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The Seafood at its Best curriculum is designed to teach adults about different kinds of seafood, health benefits of eating seafood, consumption risks, and the proper selection, handling and cooking of seafood.

The four-lesson curriculum includes

  • PowerPoint slideshows
  • Background information
  • Handouts
  • Activities
  • Current references
  • Evaluation tools


Americans eat an average of five ounces of raw seafood per week. This is only 63% of the target recommended by the American Heart Association. Low seafood consumption can be partly explained by concerns and confusion about seafood safety, handling and cooking.

Benefits of seafood education

Health is the most significant reason consumers cite for eating seafood, according to the nonprofit Seafood Choice Alliance.

Factors that influence choosing seafood are similar to choices of other foods, such as taste, price, convenience and ease of preparation.

Consumers of seafood do not think they have enough information about seafood:

  • Where seafood comes from
  • Benefits and risks of eating seafood
  • How to select, handle, store and prepare seafood

Dietary advice is just one factor influencing food choice. However, informing consumers may lead to more consumption of seafood.


University of Idaho Extension, Twin Falls County

Mailing Address:
630 Addison Ave W, Suite 1600
Twin Falls, ID 83301

Phone: 208-734-9590

Fax: 208-734-9591



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