A new publication that educates on the nutritional benefits of shrimp has been launched by the Sustainable Shrimp Partnership (SSP) and Ecuador’s National
Chamber of Aquaculture (CNA).
The Shrimp Nutritional Guide, the newly launched resource publication was developed in collaboration with the Seafood Nutrition Partnership (SNP) with the objective to educate dietitians about the health benefits of shrimp, remove misconceptions about its consumption, and include its various preparation methods.
The publication was launched on November 13 and was attended by more than 120 participants that includes nutritionists, chefs, industry entrepreneurs, and other notable figures from the culinary field.
Pamela Nath, director of SSP, spoke thus during the launch event “Dietitians, as authorities in nutrition, play a key role in consumers’ decisions. This guide will help them dispel myths about aquaculture and educate their clients on the positive impact of high quality shrimp, on both human health and the
environment.
” The executive president of CNA, José Antonio Camposano shared his view, “Ecuador has established itself as the world’s largest producer and exporter of shrimp. For us, this guide is a tool that will help nutritionists understand and communicate the benefits of responsibly produced shrimp, which contributes to the well-being of both consumers and the country.”
The event also showcased a shrimp art gallery, allowing participants to explore the history and production of shrimp which is exported to more than 70 countries from Ecuador. A live cooking show was also part of the event that highlighted the versatility of shrimp in various culinary recipes.
Dr María José Viteri, a well-known nutritionist, spoke on the nutritional properties of shrimp, highlighting its high protein content and healthy fats, which are essential for good health
“The next time you think of a seafood option, remember the many benefits shrimp can bring to your diet,” she said.
Experts in science, nutrition, health, and shrimp production collaborated to put together The Shrimp Nutritional Guide. They helped to remove the myths around the product and promote its inclusion in diets.
Shrimp is the most consumed seafood in the United States, the pre-launch of this guide took place on October 3 in Minneapolis during the event Pause on Purpose for Total Brain Health: A Mini-Wellness Retreat, as part of the largest annual gathering of food and nutrition experts, the Food & Nutrition Conference & Expo (FNCE).
Blogger:
Dr. Sathish Prasad
Senior Scientist – Aquatic Animal Health
Growel Innovation Center,
RS NO.57, Chevuru Village, Sriharipuram Panchayat, Mudinepalli Mandal, Krishna District – Andhra Pradesh India – 521329
Email: [email protected]