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Foods to Increase Reading Comprehension or Memory

Reading comprehension can be defined as understanding fully the context and meaning of sentences and written works. Many aspects of reading comprehension involve healthy oral, cognitive and auditory skills. Another related, but independent, variable is memory. Memory helps augment a person's reading comprehension skills. To increase both reading comprehension and memory, there are certain foods that are important.

  1. Fish and Fish Oils

    • Fish contains Omega-3 fatty acids. These fatty acids are essential building blocks for the brain's tissue. Increasing fish in a diet correlates with increased mental health and physical energy. Both of these traits can help a person's memory and cognitive skills, allowing him to read with greater comprehension.

    Water

    • Water is more than just a requirement for living. It also helps cognitive health and reading skills. Without the appropriate amount of water in a diet, which is generally eight glasses a day, a chemical known as cortisol is released in the body, and this increases adrenaline -- which is harmful to the nerves in the brain that influence cognition and memory. Drinking plenty of water will help keep the levels of cortisol and adrenaline down.

    Nuts and Seeds

    • Nuts and seeds contain vitamins and minerals that enhance cognitive skills. Vitamins E and B6, Omega-3 and Omega-6 fatty acids, and antioxidants are found in nuts like almonds and peanuts. Generally, these vitamins and minerals help create a more positive mind-set, which helps memory retention. Flax seeds and pumpkin seeds also contain high amounts of Vitamin B, which enhances cognitive function.

    Leafy Vegetables

    • Leafy vegetables, such as spinach and kale, are high in folic acid, which helps to minimize age-related memory loss. Taking folic acid over a lifetime should help the memory skills and cognitive skills that are needed in reading comprehension. But it is important to note that leafy vegetables must be cooked properly. Boiling or searing a leafy vegetable reduces its nutritional content.

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