Progress 09/01/07 to 08/31/12
Outputs
OUTPUTS: Project activities focused on developing a brochure for patients, a reference guide for health professionals and building the Seafood-Benefits/Risks Website for the targeted audiences. All three efforts were discussed and evaluation through monthly conference calls among team members. The website was organized by topic and includes resources on seafood nutrition and the benefits of seafood consumption, seafood safety and the risks associated with certain types of seafood, a comparison of the risks and benefits of seafood consumption, and a thorough description of the seafood supply in the U.S. The site was developed as a major outreach deliverable for this project to provide different types of resources appropriate for different groups of people. We have organized the educational materials and resources for each of the seafood and health related topic tabs at this site into three different sections based on their usefulness for: the general public; health care practitioners; and scientific publications and references. The information at this site was developed with the unique perspective of food technologists and seafood specialists who work for university food science departments or Sea Grant programs across the U.S. Information for each of these target audiences on 40 different specific topical areas was written and integrated into the Website. Project PIs contributed information for the site and reviewed its content. The domain names, seafoodhealthfacts.org, and seafoodhealthfacts.com were secured for this site. Information from the needs assessment survey of health care professionals conducted in the first project year was used to guide the design and development of the Website. Two focus groups were held to evaluate the three education materials (brochure, reference guide, website) developed for health professionals on the benefits and risks of seafood consumption. Participants included: certified health educators, licensed midwives, registered dietitians, registered nurses, nurse practitioners, 3rd year medical students, and medical doctors. Overall, the focus groups viewed the materials positively and fulfilling a need for positive information on the health benefits of seafood consumption. Some individuals viewed them as slightly biased because they did not sufficiently address some of the seafood risks consumers and health care professionals have questions about. Participants would use these materials in limited amounts as they are currently; but increased emphasis on the website from the printed materials, or other resources such as magnets, would create a useful tool these health care professionals could use and distribute to their patients. The focus group participants had a favorable opinion of the website and suggested methods to improve the site. Input was also received from the workshop, Framing the Message About Seafood which brought together different stakeholders from other disciplines. Changes were made to the site over the last year of the project and it was launch and fully operation in February, 2012. Favorable feedback was received from different organizations and linkages were made to other sites. PARTICIPANTS: Michael Morrissey, Director and Professor, Food Innovation Center, Oregon State University, Portland, OR; Carolyn Raab, Professor, College of Health and Human Sciences, Oregon State University, Corvallis, OR; Lori Pivarnik, Department of Food Science, University of Rhode Island, Kingston, RI; Doris Hicks, Delaware Sea Grant, Marine Research Station, University of Delaware, Lewes, DE; Ken Gall, New York Sea Grant, Cornell University; Sony Brook, Long Island, NY; Steve Otwell, Professor, Department of Food Science and Nutrition, University of Florida, Gainesville, FL; Pam Tom, California Sea Grant, University of California, Davis, CA; Heather Mann, Seafood Consumer Center, Community Seafood Initiative, Newport, OR TARGET AUDIENCES: There were two target audiences for this project: healthcare providers/practitioners and their patients (consumers). Those targeted in the health care industry include family and general practitioners, obstetricians/gynecology, nurses, dieticians and all other providers that specialize in dietary and nutritional services. Overall aim was to provide science-based written and web-based materials for these groups to use for their information sources for improved understanding and discussion of health benefits and risks in seafood consumption. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project began as a collaborative effort among several universities and a non-profit organization to address this issue. An initial survey involving over 600 health professionals (doctors, nurses, dieticians, etc.) was conducted and showed that few understood the facts regarding the benefits and risks of seafood consumption and how easy it is for groups to misinterpret official advisories, such as the joint 2004 EPA and FDA advisory for women who might become pregnant, pregnant women, nursing mothers and young children. The survey also showed that health professionals wanted the information for themselves and for their clients/patients in three different formats: printed materials, Internet access and/or brochures. The information needed to be clear, concise and science-based. Work began in developing the website and printed information and the seafoodhealthfacts.org website, brochures and reference guides were finalized in the last year of the project and made available to the public in 2012. This resource provides factual science based information on the seafood products consumed in the U.S. and around the world about the benefits and risks associated with specific seafood products. This resource provides information to health care practitioners and their patients to enable them to make informed decisions about the seafood products they consume. A national workshop in 2011 entitled Framing the Message About Seafood: A Consensus Building Workshop for Consumers was held and final design of the website was achieved. Presentations on the continuing outcomes of the project have been made over the past year at the USDA Food Safety conference, the EPA National Forum on Contaminants in Fish, the Trans Atlantic Fisheries Technology Conference, the Lilian Fountain Smith conference for Nutritional Educators, the annual meetings of the Pacific Fisheries Technologist and Seafood Science and Technology Society of the Americas, the APHA annual conference and numerous other conferences.
Publications
- Pivarnik, L.F., Hicks, D.T., Richard, N.L., Gable, R.K. and Morrissey, M.T. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Poster/Abstract. U.S. EPA National Forum on Contaminants in Fish, Portland, OR.
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Presentation/Abstract at 3rd Trans Atlantic Fisheries Technology Conference (TAFT). September 15-18, Copenhagen, Denmark
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. What healthcare professionals need to know about ensuring an abundent, safe and sustainable seafood supply. Presentation at Lillian Fountain Smith Conference for Nutrition Educators. October 17, 2009.
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Presentation/Abstract at Seafood Science and Technology Society of the Americas (SST). October 26-28, New Orleans, LA.
- Web-site Gall, K, Hicks, DT, Mann, H, Morrissey, M, Otwell, S, Pivarnik, LF and Tom, P. Development of website: www.seafoodhealthfacts.org Fully operational February, 2012.
- Presentations and Posters Gall, K, Hicks, DT, Mann, H, Morrissey, M, Otwell, S, Pivarnik, LF and Tom, P. 2012. Seafood health facts: making smart choices balancing the benefits and risks of seafood consumption. Poster presented at TAFT conference, Clearwater Beach, FL, October 31-November 2, 2012.
- Gall, K, Hicks, DT, Mann, H, Morrissey, M, Otwell, S, Pivarnik, LF and Tom, P. 2012. Seafood Health Facts: Making Smart Choices Balancing the Benefits and Risks of Seafood Consumption Resources for Healthcare Providers and Patients at Aquaculture America February, Las Vegas.
- Hicks, D., Pivarnik, L. Gall, K. 2012. Seafood Health Facts: Making Smart Choices and Framing the Message about Seafood presentation for EPA Region 3 - 2012 Annual Mid-Atlantic States Water Quality Standards MEETING - Rehoboth Beach, DE, May.
- Hicks, D. 2012. Framing the Message about Seafood presentation for Meeting Agenda for USDA NC-1199 Annual Meeting N-3 Polyunsaturated Fatty Acid and Human Health and Disease - DESG presented the findings from the a national meeting of seafood experts that reviewed existing recommendations and messages for the public about seafood consumption and the need for a more clear and direct message regarding seafood safety. Twenty nutrition researchers from across the country attended.
- Morrissey, M. and Tom, P. 2012. Framing the message: Developing resources for healthcare professionals. Presented at PFT annual meeting, Anchorage, AK, 2/14/2012.
- Hicks, D, Gall, K, Morrissey, M, Mann, H, Tom, P, Pivarnik,, LF, Murphy, K, Otwell, S. Framing the message about seafood: Outcomes of a conference about communicating seafood safety. NIFSI Project Directors meeting, Providence RI, July 21, 2012.
- Hicks, DT, Pivarnik, LF, Morrissey, M, Gall, K., Tom, P, Otwell, S, Geise, L, and Richard, N. 2011. Seafood 4 Health: Healthy minds, healthy hearts, healthy bodies and healthy fisheries resources: Outreach education for healthcare providers and practitioners and their clientele. Presented at ADA Convention, San Diego CA.
- Pivarnik, L.F., Hicks, D.T., Richard, N.L., Gable, R., and Morrissey,, M. 2010. Outreach education for healthcare providers and practitioners on seafood safety and the beneftis/risks of seafood consumption. Abstract and presentation at USDA Food Safety Conference, March 23-23, 2010, Atlanta, GA.
- Hicks, DT, Pivarnik, LF, Ricahrd, NL, Gable, RK and Morrissey, MT. 2012. Attitutdes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Presented at the Hawaii Seafood Symposium, Making Sense of Seafood Helath Benefits and Risks. October, 20, 2010. Honolulu, HI
- Morrissey, M.T., Pivarnik, L.F., Hicks, D.T., Richard, N.L., Gable, R.K. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Poster/Abstract. U.S. EPA National Forum on Contaminants in Fish, Portland, OR.
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. Benefits and risks of seafood consumption: Outreach educators for healthcare providers and practitioners. Presentation/Abstract at APHA annual conference. November 9, Philadelphia, PA.
- Webinars: Hicks, D. NOAA Sea Grant NOAA/Sea Grant Safe and Sustainable Seafood Supply. 2012 Webinar Delaware Sea Grant was a contributor to a Sea Grant/NOAA webinar which the Safe and Sustainable Seafood focus group organized. The title was Engaging the Culinary Community.
- Hicks, D., Gall, K. Seafood Health Facts: Making Smart Choices Webinar for Seafood Business, February 2012.
- Hicks, D., Gall, K. 2012. Seafood Health Facts: Making Smart Choices for the Great Lakes Consortium for Fish Consumption Advisories (Consortium). The Consortium consists of state agencies from the eight Great Lakes states: New York (NY), Pennsylvania (PA), Ohio (OH), Indiana (IN), Illinois (IL), Michigan (MI), Wisconsin (WI), and MN.
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: Project activities focused on finishing written materials for the project including a brochure for patients, a reference guide for health professionals and building the website for the targeted audiences. All three efforts were thoroughly discussed and evaluated through monthly conference calls among team members. The development of the website is organized by topic and includes resources on seafood nutrition and the benefits of seafood consumption, seafood safety and the risks associated with certain types of seafood, a comparison of the risks and benefits of seafood consumption, and a FAQ section for the consumer. The lead PI for website development was Ken Gall from Cornell University and his assistant Steve Kern. The website is now active and is at: http://seafoodhealthfacts.org . The site was developed as a major outreach deliverable for this project to provide different types of resources appropriate for different groups of people. The educational materials and resources for each of the seafood and health related topic tabs at this site are divided into three different sections based on their usefulness for: patients and consumers; healthcare practitioners; and scientific publications and references. The information at this site was developed with the unique perspective of food technologists and seafood specialists who work for university food science departments and/or Sea Grant programs across the U.S. All of these individuals have been actively involved in a variety of public education and scientific research activities involving seafood safety and products for over two decades. Information for each of these target audiences on 40 different specific topical areas was written and integrated into the Website. Project PIs contributed information for the site and reviewed its content at monthly meetings via phone conferences. The original domain name was changed to prevent potential conflicts with other sites. The .org, .com and .net domains were secured for the site. The Website and printed materials were evaluated by different communication specialist for content and messaging. Changes to the website from reviewers and focus groups held in the previous year were accomplished. Several suggestions on improving the nutrition and health sections were incorporated into the written materials and the website. PARTICIPANTS: Michael Morrissey, Superintendent, Food Innovation Center, Oregon State University, Portland, OR; Carolyn Raab, Professor, College of Health and Human Services, Oregon State University, Corvallis, OR; Lori Pivarnik, Department of Food Science, University of Rhode Island, Kingston, RI; Doris Hicks, Delaware Sea Grant, Marine Research Station, University of Delaware, Lewes, DE; Ken Gall, New York Sea Grant, Cornell University; Sony Brook, Long Island, NY; Steve Otwell, Department of Food Science and Nutrition, University of Florida, Gainesville, FL; Pam Tom, California Sea Grant, University of California, Davis, CA; Heather Mann, Seafood Consumer Center, Community Seafood Initiative, Astoria, OR; Laura Geise, Food Innovation Center, Oregon State University, Portland, OR. TARGET AUDIENCES: The overall goal of the project to determine the optimum methods for presenting seafood risk/benefit information to the two target audiences, healthcare providers/practitioners and their patients (consumers). Those targeted in the health care industry include family and general practitioners, obstetricians/gynecology, nurses, dieticians and all other providers that specialize in dietary and nutritional services. Overall aim is to provide written and web-based materials for these groups to use for their information and discussion of health benefits and risks in seafood consumption. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The Seafood Risks-Benefits Website (seafoodhealthfacts.org), brochures and reference guides will be finalized and made available to target audiences in September, 2011. This resource provides factual science based information on the seafood products consumed in the U.S. and the benefits and risks associated with specific seafood products. This resource will provide information to healthcare practitioners and their patients to enable them to make informed decisions about the seafood products they consume. A successful application was made for a USDA planning grant to hold a national workshop in 2011 entitled Framing the Message About Seafood for Consumers. This will be held September 20-21 at the University of Delaware Conference Center. Presentations on the continuing outcomes of the project have been made over the past year at the annual meetings of the Pacific Fisheries Technologist and The Seafood Science and Technology Society of the Americas, the Hawaiian Seafood Symposium: Making Sense of Seafood Health Benefits and Risks; and the American Dietetic Association annual conference.
Publications
- Tom, P.D. 2011. Health Benefits and Risks and Seafood Consumption Training Tools for Health Care Providers and Retailers. Pacific Fisheries Technologists annual meeting, Feb. 13 to 16. Vancouver, B.C.
- Morrissey, M.T. 2011. Benefit-Risk Analysis of Seafood Consumption. Pacific Fisheries Technologists annual meeting, Feb. 13 to 16. Vancouver, B.C.
- Morrissey, M.T. 2010. Benefit-Risk Analysis of Seafood Consumption: a Review. Hawaii Seafood Symposium: Making Sense of Seafood Health Benefits and Risks. Oct. 20 to 22, Honolulu.
- Hicks, D., Pivarnik, L., Richard, N., Gable, R.K., and Morrissey, M.T. 2010. Attitudes and Knowledge of US Healthcare Providers about the Safety and Nutritional Value of Seafood. Hawaii Seafood Symposium: Making Sense of Seafood Health Benefits and Risks. Oct. 20-22, Honolulu.
- Hicks, D., Pivarnik, L., Morrissey, M.T., Gall, K., Tom, P., Otwell, S., Richard, N. 2011.Seafood 4 Health: Healthy Minds, Healthy Hearts, Healthy Bodies and Healthy Fishery Resources: Outreach Education for Healthcare Providers and Practitioners and Their Clientele. American Dietetic Association Food and Nutrition Expo, Sept. 27, San Diego, CA.
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Progress 09/01/09 to 08/31/10
Outputs
OUTPUTS: Project activities focused on developing a brochure for patients, a reference guide for health professionals and building the Seafood 4 Health Website for the targeted audiences. All three efforts were discussed and evaluation through monthly conference calls among team members. The website is organized by topic and includes resources on seafood nutrition and the benefits of seafood consumption, seafood safety and the risks associated with certain types of seafood, a comparison of the risks and benefits of seafood consumption, and a thorough description of the seafood supply in the U.S. The site was developed as a major outreach deliverable for this project to provide different types of resources appropriate for different groups of people. We have organized the educational materials and resources for each of the seafood and health related topic tabs at this site into three different sections based on their usefulness for: the general public; health care practitioners; and scientific publications and references. The information at this site was developed with the unique perspective of food technologists and seafood specialists who work for university food science departments or Sea Grant programs across the U.S. Information for each of these target audiences on 40 different specific topical areas was written and integrated into the Website. Project PIs contributed information for the site and reviewed its content. The domain names, seafood4health.org, seafood4health.com and seafood4health.net were secured for this site. Information from the needs assessment survey of health care professionals conducted in the previous project year was used to guide the design and development of the Website. Two focus groups were held to evaluate the three education materials (brochure, reference guide, website) developed for health professionals on the benefits and risks of seafood consumption. A total of 18 people (15 female, 3 male) who consume seafood and are working in the health care industry in the Portland Metro area, participated in the 2-hour focus groups. Participants included: certified health educators, licensed midwives, registered dietitians, registered nurses, nurse practitioners, 3rd year medical students, and medical doctors. Overall, the focus groups viewed the materials positively and fulfilling a need for positive information on the health benefits of seafood consumption. Some individuals viewed them as slightly biased because they did not sufficiently address some of the seafood risks consumers and health care professionals have questions about. Participants would use these materials in limited amounts as they are currently; but increased emphasis on the website from the printed materials, or other resources such as magnets, would create a useful tool these health care professionals could use and distribute to their patients. The focus group participants had a favorable opinion of the website; although it seemed to some people the nutrition and health sections could be improved upon and made several suggestions of how to do so PARTICIPANTS: Michael Morrissey, Superintendent, Food Innovation Center, Oregon State University, Portland, OR; Carolyn Raab, Professor, College of Health and Human Services, Oregon State University, Corvallis, OR; Lori Pivarnik, Department of Food Science, University of Rhode Island, Kingston, RI; Doris Hicks, Delaware Sea Grant, Marine Research Station, University of Delaware, Lewes, DE; Ken Gall, New York Sea Grant, Cornell University; Sony Brook, Long Island, NY; Steve Otwell, Department of Food Science and Nutrition, University of Florida, Gainesville, FL; Pam Tom, California Sea Grant, University of California, Davis, CA; Heather Mann, Seafood Consumer Center, Community Seafood Initiative, Astoria, OR; Rosalee, Hellberg Rasmussen, Postdoc, Food Innovation Center, Oregon State University, Portland, OR TARGET AUDIENCES: The overall goal of the project to determine the optimum methods for presenting seafood risk/benefit information to the two target audiences, healthcare providers/practitioners and their patients (consumers). Those targeted in the health care industry include family and general practitioners, obstetricians/gynecology, and all other providers that specialize in dietary and nutritional services. Key points that will be addressed include receptivity of the target audiences to the materials developed (brochure, reference guide, web-site), ease of information transmission from provider/practitioner to patient, and effectiveness of content delivery. Two focus groups were held during this work period. The objectives of the focus groups were to evaluate presentation, content, and outcomes of the materials. Participants included: certified health educators, licensed midwives, registered dietitians, registered nurses, nurse practitioners, 3rd year medical students, and medical doctors. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The Seafood 4 Health Website, brochure and reference guide will be finalized and made available to target audiences in 2011. This resource will provide factual science based information on the seafood products consumed in the U.S. and the benefits and risks associated with specific seafood products. This resource will provide information to health care practitioners and their patients to enable them to make informed decisions about the seafood products they consume. A successful application was made for a USDA planning grant to hold a national workshop in 2011 entitled Framing the Message About Seafood for Consumers. Presentations on the continuing outcomes of the project have been made over the past year at the USDA Food Safety conference, the EPA National Forum on Contaminants in Fish, the Trans Atlantic Fisheries technology Conference, the Lilian Fountain Smith conference for Nutritional Educators, the annual meetings of the Pacific Fisheries Technologist and Seafood Science and technology Society of the Americas, and the APHA annual conference.
Publications
- Pivarnik, L.F., Hicks, D.T., Richard, N.L., Gable, R., and Morrissey,, M. 2010. Outreach education for healthcare providers and practitioners on seafood safety and the beneftis/risks of seafood consumption. Abstract and presentation at USDA Food Safety Conference, March 23-23, 2010, Atlanta, GA.
- Morrissey, M.T., Pivarnik, L.F., Hicks, D.T., Richard, N.L., Gable, R.K. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Poster/Abstract. U.S. EPA's National Forum on Contaminants in Fish, Portland, OR.
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Presentation/Abstract at 3rd Trans Atlantic Fisheries Technology Conference (TAFT). September 15-18, Copenhagen, Denmark
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. Attitudes and knowledge of US healthcare providers about the safety and nutritional value of seafood. Presentation/Abstract at Seafood Science and Technology Society of the Americas (SST). October 26-28, New Orleans, LA.
- Hicks, D.T., Pivarnik, L.F., Richard, N.L., Gable, R.K., Morrissey, M.T. 2009. Benefits and risks of seafood consumption: Outreach educators for healthcare providers and practitioners. Presentation/Abstract at APHA annual conference. November 9, Philadelphia, PA.
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Progress 09/01/08 to 08/31/09
Outputs
OUTPUTS: The initial launch of the health professional survey to gauge health care provider's knowledge of the benefits and risks of seafood consumption was done in the fall of 2008 through Qualtrics and newsletters in Kaiser Permanente. Survey results are be used to develop educational messages to increase health care provider's ability to discuss nutritional benefits of seafood with patients. A meeting of all the PIs on the multi-institutional project was held in February, 21, in Portland, OR to review results and establish a work plan for the next 6 months. Response numbers in the initial survey were low and we decided to undertake an additional effort through Zoomerang . The internet-based survey was launched again in the spring of 2009 to ascertain the knowledge and attitudes of U.S. healthcare providers regarding the benefits and risks of seafood consumption. The survey addressed the following key areas: (1) demographics, (2) knowledge, (3) attitudes toward seafood safety/nutrition, and (4) attitudes towards the strength of scientific knowledge about seafood. A total of 641 health professionals identifying themselves as Medical Doctor/Doctor of Osteopathy (MD/DO), Registered Dietician/Nutritionists (RD/N), Registered Nurse/Licensed Practical Nurse/Nurse Midwife (RNLP) or Nurse Practitioner/Physicians' Assistant responded to the survey. All professionals scored below the mastery level, considered to be 80%. For knowledge categories of seafood safety/contaminants, seafood health/nutrition and general seafood safety, the overall knowledge scores for the entire respondent pool were only 38%, 69%, and 59%, respectively. Overall attitude scores based on a 5-point scale ranged from a low 2.3 to 3.5, with a total average score of 3.3. These mediocre scores coupled with very low knowledge scores, could present potential barriers for outreach efforts by food safety educators to US Healthcare Providers. Regardless of patient demographics, respondents indicated that the best place for patients to obtain seafood information and the best way to dispense information was by health care providers (MD/DO, RD/N) and brochures written by medical professionals or government agencies. Finally, the respondents indicated that the top three formats preferred for their own training about the benefits and risks of eating seafood were (1) brochures/pamphlets/ fact sheets (57%), (2) quick reference guides (46%) and (3) web based training (38%). The results of this survey will enhance the identification and understanding of the challenges associated with providing clear, concise and accurate information to the U.S. healthcare community regarding seafood health and safety issues. Results were presented at the 2009 Trans-Atlantic Fisheries Technologist Meeting (TAFT) and Doris Hicks was an invited keynote speaker for the conference held in Copenhagen, Denmark, September 15-18, 2009. Another presentation was made at the Interstate Seafood Seminar, Virginia Beach, VA, September 24, 2009. Several more presentations about the results will be made through the remainder of 2009 and into 2010. PARTICIPANTS: Doris T. Hicks, University of Delaware Sea Grant College Program, Lori F. Pivarnik, University of Rhode Island, Department of Nutrition and Food Sciences, Nicole L. Richard, University of Rhode Island, Department of Nutrition and Food Sciences, Robert K. Gable, University of Connecticut Emeritus and Johnson and Wales University Educational Leadership Doctoral Program, and Michael T. Morrissey, Food Innovation Center, Oregon State University, Carolyn Raab, Oregon State University Extension, Family and Community Development, Pamela Tom, University of California Sea Grant, Heather Mann, Community Seafood Initiative, Ken Gall, Cornell Sea Grant Extension, Steve Otwell, University of Florida Sea Grant Extension, Lisa Krimsky, University of Florida Sea Grant Extension. TARGET AUDIENCES: Health Professionals including: Medical Doctors/Doctors of Osteopathy (MD/DO), Registered Dieticians/Nutritionists (RD/N), Registered Nurses/Licensed Practical Nurses/Nurse Midwives (RNLP) or Nurse Practitioners/Physicians' Assistants. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The survey results showed that there is a strong need to improve education among health professionals for understanding the benefits and risks of seafood consumption. The health professional group would like this educational information in the form of brochures, fact sheets, quick reference guides and web-based training. The results of this survey have a direct impact for the type of educational materials that will be developed in the second phase of this grant. Presentation of results at national, international and targeted meetings and conferences has elicited good interchanges from the audiences and an overall agreement that these type of materials will benefit health professionals and their clients to understand health benefits/risks issues and make responsible seafood choices.
Publications
- Hicks, D., Pivarnik, L., Richard, N. Gable, R.K., and Morrissey, M.T. Attitudes and knowledge of US health care providers about the safety and nutritional value of seafood. Keynote Speaker at 2009 TAFT - Technology for Healthy and Safe Seafood. 3rd Trans-Atlantic Fisheries Technology Conference, Copenhagen, Denmark, September 15-18, 2009.
- Hicks, D., Pivarnik, L., Richard, N. Gable, R.K., and Morrissey, M.T. Attitudes and knowledge of US health care providers about the safety and nutritional value of seafood. Interstate Seafood Seminar, Virginia Beach, VA, September 24, 2009.
- Hicks, D., Pivarnik, L., Richard, N. Gable, R.K., and Morrissey, M.T. Attitudes and knowledge of US health care providers about the safety and nutritional value of seafood. Invited Speaker at the Lillian Fountain Smith Conference for Nutrition Educators, October 17, 2009.
- Hicks, D., Pivarnik, L., Richard, N. Gable, R.K., and Morrissey, M.T. Attitudes and knowledge of US health care providers about the safety and nutritional value of seafood. Speaker at the Seafood Science & Technology Society of the Americas (SST) Conference, October 26-28, 2009, New Orleans.
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Progress 09/01/07 to 08/31/08
Outputs
OUTPUTS: This is a multi-discipline, multi-institutional grant to address the need to develop and implement an effective communication program that can be utilized by healthcare providers and practitioners to educate their patients on balancing the risks and benefits of seafood consumption. The first objective was to gather the different team members from the six universities and one non-profit determine if sufficient information is a uniform and coordinated message that addresses seafood consumption in terms of health benefits and risks. Two separate meetings were held that brought together project leaders. A one-day collaborative brainstorming session was held in Orlando, Fl with all project team members along with marketing and communications experts to discuss easy-to-understand messaging based on recent recommendations by the NAS Institute of Medicine report. While most of committee members agreed that benefits largely outweighed the risks with seafood consumption, there were differences in what the best approach would be for communication of these messages for the health profession. Another meeting over a two-day period was held in Astoria, OR to discuss potential communication tools that are happening in a rapidly changing environment. An Advisory Board for the project was established and includes Tom Billy, previous Director FDA Office of Seafood, Dariush Mozaffarian, MD, Assistant Professor of Medicine and Epidemiology Division of Cardiovascular Medicine, Harvard Medical School, Carol Lammi-Keefe, Professor and Division Head, School of Human Ecology, LSU Ag Center, Joyce Nettleton, Nutrition Expert, Editor of Fats of Life Newsletter, Dr. James McGregor, Visiting Professor of Clinical Obstetrics & Gynecology, University of Southern California Keck School of Medicine, Dr. Linda Van Horn, Professor of Preventive Medicine Research Dietician, Northwestern University Feinberg School of Medicine. The role of the Advisory Board will be to oversee project activity on an annual basis and give advice to goals and objectives as they are implemented. A second major activity over the past year was to implement a needs assessment on-line survey of healthcare providers. The survey was developed using a content validity methodology supported through literature and reviewed by a cross-sectional expert panel. The core management team for the survey consists of Lori Pivarnik (University of Rhode Island), Doris Hicks (University of Delaware), and Robert Gable (University of Connecticut), an evaluation expert. Prior to implementation of the survey, an expert panel including the Advisory Board, consisting of the project personnel, healthcare providers/practitioners, Land Grant Food Safety Experts and/or Sea Grant Seafood Specialists reviewed the survey content and made recommendations of survey length and content. The needs assessment survey was implemented in September and will run through December using an online service called Qualtrics (www.qualtrics.com). Before starting the survey we applied for and received IRB exemption. PARTICIPANTS: Dr. Michael Morrissey, Superintendent Food Innovation Center Professor, Food Science and Technology Oregon State University 1207 NW Naito Parkway, Suite 154 Portland, OR 97209 503 872-6656 work 503 338-8972 cell michael.morrissey@oregonstate.edu Doris T. Hicks Seafood Technology Specialist University of Delaware Sea Grant Marine Advisory Service 700 Pilottown Road Lewes, DE 19958 302-645-4297 Email: dhicks@udel.edu Carolyn Raab, PhD, RD Extension Family and Community Development Oregon State University 161 Milam Hall Corvallis, Oregon 97331-5106 Email: raabc@oregonstate.edu Jennifer Wilmes, MS RD 7981 Jones Branch Suite 700 McLean, VA 22102 Email: jwilmes@nfi.org Ken Gall New York Sea Grant 146 Suffolk Hall, SUNY Stony Brook, NY 11794-5002 Phone: 631-632-8730 Fax: 631-632-8216 Email: klg9@cornell.edu Lori F. Pivarnik, Ph.D. Coordinator, Food Safety Education/Research Program Nutrition and Food Sciences Department University of Rhode Island 530 Liberty Lane West Kingston, RI 02892 Tel: 401-874-2972 Fax: 401-874-2994 Email: pivarnik@uri.edu Pam Tom University of California Food Science and Technology / Sea Grant One Shields Avenue Davis, CA 95616 Ph: 530-752-3837 pdtom@ucdavis.edu Steve Otwell, PhD Dept. of Food Science and Human Nutrition University of Florida / Sea Grant 461 APL GAINESVILLE FL US 32611 Phone: 352-392-1991 otwell@ufl.edu Rosalee Rasmussen Graduate Research Assistant Oregon State University Seafood Lab 2001 Marine Dr., Rm 253 Astoria, OR 97103 Ph: 503-325-4531 Email: rsr_420@yahoo.com TARGET AUDIENCES: Needs assessment surveys were sent organizations representing health professionals including: physicians, nurse practitioners, nurses, dieticians, nutritionists and other health professionals. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Most outcomes/impacts will occur during the next two years of the grant. This is when the results from the needs assessments survey will be used to develop appropriate educational pieces for our targeted audience, healthcare providers. All materials developed based on the needs assessment survey will be evaluated such that their ability to change knowledge, behaviors, and actions can be determined.
Publications
- No publications reported this period
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