A kick-off public health workshop on nutrition and seafood, University of Washington

From August 22 to 23, Tiff-Annie Kenny, Oai Li Chen and Yoshitaka Ota held a workshop on seafood, public health and equity at the University of Washington. The workshop was set to advance knowledge regarding the role of seafood nutrition in human health. Our comprehensive approach includes understanding: 1) the types of seafood consumed and why, in various population groups (focused on indigenous populations world wide) and 2) the potential changes in current consumption landscapes attributed to changing environments, social, and economy (including, trade and production inputs). The workshop group also held a meeting with UW public health scientists to address this important topic and initiate the research collaboration link.