Seafood inclusion in early years feeding : a review of information resources
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Seafood consumption is worryingly low in young children in Scotland despite current dietary goals targeting an increase in oily-fish intake and global recommendations to regularly include fish into the diet of infants. The aims of this study were to investigate the seafood inclusion in information resources and to investigate the beneficiary and cautionary messages for seafood during early years feeding. A review of early years feeding resources issued by Government, National Health Service (NHS), and reputable charities was conducted in March 2013. A list of published resources issued by health visitors in Scotland and searches of Tayside and Grampian NHS libraries, and from the publication websites for NHS Health Scotland, and the Department of Health (DH) were used to identify resources. Non-parametric comparative analysis was conducted to assess the occurrence of beneficiary and cautionary messages made on seafood to other food types (meat, poultry and vegetable). Thirteen early years feeding resources targeted towards parents were identified. Significantly more beneficiary messages were cited for vegetables whilst a significantly higher number of cautionary messages were cited for seafood than other food types. Seafood was the only food type to receive more cautionary than beneficiary claims. The prominence of negative seafood messages may be deterring parents from including seafood into the diet of their infant during early years feeding. The under-exposure to seafood during early years, when taste and food acceptance is developed, may impact on the future acceptance and consumption of this healthful food.
Carstairs , S A , Marais , D , Craig , L C A & Kiezebrink , K 2014 , ' Seafood inclusion in early years feeding : a review of information resources ' , British Feeding and Drinking Group , Portsmouth , United Kingdom , 3/04/14 - 4/04/14 .conference
Non peer reviewed
Copyright 2016 the Author(s)/Public Health Nutrition Research Group
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