Margate, NJ (May 21, 2020) If youre looking to enjoy some fun, unique virtual programming and a chance to socialize while safely at home, then the Jewish Family Service Village by the Shore events are for you. In June, the Village will feature interactive programs for your mind, body and creative skills as well as a chance to showcase your musical talents.

Relaxation Workshop

Wednesday, June 3 from 10:30am to 11:30am

Decompress virtually in a positive, relaxing environment and join in conversation with JFS Wellness Coordinator Mary Jean Arreola and Village Care Supervisor Jamie Reichelt. This workshop includes guided meditation, a discussion on breathing techniques and positive affirmations as well as tips to relax and wind down. Those new to guided meditation are in for a treat!

The Positivity Project The Mind-Body Connection

Friday, June 5 from 10:30am to 11:30am

Join JFS Wellness Coordinator Mary Jean Arreola and Rothenberg Center Supervisor Sharon Simon as you discover ways to boost your wellness mind, body and soul. Youll explore how emotions, diet and physical activity impact your health, while discovering healthy habits that fit your lifestyle.

DIY Container Garden

Tuesday, June 9 from 10:30am to 11:30am

Embrace your green thumb and join us for an informative session on creating your own manageable container garden. Youll learn how to grow and care for herbs and vegetables for display on your porch, deck or balcony.

Karaoke Sing-Along with Alex

Thursday, June 11 from 4pm to 5pm

Are you feeling nostalgic for the annual Village Spring Social, sponsored by United Methodist Communities? If so, we can still come together virtually as local musician Alex Town leads friends and neighbors through a late afternoon of songs and live music. Dance along as Alex plays all of your favorites on the keyboard.

Coffee Klatch

Thursday, June 18 from 10:30am to 11:30am

Our world in 60 minutes! Insightful, animated and fast-paced conversation with friends spanning both sides of the aisle and the middle. Share your thoughts on politics, technology, world events, the arts and more. This program is moderated by JFS Village by the Shore Membership Director Tina Serota.

Memoir Workshop

Friday, June 19 from 10:30am to 12pm

Experience the thrill of capturing your lifes adventures, history, ancestry and more at our Memoir Workshop led by award-winning author and Drexel University Professor of Creative Writing, Harriet Levin Millan. You must have a laptop or pen and paper to enjoy the full experience of the workshop.

Get Physical with Fox Rehab

Tuesday, June 23 from 10:30am to 11:30am

Put on some sweats, grab your sneakers and kick those quarantine blues! Join a Fox Rehab Exercise Physiologist for a 45-minute session no special equipment required. Exercises include a warm-up, gentle stretches, yoga-like techniques and cool-down. Stick around afterward for a 15-minute Q&A with Fox Rehab Regional Director of Operations Lauren Hunt, OT, MS, OTR/L, and Fox Rehab Account Manager Tara Pietrowitz.

Comfort Cuisine

Thursday, June 25 from 10:30am to 11:30am

Join us as we share our favorite recipes and the memories they invoke. This month, well focus on desserts, so send a copy of your favorite confection, pastry or treat to Tina Serota at tserota@jfsatlantic.org by June 18. Dont forget to include your special memory and keep an eye out for special guest chefs.

All community members are welcome to participate in these programs, so please invite your friends, family or neighbors. To participate in any of the programs, please RSVP to Tina Serota at 609.287.8872 or tserota@jfsatlantic.org. A Zoom link or call-in number for each program will be e-mailed or provided to you.

Village by the Shore is a membership program for adults over the age of 50. The program provides Intergenerational Events and Programs, Transportation, Grocery Shopping and Delivery, Kosher Meals on Wheels and more. For information or to join the Village by the Shore, contact Tina Serota at 609.287-8872 or tserota@jfsatlantic.org or visit jfsvillagebytheshore.org.

About Jewish Family Service

Jewish Family Service of Atlantic & Cape May Counties (JFS) encourages strong families, thriving children, healthy adults, energized seniors and vital communities. With dozens of program areas, JFS specializes in counseling, mental health services, homeless programs, vocational services, adult and older adult services and also hosts an on-site food pantry.The agency impacts 8,000 lives throughout Atlantic and Cape May Counties each year.

JFS mission is to motivate and empower people to realize their potential and enhance their quality of life. In keeping with Jewish values and the spirit of tikkun olam (healing the world), JFS provides services with integrity, compassion, respect and professionalism regardless of their religion, race, gender, sexual orientation, ethnicity, age or background.

For more information or to keep up-to-date with JFS events and programs, visit http://www.jfsatlantic.org or follow us on Facebook, Twitter and LinkedIn.

Related

Here is the original post:
JFS Village by the Shore Programs in June - South Jersey Observer

No matter how good they taste, an ice cream sundae or a big slice of watermelon might send some people with Irritable Bowel Syndrome (IBS) running to the bathroom or clutching their stomach in pain.

Many people with IBS have trouble tolerating foods containing certain kinds of carbohydrates, or sugars. These carbohydrates are known as FODMAPs. FODMAP is an acronym that stands for Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols.

FODMAP intolerance is when you have difficulty digesting high FODMAP foods, which can trigger uncomfortable gastrointestinal symptoms like bloating, constipation, diarrhea, and pain. FODMAP intolerance tends to coincide with other gastrointestinal conditions like IBS, inflammatory bowel disease, and Crohn's disease.

FODMAPs are ubiquitous in all types of foods, so it can be difficult to know what exactly may be triggering your symptoms. Here's a break down of the different kinds of FODMAPS:

Most types of oligosaccharides are indigestible, so they move through your small intestine to your large intestine, where bacteria finally break them down. They can help prevent constipation, but they can also cause bloating and gas.

Common foods that contain oligosaccharides are onions, garlic, wheat, rye, artichokes, and legumes.

You may have heard of the three most common types of disaccharide: sucrose, lactose, and maltose. Lactose tends to be the culprit for most cases of intolerance. According to the American Chemical Society, as many as one in four adults is lactose intolerant.

Common foods that contain disaccharides include molasses, maple syrup, and ice cream.

These are your simple sugars, like glucose, fructose, and galactose. It tends to be easier for your body to digest glucose and galactose compared to fructose which can take longer.

Examples of foods that contain monosaccharides are fruit, honey, candy, and soft drinks.

Polyols are sugar alcohols often used to provide a sweet flavor to foods. They also don't get fully digested in the small intestine, so they move to the large intestine, where bacteria begin the fermentation process, which often results in gas. They can also have a laxative effect.

Common examples of foods that contain polyols include peaches, plums, cauliflower, and mushrooms.

People with gastrointestinal conditions like IBS, IBD, and Crohn's disease are often counseled to avoid foods high in FODMAPS.

As the body processes the foods containing FODMAPs, some of them may ferment. As a result, your gut may fill with some extra fluid and gas and get a little bloated or distended, which can be painful for people who already have a sensitive gut.

If you have FODMAP intolerance, one of the best ways to avoid symptoms is to cut out the foods that trigger them. Or limit the amount you eat at one time, to reduce the likelihood that your body will react. A low-FODMAP diet may be just the ticket for you.

But it's figuring out what kind of intolerance you have that's the challenge.

Finding out which FODMAPs you can't tolerate is basically a process of elimination. Jesse Houghton, a gastroenterologist in Portsmouth, Ohio, explains that he typically advises people to eliminate FODMAPs from their diet for a few weeks, until their symptoms of discomfort are gone.

"I tell my patients to reintroduce the FODMAPs that they previously enjoyed eating, one at a time, for one to two weeks per food item," he says. "If their symptoms do not return, great! That item can be safely eaten from now on. If they feel one or more of their symptoms returning, that food item should be avoided long term."

However, when trying a low-FODMAP diet, Pillepich says "I would highly recommend working with a registered dietitian to implement this diet. The FODMAP categories are pretty random and not categorized in an easy-to-remember way. It is very helpful to work through this process under the guidance of a professional."

See the original post:
What is FODMAP intolerance and how to relieve the symptoms - Insider - INSIDER

If you search the internet for foods and diets that can help boost your immunity, youll get back suggestions, ideas and promises galore.

Most though, have no science behind them as in reality we cant boost our immune system we can, however, eat well to support it.

There is evidence, for example, that being deficient in certain nutrients can weaken our immune responses, which may leave us more likely to fall prey to illness and possibly to increased severity of symptoms.

There are two questions that come from this statement, which need answering.

They include: vitamins A, C, D, E, B2, B6, B12, folic acid, iron, selenium and zinc.

For example, we need vitamin A to help to keep the linings of our mouths and airways in good condition.

If we are deficient, the linings can become less strong making it potentially easier for bacteria and viruses to enter our bodies.

A deficiency of vitamin D, on the other hand, may increase the risk of infection because it plays a role, among other things, in stimulating immune cell proliferation and regulating antimicrobial proteins.

If we are eating in a healthy and balanced way over time, then we should be able to reach our recommended intakes of these nutrients.

One exception to this rule, however, is vitamin D. In England, the Department of Health recommends that we supplement with this nutrient throughout the winter because we rarely eat sufficient vitamin D to meet our needs, and in winter months do not convert sufficient pre-vitamin D under our skin into the active form due to lack of sunlight on our skin.

Some groups of people, such as pregnant women, children under five and people over 65, are recommended to also supplement during summer months.

Another exception is vitamin B12, if following a vegan style of eating. It is crucial that a daily supplement is taken or that daily foods fortified with this vitamin are consumed. The Vegan Society website has excellent advice, prepared by registered dietitians, for further information.

A mineral that some people, especially women and teenage girls, may be struggling to get a sufficient intake of is iron.

If feeling constantly tired, it is a good idea to ask your doctor for a blood test to establish whether you have iron deficiency anaemia because as well as exhaustion, it is needed for our innate immune systems to work well. For instance, iron is involved with the process of white blood cells called neutrophils killing pathogens.

The way it is presented differs pictorially in different countries but essentially the Department of Healths Eatwell Guide in England describes things well. It is a pictorial expression with descriptions to help you get a balance of healthier and more sustainable foods.

It describes how much of what you eat overall is advised to come from each food group. Eating in this style can help in providing a good intake of essential vitamins and minerals (with the exception of vitamin D, and B12 if following a vegan diet) and support physical wellbeing, which research in humans indicates may also help our immune systems to work normally.

In summary, to help our immune systems to work normally we need to think about:

Eating the right amount of energy for our needs Having a variety of vegetables and fruits each day Switch from refined carbohydrates to wholegrain versions Try to have lean sources of protein When including fats in your diets, try to have oils such as olive oil and fish oils rather than saturated animal fats.

Watch Amandas video on nutrition and immunity by visiting: https://youtu.be/6Jq3xSwSx74

W: http://www.chandcogroup.com/education

Here is the original post:
In search of immunity - Independent Education Today

Is any panic more primitive than the one prompted by the thought of empty grocery store shelves? Is any relief more primitive than the one provided by comfort food?

Most everyone has been doing more cooking these days, more documenting of the cooking, and more thinking about food in general. The combination of meat shortages and President Trumps decision to order slaughterhouses open despite the protestations of endangered workers has inspired many Americans to consider just how essential meat is.

Is it more essential than the lives of the working poor who labor to produce it? It seems so. An astonishing six out of 10 counties that the White House itself identified as coronavirus hot spots are home to the very slaughterhouses the president ordered open.

In Sioux Falls, S.D., the Smithfield pork plant, which produces some 5 percent of the countrys pork, is one of the largest hot spots in the nation. A Tyson plant in Perry, Iowa, had 730 cases of the coronavirus nearly 60 percent of its employees. At another Tyson plant, in Waterloo, Iowa, there were 1,031 reported cases among about 2,800 workers.

Sick workers mean plant shutdowns, which has led to a backlog of animals. Some farmers are injecting pregnant sows to cause abortions. Others are forced to euthanize their animals, often by gassing or shooting them. Its gotten bad enough that Senator Chuck Grassley, an Iowa Republican, has asked the Trump administration to provide mental health resources to hog farmers.

Despite this grisly reality and the widely reported effects of the factory-farm industry on Americas lands, communities, animals and human health long before this pandemic hit only around half of Americans say they are trying to reduce their meat consumption. Meat is embedded in our culture and personal histories in ways that matter too much, from the Thanksgiving turkey to the ballpark hot dog. Meat comes with uniquely wonderful smells and tastes, with satisfactions that can almost feel like home itself. And what, if not the feeling of home, is essential?

And yet, an increasing number of people sense the inevitability of impending change.

Animal agriculture is now recognized as a leading cause of global warming. According to The Economist, a quarter of Americans between the ages of 25 and 34 say they are vegetarians or vegans, which is perhaps one reason sales of plant-based meats have skyrocketed, with Impossible and Beyond Burgers available everywhere from Whole Foods to White Castle.

Our hand has been reaching for the doorknob for the last few years. Covid-19 has kicked open the door.

At the very least it has forced us to look. When it comes to a subject as inconvenient as meat, it is tempting to pretend unambiguous science is advocacy, to find solace in exceptions that could never be scaled and to speak about our world as if it were theoretical.

Some of the most thoughtful people I know find ways not to give the problems of animal agriculture any thought, just as I find ways to avoid thinking about climate change and income inequality, not to mention the paradoxes in my own eating life. One of the unexpected side effects of these months of sheltering in place is that its hard not to think about the things that are essential to who we are.

We cannot protect our environment while continuing to eat meat regularly. This is not a refutable perspective, but a banal truism. Whether they become Whoppers or boutique grass-fed steaks, cows produce an enormous amount of greenhouse gas. If cows were a country, they would be the third-largest greenhouse gas emitter in the world.

According to the research director of Project Drawdown a nonprofit organization dedicated to modeling solutions to address climate change eating a plant-based diet is the most important contribution every individual can make to reversing global warming.

Americans overwhelmingly accept the science of climate change. A majority of both Republicans and Democrats say that the United States should have remained in the Paris climate accord. We dont need new information, and we dont need new values. We only need to walk through the open door.

We cannot claim to care about the humane treatment of animals while continuing to eat meat regularly. The farming system we rely on is woven through with misery. Modern chickens have been so genetically modified that their very bodies have become prisons of pain even if we open their cages. Turkeys are bred to be so obese that they are incapable of reproducing without artificial insemination. Mother cows have their calves ripped from them before weaning, resulting in acute distress we can hear in their wails and empirically measure through the cortisol in their bodies.

No label or certification can avoid these kinds of cruelty. We dont need any animal rights activist waving a finger at us. We dont need to be convinced of anything we dont already know. We need to listen to ourselves.

We cannot protect against pandemics while continuing to eat meat regularly. Much attention has been paid to wet markets, but factory farms, specifically poultry farms, are a more important breeding ground for pandemics. Further, the C.D.C. reports that three out of four new or emerging infectious diseases are zoonotic the result of our broken relationship with animals.

It goes without saying that we want to be safe. We know how to make ourselves safer. But wanting and knowing are not enough.

These are not my or anyones opinions, despite a tendency to publish this information in opinion sections. And the answers to the most common responses raised by any serious questioning of animal agriculture arent opinions.

Dont we need animal protein? No.

We can live longer, healthier lives without it. Most American adults eat roughly twice the recommended intake of protein including vegetarians, who consume 70 percent more than they need. People who eat diets high in animal protein are more likely to die of heart disease, diabetes and kidney failure. Of course, meat, like cake, can be part of a healthy diet. But no sound nutritionist would recommend eating cake too often.

If we let the factory-farm system collapse, wont farmers suffer? No.

The corporations that speak in their name while exploiting them will. There are fewer American farmers today than there were during the Civil War, despite Americas population being nearly 11 times greater. This is not an accident, but a business model. The ultimate dream of the animal-agriculture industrial complex is for farms to be fully automated. Transitioning toward plant-based foods and sustainable farming practices would create many more jobs than it would end.

Dont take my word for it. Ask a farmer if he or she would be happy to see the end of factory farming.

Isnt a movement away from meat elitist? No.

A 2015 study found that a vegetarian diet is $750 a year cheaper than a meat-based diet. People of color disproportionately self-identify as vegetarian and disproportionately are victims of factory farmings brutality. The slaughterhouse employees currently being put at risk to satisfy our taste for meat are overwhelmingly brown and black. Suggesting that a cheaper, healthier, less exploitative way of farming is elitist is in fact a piece of industry propaganda.

Cant we work with factory-farming corporations to improve the food system? No.

Well, unless you believe that those made powerful through exploitation will voluntarily destroy the vehicles that have granted them spectacular wealth. Factory farming is to actual farming what criminal monopolies are to entrepreneurship. If for a single year the government removed its $38-billion-plus in props and bailouts, and required meat and dairy corporations to play by normal capitalist rules, it would destroy them forever. The industry could not survive in the free market.

Perhaps more than any other food, meat inspires both comfort and discomfort. That can make it difficult to act on what we know and want. Can we really displace meat from the center of our plates? This is the question that brings us to the threshold of the impossible. On the other side is the inevitable.

With the horror of pandemic pressing from behind, and the new questioning of what is essential, we can now see the door that was always there. As in a dream where our homes have rooms unknown to our waking selves, we can sense there is a better way of eating, a life closer to our values. On the other side is not something new, but something that calls from the past a world in which farmers were not myths, tortured bodies were not food and the planet was not the bill at the end of the meal.

One meal in front of the other, its time to cross the threshold. On the other side is home.

Jonathan Safran Foer is the author of Eating Animals and We Are the Weather.

The Times is committed to publishing a diversity of letters to the editor. Wed like to hear what you think about this or any of our articles. Here are some tips. And heres our email: letters@nytimes.com.

Follow The New York Times Opinion section on Facebook, Twitter (@NYTopinion) and Instagram.

See the rest here:
The Coronavirus and a World Without Meat - The New York Times

Going to extremes. Ellie Goulding revealed that she sometimes doesnt eat for up to 40 hours as part of her strict diet.

I do it very safely by having a purposefully nutritious food day the day before and after, the Love Me Like You Do singer, 33, admitted during a recent interview with The Mirror. On the fast day, I drink high-grade electrolytes and a LOT of water (plus tea and coffee). Fasting is safe and beneficial unless you are diabetic or have serious health issues. I built my way up to 40-hour fasts over time (started with 12).

The British songstress later added that while her regimen may seem unhealthy, fasting is a great way to give your digestive system a break and her routine was approved by a friend who works in healthcare.

After learning of her extreme dieting methods, fans were quick to criticize the Hate Me singer on social media for seemingly promoting dangerous eating habits. @elliegoulding do you think this is good advice to be giving out to the younger generation, giving them ideas?! one Twitter user asked. In a world where everyone thrives [sic] to be perfect, I myself had anorexia when I was younger and to see this actually makes me feel sick! This is not normal.

Another follower took issue with Gouldings particular choice of words, tweeting, Call it fasting or reducing inflammation but this is an eating disorder.

Despite the backlash, the Grammy nominee proudly defended her tactics. I eat a seriously huge amount and exercise regularly, she wrote via Twitter. Im super healthy, I drink sometimes, eat whatever I want, and then I fast for one day a week. It is not starving myself. As far as people in the spotlight go I consider myself a good role model x.

In a separate tweet, Goulding clarified that she wasnt giving her fans advice. Was asked about my health and fitness during an interview, and consider fasting for one day (plus the night- when Im asleep) part of that, she explained. I do it safely and am incredibly fit and healthy.

Earlier this year, the musician claimed that she was recovering from a gym addiction that made her feel like she had to exercise every single day.

I dont know whether it was a survival thing, because touring was so tiring, so hard, really taxing on your body and your mental health, she told The Sun in March. I felt as though it was a survival instinct to be working out all the time But when it got to the point where I was skipping the studio and skipping writing sessions to go to the gym, that was when it just wasnt worth it.

Link:
Ellie Goulding Reveals She Fasts for Up to 40 Hours at a Time: I Do It Very Safely - Us Weekly

Every cat owner knows that cats are curious creatures. And, it's the curious character of cats that makes them often take a keen interest in our food. It can be hard to not spoil your lovable furball with a special treat off your plate, especially when they're begging. Their winning personality can make it near impossible to resist.

But some human foods are toxic to cats, since they have different nutritional needs than us which is why it's important to know what foods are safe for your cat to eat and which aren't. Remember that cats are obligate carnivores, meaning they thrive on a high-protein and low-carbohydrate diet. Hence, if you decide to let your cat snack on human treats, you should consult your veterinarian to make sure your cat is still fulfilling its nutritional needs. You should also make sure you feed any human food to your cat in moderation and in bite-size pieces to avoid choking, said Jessica Kirk, DVM, a veterinary writer for Vet Explains Pets. Here are seven human foods you can feed to your cat.

See the rest here:
Your Cat Is Totally Allowed to Eat These 7 Human Foods We Asked 2 Vets to Be Sure - POPSUGAR

Even in the best of times, spring's long days, warming temperatures, greening landscapes, and sunshine represent a time of growth and optimisma time to open windows, go outdoors, perhaps even try one's hand at gardening or fishing.

This spring, during a moment in history that will be remembered for its uncertainty, the arrival of spring feels especially welcome and fishing is among the activities that people will be engaged in as the weather warms.

For some, fishing is a means of outdoor recreation. For others, it is a livelihood. And for others, it represents an affordable way to meet their nutritional needsespecially pressing now, given the economic hardship and potential supply-chain disruptions brought on by the novel coronavirus virus.

Since the pandemic began, grocery store fish and shellfish sales in the United States have risen and the consumption of self-harvested fish and shellfish may also increase as a result of this pandemic.

Changes in dietary patterns have public health and environmental implications, and it is important for health and environmental professionals to consider revisiting the usual approach to weighing benefits and risks of fish and shellfish consumption to better reflect a full scope of considerations during the COVID-19 pandemic.

In some cases, this may mean shifting the narrative around fish consumption advisories from the current harm-prevention framework, to more of a risk-reduction model.

Fish advisory sign in Monroe County, Indiana. (Credit: Wikimedia Commons)

Fish consumption presents a critical tradeoff to consumers even under normal circumstances.

Fish are a major source of protein and omega-3 polyunsaturated fatty acids, a class of lipids associated with a wide range of health benefits, including decreased risk of cardiovascular disease.

Unfortunately, environmental contaminants accumulate in fish tissue, posing health risks to consumers.

Contaminants known to be associated with adverse health effects that are commonly found in fish include methylmercury; per- and polyfluoroalkyl substances (PFAS); polychlorobiphenyls (PCBs); and other organochlorines.

In the U.S., state agencies use a traditional risk assessment process to establish fish consumption advisories. The process is predicated on harm prevention and estimates how much fish can safely be consumed from a specific body of water or region that is contaminated.

The advisories state the frequency with which fish servings of a given size (e.g., two 4-oz servings of locally-harvested trout per month) should be consumed by sensitive populationsusually women of child-bearing age and young children.

While fish consumption advisories are considered best practice for protecting fish consumers there are key shortcomings. Common limitations include:

A Yakama Nation member fishing at the Horn Rapids in Washington State. Most current fish advisories don't account for cultural or personal significance of fish in one's diet. (Credit: Scott Butner/flickr)

For example, the evaluation of risks of mercury exposure and benefits of omega-3 polyunsaturated fatty acids improves the recommendations about fish species and vulnerable populations.

In the North American Great Lakes region, about half of advisories would be more stringent if they considered inter-chemical interactions.

Further, communities fish for different reasons. A study on residents of Robeson County, North Carolina, found that the African American and native Lumbee communities sought local fish for cultural reasons, whereas Latino community members procured local fish for reasons of economic necessity.

In sum, fish consumption advisories are not well-equipped to address the complex simultaneous cost-benefit analyses of fish consumption.

Despite these limitations, fish consumption advisories have proven effective in altering consumers' perceptions and behaviors.

These results indicate that fish consumption advisories can be an effective tool if they contain clear, comprehensive recommendations.

While the advisories attempt to balance the risks of contaminant exposure with the health-protective benefits of fish intake, the relative importance of these competing factors may shift given individual circumstancesor a global pandemic.

The COVID-19 pandemic has turned people's lives upside-down, including shifts in diet, lifestyle, and finances. Established fish consumption advisories are based on assumptions about fish consumers' behaviors and the availability of alternative sources of nutrition. Yet, the validity of these assumptions may be tested by cultural preferences or abrupt circumstantial changes such as natural disasters.

As individuals face economic hardship, disruptions in access to other protein sources, and the loss of recreation options, the relative benefits of fishing and of consuming self-harvested fish and shellfish may change in ways that existing consumption advisories did not anticipate.

As the pandemic and its fallout continues, health and environmental professionals need to reevaluate fish consumption advisories to ensure that they reflect the current needs of their constituents.

In some instances, this will require shifting the consumption advisories from a harm-prevention framework to a risk-reduction model. It is not reasonable, or even safe, to expect consumers to prioritize minimizing contaminant exposures if doing so will undermine their basic food security.

For example, public health professionals and risk assessors should consider making recommendations about where people can most safely fish and which species are safest to consume locally. This will help people minimize their risk of exposure to contaminants, while recognizing the importance of self- and locally-harvested fish in their lives.

Angler on the Milwaukee River. (Credit: Brandon Blanke/flickr)

Environmental and health authorities should consider prioritizing additional seafood tissue monitoring in 2020 to ensure that risk assessors and public health professionals have the best available data when making recommendations about areas where fish are the least contaminated.

Clinicians should consider asking patients whether their dietary patterns have changed during the pandemic, particularly changes in their reliance on self-harvested foods, including fish and shellfish.

Clinicians should also consider recommending that patients prioritize other sources of protein for members of their family who are most vulnerable pregnant women; children; women of childbearing ageto the adverse effects of contaminants in fish.

Fish and game agencies and other environmental organizations should make additional efforts to publicize fish consumption advisories to ensure that anglers have the available information to make the best choices for themselves and their families. Distributing local advisories with fishing licenses and/or posting new signs in all languages commonly spoken in a region are examples of how the information could be better disseminated.

Researchers should consider asking questions about commercial and self-harvested fish and shellfish consumption patterns among participants in new and existing studies to document how the pandemic has affected fish consumption.

Finally, it is important for health and environmental professionals to identify their own communities' specific needs with respect to self-harvested fish. While we know that fishing confers many nutritional and psychological benefits, the salience of different benefits during the COVID-19 pandemic will vary across populations.

Advising the public effectively about fish consumption requires an understanding of the risks presented by contaminant exposures, but it also requires a willingness to listen.

Knowledge about environmental hazards is only as valuable as knowledge of their context, and as the context shifts, so must we all.

Kathryn Crawford is a Postdoctoral Research Associate at the Geisel School of Medicine at Dartmouth. Brittany Cleary is a Junior at Dartmouth College. Caredwen Foley is a graduate student at the Boston University School of Public Health, Wendy Heiger-Bernays is a Clinical Professor of Environmental Health at the Boston University School of Public Health.

Their views do not necessarily represent those of Environmental Health News, The Daily Climate or publisher, Environmental Health Sciences.

Banner photo: Fishing in New York City. (Credit: Liz/flickr)

Visit link:
Reevaluating fish consumption advisories during the COVID-19 pandemic: Analysis - Environmental Health News