Betsy Cogan is an assistant professor in the Concordia Department of Nutrition, Dietetics, and Exercise Science. Cogan is also a registered dietitian nutritionist . She teaches a wide variety of wellness classes on the undergraduate and graduate levels. Her research focuses on simple dietary changes that impact cardiovascular, vascular and cognitive health.
On Nov. 20, the Student Academy of Nutrition and Dietetics held an educational speech in Concordia’s Integrated Science Center on cognitive nutrition with Cogan as the speaker.
The presentation focused on the deterioration of cognitive function that everyone eventually experiences in their lifetime and the involvement of oxidative stress within this process. It mentioned using nutrition as a tool to slow the process down.
Oxidative stress according to Medical News Today is defined as “an imbalance of free radicals and antioxidants in the body, which can lead to cell and tissue damage.” Oxidative stress occurs naturally and plays a role in the aging process. It is also linked to diseases such as dementia and cancer, and mental health conditions like depression and anxiety.
“Everyone is at risk of cognitive decline. It may seem far away, but your health later in life is an accumulation of the choices you make every single day,” says Cogan.
The National Library of Medicine remarks how “university life is a critical period for establishing healthy eating habits and attitudes,” yet is also when people are “most at risk of developing poor eating habits due to various factors, including economic conditions, academic stress and lack of information about nutritional concepts.”
The NLM recognizes the prevalence of unhealthy eating patterns among college students as they transition from childhood into adulthood, when many begin exercising independence over their diet. Their work focuses on “identifying target areas for intervention to improve the overall health and wellbeing among college students.”
“The goal is to simply slow down incoming issues that may impact a person later in their lives. Everyone’s cognitive function will decline in one way or another, but you’d rather have it happen at 80 years old instead of 50,” Cogan continued.
Cogan’s tips for college students specifically include eating a variety of foods, staying hydrated and limiting caffeine consumption.
“I always tell people to start small and remind them that there’s no such thing as good food or bad food, just certain foods that should be consumed less than others. Give yourself grace” she says.
She highlights the importance of fruits, vegetables, whole grains, and antioxidant rich foods such as fish and tree nuts.
Cogan also mentions how there are a great number of healthy options available right in the Anderson dining hall that are mindful of allergies, dietary restrictions, culture, etc.
“You shouldn’t eat pizza every single day. It tastes good!” But everything is best if it is in moderation. Maybe pick a food you’ve never had instead or grab a vegetable that looks cool. It really is that easy” Cogan said.
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