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Several prominent health organizations – the American Heart Association, the World Health Organization and the American Diabetes Association among them – recommend increased consumption of seafood for the many important health benefits. But seafood consumption remains relatively low. This may be explained in part by concerns and confusion about seafood safety, handling, and cooking.

To help clear up some of the questions and misconceptions about seafood, West Virginia University’s Aquaculture Product and Marketing Development Project will sponsor a presentation at 11:30 a.m. Friday, June 12 in the Mylan Room at the Monongalia General Hospital Conference Center.

Doris Hicks will present “Creating a Balance: Understanding the Benefits and Risks of Seafood Consumption.” Hicks is a Seafood Technology Specialist with the University of Delaware’s Sea Grant Marine Advisory Service.

Hicks will describe the role of seafood in the diet including its associated benefits and risks. Selecting, handling and preparing seafood will be discussed as well. She will also describe a new curriculum developed by investigators at the University of Idaho called “Seafood at Its Best: A Four Lesson Curriculum Encouraging Everyone to Eat More Fish.” The target audience for the curriculum includes family and consumer science educators, nutritionists, dieticians, food service personnel, and nutrition outreach professionals.