Zoology and Environmental Science

Investing in agriculture (aquaculture) for food security. Aquaculture can contribute to improved food security and nutrition through various channels: local food supplies can be improved through the increased availability of low-cost fish; employment opportunities and incomes can be raised; and consumption of fish can be increased directly. While increasing the quantity and variety of fish and other foods consumed by the poor will reduce under-nutrition, such dietary improvements are not automatic benefits of aquaculture development. Food consumption and good nutrition are not determined solely by how much food is produced or available. Households must have physical and economic access to an adequate amount and variety of food, and household heads and care-givers must have the time, knowledge and motivation to make the best use of the household’s resources to meet the food and other basic needs of all members. The key to securing the maximum nutritional benefits from aquaculture development is to ensure that the poor and undernourished gain greater access to the increased supplies of fish and that they can enhance their aquaculture-derived income. . Fish can make a unique contribution to efforts to improve and diversify dietary intakes and promote nutritional well-being among most population groups. Fish have a highly desirable nutrient profile providing an excellent source of high quality animal protein that is easily digestible and of high biological value. Fatty fish, in particular, are an extremely rich source of essential fatty acids, including omega-3 polyunsaturated fatty acids (PUFAs), so important for normal growth and mental development, especially during pregnancy
and early childhood. Fish are also rich in vitamins and minerals (especially calcium, phosphorus, iron, selenium and iodine in marine products).Fish therefore can provide an important source of nutrients particularly for those whose diets are monotonous and lacking in animal products. Increasing the availability of fish in the diet increases palatability and leads to increased consumption of a range of foods thereby improving overall food and nutrient intakes.