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Factors that influence consumption of fish and omega–3‐enriched foods: A survey of A ustralian families with young children
Author(s) -
Rahmawaty Setyaningrum,
Charlton Karen,
LyonsWall Philippa,
Meyer Barbara J.
Publication year - 2013
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12022
Subject(s) - fish consumption , fish <actinopterygii> , consumption (sociology) , environmental health , fish products , tuna , medicine , food science , biology , fishery , social science , sociology
Abstract Aim The present study aimed to identify factors that influence the consumption of fish and foods that are enriched with omega‐3 long‐chain polyunsaturated fatty acids (n‐3 LCPUFA ), in order to inform the development of effective nutrition education strategies. Methods A cross‐sectional, 10‐item self‐administered survey was conducted to 262 parents of children aged 9–13 years from a regional centre in N ew S outh W ales. Parents were asked questions related to frequency of consumption, and to identify factors that either encouraged or prevented the provision of fish/seafood and/or n‐3 LCPUFA ‐enriched foods for their families. Results Salmon, canned tuna, prawn and take‐away fish were the most commonly eaten variants of fish/seafood, at approximately once a month. Perceived health benefits and the influence of media and health professionals in health promotion were identified as the primary motivators for consumption of fish/seafood and foods enriched with n‐3 LCPUFA . Among families who consume fish, taste was valued as having a major positive influence, as well as preferences of individual family members, but the latter was perceived as an obstacle in non‐fish consumers. Price was the main barrier to consumption of fresh, but not canned, fish and n–3‐enriched foods, in both those that do and do not consume these foods. Conclusion Despite Australian parents’ knowledge of the health benefits n‐3 LCPUFA , only a fifth of households meet the recommended two serves of fish per week, hence nutrition education strategies are warranted.