Fish Tales: Dispelling Myths & Overcoming Barriers to Seafood Consumption

Recorded Webinar

Americans fall short of the Dietary Guidelines recommendations for seafood. Lack of knowledge about preparation, combined with concerns about safety and sustainability are common reasons consumers avoid this nutrient-rich protein.

  • Release Date: October 3, 2019
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This product is free for FCP members.

This webinar was presented live on October 3, 2019.

More than eight in 10 Americans fall short of the Dietary Guidelines recommendation to eat 8 ounces of seafood each week, consuming an average of just 2.7 ounces. Lack of knowledge and skills about seafood preparation, along with concerns about safety and sustainability are common reasons consumers avoid this nutrient-rich protein and miss out on seafood’s health benefits.  

In this webinar, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, and Egil Sundheim from the Norwegian Seafood Council will help you better understand current hot topics, including safety concerns about PCBs, dioxins and mercury, address questions surrounding sustainability and the environmental impact of aquaculture and equip dietitians with information and strategies to help consumers confidently prepare delicious seafood at home.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 4040, 8018
Performance Indicators: 8.1.2, 8.2.2, 8.4.1

Learning Objectives

  1. Discuss the benefits of seafood consumption across the lifespan. 
  2. List recommendations for seafood consumption by life stage. 
  3. Identify three myths or barriers that may prevent consumers from eating the recommended amounts of seafood.  
  4. Provide clients with guidance to overcome common barriers to seafood consumption.


Jill Weisenberger, MS, RDN, CDE, CHWC, FAND

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND is an internationally recognized nutrition and diabetes expert with more than two decades experience. She is your resource for nearly all things nutrition, diabetes and prediabetes. Patients and clients love her for her practical approach and caring manner. Attendees of her presentations call to “bring her back next year” for her engaging style and artfully presented content.

Jill is the author of four books: the best-selling Diabetes Weight Loss-Week by Week, the new Prediabetes: A Complete Guide, as well as The Overworked Person’s Guide to Better Nutrition and 21 Things You Need to Know about Diabetes and Your Heart.

Through writing, speaking and one-on-one coaching, Jill empowers people to grab control of their health, one habit at a time. She has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA.

Jill is a consultant and spokesperson to the food industry, a frequent guest on radio and television and regularly writes for a variety of magazines and websites, including Diabetic Living, Food & Nutrition magazine, Today’s Dietitian, and Kids Eat Right. She serves on the panel of experts to review and rank diets for US News & World Report. Jill is a two-time graduate of the University of Florida with an undergraduate degree in communications and a graduate degree in food science and human nutrition.

If Jill’s not counseling, coaching, consulting to her favorite brands, writing or speaking, you might find her in the kitchen cooking up something nutritious and delicious because she knows that great taste is one of life’s beautiful gifts. Other times she’s out jogging, keeping up with her daughters, hanging with her dog, or simply enjoying some quiet time with her husband, which often includes the dog, daughters, or dark chocolate.

Egil Ove Sundheim

Egil Ove Sundheim has dedicated more than 20 years of his life to helping the Norwegian Seafood Council (NSC) thrive and evolve within the ever-changing seafood landscape. Egil serves as the Norwegian Seafood Council’s U.S. director and has held numerous leadership titles during his tenure with the NSC, including marketing manager, senior analyst and director of market information. 

In his current role, he oversees the U.S. market while working with Norwegian fisheries to ensure the preservation of a sustainable ecosystem for Norway’s fish population. He maintains close relationships with chefs and retailers to ensure they understand what makes Norwegian seafood a superior option for consumers and business growth. Egil also coordinates with marketing leaders to help expand the global footprint of the NSC and raise awareness for the nutritional benefits and value of its seafood.

Prior to moving to Boston for NSC, Egil lived in Tromsø, home of the NSC and the first stop on your visit to Norway. He attended Nord University, located in Bodø, where he graduated with a degree in business administration. Egil then went on to receive his bachelor’s degree in international business from the University of Colorado Boulder, followed by his MBA in finance from the University of Minnesota.

  • Release Date: October 3, 2019