(—THIS SIDEBAR DOES NOT PRINT—) D E S I G N G U I D E

This PowerPoint 2007 template produces a 36”x48” presentation poster. You can use it to create your research poster and save valuable time placing titles, subtitles, text, and graphics. We provide a series of online tutorials that will guide you through the poster design process and answer your poster production questions. To view our template tutorials, go online to PosterPresentations.com and click on HELP DESK. When you are ready to print your poster, go online to PosterPresentations.com Need assistance? Call us at 1.510.649.3001

Q U I C K S TA RT

Zoom in and out As you work on your poster zoom in and out to the level that is more comfortable to you. Go to VIEW > ZOOM.

Title, Authors, and Affiliations

Start designing your poster by adding the title, the names of the authors, and the affiliated institutions. You can type or paste text into the provided boxes. The template will automatically adjust the size of your text to fit the title box. You can manually override this feature and change the size of your text. TIP: The font size of your title should be bigger than your name(s) and institution name(s).

Adding Logos / Seals Most often, logos are added on each side of the title. You can insert a logo by dragging and dropping it from your desktop, copy and paste or by going to INSERT > PICTURES. Logos taken from web sites are likely to be low quality when printed. Zoom it at 100% to see what the logo will look like on the final poster and make any necessary adjustments. TIP: See if your school’s logo is available on our free poster templates page.

Photographs / Graphics You can add images by dragging and dropping from your desktop, copy and paste, or by going to INSERT > PICTURES. Resize images proportionally by holding down the SHIFT key and dragging one of the corner handles. For a professional-looking poster, do not distort your images by enlarging them disproportionally.

Image Quality Check Zoom in and look at your images at 100% magnification. If they look good they will print well.

ORIGINAL( DISTORTED(

Corner&handles&

Good

&prin

/ng&qu

ality

&

Bad&prin/n

g&qu

ality

&

Q U I C K S TA RT ( c o n t . )

How to change the template color theme You can easily change the color theme of your poster by going to the DESIGN menu, click on COLORS, and choose the color theme of your choice. You can also create your own color theme. You can also manually change the color of your background by going to VIEW > SLIDE MASTER. After you finish working on the master be sure to go to VIEW > NORMAL to continue working on your poster.

How to add Text The template comes with a number of pre-formatted placeholders for headers and text blocks. You can add more blocks by copying and pasting the existing ones or by adding a text box from the HOME menu.

Text size Adjust the size of your text based on how much content you have to present. The default template text offers a good starting point. Follow the conference requirements.

How to add Tables To add a table from scratch go to the INSERT menu and click on TABLE. A drop-down box will help you select rows and columns.

You can also copy and a paste a table from Word or another PowerPoint document. A pasted table may need to be re-formatted by RIGHT-CLICK > FORMAT SHAPE, TEXT BOX, Margins.

Graphs / Charts You can simply copy and paste charts and graphs from Excel or Word. Some reformatting may be required depending on how the original document has been created.

How to change the column configuration RIGHT-CLICK on the poster background and select LAYOUT to see the column options available for this template. The poster columns can also be customized on the Master. VIEW > MASTER.

How to remove the info bars

If you are working in PowerPoint for Windows and have finished your poster, save as PDF and the bars will not be included. You can also delete them by going to VIEW > MASTER. On the Mac adjust the Page-Setup to match the Page-Setup in PowerPoint before you create a PDF. You can also delete them from the Slide Master.

Save your work Save your template as a PowerPoint document. For printing, save as PowerPoint or “Print-quality” PDF.

Print your poster When you are ready to have your poster printed go online to PosterPresentations.com and click on the “Order Your Poster” button. Choose the poster type the best suits your needs and submit your order. If you submit a PowerPoint document you will be receiving a PDF proof for your approval prior to printing. If your order is placed and paid for before noon, Pacific, Monday through Friday, your order will ship out that same day. Next day, Second day, Third day, and Free Ground services are offered. Go to PosterPresentations.com for more information.

Student discounts are available on our Facebook page. Go to PosterPresentations.com and click on the FB icon.

©2015&PosterPresenta/ons.com&2117&Fourth&Street&,&Unit&C&Berkeley&CA&94710&posterpresenter@gmail.com(RESEARCH POSTER PRESENTATION DESIGN © 2015

www.PosterPresentations.com

There are two different types of aquaculture, this being marine aquaculture and freshwater aquaculture. Marine aquaculture involves farming in the oceanic water where a species is being caged along the sea floor or suspended in the open ocean. Fresh water farming takes place in manmade pools that farm fish from lakes, rivers and streams that is also an option of farming marine fish. The farmed freshwater fish typically include catfish, trout, tilapia, and bass, whereas the marine farmed fish are primarily oysters, clams, mussels, shrimp, and salmon and other finfish as well as shellfish (NAOO Fisheries). The more fish produced for consumption helps to bring prices down and make the protein much more accessible to consumers. "

According to the National Oceanic and Atmospheric Administration (NOAA), aquaculture is defined to be the process of “breeding, rearing, and harvesting of plants and animals in all types of water environments including ponds, rivers, lakes, and the ocean”. Aquaculture has become a global system that effectively produces fish at a quicker rate and has provided beneficial factors to human consumption. Half of the seafood that people eat is farmed, and the production has increased its amount of supply from 5 million tons to 63 million tons in the last three decades (Boison and Turnipseed, 541). Keeping a group of fish in a non-impacted area has created a better environment for the consumed fish. For instance, it creates less damage to any fish, an avoidance of decrease in a population and a decreasing chance in disease (“Aquaculture”).

There is an abundance of biodiversity within our bodies of water that make up one of the top protein consumed globally. According to the U.S. Census Bureau, a person on average consumes about 16 pounds of fish annually (2011). That is in Northern America only. Because a quarter of the fish is imported from other countries into the United States, it is important to know where your seafood is coming from and whether it is approved by health administrations. Alongside being aware, sustainability plays a major role in fish consumption. As stated by the National Oceanic and Atmospheric Administration (NOAA), a population of fish and shellfish are sustainable when that specific population has adapted and grown to fulfill the needs of consumers. ""

Abstract

Consumption of Food

Aquaculture

In order to keep a better environment for the sustainability of fish and to make sure that the harvesting of fish is in healthy condition, health regulations and administrations are established to ensure these needs are met. There are a variety of administrations with different standards toward the fish. For instance, the main Federal safety was taken charge by the U.S. Food and Drug Administration. "

Health Regulations

Consumer Health There are many reasons why seafood should become an important part of people’s diets. A main reason is the highly beneficial factors it gives to a person’s health. Although fish does not provide a whole lot of protein compared to other meats, it does pack in a lot of good nutrients. This includes Vitamin A, B, and D as well as minerals, like calcium, iron and more (Boison and Turnipseed, 541). Along with the nutrients, fish can also provide a good amount of amino acids and fats. The consumption of fish can also help to prevent any health conditions. Foe example, it can prevent a coronary heart disease, mental health, stroke, cancer, and can help boost growth and development. "

Sustainability The Sustainable Fisheries Act is an organization enforced by the government to help regulate the fishing within our oceans (NAOO Fisheries). This helps to ensure that the

health regulations are informed by consumer, as well as the scientific information behind the sustainable process. The sustainability in fish

has become globally important due to the overexploitation and depletion of fish found in about three quarters of fisheries, according to

an article from Oceana (an organization dedicated to help conserve biodiversity in our oceans). The importance of sustainability in fish

has been based on the awareness on seafood and making sure consumers are informed on what they are buying (Cooke, Murchie, and

Danylchuck, 911). Make sure that the seafood that is being purchased is eco-certified and it meets the preferable standards. Sustainability is

also involved with the conservation of fish and making sire a population of species does not become endangered or die out. ""

References “Aquaculture.” Monterey Bay Aquarium: Seafood Watch. Monterey Bay

AquariumFoundation, 2015. Web. 29 Nov. 2015. Boison, Joe O., and Sherri B. Turnipseed. "A Review Of Aquaculture

Practices And TheirImpacts On Chemical Food Safety From A Regulatory Perspective." Journal Of AOAC International 98.3 (2015): 541-549. Academic Search Premier. Web. 3 Dec. 2015.

Cooke, Steven J., Karen J. Murchie, and Andy J. Danylchuk. "Sustainable

"Seafood” Ecolabeling And Awareness Initiatives In The Context Of Inland Fisheries: Increasing Food Security And Protecting Ecosystems." Bioscience 61.11 (2011): 911. MasterFILE Premier. Web. 3 Dec. 2015.

Loke, Matthew K., et al. "Seafood Consumption And Supply Sources In

Hawaii, 2000 2009." Marine Fisheries Review 74.4 (2012): 44-51. Business Source Elite. Web. 3 Dec. 2015.

“Overview of the U.S. Food Supply.” Seafood Health Facts: Making the

Right Choices. U.S.Department of Agriculture, 2015. Web. 29 Nov. 2015.

“Overview of the U.S. Seafood Supply.” Seafood Health Facts: Making

the Right Choices. U.S. Department of Agriculture, 2015. Web. 29 Nov. 2015.

“Seafood & Your Health.” Monterey Bay Aquarium: Seafood Watch.

Monterey Bay Aquarium Foundation. 2015. Web. 29 Nov. 2015. “Seafood Regulatory Oversight.” Seafood Health Facts: Making the Right

Choices. U.S. Department of Agriculture, 2015. Web. 29 Nov. 2015. “Sustainability and Fisheries References.” Seafood Health Facts: Making

the Right Choices. U.S. Department of Agriculture, 2015. Web. 29 Nov. 2015.

“What is Aquaculture?” NAOO Fisheries. National Oceanic and

Atmospheric Administration. Web. 29 Nov. 2015.

Most of the fish that people consume is either bought canned, frozen, or fresh. Looking at the U.S. food supply, there is an annually rate of about 300-500 different species of fish and shellfish (U.S. Census Bureau, 2011). Foreign suppliers, mostly China, Thailand, Canada, Indonesia, Vietnam, and Ecuador, have supplied two-thirds of America’s seafood import in 2010 and have been increasing up to today. In Hawaii alone, more than 23.5 million pounds of commercial fish are being caught and imported for consumers (Loke, Geslani, Takenaka, and Leung, 44). ""

Created by Sydney Santero Responsible Seafood

According to the Seafood Watch fats provided by the Monterey Bay Aquarium, there is a variety of fish categorized in the “The Super Green List” that are known for dietary requirements for women between the ages 18 to 15 years, alongside men and children. Children are especially subject to this group to help maximize their health and help minimize any health risks. These fish include the Atlantic Mackerel, Freshwater Coho Salmon Pacific Sardines, and Salmon. However, the other healthier choices of fish that contain less amount of contaminants are the Albacore Tuna and the Black Cod. "

The U.S. domestic food supply comes from a few different productions and fisheries. For instance, processed production comes from manufacturing plants for canned goods. These places are mainly located in coastal areas, like Alaska, Washington, California, etc. Fishery options include recreational, for fisherman who fish for sport, and commercial, for fisheries who fish for profit. The most growing production of fish is aquaculture, which are the farm-raised fish. "�"

The seafood that is being imported from other countries must go through the HACCP controls routine as well. Another agencies include the U.S. Centers for Disease Control and Prevention (CDC) that detects any food borne illness along with treatment and can prepare in prevention. No matter what, seafood is being inspected through state and local oversight. "

In the year 1997, they adopted a regulation called the Hazard Analysis Critical Control Point (HACCP) that created a prevented system to inspect any health hazards from the time the fish are caught at the fishery to the time is hits the retail store where consumers are buying. This gives the advantage to “prevent eliminate, or reduce these hazards to an acceptable level,” according to the National Institute of Food and Agriculture (2015). "

FDA goes into a fish inpection Source: U.S. FDA. Encyclopedia of the Earth, 2013. Web. 23 Sep. 2015 (eoearth.org)

Global image illustrates fish consumption on average daily and what parts of contribute to the supply of animal protein Source: FOA Corporate Document Repository,

Contribution of Fish to Animal Protein Supply (average

2003-05). World Review of Fisheries and Aquaculture,

2008 (foa.org)!

Fishermen in the process of catching their farmed fish Source: Monterey Bay Aquarium Seafood Watch. “Aquaculture,” 2015. (seafoodwatch.org)!

Image portrays fish to avoid and a better alternative to refrain from over fishing Source: Reckas, Ted. Know Your Seafood Inographic. MacGillivray Freeman’s

One World One Ocean Campaign. 03 Oct. 2013 (oneworldoneocean.com)!

Preparing Salmon Source: Saletan, William. Don’t Fear the Frankenfish. 2015. (slate.com) !

In the year 1997, they adopted a regulation called the Hazard Analysis Critical Control Point (HACCP) that created a prevented system to inspect any health hazards from the time the fish are caught at the fishery to the time is hits the retail store where consumers are buying. This gives the advantage to “prevent eliminate, or reduce these hazards to an acceptable level,” according to the National Institute of Food and Agriculture (2015). "