Consuming sustainable seafood: guidelines, recommendations and realities

Public Health Nutrition

Alexandra McManus^3¹  Gabrielle O’Kane^2²  Anna K Farmery^1³  Bridget S Green^4⁴ 

[1] Faculty of Health Sciences,Curtin University,Perth,WA,Australia^3;Health Research Institute,University of Canberra,Canberra,ACT,Australia^2;Institute for Marine and Antarctic Studies,University of Tasmania,Hobart,TAS 7001,Australia^1;Institute for Marine and Antarctic Studies,University of Tasmania,Hobart,TAS,Australia^4

关键词: Dietary guidelines;    Fish stocks;    n-3 Fatty acids;    Sustainable diet;   

DOI  :  10.1017/S1368980017003895

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

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.

【 授权许可】

CC BY