Our diet undoubtedly reflects our mental world. The quantity and quality of food, as well as the way we consume it, are interlinked with our emotional state, personality, experiences, and the social and cultural context.

From breastfeeding itself, food acquires a strong emotional charge - a fact that enhances the enjoyment of its consumption, but can also lead to problematic situations. Through the psychological perspective of nutrition, this book helps the reader identify the complex psychosomatic causes of eating problems or disorders and learn ways that lead to a more permanent restoration of eating habits and a healthier perception of nutrition.

The book is aimed not only at professionals in the fields of nutrition and mental health but also at those interested in the psychological approach to dietary issues. Specifically, it examines:

• How is dietary habit formed and how is it connected to a person's emotional development?
• When does the relationship with food become problematic? What are eating disorders (anorexia, bulimia, etc.) and how are they addressed?
• What scientific tools can the specialist use for the diagnosis, support, and recovery of patients with eating disorders?
• How are various psychotherapeutic methods applied to nutrition-related issues?