SÜHENDAN MOL TOKAY, BİRSEN EYGİ ERDOĞAN, DİDEM ÜÇOK ALAKAVUK, CANDAN VARLIK

Knowledge and Attitudes of Dietitians Concerning Seafood Consumption and Processing/ Preservation Technologies

Bu anket çalışması diyetisyenlerin su ürünleri tüketimi ve yaygın kullanılan işleme /muhafaza teknolojileri hakkındaki bilgi ve yaklaşımlarını değerlendirmek üzere yapılmıştır. Diyetisyenlerin bilgi düzeyinin başka bilim dallarında eğitilmiş kişilerle karşılaştırılması da amaçlanmıştır. Ankete katılanların 85i beslenme alanında (diyetisyen); 221i ise diğer alanlarda eğitilmiş (diyetisyen olmayan=ND) kişilerdir. Anket katılımcılarının fikirleri genellikle diyetisyen olmalarına bağlı bulunmuştur (P

Diyetisyenlerin Su Ürünlerinin Tüketimi ve İşleme/Muhafaza Yöntemleri Konusundaki Yaklaşımları ve Bilgi Düzeyleri

This survey was carried out to measure the knowledge and attitudes of dietitians regarding seafood consumption and common processing/preservation technologies. It was also aimed to compare knowledge of dietitians with the other respondents, educated in other sciences. Eighty-five of the respondents were educated in nutrition science (dietitian) and 221 in other sciences (non-dietitian=ND). Opinions of the respondents were generally dependent of being a dietitian (P<0.05). Dietitians were generally against or not recommending the consumption of mussels, lakerda, salted and smoked seafood, while non- dietitians more prone to their consumption. On the other hand, dietitians had a more positive approach to the consumption of canned and frozen seafood, fish oil, surimi, sous-vide and MAP-packed seafood, spirulina, and aquaculture fish than the NDs. It was seen that, most of the processed seafoods are not known by the substantial part of the respondents. Receiving high percentages of the answer I don t know what it is from the dietitians was remarkable, and indicated their ignorance. As a result, the need of dietitian education on seafood products and common processing/preservation technologies was determined. Since dietitians guide consumer preferences, their education may help to achieve a better guided consumer and to improve market recognition of seafood.

PDF

___

Altu, T. and Elmaci Y. 1995. A consumer survey on food additives. Developments in Food Science, 37: 705- 719. doi: 10.1016/S0167-4501(06)80191-3
Armstrong, R.W., Armstrong, M.J., Yu, M.C. and Henderson, B.E. 1983. Salted fish and inhalants as risk factors for nasopharyngeal carcinoma in Malaysian Chinese. Cancer Research, 43: 2967-2970.
Ayehunie, S., Belay, A., Baba, T. and Ruprecht, R. 1998. Inhibition of HIV-1 replication by an aqueous extract of Spirulina platensis (Arthrospira platensis). Journal of Acquired Immune Deficiency Syndromes and Human Retrovirology, 18: 7-12.
doi: 10.1097/00042560-199805010-00002 Baldwin, D.E. 2012. Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1: 1530. doi: 10.1016/j.ijgfs.2011.11.002
Box, S., Creswell, B. and Hagan, D. 2001. Alternative health care education in dietetic training programs: A survey of perceived needs. Journal of the American Dietetic Association, 101:108-110. doi:10.1016/S0002-8223(01)00024-4
Brunsù, K. 2003. Consumer research on fish in Europe. In: J. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability. Wageningen Academic Publishers, Wageningen: 335-344.
Brunsù, K., Hansen, K.B. and Scholderer, J. 2008. Consumer attitudes and seafood consumption in Europe. In: T. Boressen (Ed.), Improving seafood products for the consumer. Woodhead Publishing, CRC Press: 16-37.
Cashman, L.S., Burns, J.T., Otieno, I.M. and Fung, T. 2003. Massachusetts registered dietitians knowledge, attitudes, opinions, personal use and recommendations to clients about herbal supplements. The Journal of Alternative and Complementary Medicine, 9: 735- 746. doi:10.1089/107555303322524580.
Chase, K., Reicks, M. and Jones, J.M. 2003. Applying the theory of planned behavior to promotion of wholegrain foods by dietitians. Journal of the American Dietetic Association, 103(12): 1639-1642. doi: 10.1016/j.jada.2003.09.026
Dickinson, A., Bonci, L., Bayon, N. and Franco, J.C. 2012. Dietitians use and recommend dietary supplements: report of a survey. Nutrition Journal, 11: 14. doi: 10.1186/1475-2891-11-14.
Duncan, K. and Bergman, E.A. 1999. Knowledge and attitudes of registered dietitians concerning vegetarian diets. Nutrion Research, 19 (12): 1741-1748. doi: 10.1016/S0271-5317(99)00127-X Erdogan, B., Mol, S. and Cosansu, S. 2011. Factors influencing the consumption of seafood in Istanbul, Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 11: 631-639. doi: 10.4194/1303-2712- v11_4_18
Gross, T. 2003. Consumer attitudes towards health and food safety. In: J. Luten, J. Oehlenschlager, G. Olafsdottir (Eds.), Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability. Wageningen Academic Publishers, Wageningen: 401-411.
Guerciolini, R., Radu-Radulescu, L., Boldrin, M., Dallas, J. and Moore, R. 2001. Comparative evaluation of fecal fat excretion induced by orlistat and chitosan. Obesity Research: 9: 364367. doi: 10.1038/oby.2001.47
Gunes, G. and Tekin, M.D. 2006. Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers. Lwt-Food Science and Technology, 39: 443447. doi:10.1016/j.lwt.2005.03.001
Harris, W.S., Mozaffarian, D., Lefevre, M., Toner, C.D., Colombo, J., Cunnane, S.C., Holden, J.M., Klurfeld, D.M., Morris, M.C. and Whelan, J. 2009. Towards establishing dietary reference intakes for eicosapentaenoic and docosahexaenoic acids. Journal of Nutrition, 139(4): 804-819. doi: 10.3945/jn.108.101329
Heintz, M.L. and Johnson, J.M. 1998. The incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in smoked fish and shellfish. Journal of Food Protection, 61(3): 318-323.
Hetherwick, C., Morris, M.N. and Silliman, K. 2006. Perceived Knowledge, Attitudes, and Practices of California Registered Dietitians Regarding Dietary Supplements. Journal of the American Dietetic Association, 106(3): 438-442. doi: 10.1016/j.jada.2005.12.005
Hold,t C.S., Gates, G.E. and Lassa, S. 1993. Knowledge, attitudes, and behaviors of dietitians and nurses regarding meat. Journal of Nutrition Education, 25(2): 53-59. doi:10.1016/S0022-3182(12)80962-9
Howard, J.P., Jonkers-Schuitema, C.F. and Kyle, U. 1999. The role of the nutritional support dietitian in Europe. Clinical Nutrition, 18(6): 379-383. doi: 10.1016/S0261-5614(99)80020-X
Jakszyn, P., González, C.A. 2006. Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence. World Journal of Gastroenterology, 21(27): 4296- 4303. doi: 10.1002/ijc.26263
Krisa-Kurey, M., Levine, A.M. and Coolbaugh, C. 1999. Knowledge, Attitudes and Behaviors of Registered Dietitians in Pennsylvania Concerning Olestra. Journal of the American Dietetic Association, 99(9):A78. doi: 10.1016/S0002-8223(99)00663-X
Lederman, V.G., Huffman, F.G., Enrione, E.B. 2009. Knowledge of Florida nurses and dietitians regarding dietary supplements. Complementary Therapies in Clinical Practice, 15: 3843. doi: 10.1016/j.ctcp.2008. 10.006
Lee, Y.K., Georgiou, C. and Raab, C. 2000. The knowledge, attitudes, and practices of dietitians licensed in Pregon regarding functional foods, nutrient supplements, and herbs as complementary medicine. Journal of the American Dietetic Association, 100(5): 543-548. doi: 10.1016/S0002-8223(00)00169-3
Loseva, L.P. and Dardynskaya, I.V. 1993. Spirulina- natural sorbent of radionucleides. Research Institute of Radiation Medicine, Minsk, Belarus. 6th Int'l Congress of Applied Algology, Czech Republic. Belarus. Marset, J.B., Casas-Agustench, P., Sanchez, N.B. and SalasSalvado, J. 2012. Knowledge, interest, predisposition and evaluation of functional foods in Spanish dietitians-nutritionists and experts in human nutrition and dietetics. Nutrición Hospitalaria, 27 (2): 632-644. doi: 10.1590/S0212-16112012000200042
Miranda, M.S., Cintra, R.G., Barros, S.B.M. and ManciniFilho, J. 1998. Antioxidant activity of the microalga Spirulina maxima. Brazilian Journal of Medical and Biological Research, 31(8): 1075-1079. doi: 10.1590/S0100-879X1998000800007
Mitchell, L.J., Macdonald-Wicks, L. and Capras, S. 2012. Increasing dietetic referrals: Perceptions of general practitioners, practice nurses and dietitians. Nutrition and Dietetics, 69: 3238. doi: 10.1111/j.1747-0080.2011.01570.x
Monahan-Couch, L. and Harris, J.E. 2008. Knowledge, attitudes, and self-reported practices of pennsylvania registered dietitians regarding functional foods and herbal medicine. Topics in Clinical Nutrition, 23(1): 32-46. doi: 10.1097/01.TIN.0000312078.45953.88.
Pan, B. 1990. Minced Fish Technology. In: Z.E. Sikorski (Ed.), Seafood: Resources, Nutritional Composition and Preservation. CRC Press. Boca Raton, Florida: 199-210.
Pieniak, Z., Verbeke, W., Fruensgaard, L., Brunsé, K. and Olsen, S.O. 2004. Determinants of fish consumption: Role and importance of information. Polish Journal of Human Nutrition and Metabolism, 31: 409-414. doi: 10.1186/1471-2458-8-306
Pietrowski, B.N., Tahergorabi, R., Matak, K.E., Tou, J.C. and Jaczynski, J. 2011. Chemical properties of surimi seafood nutrified with w-3 rich oils. Food Chemistry, 129: 912-919. doi: 10.1016/j.foodchem.2011.05.044 Reddy, N.R. and Armstrog, D.A. 1992. Shelf life extension and safety concerns about fresh fishery products packaged under modified atmosphere: a review. Journal of Food Safety, 12: 87118. doi: 10.1111/j.1745-4565.1991.tb00069.x
Ren, M.J. 1987. Spirulina in Jiangxi China. Academy of Agricultural Science, Society of Applied Algology, Lille France China.
Schaafsma, G. 2008. Health benefits of seafood. In: T. Boressen (Ed.), Improving Seafood Products for the Consumer. Woodhead Publishing, CRC Press, Boca Raton: 113-115.
Schellekens, M. and Martens, T. 1992. Sous Vide State of the Art. Commission of the European Communities Directorate, General XII. Research and Development. Publication N1 EUR 15018 EN, Brussels.
Seshadri, C.V. 1993. Large scale nutritional supplementation with spirulina alga. Monograph series on engineering of photosnythetic systems. Shri Amm Murugappa Chettiar Research Center (MCRC) Tharamani, Vol 36. Madras, India.
Shahidi, F. and Abuzaytoun, R. 2005. Chitin, chitosan, and coproducts: chemistry, production, applications, and health effects. Advances in Food and Nutrition Research, 49: 93135. doi: 10.1016/S1043-4526(05) 49003-8
Spellman, E., Gregoire, M., Rockway, S. and Hartney, C. 2008. Registered dietitians' knowledge, beliefs, premenstrual syndrome symptoms, and omega-3 fatty acids intake. Topics in Clinical Nutrition, 23(3): 252- 258. doi: 10.1016/j.jada.2007.05.347
Stammen, K., Gerdes, D. and Caporaso, F. 1990. Modified atmosphere packaging of seafood. Critical Reviews in Food Science and Nutrition, 29: 301331. doi: 10.1080/10408399009527530
Turan, H., Kaya, Y., Erkoyuncu, İ. and Sönmez, G. 2006. Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda Sarda, Bloch 1793). Journal of Food Quality 29(5): 470-478.doi: 10.1111/j.1745- 4557.2006.00087.x
Wang, F., Zhang, J., Mu, W., Fu, Z. and Zhang, X. 2009. Consumers perception toward quality and safety of fishery products, Beijing, China. Food Control, 20(10): 918922. doi: 10.1016/j.foodcont.2009.01.008
Wie. S.H., Strohbehn, C.H. and Hsu, C.H.C. 1998. Iowa Dietitians attitudes toward and knowledge of genetically engineered and irradiated foods. Journal of the American Dietetic Association, 98(11): 1331- 1333. doi: 10.1016/S0002-8223(98)00298-3