Consuming sustainable seafood: guidelines, recommendations and realities

Public Health Nutrition
Anna K FarmeryBridget S Green

Abstract

Encouraging people to eat more seafood can offer a direct, cost-effective way of improving overall health outcomes. However, dietary recommendations to increase seafood consumption have been criticised following concern over the capacity of the seafood industry to meet increased demand, while maintaining sustainable fish stocks. The current research sought to investigate Australian accredited practising dietitians' (APD) and public health nutritionists' (PHN) views on seafood sustainability and their dietary recommendations, to identify ways to better align nutrition and sustainability goals. A self-administered online questionnaire exploring seafood consumption advice, perceptions of seafood sustainability and information sources of APD and PHN. Qualitative and quantitative data were collected via open and closed questions. Quantitative data were analysed with χ 2 tests and reported using descriptive statistics. Content analysis was used for qualitative data. Australia. APD and PHN were targeted to participate; the sample includes respondents from urban and regional areas throughout Australia. Results indicate confusion around the concept of seafood sustainability and where to obtain information, which may limit health profess...Continue Reading

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Nov 7, 2019·Nutrients·Javier Aranceta-BartrinaUNKNOWN Collaborative Group for the Dietary Guidelines for the Spanish Population (SENC)
Dec 4, 2020·Nutrients·Anna K FarmeryNeil L Andrew
Oct 7, 2021·Critical Reviews in Food Science and Nutrition·Zhijun YangHui-Lian Zhu

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