Week 6: Sustainable and Ethical Fisheries Flashcards

1
Q

Who relies on fish?

A

1 billion people, largely in developing countries, rely on fish as primary source of animal protein

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2
Q

What is the biggest threat to our oceans?

A

overfishing: not only does it threaten fish but it threatens the nutritional wellbeing of those who depend on fish

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3
Q

Cultural importance of fish to Syilx First Nations

A
  • catching, preparing and eating fish are important cultural and family practices for many First Nations
  • Salmon are an integral part of their lives, and serve as a symbol of their culture and heritage
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4
Q

What is the food chief for Syilx First Nations?

A

Salmon

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5
Q

what are the four important food species for the Syilx?

A
  • Salmon
  • Bitter Root
  • Black Bear
  • Saskatoon Berry
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6
Q

What is the fish reccomendation in the mediterranean diet?

A

twice weekly consumption of low to moderate amounts of fish and poultry for good heart health

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7
Q

Nutritional benefits of fish

A
  • high quality protein
  • vitamin D
  • selenium and iodine
  • low in saturated fatty acids and cholesterol
  • Omega-3 fatty acids
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8
Q

What are high and low quality proteins?

A
  • high quality are animal and soy and contain complete proteins
  • low quality are plant proteins and are incomplete so must be paired
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9
Q

What does Vitamin D prevent?

A

prevention of rickets and osteomalacia

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10
Q

What is selenium?

A

An antioxidant

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11
Q

What is iodine important for?

A

thyroid hormone production

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12
Q

Importance of Syilx salmon reintroductions intiatives

A
  • significantly higher intake of protein when salmon included, omega-3 and other nutrients than non-eaters
  • traditional food eaters had significantly better diet quality
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13
Q

Importance of Syilx salmon reintroductions intiatives

A
  • significantly higher intake of protein when salmon included, omega-3 and other nutrients than non-eaters
  • traditional food eaters had significantly better diet quality
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14
Q

What are omega-3 fatty acids often called?

A

n-fatty acids

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15
Q

What are the three types of Omega-3 fatty acids?

A

ALA, EPA, DHA

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16
Q

Why can DHA and EPA not just be retrieved from ALA

A

Conversion of ALA to EPA and DHA is inadequate and difficult to do so better to get it from source

17
Q

ALA

A

𝝰-linolenic acid (18:3)

18
Q

EPA

A

eicosapentaenoic acid (20:5)

19
Q

DHA

A

docosahexaenoic acid (22:6)

20
Q

What are examples of fatty fish?

A

salmon, trout, sardines, herringm mackerel, anchovies

21
Q

How is EPA and DHA present in fish?

A

Originally synthesized by algae. when fish consume other fish or phytoplankton that have eat algae they accumulate the omega-3

22
Q

What contains DHA and EPA?

A

Found in all fish, and shellfish, but especially high in fatty fish

23
Q

What contains ALA?

A

flaxseed, soybean, walnut, rapeseed, canola (modified rapeseed) deep green leafy greens

24
Q

Fats and fatty acids breakdown

25
What are DHA and EPA?
Long-chain n-3 fatty acids
26
Health benefits of eating 1-2 servings of fish each week
* lower blood pressure and reduce the risk of heart disease and stroke * improves blood vessel function * DHA important for optimal development of baby's brain and retina * instant formular usually contains DHA
27
How do babies get DHA?
From mothers milk as long as mother is eating fish
28
Why is true fish better than supplements?
eating the actual fish is more important because it contains may other important nutrients
29
Benefits of ALA
evidence does not really support eating ALA as a replacement for fish but observational studies show that diets rich in ALA containing plant foods also reduce the chances of Cardio disease
30
Historical evidence of eating fish
Historically difficult to accept that humans everywhere have always eaten fish cause it spoil quickly so used to not be able to store unless lived in really cold climates but many populations were still very healthy
31
How has fish consumption changed?
1960's was about 6kg per person but now it is about 20kg per person and of course our population has increased
32
How much fish is removed from the ocean?
fishers remove more than 77 billions kg (170 billion pounds) of wildlife from the sea each year * high-tech harvesting and wasteful management have brought world fish stocks to dangerous lows
33
Commercial purse seine fishing
Uses a net to herd fish together and then drawing them up and can scoop hundreds of thousand of fish at a time. Efficient but super wasteful as unwanted fish called bycatch are thrown back into the ocean usually most of them dead or injured and only profitable fish are kept.
34
Longline fishing
Long line up to 100 km in length is dragged behind boat and has bated hooks attached stretching downward into the water. Many fish like turtle and birds get caught in it and only profitable fish is kept everything else is dumped back into the ocean.
35
What are some fish species that are under extreme pressure and we should avoid eating?
36
Oceanwise reccomendations: sustainable seafood options
Techniques that minimize the capture of unwanted species so ways that reduce bycatch and maintain natural relationship within ecosystem and conserve biodiversity such as not overharvestinig
37
How do fish suffer?
either suffocate or freeze to death