Journal articles: 'Fish nutrition'

1

Dabrowski, Konrad. "Fish Nutrition." Transactions of the American Fisheries Society 119, no. 5 (1990): 924–26. http://dx.doi.org/10.1577/1548-8659-119.5.924.

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Conklin, Douglas E., and John E. Halver. "Fish Nutrition." Copeia 1992, no. 1 (1992): 264. http://dx.doi.org/10.2307/1446571.

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G, Lippe. "Functional Fish: Improving Nutrition for the Elderly." Food Science & Nutrition Technology 6, no. 3 (2021): 1–11. http://dx.doi.org/10.23880/fsnt-16000268.

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Elder people need highly digestible foods that can also provide health benefits even to those suffering from chronic diseases. Furthermore, such foods should be palatable as well as familiar for elder consumers. Fish is a high-protein, low-fat food that potentially provides a range of health promoting effects which may be further improved with suitable approaches in the production systems. The present mini-review intends to report possible aquaculture interventions to enhance the positive impact of fish on elder health and to promote its function in terms of prevention and recovery of specific diseases. Some fish species during their lifespan experience periods of food restrictions that can be mimicked in aquaculture without affecting fish welfare. Under these circumstances fish can modify the fatty acid profile and increase the use of muscle proteins to fulfill their energy requirements, by activation of muscle endogenous proteases. Degradation of muscle proteins can enhance their digestibility and possibly the release of encrypted bioactive peptides, showing a plethora of biological actions, including the antihypertensive activity. The degree of myofibrillar protein degradation and the fatty acid profile of fish fillet can then be managed by suitable and sustainable feeding protocols in the context of farming conditions.

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Howe, Jeffry C. "Fish nutrition in aquaculture." Fisheries Research 26, no. 3-4 (1996): 387–90. http://dx.doi.org/10.1016/s0165-7836(96)90006-5.

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Lyndon, A. R. "Fish nutrition in aquaculture." Aquaculture 134, no. 3-4 (1995): 374–75. http://dx.doi.org/10.1016/0044-8486(95)90085-3.

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Yanong, Roy P. E. "Nutrition of Ornamental Fish." Veterinary Clinics of North America: Exotic Animal Practice 2, no. 1 (1999): 19–42. http://dx.doi.org/10.1016/s1094-9194(17)30138-x.

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7

Murai, T. "Principles of fish nutrition." Aquaculture 92 (January 1991): 291–92. http://dx.doi.org/10.1016/0044-8486(91)90032-3.

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8

Mao, Xiao-jiang, and Kang-le Lu. "Fish Nutrition and Physiology." Fishes 8, no. 8 (2023): 401. http://dx.doi.org/10.3390/fishes8080401.

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Obiero, Kevin, Paul Meulenbroek, Silke Drexler, et al. "The Contribution of Fish to Food and Nutrition Security in Eastern Africa: Emerging Trends and Future Outlooks." Sustainability 11, no. 6 (2019): 1636. http://dx.doi.org/10.3390/su11061636.

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：Approximately 200 million people in Africa derive high-quality and low-cost proteins from fish. However, the consumption of fish is not fully exploited to combat the “triple burden” of malnutrition—obesity, undernutrition, and micronutrient deficiencies which are the leading causes of poor health in the region. There is still limited knowledge on quantitative information to guide policy makers in developing evidence-based actions that can improve the availability of and access to nutritious food for healthy and sustained diets among children and care givers. In this paper, we review the available literature with the aim of assessing and quantifying the extent to which fish contributes towards fighting food and nutrition insecurity in the Eastern Africa subregion. Key results reveal the region is characterized by fish supply deficits, and hence, low levels of fish consumed per person. Nonetheless, the increase in fish imports, and the growing supply of fish from aquaculture are likely to improve the per-capita fish intake. Fish trade is generally bidirectional, with exports exceeding imports in value terms, while significant challenges still hinder domestic and intra-regional fish trade. The Eastern Africa region is projected to realize increased fish consumption from 4.80 kg in 2013 to 5.49 kg by 2022. Rising population growth and income levels imply that the region will need 2.49 million tonnes of fish to fill the demand–supply gaps. We recommend that food security and nutritional programmes should recognize the potential of fish in providing essential micronutrients from the aspects of improved dietary quality, nutritional status, and general wellbeing of the region’s fast growing population.

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Panserat, S., L. Marandel, I. Seiliez, and S. Skiba-Cassy. "New Insights on Intermediary Metabolism for a Better Understanding of Nutrition in Teleosts." Annual Review of Animal Biosciences 7, no. 1 (2019): 195–220. http://dx.doi.org/10.1146/annurev-animal-020518-115250.

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The rapid development of aquaculture production throughout the world over the past few decades has led to the emergence of new scientific challenges to improve fish nutrition. The diet formulations used for farmed fish have been largely modified in the past few years. However, bottlenecks still exist in being able to suppress totally marine resources (fish meal and fish oil) in diets without negatively affecting growth performance and flesh quality. A better understanding of fish metabolism and its regulation by nutrients is thus mandatory. In this review, we discuss four fields of research that are highly important for improving fish nutrition in the future: ( a) fish genome complexity and subsequent consequences for metabolism, ( b) microRNAs (miRNAs) as new actors in regulation of fish metabolism, ( c) the role of autophagy in regulation of fish metabolism, and ( d) the nutritional programming of metabolism linked to the early life of fish.

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Bell, MV, and JR Sargent. "Lipid nutrition and fish recruitment." Marine Ecology Progress Series 134 (1996): 315–16. http://dx.doi.org/10.3354/meps134315.

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KROSSØY, C., R. WAAGBØ, and R. ØRNSRUD. "Vitamin K in fish nutrition." Aquaculture Nutrition 17, no. 6 (2011): 585–94. http://dx.doi.org/10.1111/j.1365-2095.2011.00904.x.

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Nogales‐Mérida, Silvia, Paola Gobbi, Damian Józefiak, et al. "Insect meals in fish nutrition." Reviews in Aquaculture 11, no. 4 (2018): 1080–103. http://dx.doi.org/10.1111/raq.12281.

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Ljubojevic, Dragana, M. Cirkovic, and Mirjana Miscevic. "Probiotics in carp fish nutrition." Veterinarski glasnik 67, no. 5-6 (2013): 429–39. http://dx.doi.org/10.2298/vetgl1306429l.

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Uncontrolled use of antibiotics in aquaculture caused the appearance and spreading of pathogens resistance to antibiotics, what consequently drove up to the necesity of finding new technologies for protecting aquatic organisms from pathogens. Probiotics are aimed to reduce antibiotics application, and furthermore they have an important role not only in disease prevention but also in efficiency of food utilization and improvement of production parameters. Carp fish species are economically most significant in Republic of Serbia, therefore this work summarizes the results of previous studies of antibiotics application in this kind in particular. There is also pointed out to numerous harmful side effects of antibiotics use in aquaculture, and described the previous results of investigations on mechanism of probiotics effects and specificity of their use in this field as well. Beside this, there are summarized the results that show positive influence of probiotics in cyprinides nutrition on production performance, haematological parameters, course of experimental infection, activity of digestive enzymes. Special attention is paid to criteria for proper selection of probiotics in cyprinides production.

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Jobe, Alan H. "Parental nutrition with fish oil." Journal of Pediatrics 159, no. 1 (2011): A3. http://dx.doi.org/10.1016/j.jpeds.2011.05.032.

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16

Lewbart, Gregory A. "Clinical nutrition of ornamental fish." Seminars in Avian and Exotic Pet Medicine 7, no. 3 (1998): 154–58. http://dx.doi.org/10.1016/s1055-937x(98)80007-8.

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Watanabe, Takeshi, Viswanath Kiron, and Shuichi Satoh. "Trace minerals in fish nutrition." Aquaculture 151, no. 1-4 (1997): 185–207. http://dx.doi.org/10.1016/s0044-8486(96)01503-7.

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Wilson, Robert P., Genevièvce Corraze, and Sadasivan Kaushik. "Nutrition and feeding of fish." Aquaculture 267, no. 1-4 (2007): 1–2. http://dx.doi.org/10.1016/j.aquaculture.2007.04.058.

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19

Kent, George. "Fish and nutrition in India." Food Policy 12, no. 2 (1987): 161–75. http://dx.doi.org/10.1016/0306-9192(87)90032-7.

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Kanazawa, Akio. "Nutrition of Marine Fish Larvae." Journal of Applied Aquaculture 13, no. 1-2 (2003): 103–43. http://dx.doi.org/10.1300/j028v13n01_05.

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21

Uys, W. "Nutrition and feeding in fish." Aquaculture 62, no. 1 (1987): 83–84. http://dx.doi.org/10.1016/0044-8486(87)90187-6.

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22

Weatherley, A. H., and H. S. Gill. "Nutrition and feeding in fish." Appetite 9, no. 2 (1987): 159–60. http://dx.doi.org/10.1016/0195-6663(87)90047-x.

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23

Ugolev, A. M., and V. V. Kuz'mina. "Fish enterocyte hydrolases. Nutrition adaptations." Comparative Biochemistry and Physiology Part A: Physiology 107, no. 1 (1994): 187–93. http://dx.doi.org/10.1016/0300-9629(94)90292-5.

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24

Luquet, P., and T. Watanabe. "Interaction “nutrition-reproduction” in fish." Fish Physiology and Biochemistry 2, no. 1-4 (1986): 121–29. http://dx.doi.org/10.1007/bf02264080.

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25

Paolucci, Marina. "Fish Nutrition and Feed Technology." Fishes 8, no. 3 (2023): 146. http://dx.doi.org/10.3390/fishes8030146.

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This Special Issue was designed to address advances in feeding and feed technology and challenges in aquaculture in order to achieve a greater understanding of its management and improve the sector [...]

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Sumarto, S., D. Desmelati, R. Karnila, D. Dahlia, S. Suparmi, and B. Hasan. "Characteristics of Composite Flour (Biang fish Ilisha elongata and Sago) For the Development of Good Nutritional Food Products." IOP Conference Series: Earth and Environmental Science 934, no. 1 (2021): 012088. http://dx.doi.org/10.1088/1755-1315/934/1/012088.

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Abstract Composite flour is a mixture of fish flour and sago flour to increase nutrition in food products. This study aims to increase the nutritional value of food products with sago flour as raw material. Composite flour from fish and sago flour were 0%, 2%, 4%, 6%, 8%, and 10% Biang fish to the amount of sago flour. The results of the research on fish flour Ilisha elongata showed a yellowish-white color with a whiteness degree of 75.8%. Fish flour has a yield of 28.9% with a fineness level on a 100-mesh sieve. The results show the characteristics of the composite flour of Biang fish and sago, respectively, the color of the flour was white-gray to cream color; having nutritional characteristics, respectively, the moisture content is 9.62%; 9.57%; 9.55%; 9.42%; 9.26%, and 9.20%. The protein content was 0.25%; 3.58%; 4.09%; 4.99%; 5.98%, and 6.39%. The fat content was 0.41%, 0.24%, 0.29%; 0.37%; 0.40%; 0.42%. The ash contained 0.27%, 0.34%, 0.50%, 0.57%, 0.69%, and 0.76%. The carbohydrates were 89.45%; 86.27%; 85.57%; 84.65%; 83.67%, and 83.23%. The calcium content was 1130 mg/kg; 1901 mg/kg; 2687 mg/kg; 2770 mg/kg; 2827 mg/kg and 2869 mg/kg. The addition of fish flour can increase the nutritional value of composite flour made from sago flour and has the potential to develop nutritious food products.

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Gersten, Zachary, Mary Nana Anima Akrofi, Daniel Bruce Sarpong, and Andrew Jones. "‘What I Know Is that I Like Fish’: A Qualitative Study of Food System Factors Influencing Fish Consumption Among Women in Accra, Ghana." Current Developments in Nutrition 4, Supplement_2 (2020): 832. http://dx.doi.org/10.1093/cdn/nzaa053_037.

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Abstract Objectives Fish is an important source of food and nutrition in Ghana. Recent epidemiological studies have reported conflicting evidence on who among urban Ghanaians consume fish, in what diet patterns fish belongs, and associations of fish consumption with nutrition outcomes. These studies have largely not differentiated between fish species in their analyses, nor have they assessed production or market sources, or variations in cooking preparations. The objectives of this qualitative study were to 1.) understand variation in fish consumption among women living in Accra across socioeconomic levels, and 2.) identify food system factors that influence variation in fish consumption. Methods We recruited a stratified convenience sample of 30 women living in low-, middle-, and high-income neighborhoods of Accra (10 women per neighborhood type), and a purposive sub-sample of 7 fisheries stakeholders (e.g., fish smokers and market vendors) (N = 37). We asked participants about their consumption and perceptions of fish, how characteristics of fisheries production and markets influence their fish consumption, and whether fish is consumed during different life stages. Interviews were conducted in the local language (Twi, Ga) or English, translated and transcribed, and hand-coded for themes and patterns using a framework analysis approach. Results Participants consumed a variety of fishes, such as mackerel, tilapia, and crab, nearly twice a day. Respondents associated fish consumption with improved health outcomes across life stages (e.g., improved nutrition during pregnancy and higher intelligence in children). Participants believed freezing and frying diminishes fish's nutritional quality, whereas smoking enhances the quality. Production sources were often cited as areas of concern (e.g., use of chemicals in fishing, open defecation at the seashore, and spoiled fish in open markets). If fish prices were too high, participants reported buying less of their preferred fish or switching to a cheaper species. Fish was highly preferred over chicken, beef, and pork. Conclusions Different components of the food system influence how women living across socioeconomic levels in Accra consume fish and perceive its role in nutrition and health. Funding Sources University of Michigan Rackham Graduate School and the International Institute.

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Hindell, Jeremy S. "Assessing the trophic link between seagrass habitats and piscivorous fishes." Marine and Freshwater Research 57, no. 1 (2006): 121. http://dx.doi.org/10.1071/mf05082.

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Links between piscivorous fishes and seagrass habitat were investigated in Port Phillip Bay, Australia. Abundances of piscivorous fish were estimated, the contribution of fish to their diets was measured and the trophic link between these fish and seagrass beds was assessed with stable isotopes. Piscivorous fishes were common in seagrass and included eight species from seven families (33% by abundance). They consumed at least eight families of teleost prey, including juveniles of seagrass-associated taxa, such as monacanthids (e.g. Meuschenia freycineti) and syngnathids (Stigmatopora argus). No fish were exclusively piscivorous and contribution of fish to the diets of the most common species (Arripis truttacea and Kestratherina esox) varied strongly through time. Putative contributions of each source (primary producer – plant) to the nutrition of piscivorous fishes were: (1) fishes whose base for nutritional support was driven mostly (>50%) by seagrass (e.g. Platycephalus speculator and Platycephalus laevigatus); and (2) fishes whose base for nutritional support was not driven by any particular primary producer (e.g. Arripis truttacea and Pseudocaranx dentex). The propensity for piscivorous fish to include seagrass-associated fish in their diets, their perennial presence in seagrass and the strong putative contribution by seagrass to their nutrition, suggest that seagrass habitats can be valuable habitat for piscivorous fishes.

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Miller, E. L. "Book Review: Fish Oils in Nutrition." Nutrition and Health 8, no. 1 (1992): 59. http://dx.doi.org/10.1177/026010609200800108.

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Børresen, Torger. "Fish Lipids and Peptides in Nutrition." Journal of Aquatic Food Product Technology 25, no. 8 (2016): 1171. http://dx.doi.org/10.1080/10498850.2016.1235890.

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Turchini, Giovanni M., Bente E. Torstensen, and Wing-Keong Ng. "Fish oil replacement in finfish nutrition." Reviews in Aquaculture 1, no. 1 (2009): 10–57. http://dx.doi.org/10.1111/j.1753-5131.2008.01001.x.

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Kumar, V., A. K. Sinha, H. P. S. Makkar, G. De Boeck, and K. Becker. "Phytate and phytase in fish nutrition." Journal of Animal Physiology and Animal Nutrition 96, no. 3 (2011): 335–64. http://dx.doi.org/10.1111/j.1439-0396.2011.01169.x.

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Jauncey, Kim. "Fish nutrition in practice. Conference Proceedings." Aquaculture 134, no. 1-2 (1995): 186–87. http://dx.doi.org/10.1016/0044-8486(95)90080-2.

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Ackman, R. G. "Fish oil: Technology, nutrition and marketing." Trends in Food Science & Technology 7, no. 9 (1996): 310–11. http://dx.doi.org/10.1016/0924-2244(96)81185-x.

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35

Oliva-Teles, A. "Nutrition and health of aquaculture fish." Journal of Fish Diseases 35, no. 2 (2012): 83–108. http://dx.doi.org/10.1111/j.1365-2761.2011.01333.x.

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Lall, Santosh P., and Sean M. Tibbetts. "Nutrition, Feeding, and Behavior of Fish." Veterinary Clinics of North America: Exotic Animal Practice 12, no. 2 (2009): 361–72. http://dx.doi.org/10.1016/j.cvex.2009.01.005.

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Pohlenz, Camilo, and Delbert M. Gatlin. "Interrelationships between fish nutrition and health." Aquaculture 431 (July 2014): 111–17. http://dx.doi.org/10.1016/j.aquaculture.2014.02.008.

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Blazer, Vicki S. "Nutrition and disease resistance in fish." Annual Review of Fish Diseases 2 (1992): 309–23. http://dx.doi.org/10.1016/0959-8030(92)90068-9.

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Meng, Yuqiong, Xiaohong Liu, Lingling Guan, et al. "Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed?" Foods 12, no. 1 (2022): 15. http://dx.doi.org/10.3390/foods12010015.

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Organoleptic properties and nutritional value are the most important characteristics of fish fillet quality, which can be determined by a series of quality evaluation indexes and closely related to fish nutrition. Systematic organoleptic and nutritional quality evaluation indexes consisting of 139 indexes for physical properties and chemical compositions of triploid rainbow trout were established. Besides, effects of dietary lipid levels (6.6%, 14.8%, 22.8% and 29.4%) on the quality of triploid rainbow trout were analyzed in the study. The main results showed that, for fillet appearance quality, fish fed diets with lipid levels above 22.8% had higher fillet thickness and redness but lower gutted yield and fillet yield (p < 0.05). For fillet texture, fish fed the diet with a 6.6% lipid level had the highest fillet hardness (5.59 N) and lowest adhesiveness (1.98 mJ) (p < 0.05), which could be related to lipid, glycogen, water soluble protein and collagen contents of the fish fillet. For fillet odor, the odor intensity of “green, fatty and fishy” significantly increased with the increase of the dietary lipid level (from 1400 to 2773 ng/g muscle; p < 0.05), which was related to the degradation of n-6 and n-9 fatty acids. For fillet taste, a high lipid diet (≥22.8%) could increase the umami taste compounds contents (from 114 to 261 mg/100 g muscle) but decrease the bitterness and sourness taste compounds contents (from 127 to 106 mg/100 g muscle and from 1468 to 1075 mg/100 g muscle, respectively) (p < 0.05). For nutritional value, a high lipid diet could increase the lipid nutrition level (such as the content of long chain polyunsaturated fatty acids increased from 3.47 to 4.41 g/kg muscle) but decease tryptophan and selenium content (from 2.48 to 1.60 g/kg muscle and from 0.17 to 0.11 g/kg muscle, respectively). In total, a high lipid diet could improve the quality of triploid rainbow trout. The minimum dietary lipid level for triploid rainbow trout should be 22.8% to keep the better organoleptic and nutritional quality.

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Slobodianiuk, N. M., A. А. Menchynska, A. O. Ivaniuta, and O. М. Ochkolyas. "IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION." Animal Science and Food Technology 11, no. 3 (2020): 62–69. http://dx.doi.org/10.31548/animal2020.03.073.

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The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butter, milk, eggs) have been developed in the following ratio: sample 1 ( hake – 50, pumpkin – 16, butter – 4, milk – 13,4, eggs – 16,2); sample 2 ( pike-perch – 50, potato –16, butter – 4, milk – 13,4, eggs – 16,2). The results of researches of structural and mechanical indicators, namely – boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more soft and juicy. To ensure the warranty period of storage, the patterns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp

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Ade Iferamuna, Afifah Nur Hasanah, Yuliana ,. Linda Rosalina,. "Development Of Processed Rinuak Fish (Psilopsis Sp) To Improve Nutritional Quality Of Toddler Of Stunting." International Journal of Tourism, Heritage and Recreation Sport 1, no. 2 (2019): 1–6. http://dx.doi.org/10.24036/ijthrs.v1i2.28.

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Stunting is one of the problems of a lack of protein intake that occurs for a long time to interferewith growth. Increasing the quality of nutrition based on local food that has the potential to be onesolution, including raw fish rinuak which is rich in protein. This study aims to analyze the needs andidentify the potential of rinuak fish as a local food ingredient and to design standardized products toimprove the nutritional quality of children under five with stunting. The survey method was used tocollect data with qualitative and quantitative approaches using the Participatory Action Research(PAR) design. Furthermore, the standardization of recipes for processed rinuak fish was carried out byeight expert validators in the fields of food, food, and nutrition. The results showed that the potentialfor rinuak fish in Lake Maninjau in the last two years is abundant. Standardized processed rinuak fish,namely nuggets, jerky, and shredded rinuak can be used as an alternative food for toddlers.

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Harenko, Elena Nickolaevna, and Anna Sopina. "THE FISH PRODUCTION GUIDE." Fisheries 2020, no. 3 (2020): 124–28. http://dx.doi.org/10.37663/0131-6184-2020-3-124-128.

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In the article, the global tendencies in healthy food on the basis of nutrition pyramids are considered. The revealed tendencies as well as an analysis of fish materials classification on fat and protein content allowed to develop a scheme named "The fish products guide". Such guide will allow to create a nutrition system individually and to strengthen the demand for fish products.

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Jayadi, Yusma Indah, and Abd Rahman. "ANALYSIS OF MACRO NUTRITION IN DUO FISH (PENJA) BLACK AND WHITE AS FOOD LOCAL PALU." Ghidza: Jurnal Gizi dan Kesehatan 2, no. 1 (2018): 31. http://dx.doi.org/10.22487/ghidza.v2i1.10421.

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Background & Objective: Food Pattern of Central Sulawesi Expectation has not fulfilled suggestion, potential of food product of Central Sulawesi one of them is fish duo, or commonly called penja. This study aims to analyze the nutritional content of fish meal duo which is a source of protein in the food potential of Palu City. Materials and Methods: The type of this research is descriptive laboratory, conducted in Nutrition Laboratory of Animal Husbandry for fish feed and proximate analysis, research conducted from October until November 2016. Sampling technique using purposive sampling, fish duo (penja) sold in market Inpres. Production of duo fish meal (penja) in Animal Husbandry Laboratory and further measured proximal level of both samples. Results: Black and white duo fish (penja) for moisture content have fulfilled the SNI of quality I that is 5.37% and 6.3%, the protein content has fulfilled the second quality SNI that is 56.6% and 54.19%, the fat content that meet the SNI the quality of I and II is 8.4% and 9.72%, the fiber content meets the SNI of quality II is 2.06% and 2.61% and the ash content meets the SNI of quality I is 10.5% and 8.9%. Conclusion: Black and white duo fish powder is higher in protein than starch. This research shows macro fish macro nutrition has fulfilled SNI I and quality II, protein is superior to fish meal

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Manam, Dr Vishnu Kiran. "Fish feed nutrition and its management in aquaculture." International Journal of Fisheries and Aquatic Studies 11, no. 2 (2023): 58–61. http://dx.doi.org/10.22271/fish.2023.v11.i2a.2791.

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Nadimin, Nadimin. "Pemberian makanan tambahan subtitusi tepung ikan gabus (PMT-tibus) dalam meningkatkan status gizi anak balita." AcTion: Aceh Nutrition Journal 7, no. 1 (2022): 61. http://dx.doi.org/10.30867/action.v7i1.613.

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Stunting is caused by inadequate nutrient intake in children and low parental knowledge, so it is necessary to provide additional food and nutrition education for parents. This study aims to determine the effect of providing supplementary food of snakehead fish flour substitution (called PMT-Tibus) on the nutritional status of children under five stunted. The study design used a randomized pretest-posttest control design. The study was conducted in Makassar City in 2019, using a sample of 24 people in each group. Group-1 was given PMT-Tibus with online nutrition education, while group-2 was only given online nutrition education. PMT-Tibus is given every day while the mother’s nutrition education is conducted periodically for one month. Nutritional status data was collected using anthropometric methods—processing and analyzing data using SPSS. WAZ of group-1 was increased by 0,11 ± 0,28. Otherwise, the WAZ of group-2 was decreased by -0,11 ± 0,42. HAZ of group-1 and group-2 increased (0,22 ± 0,31 vs 0,24 ± 0,31). WHZ of group-1 increased by 0,4 ± 0,04 and group-2 was decreased by -0,37 ± 0,68. There was a significant difference in WAZ and WHZ scores between the two groups, respectively, whit all p values < 0,05. Snakehead fish flour-based supplementary feeding (PMT-Tibus) and online nutrition education can improve the nutritional status of WAZ and WHZ in stunted toddlers.

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Ahern, Molly B., Shakuntala Haraksingh Thilsted, Marian Kjellevold, et al. "Locally-Procured Fish Is Essential in School Feeding Programmes in Sub-Saharan Africa." Foods 10, no. 9 (2021): 2080. http://dx.doi.org/10.3390/foods10092080.

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Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities. Micronutrient deficiencies are persistent in sub-Saharan Africa (SSA), contributing to public health issues not only in the first 1000 days but throughout adolescence and into adulthood. School feeding programs (SFPs) and home-grown school feeding programs (HGSF), which source foods from local producers, particularly fisherfolk, offer an entry point for encouraging healthy diets and delivering essential macro- and micronutrients to schoolchildren, which are important for the continued cognitive development of children and adolescents and can contribute to the realization of sustainable development goals (SDGs) 1, 2, 3, 5, and 14. The importance of HGSF for poverty alleviation (SDG1) and zero hunger (SDG 2) have been recognized by the United Nations Hunger Task Force and the African Union Development Agency–New Partnership for African Development (AUDA-NEPAD), which formulated a strategy for HGSF to improve nutrition for the growing youth population across Africa. A scoping review was conducted to understand the lessons learned from SFPs, which included fish and fish products from small-scale producers, identifying the challenges and best practices for the inclusion of fish, opportunities for improvements across the supply chain, and gaps in nutritional requirements for schoolchildren which could be improved through the inclusion of fish. Challenges to the inclusion fish in SFPs include food safety, supply and access to raw materials, organizational capacity, and cost, while good practices include the engagement of various stakeholders in creating and testing fish products, and repurposing fisheries by-products or using underutilized species to ensure cost-effective solutions. This study builds evidence of the inclusion of nutritious fish and fish products in SFPs, highlighting the need to replicate and scale good practices to ensure sustainable, community-centred, and demand-driven solutions for alleviating poverty, malnutrition, and contributing to greater health and wellbeing in adolescence.

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Staňková, B., L. S. Kremmyda, E. Tvrzická, and A. Žák. "Fatty acid composition of commercially available nutrition supplements." Czech Journal of Food Sciences 31, No. 3 (2013): 241–48. http://dx.doi.org/10.17221/276/2012-cjfs.

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We analysed the fatty acid (FA) composition of plant and fish oil supplements available in the Czech Republic. Total lipid FA composition was analysed by gas chromatography. A total of 62 plant and 50 fish oil supplements were analysed. Their FA composition ranged widely. Linoleic acid was a dominant FA in soya lecithin (45&ndash;60%), evening primrose (65&ndash;75%), amaranth (20&ndash;50%), pumpkin seed (45&ndash;55%), and borage oil supplements (40%). &alpha;-Linolenic acid ranged between 2% and 8% in soya lecithin and from 0.2% to 1% in the majority of the other plant oil supplements. Saw palmetto oil supplements were rich in saturated FA (40&ndash;90%). &gamma;-Linolenic acid was found in evening primrose and borage oil supplements (10&ndash;20%). Sea buckthorn oil composition varied according to the part of the plant used. The majority of fish oil supplements contained 12&ndash;23% of eicosapentaenoic and 7&ndash;17% of docosahexaenoic acids. Oil supplements may be beneficial for patients with metabolic disorders because of their FA as well as antioxidant and phytosterol content. &nbsp;

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Berek, Euphrasia Pelletier, Kusnandar, and Sapja Anantanyu. "The Effect of Online QuizWhisser Game on Knowledge and Level of Fish Consumption in Overweight Adolescents in Surakarta." International Journal of Science and Society 4, no. 2 (2022): 27–32. http://dx.doi.org/10.54783/ijsoc.v4i2.447.

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Obesity is the accumulation of excessive fat which causes the overweight. Obesity or overweight in terms of health is a disease of malnutrition, as a result of food consumption that far exceeds its needs. To overcome it, knowledge needs to be increased as a precaution by conducting nutrition education. The sampling technique used is purposive sampling, followed by random sampling that is used to determine the sample. The respondents consist of 68 junior high school students in Surakarta City. First, the subjects are screened using a google form containing several questions regarding personal data. Then, the adolescents who had a z-score >1 SD were used as the research samples. The results of statistical tests after nutrition education in the control groups and the treatment group showed that there is a significant difference in nutritional knowledge (p = 0.000) while the results of statistical tests on fish consumption levels in the two groups showed that there is no difference and no significant effect was indicated by (p-value > 0.05). Conclusion: Nutrition talks and quizwhisser games about the importance of fish consumption affect the nutritional knowledge of overweight adolescents. However, they do not affect the level of fish consumption in overweight adolescents.

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Vasyukova, Anna, and Ronstantin Krivoshonok. "Hygienic criteria for the quality and safety of fish culinary products." Fisheries 2022, no. 4 (2022): 100–104. http://dx.doi.org/10.37663/0131-6184-2022-4-100-104.

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The purpose of the scientific work is to study the indicators of the quality and safety of fish culinary products for children's nutrition. The object of the study were fish dishes. Microbiological and physico-chemical methods determined the nutritional value, toxicity and set the shelf life of products. The article provides up-to-date information on the impact of the nutritional factor on the development of the child's body. The lack of a balanced diet can lead to various forms of allergies, anemia, rickets, and an increase in the frequency of infectious diseases. In this regard, fish raw materials can most fully solve the issue of meeting the needs of a child in nutrients that are important for him. One of the important indicators is the content of the dense and liquid parts in the model minced meat, because fish contains 80-81% water in its composition, then an increase in free liquid in the minced meat recipe would lead to its dilution and the loss of the possibility of manufacturing molded products. In the course of the work, it was found that the duration of storage at a temperature of 4+-2 °C is possible for 72 hours (3 days) without changing the safety indicators. The microbiological safety of the developed products was established: The number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) at all points of control of samples does not exceed the normalized level. An important aspect in the nutrition of school-age children is the organoleptic characteristics of dishes. As a result of the examination, it was determined that the products under study are characterized by attractive organoleptic characteristics: the taste and smell are not pronounced fishy, characteristic of the products, there is no taste of extraneous cod, the texture is juicy, tender, acceptable for school-age children.

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Tyulin, D. Yu, I. E. Lippo, and A. V. Brigida. "Feeding of sunbleak (Leucaspius delineatus Heckel, 1843) from the pond of Noginsky district of Moscow region in February 2023." Rybovodstvo i rybnoe hozjajstvo (Fish Breeding and Fisheries), no. 3 (March 16, 2023): 168–78. http://dx.doi.org/10.33920/sel-09-2303-03.

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The nutrition of sunbleak (Leucaspius delineatus) from the pond of Noginsk district of Moscow region in February 2023, owned by GNP “Yakor”, was studied. The aim of the study was to investigate the nutrition of sunbleak. To achieve this aim, the following tasks were performed: the age of the caught fish, their average length and weight were determined, the quantitative and qualitative composition of zooplankton in the reservoir was studied, the food boluses of the fish were considered in order to establish the frequency of occurrence of food objects in them, the intestinal filling index and the selection index. The study of the sunbleak nutrition seems relevant for establishing links in the ecosystem of a fishery reservoir, with the aim of further optimal selection of fish multiculture, based on the analysis of the state of the natural food supply. As part of the zooplankton community of the reservoir, 11 taxa were identified: 4 species of rotifers, 4 species of branchous and 3 taxa of copepods. In the course of the study, it was found that the sunbleak from the reservoir in question fed on almost all the species encountered except rotifers. With age, the fullness of the fish intestines decreased. The species composition of the consumed crustaceans differed depending on the age of the fish. Younger fish preferred the smaller size species of crustaceans, older fish preferred larger size and more nutritious species of crustaceans. Crustaceans of the Daphnia genus turned out to be the most preferable food for the sunbleak of all ages, and with age, the fish more and more preferred this food object. The most abundant crustaceans of the Bosmina genus in the water body were avoided by the fish, even the underyearlings, the only age category of the sunbleak that fed on these organisms.

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Journal articles on the topic 'Fish nutrition'

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