O28 What's the Catch? A Virtual Education Program to Increase Seafood Intake of New Jersey Residents

Abstract

<h3>Objective</h3> To develop, deliver, and evaluate an extension program designed to increase seafood purchases and consumption. <h3>Use of Theory or Research</h3> According to the Dietary Guidelines for Americans (DGAs), 90% of consumers fail to meet seafood intake recommendations for maintaining a healthy lifestyle. Reducing barriers such as knowledge and self-efficacy regarding seafood may increase consumption. <h3>Target Audience</h3> New Jersey consumers served by Rutgers Cooperative Extension. <h3>Program Description</h3> The 2-part What's the Catch? (WTC) program communicated responsible, sustainable methods of local fishing and aquaculture (Part 1) and the health and nutritional benefits of seafood (Part 2). Using the DGAs as a framework, WTC-Part 2 shared recommendations to maximize nutritional knowledge and self-efficacy regarding seafood purchase, preparation, and safe handling. Nutrition educators delivered evidence-based information via webinar in October 2020. Nutritional qualities of seafood (low saturated fat and sodium levels, lean protein, and Omega-3 content) and safe levels of mercury intake were featured. Guidance for selecting fresh seafood and minimizing food safety risks, along with preparation methods, recipes, and cooking videos, were provided to increase self-efficacy. <h3>Evaluation Methods</h3> Program participants (N = 64) were asked to complete a quantitative post-attendance Qualtrics survey. Descriptive statistics assessed usual seafood intake frequency, self-reported knowledge improvements, and likelihood of behavior change. <h3>Results</h3> Twenty-one participants (33%) completed the survey. Most (66.6%) consume seafood twice weekly or more (meeting the DGAs), yet 57.1% were highly likely to consume more seafood and 33% somewhat likely to increase intake post-program. Nearly 62% of participants were highly likely, and 28.6% somewhat likely, to purchase more local seafood. Most participants strongly or somewhat agreed they had improved understanding of the DGAs (57.1%, 38.1%), mercury (47.6%, 42.9%), nutrition (66.7%, 23.8%), and preparation/purchasing (76.2%, 19.0%) regarding seafood. <h3>Conclusion</h3> Program outcomes demonstrate that the broad range of seafood topics presented during WTC encouraged consumption by participants. Increased knowledge and self-efficacy through nutrition education likely motivated consumers to partake in healthier behavior.