Community intervention to increase seafood consumption (CIISC)
Access Status
Open access
Authors
McManus, Alexandra
White, James
Newton, Wendy
Storey, Jessica
McManus, Jennifer
Cuesta-Briand, B.
Golightly, A.
Date
2011Collection
Type
Working Paper
Metadata
Show full item recordAbstract
In summary, this report describes a whole of community intervention aimed at increasing consumption of seafood. The health benefits of seafood were reviewed and a suit of communication materials developed including: primary and secondary education models. vocational eductaion materials, resources for general practitioners and point of sale materials. Evaluation of project outcomes revealed an increase in seafood consumption during and one month after the intervention period.
Citation
McManus, Alexandra and White, James and Newton, Wendy and Storey, Jessica and McManus, Jennifer and Cuesta-Briand, Beatriz and Golightly, Ashley. 2011. Community intervention to increase seafood consumption (CIISC) project, Curtin University of Technology, Centre of Excellence for Science, Seafood & Health (CoESSH).
Department
Centre of Excellence for Science, Seafood & Health (CoESSH)
Related items
Showing items related by title, author, creator and subject.
-
Christenson, J.; O'Kane, G.; Farmery, A.; McManus, Alexandra (2017)Although seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega-3 fatty ...
-
McManus, Alexandra; Burns, Sharyn; Howat, Peter; Fielder, Lynda (2007)Background: This formative study sought to explore the factors that influence the consumption of fish and seafood among 4–6 year old children in the Perth metropolitan area. Focus groups were conducted with mothers of ...
-
McManus, Alexandra; Hunt, W.; Storey, Jessica; McManus, Jennifer; Hilhorst, S. (2014)Seafood as a whole food is highly nutritious. It is an important dietary source of protein, omega-3 fatty acids and a wide array of highly bioavailable micronutrients. Despite the established health benefits associated ...