Posted Dec 10, 2009
Dec. 1–Two University of Idaho Extension educators say the health benefits of eating fish are overwhelming, but U.S. per capita consumption is underwhelming.
That’s why two Twin Falls based-extension educators — living in one of the largest aquaculture producing regions in the United States — developed a four-lesson curriculum, “Seafood at Its Best.”
Aquaculture educator Gary Fornshell and Extension nutrition educator Rhea Lanting created the curriculum to help the nation’s nutrition educators, dietitians, and food-service and outreach professionals boost the national appetite for seafood.
“Seafood is an essential part of a healthy lifestyle,” said Lanting.
She said its proteins, vitamins and fatty acids contribute to improved cardiovascular and neurological health, and–if broiled, barbecued, microwaved or steamed without rich condiments–it’s generally lower in fat than other animal proteins.
The educators say many consumers are confused about the perceived risks versus actual risks of mercury and other contaminants in seafood and aren’t quite sure how to select, handle, store or prepare fish and shellfish.
The science-based, peer-reviewed curriculum discusses each aspect in detail, identifies healthy substitute ingredients for seafood recipes and includes instructions for making foiled fish and fish tacos with mango salsa.
When Fornshell and Lanting tested it with a 40-person pilot class, participants said they would increase their weekly servings of seafood to at least two or three, compared with the national average of one.
The curriculum won its authors invitations to address a Seafood Professional Development Workshop in Maine in December, an Aquaculture America meeting in Seattle in February and the World Aquaculture Conference in Mexico in September.
Date: Dec 1, 2009
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