Nutrition professionals work in a variety of positions where they need to deliver presentations to inform, influence, and inspire targeted audiences. Dietetic curricula at the undergraduate, graduate, and supervised practice levels rarely contain dedicated nutrition communication courses that teach presentation skills or provide the depth necessary for highly successful outcomes that address a variety of audiences.

The high polyunsaturated fatty acid, or PUFA, content in the human brain makes it particularly vulnerable to the oxidative stress produced by a typical western style dietary pattern. An emerging, but compelling body of evidence demonstrates that such a dietary pattern can have deleterious effects on cognitive function, and may lead to neuro-degenerative disorders, including but not limited to Alzheimer’s disease, Parkinson’s, schizophrenia, and the like.