Food for Thought: DHS Alum Combines Mental Health and Nutrition

Using her background in psychotherapy, Shaneka McClarty addresses the mental and physical benefits of healthier eating.

The saying “you are what you eat” might be more accurate than you think when it comes to the link between nutrition and mental health. Just ask Shaneka McClarty (DHS ‘24), a licensed psychotherapist who launched a cooking workshop for her community after taking a class at Massachusetts College of Pharmacy and Health Sciences (MCPHS.)

As a psychotherapist in Maryland, McClarty noticed many clients turned to junk food to cope with stress or anxiety, which often worsened their symptoms of depression, despite therapy or medication.

“I looked into the research and found evidence that what someone eats can affect their mood. We have neurotransmitters in our brain like serotonin, dopamine, and GABA, but we also have the same ones in our gut,” McClarty said.

Research shows that disruptions in the gastrointestinal system can affect mood through what is known as the “gut-brain axis.” The brain and the gut are connected by nerves, and gut microbes produce neurotransmitters like gamma-aminobutyric acid, or GABA, which are associated with anxiety.

McClarty said she enrolled in the part-time Doctor of Health Sciences program at MCPHS to add more scientific depth to the treatment plans she developed for her patients. In one of the required courses, “Health and Wellness Across the Lifespan,” taught by Dr. Lori Rainchuso, students were tasked with creating a health campaign for a specific community. McClarty, thinking of her clients—primarily Black women—designed a curriculum for a cooking class to meet their needs.

"Statistically, Black women have higher levels of stress compared to other races, which can mean they're not taking care of themselves. I wanted to educate them about the foods that they're eating and show them how to prepare flavorful, healthy meals that are quick, and also show them how to meal prep to save time and decrease stress,” McClarty said.

McClarty set up workshops and invited her clients and other community members to join, calling her class “Cook to Thrive.” Participants learn to make healthy, flavorful dishes like salmon tacos, Moroccan soup, and seasoned rice. While most participants are women, McClarty noted men, including the husbands of female participants, have also taken the class.

“I always tell people, this is not just a cooking class,” McClarty said. “I'm not showing you how to cook. I'm teaching you how to thrive.”

At MCPHS, McClarty collaborated with Dr. Rainchuso on her Capstone research, which focused on the relationship between diet and mental health. She aimed to compare the effectiveness of therapy combined with nutritional interventions against traditional therapy. To capture the results, McClarty produced a documentary titled “Food Swing.”

“When it was time for the Capstone, the relationship between me and Dr. Rainchuso just blossomed. She has a background in nutrition, and even though I was doing something that she didn't know anything about—making a documentary—she was very supportive. She is definitely a mentor for me,” McClarty said.

McClarty completed her Doctor of Health Sciences degree earlier this year. She plans to screen her documentary at a health symposium hosted in Atlanta, where she relocated in December. Additionally, she said another goal is to teach cooking classes to high school athletes.

She also has tips for college students. For those living in dorms, she suggests incorporating something healthy into every meal and finding nutritional alternatives to favorite snacks. For example, swap potato chips for nuts and trail mix or choose kale chips and edamame instead of processed options.

“Really think about how you can bring in fruits and vegetables. And ask yourself, did I have something green and crunchy today? When you look at your plate, it should look like a rainbow,” McClarty said.