A Phenomenological Study of Social Workers’ Meaning of Food, Mood, and Their Readiness to Adopt Dietary Interventions With Clients Who Are Depressed

Abstract

As incidence of depression rises worldwide and treatment effectiveness remains flat, interest grows in developing novel treatments to improve outcomes for those seeking help for depression. Research on diet, nutrition, and depression suggests that food affects mood. The literature addresses how a certain dietary pattern may be incorporated in clinical treatment as a modifiable risk factor with those presenting with depression, but the voices of social workers are absent. Given that social workers are the largest providers of therapeutic services for those experiencing depression, the field has much to contribute to the development and assessment of new, nonpharmaceutical, treatment protocols. This phenomenological inquiry explored how personal, professional, and academic experiences of social workers impact their readiness to include diet and nutrition in their treatment with individuals who are depressed. The intention of this research was to learn from social workers themselves about the challenges they, and the profession, face in including diet and nutrition in their treatment of clients who are depressed. The participants in this research demonstrated a curiosity and willingness to learn more about the role of nutrition in depression. Limited knowledge of modifiable risk, bias, and scope of practice concerns emerged as potential barriers that need to be addressed for participants to include nutrition as a modifiable risk factor with their clients. As barriers to adoption are addressed, and the body of research on dietary patterns known to improve depression outcomes strengthens, those who suffer from depression may have one more option in their journey towards optimal mental health.