Determination of dietitians' attitudes on use of seafood in diet lists

For a society to maintain good health across generations, individuals must adopt healthy eating as a lifelong habit. Food choices are shaped by factors such as age, gender, socio-economic status, environment, education, and health status. Seafood is an essential source of protein in meeting global nutritional demands. This study examined the attitudes of dietitians across Türkiye toward including seafood in diet plans. Results showed that while most dietitians recommend weekly fish consumption, non-fish seafood is rarely suggested. A total of 91.16% of participants included fish in clients' diets once or twice a week, whereas 64.09% did not recommend non-fish aquatic products at all.Factor analysis indicated the highest mean score in the Perception of Safety and Preference for Packaged and Imported Seafood (F1) dimension (x̄ = 3.373), and the lowest in Knowledge of Seafood in Nutrition and Dietetics Practices (F6) (x̄ = 2.008). Moreover, 79% emphasized the need to consider allergic reactions when adding seafood to diet lists. Regionally, dietitians in the Marmara and Black Sea regions recommended seafood more frequently than those in Central and Eastern Anatolia. In conclusion, despite Türkiye's geographical advantage of being surrounded by seas on three sides, seafood consumption remains low. This insufficiency is linked to a lack of knowledge and awareness among both the public and health professionals. The frequency of recommendations varies by regional, socio-cultural, and logistical factors. These findings highlight the importance of targeted educational initiatives to improve seafood awareness and increase its integration into dietetic practices nationwide.