| ANZFA |
The Australia—New Zealand Food Authority – an independent, bi-national statutory authority, responsible for administration of the Australian Food Standards Code. |
| Australia New Zealand |
A code that regulates the advertising and promotion of Food Standards Code ;food in Australia. Only specific sections relate to seafood. |
| crustaceans |
See seafood. |
| DHA |
Docosahexaenoic acid, an Omega-3 oil found in seafood. |
| EPA |
Eicosapentaenoic acid, an Omega-3 oil found in seafood and very low concentrations in plants. |
| essential fatty |
Fats that play a crucial role in growth and reproduction. acids (EFAs) ;Like vitamins, the body cannot synthesise essential fatty acids: they must be ingested. Omega-3 and Omega-6 are essential fatty acids. The term "oil" is often used as an alternative to "fat" in this context. |
|
|
| fatty acid |
See essential fatty acid. |
| finfish |
See seafood. |
| fish |
See seafood. |
| fish oil |
Fish oils are Omega-3 oils that are found in seafood, especially finfish. They can be consumed as concentrated oil capsules or by eating finfish. |
| g |
grams. |
| HDLs |
High-density lipoproteins, blood particles consisting of thousands of cholesterol molecules and other lipids bound to a protein. HDLs reduce deposition of cholesterol in arterial plaques. Often referred to as ‘good’ cholesterol. |
| kg |
kilogram(s). |
| LDLs ; |
Low density lipoproteins, blood particles consisting of thousands of cholesterol molecules and other lipids bound to a protein. LDLs are the most harmful in coronary heart disease. |
| mg |
milligram(s). |
| molluscs |
See seafood. |
| Omega-3 fats |
Polyunsaturated fats found in seafood and in minor amounts in plants. |
| Omega-6 fats |
Polyunsaturated fats found in plants and seafood. Linoleic acid (an Omega-6 oil) consumption should be about 3 to 5% of total dietary fat. |
| seafood (and related terms) |
The following related terms have been used in this book: |
|
Seafood: living aquatic vertebrate and invertebrate organisms, including marine mammals and reptiles, and such organisms after they have been harvested. Note: in this book, "seafood" is used specifically to describe, collectively, finfish and other aquatic animals such as Crustacea and molluscs. |
|
Finfish: aquatic vertebrates having gills, fins and typically an elongated body usually covered with scales. Note: in this book, this more specific term has been used where appropriate to avoid the confusion that could result from the word "fish", which is often taken to include other aquatic animals such as crustaceans or molluscs. (Reference to "fish" has been retained when quoting legislation or research findings, and in very general contexts.) |
|
Crustaceans: A large family of arthropod animals, characterised by a hard, close-fitting shell that is shed periodically. Includes prawns, crabs, lobsters, shrimps, bugs and freshwater crayfish. |
|
Molluscs: invertebrates characterised by a calcareous shell (sometimes lacking) of one, two or more pieces that wholly or partly encloses the soft unsegmented body – for example, abalone. |
| Trade Practices Act 1974 |
Legislation governing all retail sales to protect the public against false or misleading claims, including about food. |
