![]() ![]() A third of US restaurants are chains ( 11), and eating at chain restaurants has nutrition and health implications ( 12), particularly for low-income consumers. Food procured away from home contains more calories, sodium, and saturated fat and less calcium, iron, and fiber than food prepared at home ( 9). Although seafood as an ingredient is low in saturated fat and calories, the way it is prepared and served as a meal ultimately determines its healthfulness. In the seafood category, 39% of seafood consumption by weight and 65% of seafood expenditures occur outside the home, primarily at restaurants ( 10). Since 1977, the proportion of calories consumed away from home has doubled, and calories consumed away from home represented approximately one-third of total calories consumed by Americans in 2012 ( 9). US consumers are eating more foods prepared outside the home ( 9). However, US consumers eat approximately half the amount of seafood recommended in the Dietary Guidelines for Americans ( 7), and they eat less seafood per capita than other categories of animal protein ( 8). ![]() The consumption by women of 113–340 g (4–12 oz) of seafood per week during pregnancy can provide neurocognitive benefits for offspring ( 6). Seafood has a favorable ratio of omega-3 (ω–3) to ω-6 fatty acids, and eating seafood 1–2 times per week can reduce morbidity and mortality from coronary heart disease and ischemic stroke ( 5). Many forms of seafood are associated with fewer environmental impacts compared with terrestrial animal protein production ( 1–3), and because of positive nutritional profiles, they are included in food-based dietary guidelines in many countries ( 4). There is an urgent need to transition to healthy diets and more sustainable food systems. ![]()
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