IMIS | Flanders Marine Institute
 

Flanders Marine Institute

Platform for marine research

IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (0): add | show Printer-friendly version

The role of fishg in human nutrition
Guha, B.C. (1962). The role of fishg in human nutrition, in: Heen, E. et al. Fish in nutrition. pp. 39-42
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more

Available in Author 
    VLIZ: Biological Resources [10621]

Keyword
    Marine

Author  Top 
  • Guha, B.C.

Abstract
    A large proportion of the world population suffers from under-nourishment, both in quantity and quality. Calorie intake per caput per day ranges from less than 2,000 to more than 3,000. Protein intake ranges from 40 to more than 100 g. ; animal protein intake is sometimes as low as 7 g. per caput per day, or even less in some countries. It is no wonder therefore that protein malnutrition is prevalent in many countries, and this affects in particular young children and infants. In many countries there is a shortage in the diet of calcium and of vitamins, especially of vitamin A and members of the vitamin B group. Fish contains proteins of high biological value, comparable with those of egg, milk and meat. The content of proteins, fat, minerals and vitamins varies between species; for instance, fat content varies from 6 per cent to 20 per cent. Fish oil has a higher proportion of unsaturated fattyacids than animal fat. It is also a good source of Ca, P, Fe, and a number of vitamins. Preservation and careful processing does not affect the nutrient value much. Fish consumption is low in many countries, where one would expect a more liberal supply. Unless technological methods are employed for making fish and fish products available to the people without deterioration, and without considerable loss of nutritive value, their consumption cannot be increased to the extent which may be desired. The utilization of the by-products of fish processing, its scales and offal, would reduce the cost of the edible portion of the fish. This cost question is important in regard to the increased consumption of fish, as most consumers who like fish and would benefit by its consumption are quite often unable to buy fish in adequate quantities because of the price.

All data in IMIS is subject to the VLIZ privacy policy Top | Author