**1. Introduction**

A large number of scientists and health professionals recognize that balanced nutrition is fundamental for a good state of physical health. The World Health Organization working group focused on nutrition as a key component of disease prevention, indicating that "*a balanced and varied diet, composed of a wide range of nutritious and tasty foods, adds years to life and life to years*" [1]. In their report, this group also warns that a high percentage of common diseases in industrialized countries (such as obesity, diabetes, hypertension, coronary heart disease and even certain cancers) are directly or indirectly related to inefficient nutrition, especially with the elevated intake of processed foods high in trans-fatty acids and low consumption of essential nutrients (mainly vitamins, minerals and proteins). The 13th General Programme of Work approved by the Health Assembly during May 2018 (GPW13) [2], was developed to guide the work team of WHO during 2019–2023, providing priority actions to promote wellbeing during the lifetime (the key element being the reduction of salt/sodium intake and industrialy produced trans-fat) and encouraging the support of the Member States with a roadmap for countries [3].

However, a greater controversy exists in the scientific community regarding the role of nutrition on the onset and progression of mental diseases and behavioral problems, and it is unclear how diet may contribute to therapeutic efficiency regarding patients with diverse psychopathological states. Unfortunately, strategies based on making diet changes and sticking with them are often overlooked in treatments for mental health conditions.

In the following sections, we review current studies that analyze the role of specific diet components in the interventions addressed for common mental disorders in developed countries among children and adolescents. Since the psychopathologies considered in this review have elevated risk of comorbid health hazards, the evidence-based interventions for psychiatric patients covering proper nutrition could promote large-scale physical and mental wellbeing. Furthermore, the results of these intervention programs could provide the basis for developing targeted disease prevention programs aimed to reduce modifiable risk factors.
