With the pandemic in force, supply chain issues, and inflation, buying food has become a financial burden. Americans were falling short of nutrient recommendation pre-pandemic and escalation food prices and scarcity only contribute to the issues at hand. With that in mind it is important to try to assist program participants in achieving those recommendations. This program was created to express the nutritional benefits of seafood and offer some cost-effective ways to increase consumption and take advantage seafood’s nutrient dense nature.

This program was taught by FCS agent Asa Conkwright and a local fish monger and restaurant owner at the Grant County Public library. The program’s purpose, as stated, was inform participants about the nutritional benefits and inform them of potential hazards (mercury), purchasing, and cooking of seafood in a way that benefitted participants financially. Participants were able to taste various seafood items, canned and fresh, prepared in different ways that would be considered cost effective. An evaluation was given after the program, the results are as follows:

Nutrition information:

89% of participants reported that they learned the difference in nutrient dense and energy dense foods.

73% reported that they learned about the vitamins and minerals in seafood

63% of participants reported that they learned the difference between Omega-3’s and Omega- 6 fatty acids.

42% of participants reported learning the importance of eating a variety of seafood.

57% reported learning how mercury is formed and effects on the body as well as information on how mercury levels vary between diverse types of seafood.

Lastly, 47% of participants reported learning about the benefits of purchasing through reputable sources.

Food preparation:

68% of participants indicated that they learned how time and temperature during cooking can affect the quality of the finished product

68% of participants stated they learned various cooking methods during the program.

78% of participants reported learning about the necessary equipment used when cooking seafood.

68% of participants reported learning the importance of cooking oil selection in seafood.

Intention:

84% of participants reported they were more confident in their ability to cook seafood at home

89% of participants stated they planned utilize canned or fresh seafood at home with 78% of participants stating both

Lastly, 78% of participants stated they felt confident that they could save money when making seafood purchases.