Investigating the Correlation Between Diet Quality and Psychological Resilience

Authors: Bo Schooley, Sean Morrissey, Jasmina Abdurasulova, Margaret Giordano, Morgan Andersen

Field of Study: Health and Wellness

Program Affiliation: Health and Wellness Studies

Faculty Mentors: Lina Begdache

Easel: 85

Timeslot: Midday

Abstract: Psychological resilience is associated with numerous positive mental health outcomes. This study examines the correlation between diet quality and psychological resilience. An anonymous survey was administered digitally and was shared by group members through social media platforms and flyers posted throughout the Binghamton University campus. The survey included questions regarding demographic and lifestyle information, nutrition habits, psychological resilience and flexibility, and recent experiences with emotions. A healthy balance of whole grains (p<0.01), vegetables (p<0.05), meat (p<0.05), and carbohydrates (p<0.05) is associated with increased psychological resilience. Comparatively, legumes (p<0.05) and caffeine (p<0.05) consumption are associated with lower reported psychological resilience. These findings emphasize the importance of improving diet quality for the overall psychological health of people as a simple and non-pharmaceutical way for all people to improve their psychological health, making it an accessible route for multiple populations.