A concussion is a type of traumatic brain injury caused by a hit to the head or body that leads to the head and brain rapidly shifting, consequently forcing the brain to move within the skull. Biochemical changes that occur post-concussion include: a decline in energy production, aggravated inflammation, increased oxidative stress, and tissue reconstruction – all of which increase the need for nutrients. Thus, inadequate pre-concussion nutrient intake may worsen neurocognitive injury and delay recovery. Ultra-processed foods, which typically contain high amounts of saturated fat and added sugars, are surging in popularity and currently make up more than half of the daily food intake of the average American. Such foods negatively impact brain health and exacerbate cognitive decline, lowering the resilience of the brain which makes it more sensitive and less adaptive to physical injuries. The goal of this pilot study is to examine the role of pre-injury dietary and lifestyle habits in recovery from concussion. UHealth Concussion Clinic adult patients will be invited to voluntarily participate at their first clinic visit. Patients will complete an initial, 2-week, 6-week and 6-month survey on diet, lifestyle, and concussion symptomatology. They will also undergo an initial and follow-up cognitive evaluation and perform standardized cognitive tests administered by a trained neuropsychologist or medical specialist. It is predicted that patients who consume less processed foods and more whole plant foods will more rapidly recover from concussion than those who consume more processed foods.