- Shrimps â€“ a nutritional perspective. Dayal, J. Syama; Ponniah, A. G.; Imran Khan, H.; Madhu Babu, E. P.; Ambasankar, K.; Kumarguru Vasagam, K. P. // Current Science (00113891);6/10/2013, Vol. 104 Issue 11, p1487
This article presents the nutritional value of shrimp on the strength of its nutrient composition and daily value (DV%). With its relatively lower lipid content (âˆ¼ 1%), the DV (%) of 100 g shrimp for an adult human is 75%, 70% and 35% for eicosapentanoic acid + docosahexanoic acid,...
- Retailers, Others Applaud Dietary Guidelines. Harper, Roseanne // SN: Supermarket News;1/24/2005, Vol. 53 Issue 4, p54
Reports on the 2005 dietary guidelines of the U.S. government that recommend consumption of fish or seafood. Statement issued by John Connelly, president of the National Fisheries Institute, regarding the recommendation in the dietary guidelines; Impact of the recommendation in the dietary...
- Lost at sea. Finney, Joanne // Food Manufacture;Feb2005, Vol. 80 Issue 2, p17
Suggests ways for the food industry in Great Britain to regain consumer interest in fish as food. Health benefits of fish; Negative press that fish has attracted; Decline in fish consumption in the country between 2001 and 2004.
- Flip out for fish. Greeley, Alexandra // Better Nutrition;Apr2003, Vol. 65 Issue 4, p67
Presents recipes of various kinds of seafood as of April 2003. Ingredients used for making Sweet-and-Sour Shrimp; Procedure followed for preparing Crispy Catfish Fillets; Ingredients needed for preparing Clam Pie.
- AQUATIC APPETITES. Bryant, Katherine // Restaurant Business;10/15/2000, Vol. 99 Issue 20, p122
Presents various brands of prepared seafoods. Saithe fillet from Icelandic; Tempura shrimp from Sea Watch International; Striped bass fillets from Kent SeaTech.
- Recognizing and Preventing Overexposure to Methylmercury from Fish and Seafood Consumption: Information for Physicians. Silbernagel, Susan M.; Carpenter, David O.; Gilbert, Steven G.; Gochfeld, Michael; Groth, Edward III; Hightower, Jane M.; Schiavone, Frederick M. // Journal of Toxicology;2011, p1
Fish is a valuable source of nutrition, and many people would benefit from eating fish regularly. But some people eat a lot of fish, every day or several meals per week, and thus can run a significant risk of overexposure tomethylmercury. Current advice regarding methylmercury from fish...
- CONSUMPTION OF FISH AND FISH PRODUCTS DEPENDING ON THE SEX OF CONSUMERS FROM PODKARPACKIE PROVINCE. RUDY, MARIUSZ; RÓG, KATARZYNA; GIL, MARIAN; GŁODEK, ELŻBIETA // Science, Nature, Technologies / Nauka, Przyroda, Technologie;2014, Vol. 8 Issue 4, p1
The aim of the work was to study the frequency of consumption of fish and fish products depending on the sex of consumers from the podkarpackie province and learning their preferences in relation to the kind of consumed fish products. From the data analysis it results that among all respondents...
- Fishing with the 'net: A case for an electronic intervention to increase seafood consumption. White, James // Australasian Medical Journal;Dec2011, Vol. 4 Issue 12, p814
There is good evidence that regular fish consumption can lead to a range of health benefits, and that there is high public awareness of this fact. In spite of this, Australians do not, on average, consume fish to recommended levels. An intervention is proposed, leveraging social media and mobile...
- Survey Reveals Seafood Consumption Is Increasing. // SN: Supermarket News;5/2/2005, Vol. 53 Issue 18, p131
Reports on the results of a survey conducted for the Red Lobster restaurant chain, which showed that seafood consumption is growing, particularly among those who already eat fish regularly. Reasons for eating seafood; Most popular types of seafood consumed in the U.S.; Health benefits of eating...