Types and Characteristics of Fish and Seafood Provisioning Scripts Used by Rural Midlife Adults

Bostic, Stephanie; Sobal, Jeffery; Bisogni, Carole A.; Monclova, Juliet M.

doi:10.1016/j.jneb.2017.03.005

Cited by 5 publications

(13 citation statements)

References 24 publications

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“…Gastro-intestinal issues following consumption of seafood also presented a barrier for some (104,105) . Unsurprisingly, a greater liking of the taste of fish was reported to drive consumption of fish (100,106,107) .…”

Section: Sensory and Taste Preferencesmentioning

confidence: 99%

“…According to three studies (100,108,109) , residing in locations with poor availability of seafood or fish presented a barrier to its consumption. For example, Hilger et al, 2017 (108) explored barriers to healthy eating specifically in college students, and found that lack of availability or lack of choice of fish and seafood in the canteen was a barrier to consumption of these products for students.…”

Section: Cost Convenience and Availabilitymentioning

confidence: 99%

“…Good local availability of fresh, or what consumers deem good quality seafood, or lack thereof, seems to influence intent to purchase what actually is on offer (94,100,108,109) . Availability of seafood in an individual's living location, or where they tend to purchase their meals, influences whether or not they consume it (100,108,109) . The purchasing behaviour can concern overall availability of seafood in general but may also be influenced by the type of seafood available.…”

Section: Gaining Knowledge About the Health Benefits Of Seafood May Hmentioning

confidence: 99%

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A systematic review of the determinants of seafood consumption

et al. 2020

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Although seafood is considered to be an important part of a balanced diet, many national food consumption surveys suggest that seafood is not consumed in sufficient amounts. As consumers are moving to diversify their diet from animal-based protein(1), it is important to understand the factors influencing consumption of marine foods. This review aims to assess the characteristics of seafood consumers as well as the influences on seafood consumption in Europe, USA, Canada, Australia and New Zealand. Systematic search strategies were used to identify relevant journal articles from three electronic databases (PubMed, Web of Science and EMBASE). Three searches were carried out and identified 4405 unique publications from which 121 met the criteria for the review process. The reviewed studies revealed that seafood consumers were more likely to be older, more affluent, more physically active, and were less likely to smoke compared to non-seafood consumers. Sex and Body Mass Index (BMI) did not appear to have a directional association with seafood consumption. The most commonly reported barriers to seafood consumption were cost, followed by sensory or physical barriers, health and nutritional beliefs, habits, availability and cooking skills. The most commonly reported influences were beliefs about the contribution of seafood to health, environmental influences and personal preferences. Based on the findings of this review, future intervention strategies to increase seafood consumption may need to consider affordability and education in terms of health, nutrition and cooking skills. More research is needed to explore the effectiveness of specific interventions at increasing the consumption of seafood.

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Section: Sensory and Taste Preferencesmentioning

confidence: 99%

Section: Cost Convenience and Availabilitymentioning

confidence: 99%

Section: Gaining Knowledge About the Health Benefits Of Seafood May Hmentioning

confidence: 99%

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A systematic review of the determinants of seafood consumption

et al. 2020

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“…This dish is cooked through boiling process lasting for 30 minutes. The selected fish for this dish must have high level of freshness which can be identified from the look of its clear and bulging eyes with clear corneas, clear red gills without any kinds of mucus, clear and transparent mucous layer without any color changes, clear and easy cut on the meat, real color on the meat with no red color along its spine, innards which are still intact and fresh, clear red kidneys, solidification on its body which results in the spine being difficult to take away but elastic when pressed on [9][10]. The observation on the making process of Nila Nyat-Nyat was performed in one of the restaurants in Sangeh.…”

Section: A Characteristic Of Nila Nyat-nyat and The Making Processmentioning

confidence: 99%

The Nila Nyat-nyat, Balinese Special Food Contains Good Nutrition and High Organoleptic Quality

Pandit¹,

Permatananda²

2019

Proceedings of the International Conference of Social Science

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Tilapia is a freshwater fish whose production has increased in recent years, so that local people in Bali process tilapia into Nila Nyat-nyat which is a typical Balinese culinary. Nila nyat nyat is cooked through boiling process with Balinese herbs for 30 minutes. This study is aimed to know the process of making Nila Nyat-nyat in a restaurant near Sangeh tourist village, Badung regency, Bali. Nila nyat-nyat which has been processed, then taken to the laboratory to analyze its nutritional content includes water, protein, fat, ash content, and its organoleptic quality. The analysis shows that Nila Nyat-nyat is very prospective to be a Balinese culinary because it has a distinctive taste and smell of specific spices. The nutrient content in Nila nyat-nyat includes 68.01% water, 19.66% protein, 1.03% fat, and 1.23% ash. The overall organoleptic value is very good with Balinese taste and smell.

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“…An evaluative technique used in the current issue of JNEB, script analysis, describes the processes that people complete mentally as they choose foods. 2 This process may prove to be quite valuable as we continue to investigate motivators for food selection in supermarkets. As we expand our toolboxes for intervention strategies and our skills in evaluation, we will be able to successfully modify the environment in an effort to promote healthy eating habits.…”

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confidence: 99%

Best Papers for 2016

Chapman‐Novakofski

2017

Journal of Nutrition Education and Behavior

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Types and Characteristics of Fish and Seafood Provisioning Scripts Used by Rural Midlife Adults

Cited by 5 publications

References 24 publications

A systematic review of the determinants of seafood consumption

A systematic review of the determinants of seafood consumption

The Nila Nyat-nyat, Balinese Special Food Contains Good Nutrition and High Organoleptic Quality

Best Papers for 2016

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