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This wide ranging chapter examines the relationship of mental health with physical aspects of behaviour such as exercise, eating and sleeping and the consequences of dysregulation for both academic success and mental health. The loss of home and school structures at a time of continued physical and brain development puts the student age group at high risk of dysregulation-related disorders, including the so-called ‘eating disorders’. The author discusses benefits of restoring institutional structures such as canteens and adolescent-friendly timetabling. Physical activity, including outdoor activity is important for physical and mental health of all students and staff, and not just a competitive activity for the prestige of an institution. Universities will inevitably host many young people with eating disorders, given the demographic involved. The UK is underprovided with specialist eating disorders services, so that universities may need to develop expertise to support young adults in association with NHS clinics. However, eating disorders can affect people of any age or gender. Staff as well as students may experience these conditions and should be offered services where their privacy is protected.
One of the paradoxes of our current era is that only 10% of obese or overweight people are actually dieting, whereas nearly 20% of the remaining population are trying to lose weight, even if they do not need to. This volume looks into our contemporary relationship with food by inserting current body image and eating disorders, like orthorexia and bigorexia, into a broader, historical overview. Gabrielli and Irtelli combine their knowledge of psychoanalysis and anthropology with scientific research and clinical experience to create this truly interdisciplinary work. Their study uses psychoanalytical theories about our 'hyper-modern' times to trace the impact that mass media has on individuals, families and societies. It explores various 'food tribes' and exposes the contradictions of today's mass media that advertise fitness and dieting alongside increasingly tastier and accessible foods. The work helps us to understand our highly social relationship with our bodies and what we eat.
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