Farmery, AK and O'Kane, G and McManus, A and Green, BS, Consuming sustainable seafood: guidelines, recommendations and realities, Public Health Nutrition, 21, (8) pp. 1503-1514. ISSN 1368-9800 (2018) [Refereed Article]
© The Authors 2018
Objective: 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 dietitiansí (APD) and public health nutritionistsí (PHN) views on seafood sustainability and their dietary recommendations, to identify ways to better align nutrition and sustainability goals.
Design: 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 χ2 tests and reported using descriptive statistics. Content analysis was used for qualitative data.
Subjects: APD and PHN were targeted to participate; the sample includes respondents from urban and regional areas throughout Australia.
Results: Results indicate confusion around the concept of seafood sustainability and where to obtain information, which may limit health professionalsí ability to recommend the best types of seafood to maximise health and sustainability outcomes. Respondents demonstrated limited understanding of seafood sustainability, with 7∑5% (n 6/80) satisfied with their level of understanding.
Conclusions: Nutrition and sustainability goals can be better aligned by increasing awareness on seafood that is healthy and sustainable. For health professionals to confidently make recommendations, or identify trade-offs, more evidence-based information needs to be made accessible through forums such as dietetic organisations, industry groups and nutrition programmes.
|Item Type:||Refereed Article|
|Keywords:||sustainable seafood, nutrition, health, dietary guidelines, fish stocks, n3 fatty acids|
|Research Division:||Agricultural, Veterinary and Food Sciences|
|Research Group:||Fisheries sciences|
|Research Field:||Fisheries sciences not elsewhere classified|
|Objective Division:||Animal Production and Animal Primary Products|
|Objective Group:||Environmentally sustainable animal production|
|Objective Field:||Environmentally sustainable animal production not elsewhere classified|
|UTAS Author:||Farmery, AK (Ms Anna Farmery)|
|UTAS Author:||Green, BS (Associate Professor Bridget Green)|
|Web of Science® Times Cited:||19|
|Deposited By:||Sustainable Marine Research Collaboration|
|Downloads:||55 View Download Statistics|
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