Lumosity training and brain-boosting food effects on learning

222 Educ. Res. J.Food that is loaded with Omega-3s is specifically coldwaterfatty fish (salmon, mackerel <strong>and</strong> sardines) <strong>and</strong> thenon-fish sources of Omega-3s (soybeans, pumpkinseeds <strong>and</strong> walnuts). Other types of dietary <strong>brain</strong>-<strong>boosting</strong><strong>food</strong> are the ones packed with antioxidants that protectthe <strong>brain</strong> cells from damage. Colourful fruits (blueberries,mangoes <strong>and</strong> watermelon) <strong>and</strong> dark green vegetablesare particularly good antioxidant ‘super <strong>food</strong>’ sources(Smith <strong>and</strong> Robinson, June 2011; Ben Rubenstein <strong>and</strong>112 others, 2011; Bocco 2011). “Eat <strong>brain</strong> ‘super <strong>food</strong>s’.Roughly 50-60% of the <strong>brain</strong>’s overall weight is pure fat,which is used as insulation for its billions of nerve cells;the better insulated a cell, the faster it sends messages<strong>and</strong> the speedier your thinking. Therefore eating <strong>food</strong>swith a healthy mix of fats is essential for long-termmemory. Fish (wild salmon, mackerel, anchoviesespecially) <strong>and</strong> dark leafy green vegetables are excellentchoice” (Todd, 4 December, 2007). A well-maintained<strong>brain</strong> is quicker, smarter, less forgetful <strong>and</strong> less prone toage-related decline. Essential fatty acids as in omega-3are excellent <strong>food</strong> for the <strong>brain</strong>. Eat any <strong>food</strong> that is agood source of omega-3 fatty acids to enable the <strong>brain</strong>function at its best (Peters, 2008). Walnuts, flaxseed <strong>and</strong>dark leafy green vegetable will help the <strong>brain</strong> runsmoothly. The best of <strong>food</strong>s to eat for healthiest <strong>and</strong> mostfunctional <strong>brain</strong> is salmon, anchovies, sardines <strong>and</strong>mackerel that very richly contain omega-3 fats <strong>and</strong> giveDHA (docosahexaenoic acid). Todd <strong>and</strong> Perlmutteremphasized that “DHA is far <strong>and</strong> away the mostimportant nutrients for <strong>brain</strong> health” (Todd, 2007). Also,that the <strong>brain</strong> produces more free radicals that is highlyreactive <strong>and</strong> contributes to cell damage than any otherorgan. The free radicals can best be cleaned withantioxidants. “Antioxidants are bodies’ clean-up crew <strong>and</strong>work around the clock to scrub the body clean of freeradicals”. He further asserted that antioxidants areprimarily found in great abundance in blueberries <strong>and</strong> goliberries plus other berries <strong>and</strong> dark green vegetables aswell as in mangoes <strong>and</strong> watermelon.Just as a car racer needs gas, the <strong>brain</strong> needs fuel likeomega-3s essential fatty acid <strong>and</strong> antioxidants to performat its best. For losing energy, the <strong>brain</strong> also needscomplex carbohydrates like whole-wheat bread, brownrice, oatmeal, whole beans <strong>and</strong> high-fiber cereal to fuel it.Contrary to these, are <strong>food</strong>s that stall the <strong>brain</strong>’sperformance <strong>and</strong> should best be avoided or at mosteaten scantily. Smith <strong>and</strong> Robinson (June 2011) arguedthat to have optimally functioning <strong>brain</strong> does not requireone to eat certain <strong>food</strong> such as alcohol <strong>and</strong> diets that arehigh in saturated fat which research has shown toincrease the risk of Dementia <strong>and</strong> impair concentration<strong>and</strong> memory. The primary sources of saturated fat areanimal products (red meat, whole milk, butter cheese,sour cream <strong>and</strong> ice cream) – (Edmonds, 2011).University of Maryl<strong>and</strong> Medical Centre (UMMC) (2011)noted that omega-3 fatty acids are essential acids. Theyare necessary for human health, particularly the <strong>brain</strong>;but the body cannot make them. One must only get themthrough eating of <strong>food</strong> that is rich in omega-3 fatty acids.Salmon, tuna, <strong>and</strong> halibut are good <strong>food</strong> for the purpose.Omega-3 fatty acids are also known as polyunsaturatedfatty acids (PUFAs) <strong>and</strong> they play a crucial role in <strong>brain</strong>function, as well as normal growth <strong>and</strong> development.Omega-3 fatty acids are also very popular because theyhelp to reduce the risk of heart disease. The AmericanHeart Association recommends eating fish (particularlyfatty fish like Salmon, mackerel, sardines, lake trout,herring <strong>and</strong> albacore tuna) at least twice a week due totheir omega-3 fatty acids content. Omega-3 fatty acidsare highly concentrated in the <strong>brain</strong> <strong>and</strong> appear to beimportant for cognitive (<strong>brain</strong> memory <strong>and</strong> performance)<strong>and</strong> behavioural functions. Symptoms of omega-3 fattyacids deficiency include fatigue, poor memory, dry skin,heart problems, mood swings, depression, poorcirculation <strong>and</strong> attention deficit, cognitive decline,dementia <strong>and</strong> Alzheimer’s disease.Tallmadge, (March 24, 2004) posited that “Today, thehighest concentration of omega-3s is found in fish. Thetwo most potent omega-3 fatty acids are known as DHA<strong>and</strong> EPA <strong>and</strong> are usually found in only fishes, such asmackerel, salmon <strong>and</strong> tuna. These fatty acids end up inevery single cell membrane in the human body. They actas a cell lubricant; improve flexibility <strong>and</strong> communicationamong cells (particularly <strong>brain</strong> cells)”. Omega-3s “reducethe risk of sudden death from heart attack” as reported bya nutrition professor, Penny Kris-Etherton, atPennsylvania State University. The risk of diabetes isalso reduced with omega-3s. Omega-3s equally“enhance bone density <strong>and</strong> inhibit proliferation of cancercells in the breast, prostate <strong>and</strong> colon <strong>and</strong> improve skincondition”. In infants, omega-3 “improves cognitive <strong>and</strong>visual acuity”. Of greatest importance to this investigationis the fact that “omega-3s boost levels of <strong>brain</strong> chemicalsserotonin <strong>and</strong> dopamine, decreasing depression” <strong>and</strong>ensures improved learning. Consequently, the Food <strong>and</strong>Nutrition Board of the National Academy of Sciences hasestablished a minimum daily requirement of omega-3s tobe: 1.1 grams for adult women <strong>and</strong> 1.6 grams for adultmen.Yaffe <strong>and</strong> Ruden Medical Association (2011)emphasized the great need of omega-3s forenhancement of the <strong>brain</strong> <strong>and</strong> cognitive function as wellas in the treatment <strong>and</strong> prevention of certain diseases.“Though most Americans eat too much of saturated <strong>and</strong>trans fats, “there’s at least one kind of fat that we don’tget enough of. We should be eating more omega-3 fattyacids, which can offer a tremendous range of healthbenefits <strong>and</strong> are found in only fish (like salmon <strong>and</strong>sardines) <strong>and</strong> certain seeds”. Omega-3s are called“essential fatty acids” because they cannot bemanufactured by the body <strong>and</strong> must only come fromeating them directly. Omega-3s are importantcomponents of cell membranes, particularly in the <strong>brain</strong><strong>and</strong> eyes <strong>and</strong> they also help to make hormones that keep