The research project was carried out at Mat\u00eds ohf in collaboration with the Laboratory of Nutrition at Landsp\u00edtali - University Hospital and the University of Iceland as well as the Social Sciences Institute of the University of Iceland.<\/p>\n\n\n\n
Kl. 12:00 Gunn\u00fe\u00f3runn Einarsd\u00f3ttir<\/strong><\/p>\n\n\n\n Attitudes and fish consumption of young people:<\/strong><\/p>\n\n\n\n Improved image of seafood<\/strong><\/p>\n\n\n\n Young consumer attitudes and fish consumption:<\/em><\/p>\n\n\n\n Improved image of seafood<\/em><\/p>\n\n\n\n Gunn\u00fe\u00f3runn Einarsd\u00f3ttir graduated with a BS degree in food science from the University of Iceland in 2000. In 2005 she began studying for a master's degree in food science at the University of Iceland. <\/p>\n\n\n\n The aim of the project was to gather information about young people's fish consumption and their attitudes towards fish. The purpose was to find ways that could contribute to a better image of seafood among young people and increase their consumption of these products in accordance with nutritional recommendations and thus possibly affect themselves and the next generation. <\/p>\n\n\n\n The main results of the project were that young people between the ages of 17 and 26 ate fish as a main course 1.3 times a week, which is under the Public Health Institute's recommendations that fish should be eaten twice a week or more. Parents have the most encouraging and formative influence on young people's fish consumption. Eating fish as a child has a significant effect on young people's attitudes towards fish consumption later on. Insecurity regarding the handling of fish such as cooking it is a discouraging factor in fish consumption. Interventions that included increased access to fish through school canteens, open educational lectures and web promotion resulted in better knowledge of the fish and fish oil consumption increased by almost half and more for girls than boys. Those who did not have fish before the intervention liked it better after the intervention. <\/p>\n\n\n\n The project was carried out under the guidance of Dr. Inga \u00de\u00f3rsd\u00f3ttir Professor of Nutrition at the University of Iceland and Emilia Martinsd\u00f3ttir (M.Sc) Head of Department at Mat\u00eds ohf. Examiner was Dr. Ingibj\u00f6rg Gunnarsd\u00f3ttir, Associate Professor of Nutrition at the University of Iceland.<\/p>","protected":false},"excerpt":{"rendered":" Fyrirlestur um verkefni til meistarapr\u00f3fs \u00ed matv\u00e6lafr\u00e6\u00f0i vi\u00f0 matv\u00e6la- og n\u00e6ringarfr\u00e6\u00f0iskor raunv\u00edsindadeildar H\u00e1sk\u00f3la \u00cdslands ver\u00f0ur haldinn m\u00e1nudaginn 6. okt\u00f3ber kl. 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