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Community psychology in the West has had a growing impact on mental health service provision. One facet of this development has been the advocacy of an increased focus on the primary prevention of mental illness. This paper reviews both theoretical and practical work in this area in order to assess the current role and relevance of primary preventive interventions. There is a discussion of primary prevention's historical and theoretical contexts, of its conceptualisations and definitions, of criticisms of its relevance and efficacy, and of examples of its practice. It is argued that primary prevention is inappropriately marginalised in current service provision and that there is a need to engage in the long-term planning and evaluation of primary preventive interventions in order to facilitate their fuller incorporation into national and local policies on mental health.

Socio‐affective state can affect appetite, and choice of food or drink can affect mood and social perception. Effects of dietary constituents on the brain often play some role in these food‐mood linkages but they are forged into strong and particular shape by personal involvement in cultural practices surrounding consumption of particular items. Briefly discusses psychological research into the following examples: alcoholic drinks, tea and coffee, nutritive tonics and dieters′ “danger foods”.