The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
With all the fuss about omega-3 fats, it’s easy to forget that fish isn’t a one-trick pony. Another nutrient for which seafood is just about the only naturally-rich source (aside from sunshine!) is vitamin D. Vitamin D is a fat-soluble nutrient, which means the body absorbs it alongside fats and oils you eat. And what a coincidence…oily fish like salmon, tuna, sardines, and mackerel are the highest in vitamin D. People with low vitamin D may not have optimal calcium absorption and can develop brittle bones. Vitamin D may also play a role in preventing diseases including heart disease, some cancers, and one recent study suggests, prevention of premature death altogether.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
