Food for Thought: The Neuroscience of Nutrition to Fuel Cognitive Performance
| dc.contributor.author | Austin, Debra | |
| dc.date.accessioned | 2017-05-10T18:07:41Z | |
| dc.date.available | 2017-05-10T18:07:41Z | |
| dc.date.issued | 2017-05-10 | |
| dc.description | 92 pages | en_US |
| dc.description.abstract | Almost nothing is more personal than the decision lawyers make about what to eat for breakfast, lunch, and dinner. In a two-year study examining the health of lawyers, Sharon McDowell-Larsen, Ph.D., discovered that while ninety-two percent of the participants understood that eating habits have health impacts, half reported they consumed unhealthy diets. Additionally, none of these lawyers were vegetarians or vegans, fifty-eight percent consumed meat on a daily basis, and sixty-four percent wanted more health and wellness support from their law firms. Some law firms and law schools are cultivating wellness cultures, but little work has been done in the area of improving lawyer and law student nutrition. | en_US |
| dc.identifier.citation | 95 OR. L. REV. 425 | en_US |
| dc.identifier.issn | 0196-2043 | |
| dc.identifier.uri | https://hdl.handle.net/1794/22326 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Oregon School of Law | en_US |
| dc.rights | All Rights Reserved. | en_US |
| dc.title | Food for Thought: The Neuroscience of Nutrition to Fuel Cognitive Performance | en_US |
| dc.type | Article | en_US |