the WHO Mental health is defined as a state of well-being in which every individual realizes his or her own potential, can cope with the normal stresses of life, can work productively and fruitfully, and is able to make a contribution to her or his community. One of the most obvious, yet under-recognised environmental factors in the development of major trends in mental health is the role of nutrition. The study is a qualitative analysis on one subject. The objective is to investigate the role of nutrition in the effective management of Attention-deficit/hyperactivity disorder (ADHD), as balanced nutrition is very important during childhood which is a period of vigorous growth, increased activity, and development of body functions and social cognitive abilities. The treatment implications of research into nutrition and mental health are enormous. Attention-deficit/hyperactivity disorder (ADHD) is one of the most commonly diagnosed chronic mental conditions of childhood. ADHD has a large genetic component to its etiology, and alterations in the noradrenergic and dopamine systems lead to dysfunction in higher cortical processing related to attention, alertness, and executive functions (e.g., planning, working memory, abstract reasoning, mental flexibility). According to extensive research conducted two food groups that have subsequently been implicated as having a considerable impact on ADHD are essential fatty acids and minerals. Their exists and inversely linear relationship between levels of EFA in the body and the degree of the disorder. A similar inverse relationship has been found with levels of iron in children and symptoms of ADHD, deficiencies in magnesium and zinc have also been noted.