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Consuming sustainable seafood: guidelines, recommendations and realities
Anna K Farmery1, Gabrielle O'Kane2, Alexandra McManus3
11Institute for Marine and Antarctic Studies,University of Tasmania,Hobart,TAS 7001,Australia.
Public Health Nutrition
|January 22, 2018
Summary
Australian dietitians and nutritionists show confusion regarding seafood sustainability, hindering their ability to provide aligned health and environmental advice. Improved information access is crucial for confident recommendations.
Area of Science:
- Nutrition Science
- Environmental Science
- Public Health
Background:
- Dietary guidelines often recommend increased seafood consumption for health benefits.
- Concerns exist regarding the seafood industry's capacity to meet demand sustainably.
- Aligning nutrition and seafood sustainability goals is a growing challenge.
Purpose of the Study:
- To investigate Australian accredited practising dietitians' (APD) and public health nutritionists' (PHN) views on seafood sustainability.
- To understand their current dietary recommendations concerning seafood.
- To identify strategies for better integration of nutrition and sustainability objectives.
Main Methods:
- A self-administered online questionnaire was used.
- Explored seafood consumption advice, sustainability perceptions, and information sources.
- Collected both qualitative and quantitative data, analyzed using descriptive statistics, chi-squared tests, and content analysis.
Main Results:
- Significant confusion exists among APD and PHN regarding seafood sustainability concepts and reliable information sources.
- Only 7.5% of respondents were satisfied with their understanding of seafood sustainability.
- This lack of clarity may impede professionals' ability to recommend seafood that optimizes both health and sustainability.
Conclusions:
- Enhanced awareness of healthy and sustainable seafood options is needed.
- Accessible, evidence-based information is vital for health professionals to confidently advise on seafood.
- Collaboration with dietetic organizations, industry, and nutrition programs can improve alignment of goals.
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