Press Release: This October, Seafood Nutrition Partnership Is Touring the U.S. With a Healthy Heart Message
To commemorate National Seafood Month and celebrate the many health benefits of fish and shellfish, non-profit Seafood Nutrition Partnership (SNP) is hosting a series of fun, interactive and educational events in cities across the country. The goal for these events is for all Americans to be aware that seafood is a lean protein filled with vitamins, minerals, and essential omega-3s EPA+DHA, which are vital for supporting optimum health.
This tour will bring the healthy heart message to six cities through Healthy Heart Summits this fall, gathering leaders from business, healthcare and community together to discuss the importance of a heart-healthy diet and the impact on the local community.
In Birmingham, Ala.,there will be a market day, similar to Charleston’s Sept. 30 event, and a restaurant week. Stay tuned for dates of those events.
Read the press release here.
Press Release: From the Classroom to the Cafeteria, Seafood Nutrition Partnership Is Working With Schools to Teach the Importance of Seafood, Health and the Environment
As the school year begins, so too does the Seafood in Schools pilot project from non-profit Seafood Nutrition Partnership. SNP is providing teachers across the country with a grant and supplies to bring tabletop fish and garden aquaponics systems into the classroom. Along with this opportunity, some schools are even accepting the challenge to offer more seafood on their lunch menus.
SNP is interested in helping the next generation understand the health benefits of eating seafood and learn about fish-farming technology that is a low environmental impact system for producing healthy food. Aquaponics combines aquaculture, a process for farming fish, and hydroponics, a process for growing vegetables in a soil-less medium, and the water is continually cleaned through this system.
This September also marks the 37th anniversary of the National Aquaculture Act of 1980, which states that, “It is in the national interest, and it is the national policy, to encourage the development of aquaculture in the United States.”
The aquaponics pilot is intended to help students learn about how to grow and be responsible for fish and vegetables, and to understand the basics of farming fish, seafood sustainability, the symbiotic relationships between fish and plants, and the health benefits of eating seafood.
Fish and shellfish have big benefits for children, including supplying the nutrients essential for strong bones, brain development, improved memory, and healthy immune and cardiovascular systems. Seafood is a good source of lean protein, low in saturated fat and rich in vitamins and minerals, most notably the omega-3 fatty acids, EPA and DHA. (Learn more with Seafood: Fuel for Successful Learning.)
The pilot program is launching in 11 education programs across the country, including:
In the initial pilot, SNP will measure knowledge gained by both students and teachers, determine the key success factors for teachers, as well as the support required from the teacher’s school.
“Through the Seafood in Schools Aquaponics Pilot, we hope students will learn about the importance of seafood in its role for supporting human health, environmental health, and the ability to sustainably feed future generations,” says SNP President Linda Cornish.
SNP is working with The Aquaponic Source, which is helping source products and provides the curriculum, and AquaSprouts, which makes the desktop garden system and will provide customer service to assist the teachers.
Read the press release here,
Press Release: It’s Party Time! As National Seafood Month Approaches, Celebrate With a #SeafoodParty
The non-profit Seafood Nutrition Partnership (SNP) is planning for a fall celebration of seafood, leading up to festivities commemorating National Seafood Month in October. This two-month #SeafoodParty invites everyone to try some amazing seafood recipes while learning how eating seafood twice a week is essential for a healthy heart. Get creative with celebrating, just start with seafood.
September is Family Meals Month, so one party idea is to invite loved ones over for a family-style seafood meal and catch up on each other's lives. Or, as football and basketball seasons begin, get everyone together to watch the game and munch on some healthy, delicious seafood snacks. "Whatever type of party you decide to have, you'll showcase your passion for seafood and heart health, and Seafood Nutrition Partnership will help you make it a success," said SNP President Linda Cornish.
By pledging to eat at least two servings of seafood each week and supplement with omega-3s as recommended by the Dietary Guidelines for Americans, you will benefit from improving your overall health and reduce risks of heart disease. Seafood, fish and shellfish, is a lean protein that tastes delicious, can be incorporated into nearly any dish and provides support for heart and brain health.
SNP is teaming with House Party to find 250 party hosts and equip them with product samples, coupons, recipes, and tip sheets. If you’re interested in hosting a party, learn more online.
The coming months will include a number of additional #SeafoodParty events, contests, and resources, including fun appetizer recipe ideas just in time for tailgating season and the fall holidays. Follow SNP and the hashtag on Facebook, Instagram, Twitter and Pinterest.
Read the press release here.
Press Release: Inaugural State of the Science Symposium Provides Forum to Outline Consensus on Seafood Nutrition, Sept. 20
The non-profit Seafood Nutrition Partnership (SNP) Scientific & Nutrition Advisory Council (SNAC) is holding an inaugural State of the Science Symposium in partnership with the Global Organization for EPA and DHA Omega-3s (GOED) in Washington on Wednesday, Sept. 20, 2017.
This symposium provides a forum for global leaders in human nutrition to outline the latest consensus on seafood nutrition science. All aspects on the science and technology of seafood, including human nutrition and environmental sustainability will be addressed by leading experts. Educational presentations will merge technical analysis and accessible information for non-specialists.
The 2015-2020 USDA/HHS Dietary Guidelines for Americans recommends at least two servings of seafood per week and at least 250mg of omega-3s EPA+DHA per day to support heart and brain health as part of a healthy diet. Only 10 percent of Americans eat seafood twice a week and, on average, Americans take in 80mg of omega-3s EPA+DHA per day.
Speakers for the State of the Science Symposium include:
The State of the Science Symposium is made possible by the Title Sponsor DSM, a global science-based company active in health, nutrition and materials; Platinum Sponsor GOED; and Gold Sponsors AkerBioMarine and Wiley’s Finest.
Please contact SNP to inquire about an invitation to the symposium.
Read the press release here.
When kids eat at least two servings of seafood each week, the benefits are big. Fish and shellfish supply the nutrients essential for strong bones, brain development, and healthy immune and cardiovascular systems. As the new school year begins, the Seafood Nutrition Partnership (SNP) offers suggestions for helping your children do their best in the classroom and beyond.
“Fish is a delicious source of lean protein that is perfect for busy students -- and their parents,” says Linda Cornish, president of Seafood Nutrition Partnership. “Eating seafood regularly can help increase energy, improve memory, and aid in sports performance and recovery.”
Seafood is a good source of lean protein, low in saturated fat and rich in vitamins and minerals, most notably the omega-3 fatty acids, EPA and DHA. But there are many more fun facts as to why kids benefit from seafood:
Janine Faber, MEd, RD, LD, as a dietitian and a mother, works to debunk the myth that children won’t like seafood. She says there are three ways to increase your child’s interest in seafood: exposure, up to 12-15 tries before a child accepts any new food; be a positive role model, eating healthy foods yourself; and including kids in the kitchen to excite them about the dish they are about to eat. Learn more in her recent article, 3 Ways to Increase Your Child’s Interest in Seafood.
Between the soft texture and the delicious taste, fish could be every kid’s favorite food! Here are some tips for helping kids enjoy fish:
More Kid Friendly Recipes:
Read the press release here.
Thirteen of the nation’s top chefs represented their home state and battled for the prestigious title of America’s Best Seafood Dish at the 14th annual Great American Seafood Cook-Off on Saturday, August 5. Seafood Nutrition Partnership ambassador and seafood sustainability pioneer, Chef Ryan Nelson, was chosen to represent Indiana.
GASCO, hosted by the Louisiana Seafood Promotion & Marketing Board, was created to showcase the superior quality of domestic seafood. During the grueling culinary face-off, each chef prepared a dish that best promoted the use of U.S. seafood while interacting with a live audience, celebrity hosts and the panel of nationally acclaimed judges.
Each chef was encouraged to build a dish around regional foods from his or her state, which is something Nelson does daily at his Indianapolis restaurant, Late Harvest Kitchen. In Indiana, that means featuring seafood from the Great Lakes or from one of 40 local aquaculture and aquaponics farms that provide delicious options including shrimp, salmon, hybrid striped bass, tilapia, and yellow perch.
“It’s great to represent Indiana, a (mostly) land-locked state, and showcase what is available to us in the middle of the country,” he said.
The 45 miles of coastline in Indiana is that of Lake Michigan, which offers a decidedly different bounty than GASCO competing chefs from states such as Alaska, Florida and Louisiana. At his restaurant, Chef Nelson, who is an avid fisherman, features lake trout and walleye frequently, and smelt is a surprising menu favorite.
For the competition, in which he had just one hour to cook, he made Lake Michigan Whitefish Rossejat. The Spanish-style dish uses toasted dried pasta to offer a unique flavor profile, which also included local Fowler, Indiana-raised shrimp along with Spanish chorizo, aioli, and a tomato and saffron sofrito sauce.
“I felt proud of the dish we did,” said Nelson, who was aided at the competition by his wife, Laurie, who is co-owner of their two restaurants. Despite not taking home the crown, Nelson said he would definitely do it again in the future. “We had fun competing and met some great people,” he said, adding that he enjoyed educating fellow chefs and the audience on the virtues of lake fish.
“This year’s competition was one of the toughest yet,” said Louisiana Lt. Gov. Billy Nungesser as he crowned the winning chef from Alaska.
In recent years, there has been a revolution in the sports world on how important nutrition is in an athlete’s life. Proper nutrition allows for better performance during competition as well as a quick recovery afterward. Athletes now know that a well-balanced diet is important in allowing your body to rebuild muscle tissue and get ready for the next competition.
A study from Harvard’s T.H. Chan School of Public Health, which analyzed 74,000 adults over 24 years, found improving the quality of your diet to include whole grains, vegetables, fruits, nuts, and fish and less red and processed meats and sugary beverages, may significantly reduce risk of premature death.
The study, which looked at diet over a 12-year period (1986-1998) and the subject’s risk of dying over the next 12 years (1998-2010), found that increasing healthy foods in your diet is associated with lower risk of total and cardiovascular death. The Mediterranean Diet or DASH Diet were considered to be best examples.
The researchers found that swapping one serving of red or processed meat daily for a better option was linked to an 8% to 17% decrease in risk of death. Among those who had relatively unhealthy diets at the beginning of the study but whose diet scores improved the most, the risk of death in subsequent years was also significantly reduced.
Lead author Mercedes Sotos-Priet says that, “Our study indicates that even modest improvements in diet quality could meaningfully influence mortality risk and conversely, worsening diet quality may increase the risk.”
The study was published in the July 13, 2017 issue of the New England Journal of Medicine.
The staff, Board of Directors, and chef ambassadors of the Seafood Nutrition Partnership invite the public to join us in sharing the health impacts they have achieved through the Healthy Heart Pledge. We invite you to share your story!
Seafood Nutrition Partnership is a 501(c)3 with a mission to inspire a healthier America through partnerships and outreach to raise awareness about the essential nutritional benefits of eating seafood.
© 2017 Seafood Nutrition Partnership. All Rights Reserved.