Turkish Journal of Fisheries and Aquatic Sicences
2015, Vol 15, Num, 1 (Pages: 73-80)
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Knowledge and Attitudes of Dietitians Concerning Seafood Consumption and Processing/ Preservation Technologies
1 Istanbul University, Fisheries Faculty, Department of Seafood Processing and Quality Control, Istanbul, Turkey
2 Marmara University, Arts and Sciences Faculty, Department of Statistics, Goztepe, Istanbul, Turkey
3 İstanbul Aydın University Florya Campus, Inonu St. No: 38 Kucukcekmece-İstanbul, Turkey
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
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.
Anket, gıda tüketim sıklığı; balık tüketimi, diyet