Tag Roy D. Palmer

A shift towards crop-based ingredients in shrimp feeds reduces dependency on marine resources but places resource demands onto the land and could impact the nutritional value of shrimp. 

El cambio climático, los ingresos cambiantes y las dietas en evolución complican la búsqueda de soluciones para la obesidad y la desnutrición en las poblaciones vulnerables. 

Climate change, shifting incomes and evolving diets complicate the search for solutions to obesity and undernutrition in vulnerable populations. 

A significant body of research has demonstrated that regular and increased consumption of essential omega-3 fatty acids can reduce the risk of developing macular disease, providing us with an opportunity to help protect our eyes through proper nutrition and diet. 

The “Towards a Seaweed Based Economy” report made the case that poor nutrition is the major cause for the pandemics of obesity and several chronic diseases. It recommended increased use of food-production systems like integrated multi-trophic aquaculture. 

Las encuestas muestran que los alimentos frescos y saludables, con ingredientes percibidos como naturales, son clave para las generaciones más jóvenes. Esto representa una oportunidad de aumentar el consumo de productos de mar entre los consumidores más jóvenes y mejor informados, pero también un reto para mejorar la sostenibilidad. 

Surveys show that fresh and healthful food, with ingredients perceived to be natural, is key for younger generations. This represents opportunity to grow seafood consumption among younger, better-informed consumers, but also a challenge to enhance sustainability. 

Many important organizations around the world fail to acknowledge the importance of seafood to human health and well-being. There is a disconnect between what we know regarding the benefits of seafood and what is being done to acknowledge these benefits and increase seafood consumption in nutrition. 

Writing from Rome at the United Nations’ Food and Agriculture Organization’s COFI 32 conference, Advocate contributor Roy Palmer solicits input on how to promote the health benefits of seafood consumption worldwide.   

The latest Global Nutrition Report indicates serious levels of both malnutrition and adult overweight and obesity. It is a major challenge, particularly among women and children. Seafood, including from aquaculture, can play a significant role in helping address this issue. 

Muchos hábitos alimenticios actuales tienen resultados negativos para nuestra salud, dando credibilidad a "eres lo que comes." Los hábitos alimenticios se pueden cambiar, y aumentar el consumo de productos de mar puede proporcionar numerosos beneficios para la salud, incluyendo como una fuente importante de micro-nutrientes, vitaminas y minerales esenciales. 

Many people, including health-conscious consumers, are concerned about the cholesterol content of foods such as meat, eggs and dairy products. In the case of shrimp, the cholesterol story is different because a number of research studies have demonstrated that the high percentage of “good fats” in shrimp reduce the impact of cholesterol, and that a majority of people can eat shrimp as part of a balanced diet. 

Many current eating habits have negative results for our health, lending credence to “you are what you eat.” Eating habits can be changed, and increasing seafood consumption can provide numerous health benefits, including as a significant source of critical micro-nutrients, vitamins and minerals. Seafood should have its own spot in our dietary food pyramid. 

The 2015 "Dietary Guidelines for Americans" suggest eating at least 8 ounces of seafood per week, and advise pregnant and breastfeeding women to eat 8-12 ounces weekly. It's about time. 

While significant numbers of people are undernourished, an increasing number of people are overweight. The divide between recommendations and results is marked, so we must learn more about food production and change our behaviors.