Conference poster and abstract submitted to the Research Frontiers in Nutritional Sciences Conference 2015 Contributions: Abstract editing, poster design, and cookbook video filmographer Poster won $200 cash prize for Top Rated Poster Abstract

1. 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 Tsui
Nutritional 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 garlic
3) 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