The United States Aquaculture Society, National Aquaculture Association and North Central Regional Aquaculture Center are offering a free webinar entitled, Seafood in the Diet: Benefits and Risks – Farm-Raised and Wild.
Although there is a growing body of evidence that consuming more seafood is essential to maintaining good health, annual average per capita seafood consumption in the United States dropped significantly in 2011 – 2014. The United States Department of Agriculture 2015-2020 Dietary Guidelines strongly recommend two seafood meals per week and most other health related organizations including the American Heart Association and the National Academy of Sciences have similar recommendations. This advice holds true for people of all ages including pregnant women, young children, and older adults. Yet, the average American eats less than half the recommended amount. Most people are confused by farm-raised seafood products. Do farm-raised products have the same nutritional benefits as wild harvest? What are those benefits? Is it safe for pregnant women to eat seafood? What food safety regulations are in place to ensure the safety of the seafood supply? What types of farming methods are used? Is anything added to the fish? How do I cook U.S. farm-raised fish and shellfish? Is fish farming harmful to the environment? Those are just a few of the questions that will be answered during this webinar.
Presenter: Doris T. Hicks is the Seafood Technology Specialist with the Delaware Sea Grant Program. Hicks received her bachelor’s degree in food science from Cook College, Rutgers University and her master’s degree in food science and human nutrition from the University of Delaware. As seafood specialist since 1981 (32 years), for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. Hicks has developed a variety of publications to help teach consumers about seafood nutrition and handling. Recently, she revised a brochure on seafood nutrition: Seafood is Good for You. And Hicks wrote Nutrition and Preparation, a chapter in the book The Seafood Industry: Species, Products, Processing, and Safety edited by L.A. Granata, G. J. Flick, and R. E. Martin and published in 2012 by Blackwell Publishing, Ltd.
Date and Time: Tuesday, October 25, 2016, 3:00 PM Eastern.
Duration: 60 minutes.
To Register: Click here.
