RESEARCH POSTER PRESENTATION DESIGN © 2012

www.PosterPresentations.com

Methods

Recipe #1: Creamy Miso Salmon Linguine Pasta with Red Bell Peppers and Green Beans

References

Karen Chiayi TsuiNutritional Science, B.S. @ University of Arizona Undergraduate Research Assistant, College of Agriculture & Life Sciences

Email: ctsui@email.arizona.edu

• Website searches and literature reviews were conducted to identify objections individuals and families might have when it comes to eating fish-based meals.

• A survey was developed and tested to identify the types and prices of fish sold at grocery stores in Tucson, Arizona.

• Developed videos and a new cookbook to provide appetizing meals with nutritional messages that could be delivered to non-fish eating individuals and families.

Karen Chiayi Tsui1, Brittney R. Taylor1, Melissa A.Wyatt1, Bobby Wyatt2, Nobuko Hongu1, 3

1University of Arizona, Department of Nutritional Sciences, 2University of Arizona, The College of Social & Behavioral Sciences, 3University of Arizona, Cooperative Extension

Fishing for Health: Helping non-fish eaters to overcome objections and cook more fish-based meals at home

Contact information

Target Audience

Results (Cont’d)

Abstract # 6

• Brenna, J. Thomas, et al. "α-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans." Prostaglandins, Leukotrienes and Essential Fatty Acids 80.2 (2009): 85-91.• Kidd, Parris M. "Omega-3 DHA and EPA for cognition, behavior, and mood: clinical findings and structural-functional synergies with cell membrane phospholipids." Alternative Medicine Review 12.3 (2007): 207.• Connor, W. E., Lowensohn, R., & Hatcher, L. (1996). Increased docosahexaenoic acid levels in human newborn infants by administration of sardines and fish oil during pregnancy. Lipids, 31(1), S183-S187.• Brown, Amy C. Understanding Food: Principles and Preparation. International ed. Belmont, CA: Thomson/Wadsworth, 2008. Print.• "What's Cooking? USDA Mixing Bowl." What's Cooking? USDA Mixing Bowl. USDA, Web. 24 Jan. 2015. <http://www.whatscooking.fns.usda.gov/>.

Ultimate Goal•  To develop a cookbook that can help non-fish eaters

begin cooking fish meals at home.

Local store survey: • We recorded fish found at local grocery stores (5

grocery stores) this includes: 1) A warehouse bulk grocery store, Costco 2) Local regular grocery stores, Albertson’s and Fry’s 3) Specialty grocery stores (Trader Joe’s and Sprouts) • Fish includes: Ahi tuna, albacore tuna, catfish, cod,

dover sole, flounder, hake, halibut, orange roughy, pollock, rock fish, salmon, shark, snapper, steelhead, swai, swordfish, trout, tilapia, mahi mahi, whiting,

and wahoo.• Salmon and tuna were sold in fresh, frozen or canned in all types of grocery stores. Costs per gram

of protein in different meats were summarized in the Table.

Table: Costs and Grams of Protein in Meats

Conclusions• There were many varieties of fish sold in local

grocery stores. Fish was one of the most cost effective ways to include protein in a diet. Examining how to overcome the objections non-fish eaters revealed the need for information on the price of fish meals for both fresh and frozen fish in local stores, and the need for developing many new, easy-to-cook fish meals that attract non-fish eaters.Menu Analysis:

• 8 different ways to cook fish at home (baking, broiling, grilling, frying, poaching, sautéing, steaming and raw; sashimi).

• The USDA’s “What’s cooking?” Mixing Bowl website listed 36 fish recipes. With these recipes, 15 recipes used salmon and baking was the most frequently used method of cooking fish.

Developing A Cookbook: • We developed a creative cookbook that may appeal to non-fish eaters to help overcome objections to

eating more fish-based meals. It includes:• step-by-step instructions with images• videos of how to cook fish at home• each recipe includes a cost and grams of protein in a meal.

• Americans not currently consuming fish-based meals at least once a week.

1) Defrost the salmon filet and baste in lemon juice and season with salt and pepper. Let rest for 5-10 minutes.2) Chop the green beans, bell peppers and garlic3) Boil water in a medium sized pot. When it comes to a boil, add salt, then the pasta. Bring back to a boil for as long as the directions say.4) Heat oil in medium skillet on medium heat. Sautee filet on high for three minutes. Set aside and tear apart for later use. Also mix the miso sauce and milk to set aside for later.5) Stir-fry garlic until golden brown. Add the rest of the chopped vegetables, stir fry on high for three minutes, add the milk/miso mixture, then pasta. 6) Add the salmon last. Cook about eight more minutes on medium heat. Add more salt and pepper if needed.

Other Recipes Developed

Dover Fish with Kale, Avocado, Apricot, and Onion

Salmon with Broccoli, Sweet Potato, and Green Avocado Sauce

Cod Fish Japanese-Style Curry with Purple Rice

Tilapia with Tomatoes, Mushrooms, and Broccoli Garnish

Tilapia with Reduced Greek Yogurt Dijon Mustard Sauce and Asparagus

Background

Specific Objectives• To design the survey that examines fish availability,

types, and prices in local grocery stores,• To examine the cooking methods listed in the

USDA’s “What’s cooking?” Mixing Bowl website. 

Results

• The Dietary Guidelines for Americans and The American Herat Association recommend everyone eat fish and other seafood twice a week

• However, Americans eat an average of one seafood meal a week.

• There is a need for a creative approach that can increase the amount of fish eaten by non-fish eaters.

Review of Literature: • We identified the top three objections for not eating

fish. They included a lack of knowledge about 1) types of fish 2) cost of fish 3) how to cook or prepare them, including how to select fish.

Estimate cost: $3 per person Estimate time: 30 minutes