Increasing Fish Consumption in Adults - Literature review Example

Name Tutor Course Date Increasing Fish Consumption in Adults Introduction A lot of emphasis is placed on fish consumption as it is considered healthy. As a result, the public health institutions recommend that fish eating behavior should be adopted in the society to ensure a healthy living. Around the globe, the pattern of feeding in seafood has increased (Venugopal 33). However, there still exists a problem in the consumption pattern of fish since the eating pattern is still under the recommended standards. About this, there are some factors which cause the marine products feeding behavior, not to attain the required level. The influences are divided into social elements, individual determinants, and the public/ the industry factors. The following paper, therefore, focuses on social, individual and industry influences which affect the consumption pattern of fish and recommends how they can be altered. Social Determinants The Income Levels Affordability is one of the barriers that discourage fish consumption in the society. As a matter of fact, consumers have developed a mentality that only the rich can manage to be able to pay for the fish. As a consequence, having fish in the diet is viewed as living a luxurious life. According to Aydin & Hamdi et al. (505), having fish in Turkey is termed as a luxury. Into some extent, it can be true that this marine product can be expensive to be afforded by the poor. However, this cannot be the case in all markets. Additionally, the prices of fish can be different based on the type or the size of the fish. Concerning this, there exist markets where this marine item is affordable even to those with little income. Development of the mentality that consumption of fish is a luxury by low-income earners makes them believe that they cannot afford this product. Unaffordability can be a barrier to fish consumption, yet, there is a way that the society can overcome this obstacle. One primary method that can be utilized to avoid the hindrance is that of encouragement of fish layering in the society. Also, the government should develop a policy to have the prices of the raw materials utilized in fish layering lowered. By doing so, the government will have made sure that more fish is available in the market. Furthermore, an increase in the supply of fish will lead to a reduction of the price of this commodity. Consequently, a decrease in the cost required to purchase the product will attract more people in its consumption. In short, having income as an obstacle to eating fish can only be avoided by implementing the prices of the product. Lack of Knowledge Illiteracy is another factor that affects the level of fish feeding in the society. The educated individuals understand the nutritional values associated with eating the white meat. Persons with degrees consume more fish (Barberger-Gateau 932) On the other hand, the less knowledgeable individuals do not know the benefits that come with consuming fish meat. Consumption of fish increases with education level (Trondsen et al. 125). Additionally, the less educated persons in the society cannot differentiate the advantages of consuming the white and the red meat. As a result, individuals who lack information do not put a lot of emphases to ensure that they include white meat from fish in their diet. Therefore, having consumers in the society who lack the understanding of the nutritional benefits of marine products causes the level of feeding on fish to remain constant. Impacting knowledge to individuals in the society about the health benefits of eating fish is one of the ways that can be used to increase the level of fish consumption. People should be educated on the nutritional value associated with seafood eating (Burns & Catherine 160). Ways that can be used by the government is to inform the society about the importance of fish feeding is training some people who can later go and teach others. Tradition The routine of consuming fish leads to the development of a culture in society. As a result, some communities are believed to have higher fish consumption pattern than others. Region and ethnicity affect fish consumption habits (Nayga, Rodolfo & Oral Capps 169). On the other hand, persons who are not used in cooking, marine products find themselves having difficulties in becoming used to these commodities. Due to this, those who are not used in preparing fish find problems in cooking it. Although they might try it, the meal may not come out as delicious as the cook could have wished. Consequently, people who are not used to the meal find it unfriendly for them. Thus, the consumption pattern of the marine products will not change. Individual Determinant Attitude Some people have a negative feeling about consumption of fish. A person may be brought up in a region where fish eating is a habit, but due to the negative attitude the individual has on marine commodities, it is unlikely that the pattern of consuming fish will change. According to (Leek, Sheena et al. 19), the attitude of the fish varies from the purchasers to non-purchasers. Also, an individual might be born in a region where consumption of marine products is not a habit. However, the individual may have a positive attitude on consumption of fish and does not have any problem when it comes to taste and smell. The difference in opinion of people makes the eating habits of fish to vary (Bargoita et al. 249). As the negative habit in some individuals develops, they might end up affecting others and thus cause the consumption pattern of the people. Public Health/ Industrial Determinants Freshness How fresh the marine products are, is another factor which affects their usage pattern. Refrigerated carriers should be introduced to increase shelf life (Ilibezova & Elvira 64). Individuals prefer fresh products, since most likely the fish would develop a smell if they are not fresh. As a result, the demand for fresh seafood is higher than that of the processed one (Can, Mehmet et al., p. 344). The freshness of fish, therefore, affects their demand. The Nature of Fish Another factor that hinders the consumption levels of fish is its nature. About this, its nature refers to the bones it has, the smell and the taste. Some individuals cannot eat fish, since they believe that fish have bones which, if swallowed can injure the throat leading to death. The fear of being adversely affected by the bones in the fish meat is, therefore, an obstacle to fish consumption. Fish with bones is therefore dangerous for older adults (Leek, Sheena et al., p. 35). The other factor associated with the nature of the fish is the smell and taste. After the fish is prepared, there is that odor that the meat produces. Some individuals have no problem with this kind of smell while feeding on fish. Contrary to this, there are others who cannot even come close to a place where fish preparation is taking place. The existence of such persons causes the eating behavior of marine products to decline if the transfer it to others. The Hygiene In most cases, an area, where seafood is sold, is considered unhygienic. Moreover, you find many flies where marine products are stored due to their smell. Also, there is a great odor in a market where scores of fish are sold. However, these are the markets where these products might retail at low prices, thus making it affordable for most individuals. Contrary to this, the odor and the unhygienic state of these markets affect the consumers’ appetite for fish. As a matter of fact, if the desire to consume a certain commodity gets lost, no matter how the campaign will be conducted to promote the healthy benefits of the seafood, the individual will not get convinced that this product is healthy. Seafood is frequently purchased in supermarkets and the retail markets. The prices in the two markets might not be the same, though what is being offered might look alike. In the supermarkets, the prices of these commodities might be a bit higher. On the other hand, the cost of marine products in retail markets might be a little bit cheaper. Additionally, the health state of the two markets might differ, where that of the retail market is found to be poor (Can, Mehmet et al. 344). Consequently, the poor state of health chases away the consumers who might not be able to buy the products from the supermarkets. The remedy to the unhygienic situation of the market and can be restored by the public health department. It is true that convincing individuals about healthy benefits of seafood might be involved. However, the ability to tell people that the food is healthy might not bear fruits with the condition of the markets and stores keeping marine products. Therefore, to ensure that the campaign relating to healthy products yields good results, the public health ministry has to restore the sanitary condition of these sites. Consequently, people will become convinced that these products are healthy. Recommendations To ensure that seafood consumption pattern is not affected, the government, professional organizations and the private sector have to actively contribute to changing the feeding behavior. First, they have to ensure that the supply of the commodity does not reduce thus affecting the price. By doing so, the product will remain affordable to all throughout the year. Secondly, training and advertisement about the importance of fish should be given priority. Education will ensure that even those who does not understand the nutritional value of the commodity get knowledge and also change their feelings towards seafood. On the other hand, an advertisement will help to remind and keep the consumers away from the existence of the commodity. Consequently, the consumption pattern of the marine products will remain constant throughout the year. Lastly, the hygienic conditions of the marketplaces should be improved. Enhancement of the health status in the industry can be done by having the ministry of health conduct audit at regular times in the market. Hygienic conditions will attract even those who does not have a taste for the product. Works Cited Aydin, Hamdi et al. “Trends in fish and fishery products consumption in Turkey”. Turkish Journal of Fisheries and Aquatic Sciences, vol 11, no. 3, 2011, pp. 499-506 doi:10.4194/trjfas.2011.0318. Barberger-Gateau, P. "Fish, Meat, and Risk of Dementia: Cohort Study". BMJ, vol 325, no. 7370, 2002, pp. 932-933. BMJ, doi:10.1136/bmj.325.7370.932. Bargiota, Alexandra et al. "Eating Habits and Factors Affecting Food Choice of Adolescents Living In Rural Areas". HORMONES, vol 12, no. 2, 2013, pp. 246-253. Hellenic Endocrine Society, doi:10.14310/horm.2002.1408. Burns, Catherine E. Pediatric Primary Care. 1st ed. Can, Mehmet Ferit et al. "Fish Consumption Preferences And Factors Influencing It". Food Science And Technology (Campinas), vol 35, no. 2, 2015, pp. 339-346. Fapunifesp (Scielo), doi:10.1590/1678-457x.6624. Ilibezova, Elvira. Fish Marketing And Consumption Survey In The Kyrgyz Republic. 1st ed. Leek, Sheena et al. "Situational Determinants Of Fish Consumption". British Food Journal, vol 102, no. 1, 2000, pp. 18-39. Emerald, doi:10.1108/00070700010310614. Nayga, Rodolfo M., and Oral Capps. "Factors Affecting The Probability Of Consuming Fish And Shellfish In The Away From Home And At Home Markets". Journal Of Agricultural And Applied Economics, vol 27, no. 01, 1995, pp. 161-171. Cambridge University Press (CUP), doi:10.1017/s1074070800019702. Trondsen, T. et al. "Health And Seafood Consumption Patterns Among Women Aged45–69 Years. A Norwegian Seafood Consumption Study". Food Quality And Preference, vol 15, no. 2, 2004, pp. 117-128. Elsevier BV, doi:10.1016/s0950-3293(03)00038-7. Venugopal, V. Marine Products For Healthcare. 1st ed., Boca Raton, CRC Press/Taylor & Francis, 2009,. Read More