The foods that our clients are eating (or not) are the building blocks for all the important neurochemicals that help brains run effectively and efficiently (Arden, 2015). Unfortunately, not only can excess calories be consumed, but these may be more highly processed foods, leaving the individual with micronutrient deficiencies (Astrup & Bügel, 2019). Importantly, poor or inadequate nutrition also affects the brain and can exacerbate mental issues, influencing energy and mood levels, and impairing cognitive and emotional functioning (Black, 2003), all of which carry over into how we engage and interact in relationships (Edwards, 2002).
Wellness Series Part 1
Don’t Sleep on it: An Urgent Call for MFTs to Attend to Sleep in Therapy
Wellness Series Part 3
Sweat It Off: The Importance of Physical Activity in Client Biopsychosocial Functioning
Not only does this affect our clients outside the therapy room, but research suggests that poor and inadequate nutrition can impede progress in therapy (Kris-Etherton et al., 2021; Pałkowska-Goździk, Lachowicz, & Rosołowska-Huszcz, 2018). As such, nutrition competency is an area that marriage and family therapists (MFTs) would do well to increase in order to better client functioning, including those with mental health symptoms, relationship troubles, but also for those with outward or inward nutrition-related concerns (overweight or obese clients [Pratt, Holowacz, & Walton, 2014] or those with metabolic conditions and eating disorders [DeJesse & Zelman, 2013; Frazier, 2012]).
The MFT is uniquely qualified to address these issues from a systemic perspective, recognizing that any dietary changes with timing/frequency of meals and macro-or micronutrients require a shift and reorganization at the family level—as family members are needed to support, collaborate, and plan the changes of one individual in the family in addition to potentially adjusting their own dietary behaviors (Edwards, 2002).
…advocacy efforts are needed to help nutrition professionals be better informed about the unique qualification and skill set of MFTs and the systemic nature of our work.
Recognizing the systemic nature of nutrition changes can even have powerful spillover effects into the physical, emotional, and relational domains of other family members who might not be in treatment (Edwards, 2002; Gorin et al., 2018). Thus, not only do MFTs need more training and knowledge about nutrition, but advocacy efforts are needed to help nutrition professionals be better informed about the unique qualification and skill set of MFTs and the systemic nature of our work. The following discusses the importance of nutrition related to biopsychosocial health and functioning, b) gives a basic overview of nutrition, c) discusses the ethical considerations for nutrition information in treatment and domains for MFTs, and d) reviews a few of the best practices in collaborating with nutrition professionals.
The importance of nutrition in biopsychosocial health and functioning
The primary mechanism through which diet and nutrition affects brain function and mood is through the Brain-Gut-Microbiota axis (BGM)—the bidirectional communication network between the gastrointestinal tract and brain (Martin, Osadchiy, Kalani, & Mayer 2018; Taylor & Holscher, 2020). Research has substantiated the reciprocal relationship between diet and mental health symptoms, such that a poorer diet is associated with poorer mental health (Jacka, Cherbuin, Anstey, & Butterworth, 2014) and poor mental health is associated with poorer diet (Konttinen, Männistö, Sarlio-Lähteenkorva, Silventoinen, & Haukkala, 2010; Paans et al., 2018). Thus, it is not unusual for an individual to overeat, eat to deal with stress or manage negative emotions, eat unhealthy food, or skip meals (Edwards, 2002).
Related to relationships, difficulties in interpersonal functioning can lead to social stress, consequently increasing one’s vulnerability to emotional overeating (Scott, Melhorn, & Sakai, 2012). Indeed, emotional eating has been tied to relationships (Stapelton & Mackay, 2014), indirectly through emotional and psychological distress in those with anxious (Scott et al., 2012) and pre-occupied attachment styles (Suldo & Sandberg, 2000). This suggests that a form of emotional coping from relationship distress manifests in emotional eating. These findings have been shown for both parent–child relationships (Ferrer, Green, Oh, Hennessy, & Dwyer, 2017; Snoek, Engels, Janssens, & van Strien, 2007), as well as adult romantic relationships (Butler, Young, & Randall, 2010). Butler et al. (2010) found that women in heterosexual relationships who suppress emotions (i.e., not bringing up emotional conversations) have higher rates of emotional eating. In addition, one partner being an emotional eater increases the likelihood the other will be as well (Homish & Leonard, 2008), and research suggests that this occurs through emotional transmission of mood states (Goodman & Shippy, 2002) and behavioral contagion (reciprocal dietary undermining; Novak, Wilson, Gast, Miyairi, & Peak, 2020). In addition, poor meal timing can precipitate conflict in dyads (parent-child and couple) because of low blood sugar and hunger (Edwards, 2002).
MFTs’ scope of practice related to nutrition
Nutrition intervention is outside our scope of practice, as AAMFT’s 2015 Code of Ethics, Standard III on Professional Competence and Integrity, 3.10 Scope of Competence states that MFTs cannot diagnose, treat, or advise on problems outside the recognized boundaries of their competencies. However, MFTs can and should have a working competency in order to assess how nutrition habits are related to cognitive, emotional, and social functioning, relay important information to clients, and properly refer to the right nutrition professional. To that end, a working knowledge of the basics of nutrition, including macronutrients, micronutrients, and chrono-nutrition will benefit MFTs in assessment of clients’ dietary habits.
Macro and micronutrients
Macronutrients—protein, carbohydrates, and fats—are not only the basic building blocks for energy, but also provide important nutrition to the brain for emotional, cognitive, and relational functioning. Protein provides the brain with amino acids that are crucial for cellular integrity and form the basis of neurotransmitters (e.g., tryptophan and serotonin) that regulate mood (Glenn, Madero, & Bott, 2019). Carbohydrates, which include both simple (fruits, vegetables, and sugars) and complex (whole grains, starchy vegetables, and beans), provide the brain and body with fuel (Korn, 2016). Simple carbohydrates may temporarily lift mood but can cause blood sugar levels to crash while complex carbohydrates slowly release glucose into the bloodstream (Weil, 2000). Finally, fats come in many forms, both naturally occurring (saturated, monounsaturated, and polyunsaturated) and engineered (hydrogenated/transfats). Generally, those natural healthy fats lubricate the brain and body organs, help with memory, and transport vital minerals and vitamins to the brain, while engineered fats can impair learning and memory, lead to weight gain, and damage the body’s essential processes (Korn, 2016).
Micronutrients, the elements required in small quantities to sustain life, have also been linked to mental health (Kar & Ahmad, 2017; Lakhan & Vieira, 2008). For example, magnesium and vitamin B (e.g., folate and folic acid) have been shown to reduce depressive and anxiety symptoms (Eby & Eby, 2006), and dietary fiber, probiotics, and prebiotics are involved in healthy gut bacteria regulation (Makki, Deehan, Walter, & Bäckhed, 2018), where 90% of serotonin is produced (Gershon & Tack, 2007). Vitamin D deficiency is associated with many mental health conditions and externalizing behaviors in both children and adults (Robinson et al., 2020). Omega-3 fatty acids are foundational to good brain health, while trans fatty acids can alter cognitive and emotional control (Arden, 2015). The two main omega-3 fatty acids—eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—have been implicated in many psychiatric conditions, including schizophrenia, attention deficit hyperactive disorder (ADHD), depression, and bipolar disorder, suggesting that those individuals who have lower levels of EPA and DHA are at higher risk for the development and maintenance of these conditions (Harbottle & Schonfelder, 2008).
Chrono-nutrition
The time of day and frequency of eating is known as chrononutrition and refers to how nutrition and foods are used to regulate circadian and metabolic rhythm (Korn, 2016). Research has established a strong relationship between metabolic and mental health that shares inflammatory pathways and disruption of circadian signaling (Nousen, Franco, & Sullivan, 2013). It is well-known that this disruption of circadian rhythm underlies many health problems, including insomnias, mood disorders, PTSD, and complex trauma (Walker, Walton, DeVries, & Nelson, 2020). Conversely, metabolic health/flexibility can be defined as the physiological ability to switch seamlessly between macronutrient sources for energy needs, or more generally, to not substantially lose physical and cognitive performance in the short-term (24 hours or less) absence of food (Goodpaster & Sparks, 2017). The lapses in performance are most simply caused by lower circulating blood sugar and thus less glucose fueling the brain, but the relationship between physiology and psychology may be more complex in many individuals (Benton, 2002). The circadian and metabolic rhythm are affected by many factors, such as sleep and physical activity, but also by nutrients, including blood sugar and fatty acids in the blood stream (Korn, 2016). For optimal brain health in clients with insulin resistance, eating smaller, evenly spaced meals at the same or closely similar times each day may help regulate metabolism and stave off low blood sugar, which can increase feelings of anxiety and panic (Aucoin & Bhardwaj, 2016). Finally, there is a vast amount of evidence about timing of macronutrients, with consumption of protein rich foods earlier in the day being better for energy and alertness and complex carbohydrates later in the day being better for relaxation and sleep (Korn, 2016).
Domains of practice for the MFT
Assessment and psychoeducation
An initial inquiry during sessions with clients can assess energy and mood throughout the day, and when relational conflict might be more likely to occur. To that end, the Korn Food Mood Diary (Korn, 2017) is a more formal three-day diary that asks clients to track what they eat and when and to observe their emotional, interpersonal, and physical responses. In addition, therapists can employ a first- and second-order nutrition assessment that assesses the domains of macro-, micro-, and chrononutrition, as well as family and contextual factors (Novak, Robinson, & Korn, 2021).
After careful assessment, MFTs can deliver psychoeducation on the importance of nutrition and review the specific information on the basics of nutrition as discussed above. Doing so is different than prescribing or recommending nutrition changes and fits within the systemic orientation of competency for the MFT. It is important to reiterate that MFTs must not recommend any specific supplements (either knowingly or unknowingly), specialized diets, or nutrition-related changes and are otherwise held liable for adverse events as a licensed healthcare provider. Statements must be tentative in nature (e.g., “Some research suggests that…”) and MFTs may repeatedly state that they are not experts but can help establish collaborative care with a nutrition professional for any desired changes. Additionally, there are helpful books for clinicians to improve their competency and how they may frame nutrition-related conversations in the therapy room. A few notable books include Nutrition Essentials for Mental Health (Korn, 2016) and Nutritional Treatments to Improve Mental Health Disorders (Procyk, 2018). For clients, therapists can recommend the Good Mood Kitchen (Korn, 2017) which can serve as a helpful guide on the importance of nutrition and culinary medicine to improve psychosocial health. The book provides practical tips and recommendations on how to assess, improve, and change one’s own approach to nutrition.
Collaborative care
In the realm of nutrition, MFTs can be either co-providers (working together with nutrition professionals) or secondary providers (referred to from nutrition professionals). MFTs as co-providers is ideal when it comes to adjusting nutrition habits or working with eating disorders/disordered eating and requires consistent and sustained communication. MFTs as secondary providers is ideal when addressing underlying relational dynamics or emotional and mental disorders that impede or undermine dietary changes. In order to “jump start” and initiate collaborative care (Edwards, 2002), MFTs must know the different types of providers, their specific training, and their specialties and scope of practice is important. Although this is outside the scope of this article, refer to Novak et al. (2021) for more information about the provider types as well as recommendations for addressing barriers and optimizing the collaborative relationship.
Conclusion
Further research is needed to understand how nutrition integration in therapy might boost and sustain outcomes and is associated with clients’ outcomes over time. Nonetheless, assessment and knowledge of the above mechanisms in client biopsychosocial functioning may better foster collaboration with nutrition providers. In addition, MFTs are ideal providers to address underlying factors that can hamper or enhance dietary changes. As systemic practitioners, it behooves us to increase our understanding of nutrition and work well with other providers to better improve the biopsychosocial lives of our clients. Thus, this is a call for the field to better attend to nutrition in education and training.
After careful assessment, MFTs can deliver psychoeducation on the importance of nutrition and review the specific information on the basics of nutrition.

Josh R. Novak, PhD, LMFT-S, is an AAMFT Professional Member and holds the Clinical Fellow designation. He currently serves as an assistant professor in the MFT program at Auburn University. He is the director the Relationships & Health Lab, an interdisciplinary collaborative team of faculty and students across many fields, including Dietetics/Nutrition, Sleep Science, Kinesiology, Nursing, Pharmacy, Psychology, and Human Development and Family Science. His program of research focuses on the nexus of relationships and health, within and across disease contexts, and how partners and families influence health and health behaviors.
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