General Information for Healthcare Professionals
These resources are for healthcare professionals who want a more detailed explanation of the major concepts summarized in publications for the general public, but who do not have the time or desire to read journal articles or lengthy scientific publications. These resources are generally in the format of short fact sheets, position papers or articles intended for a professional audience.
This section contains information on how seafood fits into the USDA Dietary Guidelines released in 2010, and an overview of specific recommendations.
Information in the form of a one page overview of the positive nutritional properties of seafood products written for healthcare professionals is provided.
This chart from the U.S. Food and Drug Administration provides information on the calorie, protein, fat, cholesterol and vitamin and mineral content of the Top 20 seafood items consumed in the U.S. This nutritional information is provided by FDA to retailers for voluntary display. Also included is a link to the USDA Nutrient Composition Laboratory searchable database that provides data on 24 major food groups including finfish and shellfish products.
This information focuses on how different cooking methods affect the nutritional composition of seafood and provides comparisons between raw and processed seafood products.
This information summarizes current information on the unique fats found in aquatic animals. Links are provided to other resources.
A table is provided that provides the level of EPA and DHA omega-3 fatty acids in the most commonly consumed seafood products.
These handouts are designed to provide an overview of seafood’s positive nutritional benefits and summarize current advice about seafood consumption for healthy adults, women and children, and individuals who catch their own fish or shellfish. They are made to be easily printed and used as a quick reference or handout to patients.
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