بررسي گرايش متخصصين تغذيه به مصرف ميگو در ايران

A study on attitude of nutrition specialists on shrimp consumption in Iran

This study aimed to analysis the shrimp consumption attitude of nutrition specialists and their roles to change the shrimp consumption behavior of the society in Iran. Over the eighth nutrition congress, 140 nutrition specialists were selected and asked to fill in the questionnaire. SPSS statistics 17 were used for classification and statistical analyses. The results showed that 5% of respondents were larger than 50 years old, 30% between 36 to 50 years old and 65% smaller than 35 years old. 22% of respondents not only did not use shrimp over the last 3 years but also will not use it in the future. 28% of respondents were consumed less than 1 kg shrimp per year in the family, only 14% of respondents were consumed over 3 kg shrimp per year in the family. There was a significant relationship between the background of shrimp consumption and place of birth of respondents and their families (P < 0.05). 50% of respondents believed that shrimp supply through restaurants will be an effective way to increase shrimp consumption, over 40% of respondents preferred ready-to-serve shrimp and 21% were preferred small package of shrimp. In general, a decrease in shrimp price, advertisement, cooking training, market expansion, increase of ready- to-serve shrimp and supply of small packages of shrimp may increase shrimp consumption in Iran.