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ASSIGNMENT
Write a reflective piece on the Nutrition of Seafood and how this knowledge can be applied in the classroom. Post your reflective piece (150 words min) to this forum as a Reply to this post.
Please comment on at least one other post.Please also comment on at least one other participant’s post
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Understanding the nutritional benefits of seafood is essential not only for personal health but also as a foundation for educating children about healthy eating habits. Seafood is a rich source of high-quality protein, omega-3, vitamins, and essential minerals. These nutrients are particularly important for brain development, heart health, and overall growth—making them highly relevant to children’s development.
Bringing this knowledge into the primary classroom can be both informative and engaging. Teachers can design cross-curricular lessons that incorporate science – exploring nutrients and the human body, geography – where seafood comes from, and sustainability – how seafood is caught or farmed. Activities such as food tasting, simple cooking lessons, or poster-making about “brain foods” can make learning real and fun. By fostering early awareness of healthy food choices, we empower children to make informed decisions that can positively influence lifelong health.
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Who doesn’t love food tasting?! Depending on individual school settings /contexts this could be the child’s first introduction to where food really comes from, their first time tasting fresh fish. I know this would be the case for many of our DEIS Band 1 urban students. The resources and ideas here really provide solid ideas and tasks for the teacher to produce meaningful lessons and quality learning experiences for our students.
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Understanding the nutritional benefits of seafood is not only important for personal health but also presents a valuable opportunity to teach children about healthy eating habits and the importance of making good food choices. Seafood is rich in high-quality protein, omega-3 fatty acids, essential vitamins, and minerals. In our junior school, students love learning these “big” scientific words—it gives them a real sense of pride and ownership over their learning.
Bringing this topic into the primary classroom can be both engaging and educational. Our school embraces a thematic approach to learning, and I can already see the many cross-curricular connections—from science and geography to literacy, art, and wellbeing. Hands-on activities like food tastings, simple cooking demos, or creating “brain food” posters make learning meaningful and memorable.
I also thought this would be a great opportunity to involve our HSCL, who already runs cooking courses for parents. It could be a fantastic way to bring families and students together around healthy food education.
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I also like the idea of food tasting. It could broaden children’s tastebuds in an engaging and exciting way by allowing them to experiment and try different seafoods which they might not have tried before! You could even get the children to create a poster on the different nutritional benefits that different types of fish have prior to the food tasting.
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I completely agree with this idea! Food tasting is such an engaging and hands-on way to bring learning to life in the classroom. Allowing children to actually try different types of seafood not only makes the lesson more exciting, but it also helps broaden their palates and encourages them to be more open to new foods. Pairing the tasting with a creative activity, like making posters about the nutritional benefits of different fish, adds an educational element that reinforces their learning. This way, students aren’t just hearing about nutrients in theory—they’re experiencing the food, connecting it to knowledge, and expressing what they’ve learned in a fun, memorable way. It’s a fantastic strategy for combining health education, creativity, and experiential learning all in one lesson.
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Hi Michaela,
I really enjoyed your post—especially your mention of cross-curricular links. I completely agree that bringing seafood nutrition into geography, science, and even art makes it so much more engaging for kids. In my own setting, I work with pupils with a wide range of needs, so I loved your idea of food tasting or poster-making. Those kinds of hands-on tasks help build understanding in a really inclusive way. I hadn’t thought of linking seafood to “brain food” before either, but it’s such a smart angle, especially with growing awareness of children’s mental and physical wellbeing.
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Hi Michaela,
I agree that the nutrition of seafood can be linked with cross-curricular lessons that incorporate science – geography – and sustainability. I like your ideas for making the teaching of seafood nutrition fun and engaging -food tasting, simple cooking lessons, or poster-making about “brain foods”.
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Seafood is packed with lots of nutrients which as essential for humans. Some of those include high-quality protein, essential fatty acids like omega-3s vitamins and minerals such as vitamin D, selenium and iodine. By teaching children about the nutritional benefits of seafood it helps them develop an understanding of the importance of healthy eating. It is also important that they learn about the importance of having a variety of food sources in their diet. Subjects such as SPHE, science and SESE are important for children to study as healthy eating can be included as part of these subjects.
Students should learn where seafood comes from and a link should be made with geography and aquaculture. Classroom activities should include learning about the food pyramid and should emphasise the importance of our local food sources and sustainability in our local environment.
Students should learn about the importance of shellfish in their diet. Many children could be slow to taste shellfish but by highlighting the importance of the nutritional value this may help them understand the value of a varied diet from local food sources. -
Hi Lisa,
Thank you for your reflective piece on module 4!
Omega 3 is a brilliant nutrient available in salmon, mackerel and sardines. Shellfish is a fantastic source of iron, and lastly seaweed is packed with iodine. As an island nation, we should be promoting the nutrients and minerals readily available in seafood.
As you mentioned, there exists a link between seafood, geography and sustainability, teaching students about the nutritional value of seafood can be a good introduction to other topics. As you said, there is hesitation in young people tasting shellfish, by encouraging them through nutrition based topics and activities, they may become braver!
Bláthnaid
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I also like this idea Danielle. Unfortunately with so many children with various allergies etc it will be important to have the parents on board. The message of from sea to the table with very little processing in between is something we should all be trying to factor into our diets. Getting the children involved in what they eat and be mindful of these choices can only be a positive thing.
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Learning more about the nutritional value of seafood has really deepened my understanding of its role in promoting a healthy, balanced diet. Seafood is a rich source of high-quality protein, essential omega-3 fatty acids, and vital nutrients such as iodine, selenium, and vitamin D. These contribute to heart health, brain development, and overall wellbeing—benefits that are especially important for growing children.
In the classroom, this knowledge can be woven into SPHE, Science, and even Geography lessons to help students understand the connection between food, health, and sustainable living. It also offers a great opportunity to explore where our food comes from, how it’s produced, and why making informed food choices matters.
Using seafood as a learning context supports healthy eating messages while also encouraging curiosity about marine life, local food industries, and environmental responsibility. Interactive activities like designing a balanced meal or tracing seafood from sea to plate can make learning both meaningful and memorable.
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Hi Niall,
Thank you for your response to module 4.
I think your suggestion of using activities like tracing seafood from sea to plate is a brilliant way to help students understand the food they eat. It’s similar to the “create your own food label” activity, which can also help children recognise labels like ‘Origin Green’ or ‘MSC’ and think deeper about the food they eat, and whether it’s sustainable.
Bláthnaid
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Understanding the nutritional value of seafood offers an excellent opportunity to connect science, health, and sustainability in the classroom. Seafood is rich in essential nutrients such as omega-3 fatty acids, high-quality protein, vitamins D and B12, and important minerals like iodine and selenium. Teaching students about these benefits not only supports curriculum goals in science and SPHE (Social, Personal and Health Education), but also encourages informed food choices and lifelong healthy eating habits.
In the classroom, this knowledge can be applied through practical, cross-curricular activities. For example, students can explore the food pyramid, research the health benefits of oily fish, or investigate how diet affects brain and heart health. Links to aquaculture can also be made, allowing students to consider how farmed seafood contributes to both nutrition and food security.
Additionally, students can be encouraged to critically evaluate sustainability and traceability in seafood sourcing, which opens discussions about ethical consumerism and global food systems. Integrating seafood nutrition into classroom practice promotes not just academic understanding, but also personal responsibility and awareness of how our food choices impact both our health and the environment. It provides a meaningful context for learning that is both relevant and future-focused.
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Hi Patrice,
You’ve highlighted some really important points about how seafood supports health beyond just protein, especially with vitamins and minerals that help the brain, heart, and skin.
Using visuals like the food pyramid is a smart way to make these ideas easy for students to understand. I also like your idea of connecting nutrition with sustainability by exploring seafood sourcing. Introducing food labels through a fun homework activity is a good way to help students recognise what they see in the supermarket and make informed choices.
Bláthnaid
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Hi Michaela. I completely agree with this statement. Understanding the nutritional benefits of seafood is vital not only for our own well-being but also for shaping the health habits of future generations. Seafood is a powerhouse of essential nutrients—high-quality protein, omega-3 fatty acids, vitamins like D and B12, and minerals such as iodine and selenium—all of which are critical for brain development, cardiovascular health, and overall growth. For children, whose bodies and minds are rapidly developing, these nutrients are especially important.
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The very valuable information provided in this chapter provides an opportunity to teach the children about the nutritional value of fish and shellfish. Vitamin D is important for the development in bones and teeth. It is called the sunshine vitamin but the majority of Irish people are lacking in Vitamin D due to our climate. Salmon, mackerel and halibut are all rich sources of Vitamin D.
The amount of iron found in mussels and other shellfish is comparable to that found in red meat. however, the iron in shellfish is heme iron and is more readily absorbed by the human body making shellfish an excellent choice over red meat.
Oily fish are an excellent source of Omega 3 fatty acids which are essential for combatting cardiovascular disease and for developing the brain and vision in younger children. Recent research has also found that Omega 3s, EPAs in particular can be effective in the treatment of mild depression when taken regularly.
I learned that MSC label on fish means sustainably caught and ASC means sustainably farmed which is a very information when buying packaged salmon or prawns.
Although the consumption of fish has increased in Ireland from 11kg in the 1970s to 23kg nowadays we still are far behind countries like Portugal where the average yearly consumption in 55kg per person.
Educating children on the benefits and eating fish and shellfish from an early age could help to improve this. Budget allowing, it would be great to have a tasting party in the class, particularly for things like mussels or prawns that the children are less familiar with.
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As a teacher, I see great value in the nutrition of seafood and how this knowledge can be applied in the classroom. Seafood is rich in protein, vitamins, minerals, and omega-3 fatty acids that support brain development and heart health. Understanding these benefits has made me more aware of how important it is to help students make informed food choices.
In my classroom, I would use this topic as a way to connect science, health, and even culture. For example, I could have students compare the nutrients in seafood with those in other protein sources, or research different cultural dishes that use fish and shellfish. I could also bring in discussions about sustainability, teaching students how responsible choices around seafood affect the environment.
By weaving seafood nutrition into lessons, I can help students see the connection between what they eat, their personal health, and the world around them. This not only builds knowledge but also encourages healthy eating.
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Hi Caroline,
Thank you for your response to this module.
I like how you have included a heritage and cultural aspect when teaching the students about nutrition! This is equally as important when learning about the nutritional benefits. Food provides us with a sense of identity within our culture and allows us sustain tradition in an ever evolving world. You could tie this in with History and Geography when teaching.
Thanks,
Grace
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Understanding the health and nutritional values of different seafood will strengthen the children’s knowledge around the key nutrients we get from seafood and make informed decisions around healthy eating. It also offers teachers the opportunity to incorporate health and nutrition education into maths, science and the Arts.
The Seafood Nutrition Handbook is a great resource for teachers and gives in depth information around the nutritional values of different seafood. Getting the students to share their seafood eating patterns at home, their favourite fish dinner and reflect on where they think their parent’s buy their seafood from is a great way to introduce a lesson such as “Eye Spy in the Supermarket”. Getting the children to investigate labels on seafood starts the conversation around nutritional values and looking at the different labels and certification that represent sustainability.
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I agree that it would be a good idea to discuss favourite fish dinner/seafood eating patterns in a classroom setting. This year in my class one of the children talked about eating mussels on his foreign holiday. It sparked a conversation with another child about eating them in the West of Ireland on a holiday. Many children had never heard of mussels for eating. A few weeks later another child came in very proud of themselves that they had tried one of their parents mussels while out for dinner. While he didn’t enjoy it, he had tried it after hearing the conversation others in the class had had.
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Hi Barbara,
Thank you for your response to module 4!
Introducing the seafood handbook to teachers is a great educational tool, a fantastic resource which provides a wealth of information on the nutritional value of different species.
Your ‘eye spy in the supermarket’ activity is a brilliant initiative, I think this is a fantastic way of teaching students to think about what exactly they are eating, where their food comes from and if it is sustainably sourced. Activities such as ‘create your own food label’ can introduce the meaning behind different food labels they see in the supermarket (Origin Green, Marine Stewardship Council, Organic etc.). Even better, activities like these can help them learn more about the 17 SDG’s (Sustainable Development Goals).
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I really like your idea of starting with students’ own experiences and seafood habits at home—it’s such a relatable and engaging way to begin learning about nutrition. Encouraging them to reflect on their favourite fish dishes or where their family buys seafood from makes the topic immediately personal and relevant. The “Eye Spy in the Supermarket” lesson sounds like a brilliant way to explore not just nutrition, but also food origins, sustainability, and even budgeting.
I also agree that the Seafood Nutrition Handbook is a fantastic tool for supporting cross-curricular teaching. It’s great how it can link into maths through label reading and data collection, science through understanding nutrients and health benefits, and the Arts through food-themed creative projects. These kinds of lessons can really empower children to make informed food choices and appreciate the impact of those choices on both their health and the environment.
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Understanding the nutrition of seafood provides a valuable opportunity to connect classroom learning with real-life health and sustainability concepts. Seafood is rich in essential nutrients like omega-3 fatty acids, protein, vitamin D, and iodine, all of which contribute to brain development, heart health, and overall well-being. Bringing this knowledge into the classroom allows students to explore the importance of a balanced diet and the role that seafood can play in supporting healthy lifestyles.
Incorporating this topic through engaging resources—such as visuals, videos, and practical food-based activities—can support learning across subjects like science, SPHE, and even maths (e.g., calculating nutrient values or portion sizes). Discussions about sustainable seafood choices also encourage students to think critically about where their food comes from and how their decisions impact the environment and society.
This topic supports the development of health literacy, decision-making, and inquiry-based learning, empowering students to make informed food choices while understanding the broader social and environmental connections.
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Understanding the nutrition of seafood provides a valuable opportunity to connect classroom learning with real-life health and sustainability concepts. Seafood is rich in essential nutrients like omega-3 fatty acids, protein, vitamin D, and iodine, all of which contribute to brain development, heart health, and overall well-being. Bringing this knowledge into the classroom allows students to explore the importance of a balanced diet and the role that seafood can play in supporting healthy lifestyles.
Incorporating this topic through engaging resources—such as visuals, videos, and practical food-based activities—can support learning across subjects like science, SPHE, and even maths (e.g., calculating nutrient values or portion sizes). Discussions about sustainable seafood choices also encourage students to think critically about where their food comes from and how their decisions impact the environment and society.
This topic supports the development of health literacy, decision-making, and inquiry-based learning, empowering students to make informed food choices while understanding the broader social and environmental connections.
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Hi Andrea,
I found your response very interesting & informative. I agree that connecting students to nutrition in the classroom through engaging activities helps in promoting a healthy lifestyle & food conscious choices at home.
I am glad you mentioned ‘sustainability’, with raising students awareness of produce labels, they can understand the connection between the food on their plate and the wider world! Activities such as; ‘Eye Spy in the Supermarket’ can help them understand the critical connection between their food choices, good nutrition and sustainability.
Bláthnaid
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Hi Mark, this is a well-rounded and insightful reflection that effectively connects seafood nutrition to key classroom learning goals. It highlights not only the health benefits of seafood but also the importance of integrating sustainability and critical thinking into everyday lessons. The emphasis on cross-curricular links, particularly with science, SPHE, and maths, demonstrates how versatile this topic can be in supporting holistic education. Encouraging students to consider where their food comes from and how it affects their health and the environment fosters responsible decision-making and deeper engagement with real-world issues
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Learning more about the nutritional value of seafood really made me stop and think about how little we actually talk about this in the primary classroom. We often mention “healthy eating” in general terms, but rarely dive into what makes something nutritionally powerful. The fact that fish—especially salmon and shellfish—are so rich in Omega-3s, iron, and vitamin D gives them a whole new meaning as “brain food.”
In a school like mine in Dublin, where many children come from economically disadvantaged backgrounds, access to balanced diets can be a challenge. So it’s even more important that we teach food awareness in an accessible, non-judgemental way. I really like the “Eye Spy in the Supermarket” activity—it’s simple, visual and opens up discussions around sustainability, labels, and making good food choices.
I’d love to connect this with SPHE, Science, and even English writing (persuasive posters or food diaries). Bringing in real packaging or setting up role-play shop games could help support children with additional learning needs while building life skills and nutritional knowledge.-
Hi Susan,
It is essential to push students towards a healthy balanced diet, although sometimes a deeper explanation as to the reasons why and the nutritional benefits of one food over another are not thoroughly provided. Coming from an economically disadvantaged area, the “Eye Spy in the Supermarket” activity can be great for showing nutritional benefits of foods for students and parents!
Hugh
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Hi Susan,
It is essential to push students towards a healthy balanced diet, although sometimes a deeper explanation as to the reasons why and the nutritional benefits of one food over another are not thoroughly provided. Coming from an economically disadvantaged area, the “Eye Spy in the Supermarket” activity can be great for showing nutritional benefits of foods for students and parents!
Hugh
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Hi Susan, I agree—seafood’s nutritional value often gets overlooked in primary classrooms, even though it’s such an important topic. I found it eye-opening to learn just how rich fish like salmon and shellfish are in essential nutrients. I think your point about teaching this in a non-judgemental, accessible way is so important, especially for children who may face challenges around diet and food access. The “Eye Spy in the Supermarket” activity is a great idea—it’s engaging, visual, and opens up so many cross-curricular links. I love your suggestion of tying it into SPHE, Science, and English; using real packaging and role-play would make it all the more meaningful and inclusive.
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Hi Susan I really like your cross curricular suggestions and it has inspired me to consider them deeper. In SPHE, we could use the concept of food diaries not just to track intake, but as a reflective tool for children to consider their energy levels and mood in relation to what they eat, fostering a deeper sense of self-awareness and personal well-being.
For Science, the real packaging becomes a tangible learning tool: we could analyse nutritional labels, compare ingredients, and discuss food groups in a very hands-on way. This could even lead to simple experiments on food preservation or the journey of food from farm to fork.
In English, as well as persuasive posters encouraging healthy choices or personal food diaries, students could write descriptive pieces about the taste and texture of different seafood, or even create short, informative reports on the benefits of Omega-3s.
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I really like how you connected seafood nutrition to different subjects like Science, SPHE, and Maths. It’s a great way to make learning meaningful and practical. The link to sustainability and the Green-Schools programme is especially important, helping students understand both healthy eating and caring for the environment
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Teaching about seafood nutrition in the primary classroom provides a rich opportunity to promote health literacy, sustainable food awareness, and cross-curricular learning. By integrating practical and engaging activities, pupils can develop a lifelong appreciation for healthy eating and the role of seafood in a balanced diet.
Children need to be taught that seafood aids their cognitive development and that Omega-3 fatty acids support concentration, memory, and learning. Seafood also maintains good bone health and that seafood is essential for their overall growth and wellbeing, both physically and mentally.
The key nutritional components in seafood include high-quality protein, Omega-3 Fatty Acids and numerous vitamins and minerals including, vitamin D, vitamin B12, iodine, selenium, and zinc.
Seafood is low in saturated fat making it a heart-healthy protein choice.Seafood nutrition can be integrated into the Primary Curriculum through:
STEM: Discuss food groups and balanced diets.
Explore the human digestive system and how nutrients support health.
Investigate how seafood is caught or farmed sustainably.Wellbeing:
Promote healthy eating habits.
Discuss food origins and cultural food practices.Geography:
Study coastal communities and their reliance on fishing and aquaculture.
Link Irish fishing ports to seafood supply chains.English:
Use seafood topics for reading comprehension or creative writing (e.g., “A Day in the Life of a Marine Biologist”).Art:
Create posters/art using a headline like ‘Vitamin Sea’-
I agree with all the above Dolores has mentioned in integrating the nutrition of seafood in the classroom. Dolores has integrated this into a variety of curricular areas in which the children would gain a lot from. Children who may have a dislike towards seafood may gain an interest in tasting it after covering this topic in the classroom.
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The “Nutrition of Seafood” module and corresponding resources offers a crucial opportunity to educate students about healthy eating and sustainable food choices. I would integrate this module into SPHE and Science lessons, focusing on seafood’s rich content of Omega-3 fatty acids, vitamins, and minerals. Activities could include comparing the nutritional profiles of different foods, designing balanced meal plans incorporating seafood, or even simple taste tests (if feasible and appropriate). Classroom activities could extend beyond simple comparisons to include students researching specific Irish seafood species, creating “healthy plate” diagrams featuring seafood, or even designing informative posters about the benefits of a balanced diet. Discussions could explore global food resources and the role of seafood in addressing nutritional needs.
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Learning about the nutritional value of seafood has really opened my eyes to how important it can be in our diets. I always knew fish was “healthy,” but now I understand just how much it offers—especially with nutrients like omega-3 fatty acids, high-quality protein, and essential vitamins like D and B12. These are crucial not just for physical health but also for brain development and mental well-being.
This knowledge has also made me think about how I can bring this into the classroom in meaningful ways. It’s a great topic for health and science lessons, of course, but it also opens the door to discussions about sustainability, global food systems, and even culture. Students could look into where their seafood comes from, what nutrients it provides, and how different cultures prepare it. By connecting nutrition with real-world issues and personal choices, we can help students make more informed, conscious decisions about their health and the planet.
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I like how you mention the children could look at different cultures and how food is used. What has made me think on this is a personal reason as we have just returned from holidays and while away my own children were always remarking the variety of fish and seafood that was on display in the supermarkets and restaurants. I feel we need to educate the children in our classes about the vast variety of fish and seafood and that it is different around the world. A great geography/ maths lesson could extend from this.
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Nutrition awareness has become more prevalent in society and the classroom is a great place to start the conversation. Children need to know how their bodies are fuelled and this topic is for both science and SPHE. It’s a great subject to start the year with as you can also incorporate the school’s healthy eating policy. It’s important for children to understand both macro and micro nutrient dense foods. Children need to know how the sugary foods which they all crave can be detrimental to their health and how it can impact their concentration levels in school. I believe this knowledge needs to find its way into households as many parents do not provide healthy lunches.
Starting with the food pyramid , I would argue that it may be outdated and protein sources are needed more. Here our seafood comes into its own and can be shamelessly promoted for the macro benefits of being high in protein and also the high quality minerals and vitamins it contains which are essential for a healthy body. The lesson idea of examining food labels in the supermarket is great and comparisons could be made to less healthy foods. Famous athletes and footballers could be used to promote healthy living and diet, you won’t find Ronaldo munching mars bars on a regular basis!
A good point to make is how so much of our health seafood is exported instead of being consumed at home, why should other countries be more healthy! We really need the vitamin D, France, Spain and Portugal get lots of sun and eat more seafood. Maybe that’s why they keep beating us in soccer!!
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Hi Mark,
Thank you for your response to Module 4!
The classroom is a great place to start the conversation about nutrition as a basis for kids. As you said yourself it can springboard into multiple different learning opportunities whether it be through the school healthy eating policies/SPHE/Nutritional Science. With so many young children involved in sport it is crucial that they understand the basics of nutrition for correct fuelling so they have enough energy to learn and take part in sports! So many kids are running and racing from school to practice it would be useful to have the knowledge about which foods are the best for healthy/convenient snacks.
I agree that the idea of the food pyramid is outdated and perhaps a more exaggerated emphasis on hydration wouldn’t go amiss! The food labelling information here is applicable to all ages as I know many adults who wouldn’t have the same knowledge as the kids do after this module. It is so important for kids to be aware of what they’re eating and how it got to their table in the first place! We are so proud of the high quality seafood that we produce in Ireland, it is fantastic for the kids to have a basic understanding of the rules and regulations in place for this to be so.
We should definitely take more advantage of this remarkable resource as an island with such unique conditions that are perfect for aquaculture! Hopefully these lessons will encourage the kids to consider having more fish for dinner. A tasty meal that’s good for you! That’s a win-win to me.
Grace
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I think Dolores has some good ideas for English, Geography and Wellbeing. She also mentions a lot of the vitamins and minerals found in seafood, perhaps that could be expanded into what exactly those minerals do for our bodies.
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This module was especially interesting and it is certainly something that children should be educated on. I feel at times we are so focused on telling children what foods are ‘bad’ for them and what foods they should avoid while in actual fact we should be educating them on the benefits of food and the purpose of different food.
Educating children on different food types is a great way of introducing how foods work together for example calcium works best vitamin D etc. and how food is needed for brain and bone development. Education on nutrition would be the best cure for a lot of things.
In the classroom we could use food and nutrition in many different ways for example gathering data on how often we eat certain things.
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Great point about educating children on the benefits and purpose of different foods. Too many children grow up into adults that see certain foods as good, and other foods as bad. By educating children to understand that all foods can be enjoyed in moderation, that a daily diet should be varied and tasty we would have better health outcomes in general I think.
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I absolutely agree Kathleen, as a society we definitely are over focused on ‘bad’ food and we should try to avoid them as much as possible. I was taken aback one day in class when we were talking about milk and it’s benefits. We then began talking about the different types of milk and one of the children referred to ‘girls milk.’ When I asked further they said ‘the pink one’ which of course was skimmed milk. They then said they wouldn’t drink it for another few years but would when they were a teenager. I found this absolutely shocking. Children need to be educated as to the benefits of eating certain types of food and see that actually we can get all the nutrients we need from the food we eat.
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Seafood has been known as an excellent source of nutrition, offering a health benefits that contribute to overall well-being. From omega-3 fatty acids to protein, essential vitamins and minerals seafood has a vital place in a balanced diet. Reflecting on the nutrition of seafood not only enhances personal understanding of healthy eating, but also provides meaningful insights into how this knowledge can be effectively integrated into classroom learning.
An aspect of seafood nutrition is its contribution to heart and brain health. Omega-3 fatty acids, found in fatty fish such as salmon, mackerel, and sardines, are known to reduce inflammation, support cognitive development, and lower the risk of chronic diseases. In an educational setting, this information can be linked to science and health education topics, such as the circulatory system, neurological development, and the importance of dietary choices .The environment of seafood consumption offer cross-curricular teaching opportunities. Discussions around sustainable fishing practices and aquaculture can be integrated into geography or environmental science lessons, prompting children to think critically about how food choices impact the planet. The classroom can become a space where students not only learn about seafood nutrition but also engage with it experientially. Food technology or home economics classes can include lessons on preparing simple, healthy seafood dishes,. For younger students, creative activities like food pyramids, menu planning, or storytelling around ocean life and diet can make the subject more engaging and age-appropriate.Equally important is acknowledging dietary diversity and inclusion. Not all students may eat seafood due to allergies, cultural beliefs, or personal preferences. This provides an opportunity to explore alternative sources of similar nutrients and cultivate respect for diverse eating habits, fostering a more inclusive classroom environment.
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I really liked how you connected seafood nutrition to multiple subjects, especially science and geography. The idea of using creative activities like storytelling and menu planning is a great way to make the topic engaging for younger students. I also appreciated your focus on inclusivity and recognising different dietary needs. It’s such an important aspect of classroom discussions around food. You’ve given me some great ideas to bring into my own teaching.
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This was an interesting and very practical module. It is important that children know and understand why certain foods are good for them and the benefits that in this case seafood can have for their developing brain. They will learn about omega 3, calcium and vitamins which work together. The eye spy activity mentioned is a simple but fun way for children to put their knowledge to use with their families in the supermarket. Learning what the various symbols mean on the foods is important as they can make a decision in the future themselves when they are out shopping for food. In the classroom, children can create dishes together using the foods mentioned in the videos. They can also create a menu and use it in drama and art class. Another very useful way of using this information is to do a class project on labels and symbols seen on seafood and then talk about it with the other classes at assembly.
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I agree with Catriona, in regard to the food labels and the importance of children being able to read labels on food. Learning to interpret labels fosters lifelong habits to support overall wellbeing, reduces the risk of diet related illness and encourages independence in food choices. This is knowledge that may also be passed on at home and have an impact there too.
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This module highlights the importance of seafood as a healthy sustainable way to get enough protein in our diet each day. It reintroduces us to the food pyramid which is an excellent way to highlight all the different food types that students should be aiming to eat each day.
When students learn about the food pyramid, they learn about how important a balanced diet is and it helps them identify which food should be eaten daily and which foods should be eaten in moderation. This can be developed into discussions and projects on making daily weekly and monthly plans on the best food to eat and how to combine different foods.
As all schools promote healthy eating in the classroom the food pyramid can be used to encourage this and help students self evaluate and identify foods that they should only eat in moderation or not at all. Hopefully this will enable them to see the health benefits of eating fish as an excellent source of protein, essentially excellent brain food and which can be fresh and obtained locally and sustainably produced in fish farms.
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Hi Stephen,
Great response to module 4!
Exactly, seafood is a great source of protein, young people are often unaware of the benefits seafood has in their lifestyle. Beyond protein, seafood contains an array of vitamins & minerals supporting the eyes, brain, skin and heart health.
Using graphics such as the food pyramid can explain the necessary steps to achieving a balanced diet, other graphics which can contribute to health conscious decisions are food labels. Explaining the meaning and colors behind different seafood labels (organic/farmed/fished) can be used as a playful ‘homework’ activity, allowing the students to understand the different labels they see in the supermarket.
Bláthnaid
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There are many ways in which this moduele has given me valuable knowledge that can be applied to my teaching and used to inform and inspire children in my classroom. I can tie the knowledge gained into several curriculum areas
Science
- Healthy eating and food groups
- Lifecycle of marine animals where seafood comes from and sustainability.
Geography
- Where seafood comes from both locally and globally
SPHE
- Promoting healthy eating habits
- The food pyramid and where seafood is in the pyramid
- Understanding the benefits of nutrients like omega 3
- Vitamin D deficiency is a widespread issue in Ireland, as we get less sunshine exposure. Seafood is an excellent source of Vitamin D.
Encouraging children to ask questions about food origins so they can make more informed choices. Recognising the labels and symbols on our seafood packaging means. I did a unit this year using the Instagrammer Sophie Morris and her video as part of a multimedia lesson where we analysed packaging and advertising. The children loved this.
Food and shopping are and will be part of their life with regard specifically to seafood we and we want them to be informed, independent and conscious consumers, that make healthy choices as adults.
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Teaching children about the nutrition of seafood is very important, especially in Ireland where we have a long coastline and fish farming is common. Lessons can help children understand why it is good to eat a healthy, varied diet that includes different fruits, vegetables, and fish as a source of protein. Seafood is full of important nutrients like omega-3 fats that help our brains and bodies grow strong. It is great to show children how eating fish can be part of a balanced diet alongside other healthy foods.
This topic can be taught across different subjects to make learning more interesting. In Science, children can learn about nutrients and how they help our bodies. In SPHE they can talk about making healthy food choices. Geography can help students explore where seafood comes from, including local fish farms along the coast. This helps children connect their food to their local environment and understand where it is produced.
By teaching seafood nutrition in this way, children will learn to appreciate healthy eating and understand the important role seafood plays in their diet and community. -
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Learning about the nutrition of seafood has shown me how important it is for a healthy diet. Seafood is full of protein, vitamins (like B12 and D), and omega-3 fats that help with brain development and heart health. This knowledge can be shared with students in fun and useful ways. In Science lessons, we could look at why our bodies need these nutrients and compare the nutrition of different foods. In SPHE, students can learn about healthy eating habits and how to make good food choices. We can also bring Maths into it by reading food labels, working out portion sizes, or graphing what we eat in a week. Talking about seafood also gives us the chance to discuss where food comes from, how it’s caught or farmed, and the importance of sustainability. This links well with Geography, Environmental Studies, and the Green-Schools programme. Overall, teaching about seafood nutrition helps students understand their health, their environment, and the choices they make every day.
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Learning about the nutrition of seafood really opened my eyes to how much potential it has as a classroom topic. Kids are naturally curious about food, and when they hear that eating fish can help their brains and bodies grow stronger, they really tune in! Seafood is full of great stuff like omega-3s, protein, and vitamins which sounds scientific, but even our younger students love getting their heads around those “big” words. It gives them a real confidence boost.
In the classroom, there are so many ways to bring this to life. We could link it with SPHE and science through lessons on healthy eating, or even do creative writing or art projects around “superfoods for superheroes.” Simple cooking demos or food tastings could really get them engaged, especially if families are involved too.
It’s also a great tie-in with sustainability and the Green-Schools programme—talking about where seafood comes from and making smart, eco-friendly food choices. Lots of learning, and enjoyment
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Hi Niamh,
Thank you for your response to Module 4!
It’s great that you are open to seafood as a classroom topic, there are so many brilliant ways to introduce this topic to your students, I especially liked the “superfoods for superheroes” art project, another activity is creating a comic strip/story board linked to the salmon of knowledge story; this can then be used to touch on the nutritional value of salmon/fish.
Simple cooking demos are a brilliant idea! trying something new like oysters & mussels would certainly excite the students. Cooking demos will also give your school a chance to explore seafood labels; understanding different labels and understanding where/how the food is sourced can link to nutrition and sustainability.
Bláthnaid
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Hi Niamh,
I agree that kids are always very curious and learning about the benefits of seafood would really peak their interest. With a younger class there is definitely a lot of scope to explore lots of language with them. It also allows for children who have a knowledge on Fishing or seafood to share their very specific knowledge on the topic which can always boost confidence. I love your idea to tie in the Green Schools programme with learning about where seafood comes from.
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Hi Niamh, I really liked your idea relating to the cooking demo in your class. Aside from mainstream teaching, I run a Forest School in Tipperary. Many of the children love to cook outdoors and get a huge sense of accomplishment from cooking their own food. Cooking seafood over a fire is something that I would love to try in the near future.
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Seafood is a powerhouse of essential nutrients, offering high-quality and bioavailable protein, omega-3 fatty acids, vitamins (notably D and B12), and key minerals like iodine and selenium. When reflecting on the nutritional benefits of seafood, it’s clear that fostering an understanding of its value can help embed lifelong healthy eating habits.
In the classroom, this knowledge can be seamlessly integrated into lessons on nutrition, with seafood positioned as a vital element of a balanced diet. Interactive activities, such as designing nutritious meal plans or even exploring simple seafood recipes, provide hands-on learning opportunities. Moreover, discussions around sustainable fishing practices can link nutrition to environmental responsibility, enhancing cross-curricular learning.
Additionally, introducing local Irish seafood can help students connect with their cultural heritage, enriching lessons in geography and science. By weaving this nutritional knowledge into classroom activities, teachers can encourage healthier eating choices while simultaneously fostering awareness of sustainability and local food traditions.
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Caoimhe’s recognition of cultural heritage is quite an interesting angle in the discussion of Irish Aqua as some areas of the country deeply rely on this area for employment, which in turn keeps young families in the area which otherwise may have been abandoned. Fisheries have kept these areas of alive and therefore its role should be valued and appreciated in how it has added to society and community.
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Hi Caoimhe,
As Cliodhna also mentioned above, I think its brilliant that you recognised the link between students and their cultural heritage while learning about the nutrition of seafood. Intertwining the two are a brilliant approach to cross-curricular learning. As an island nation, Ireland has a rich history with using the sea to survive.
Engaging the class with the nutrition of seafood can be extremely beneficial, as you said encouraging healthier choices but also on a larger scale creating environmental awareness. Activities such as the meal plans you mentioned and even small-scale cooking demos if possible, are exciting ways to bring this topic to life!
Bláthnaid
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Module 4
Understanding the nutritional value of seafood is not only essential for promoting healthy eating but also presents a rich opportunity for engaging, interdisciplinary classroom learning. Seafood is a powerhouse of nutrients—rich in high-quality protein, essential omega-3 fatty acids (such as EPA and DHA), vitamins D and B12, iodine, and selenium. These nutrients play a key role in brain development, cardiovascular health, and immune function. Incorporating this knowledge into the classroom allows educators to connect science with everyday life and equip students with practical health literacy skills.
In the classroom, discussions around seafood nutrition can support a range of learning outcomes. For example, in science lessons, students can explore how omega-3s contribute to brain function or how overfishing affects food sustainability. In food technology or health education, students can analyze food labels, learn to prepare simple seafood dishes, or compare the benefits of wild-caught versus farmed fish. Cross-curricular links can also be made with geography (exploring fishing regions and marine ecosystems) and social studies (cultural uses of seafood around the world).
From a pedagogical perspective, this topic encourages inquiry-based learning, critical thinking, and real-world application. It also opens discussions on ethical and environmental considerations—such as sustainable fishing practices and the impact of pollution on seafood safety. By fostering an understanding of these issues, educators can empower students to make informed dietary choices and develop environmental awareness.
Ultimately, teaching about seafood nutrition is more than delivering facts it is about nurturing informed, health-conscious, and environmentally responsible citizens. Through hands-on activities, open discussion, and cross-subject integration, educators can make nutrition education meaningful, relevant, and impactful for students across all age groups.
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Understanding the nutritional value of seafood has deepened my appreciation for its role in a healthy diet. Seafood is rich nutrients, which kids nowadays are becoming more and more aware of as they get a better understanding of their needs in sport and fitness. These nutrients contribute to heart health, cognitive development, and reduced inflammation. With concerns over processed foods and diet-related illnesses on the rise, teaching students about seafood offers an opportunity to promote healthier lifestyle choices.
In the classroom, this knowledge can be integrated into health, science, or even geography lessons. Discussions can explore food sources, sustainable fishing practices, and cultural food traditions. Practical activities might include analyzing food labels, comparing nutrient content, or planning a balanced meal with seafood options. By fostering curiosity and awareness, educators can empower students to make informed dietary choices and appreciate the importance of nutrition for lifelong well-being.
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Seafood is a rich source of essential nutrients, including high-quality protein, omega-3 fatty acids, vitamins and essential minerals These nutrients support brain development, heart health, and overall growth, making seafood a valuable part of a balanced diet.
Reflecting on this, it becomes clear how beneficial it would be to incorporate seafood education into curriculum in Ireland in a cross curricular way. By exploring the nutritional value of seafood, students can develop an understanding of healthy eating habits while also connecting to local food traditions, especially in coastal communities. This knowledge could be applied through interactive activities like reading food labels or creating posters on the benefits of different seafood types. Such hands-on learning encourages curiosity about nutrition, promotes informed food choices, and supports the development of lifelong healthy habits in a way that is age-appropriate and relevant.
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Hi Kevin,
Thank you for your response to Module 4!
Seafood is one of the most versatile and nutritious food sources we have! As you have stated from it’s high protein content to the Omega 3 fatty acids which are of particular importance to primary school students as it aids brain development.
Tying food to culture, identity and sense of community (particularly in coastal communities where people rely on this resource for income!) allows students to see the value of food as a way of social cohesion as well as preserving traditions.
Reading food labels gives students a sense of autonomy over choosing food that is not only good for them but beneficial to the environment. Creating posters allows them to explore this topic in a creative way.
Healthy eating habits taught effectively at a younger age can form the basis of life-long health conscious lifestyle choices that will in turn benefit not only the person themself but the environment around them when they choose to shop sustainably.
Grace
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Learning about the nutrition of seafood has helped me understand why it is such a healthy food choice. Seafood is full of important nutrients like protein, omega-3 fatty acids, and vitamins such as B12 and D. These nutrients help keep our brain, heart, and body healthy. Eating seafood regularly can improve memory, protect the heart, and even help children grow strong.
In the classroom, this knowledge can be used in many ways. For example, in science or SPHE lessons, students can learn about the benefits of eating seafood and how it helps the body. They could also prepare simple seafood dishes, which also teaches cooking skills and healthy eating habits.
Talking about seafood is also a great way to teach students about where their food comes from. We can discuss topics like fishing, the ocean, and protecting the environment. This can be linked to geography.
Overall, learning about seafood nutrition is very useful. It helps students understand how to take care of their health and the planet. By bringing this into the classroom, we can help students make better food choices and live healthier lives.
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Having an understanding of the nutritional value of seafood gives an opportunity tto promote and encourage healthy eating habits along with scientific inquiry in the classroom. Seafood contains many essential nutrients including omega-3 fatty acids, high quality protein, iodine, selenium and vitamins D and B12. These support brain development, cardiovascular health, and their general wellbeing.
This can be integrated across many different curricular areas. In Science we could have discussions around the different food groups and healthy eating and this can then be enriched by examining all of the different types of seafood, the different habitats and the roles each of these play in a balanced diet. In SPHE lessons this can be linked together by exploring how children can make informed food choice which can support their health. This can then have a cross-curricular link with Geography and Literacy as they can research where different seafood comes from and then write an informative report. -
I found the nutrition of seafood very interesting and I feel as though the children would be naturally interested in this.
I love the idea of food tastings or getting in someone to do a cookery demonstration with fish, which would be really exciting. The nutrition of seafood has great potential for cross curricular links. In SPHE and healthy eating the children could learn the benefits of fish. In art, they could look up various fish/sea food and make paintings. In Irish, they could find out the Irish names for various fish/sea food.I think the videos on the BIM website are an excellent resource to use here too!
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Hi Hannah,
We have used cookery demonstrations to great effect on the ARC where we have done oyster sampling and pairings which have been well received in helping people expand their tastes and showcase the high quality foods Ireland has to offer!
And, when talking about links to culture, Ireland has a rich seafood culture and history with stories like the Salmon of Knowledge being passed down through generations and Sligeach (County Sligo) directly translating to land of the shells due to its rich history of oyster, clam and mussel consumption.
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Seafood is a rich and diverse food group that offers numerous nutritional benefits, including high-quality protein, essential omega-3 fatty acids (particularly EPA and DHA), vitamins such as B12 and D, and important minerals like iodine, selenium, and zinc. Regular consumption of seafood has been associated with improved heart health, brain development, and reduced inflammation. Understanding the nutritional profile of seafood is especially relevant in a time where dietary-related diseases and environmental concerns are growing.
In a classroom setting, this knowledge can be meaningfully integrated into subjects like SPHE, science and geography. Teaching our children about the health benefits of seafood provides a foundation for lifelong healthy eating habits. Lessons can include interactive components such as analyzing nutritional labels, comparing seafood to other protein sources, or exploring sustainable fishing practices and aquaculture. This approach would encourage critical thinking about food sources and nutrition.
Additionally, discussing cultural connections to seafood can promote inclusivity and global awareness. Many communities worldwide rely on seafood as a dietary staple, and highlighting this can broaden students’ perspectives. By incorporating seafood nutrition into the curriculum, we can inform the children about a vital food group while also empowering them to make informed, sustainable, and health-conscious food choices in their daily lives.
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Seafood is a rich source of essential nutrients, including high-quality protein, omega-3 fatty acids, vitamins (such as B12 and D), and minerals like iodine and selenium. Understanding the nutritional value of seafood provides a meaningful opportunity to promote healthy eating habits among students. In the classroom, this knowledge can be integrated into SPHE, science, and even home economics lessons to explore the benefits of a balanced diet and how food choices affect overall well-being. Activities such as researching different seafood types, creating healthy meal plans, or comparing food labels can encourage critical thinking and real-life application of learning. Linking nutrition to local aquaculture also helps students appreciate where their food comes from and the importance of sustainable practices. By making these connections, students not only learn about health and nutrition but also develop a deeper understanding of food systems, environmental impact, and the value of making informed choices
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Hi Coleen,
Thank you for your response to this module!
I like the idea of giving the students an opportunity to research the the nutrition of seafood for themselves. This could be done by assigning the students with a species each and charting the amount of nutrients per 100g for example. Linking seafood production back to their local environments increases the relevancy of the topic and makes it all the more tangible and relatable for the students when they can see it for themselves in their day to day life.
Thanks,
Grace
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Seafood is a very healthy type of food and we can teach children that it includes fish, prawns, crabs, mussels as we often focus on fish, forgetting shellfish. Seafood gives our bodies important nutrients like protein, omega-3 fats, vitamins, and minerals. Children in senior classes are familiar with these terms and are aware that the sporting world places a big emphasis on protein for growth, repair and strength. Collectively, these help our brains, hearts, and bodies stay strong and healthy.
Omega-3 fats are something we hear a lot about. Children will be interested in finding out that these fats are good for your brain and heart, helping children learn better, remember things, and focus in school. Parents and grandparents may also be taking Omega supplements which gives the children an awareness about these.
In the classroom we can discuss the food pyramid, where seafood fits in and why it is important. Children could design a seafood menu and discuss what areas of Ireland this seafood comes from.
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Seafood is a nutrient-dense food source that offers a wide range of health benefits, and incorporating its nutritional value into classroom learning provides a unique opportunity to promote both scientific literacy and healthy lifestyle choices. Rich in high-quality protein, omega-3 fatty acids, essential vitamins (such as B12 and D), and important minerals like iodine and selenium, seafood supports brain development, cardiovascular health, and overall well-being. This makes it a valuable context for interdisciplinary teaching, linking science, SPHE (Social, Personal and Health Education), and geography.
In the classroom, exploring the nutrition of seafood can engage students in meaningful inquiry. Lessons might involve analysing food labels, comparing nutritional content across seafood types, or exploring the impact of cooking methods on nutrient retention. It can also serve as a gateway to wider discussions on sustainable food systems and local food sourcing, especially in coastal communities.
By using real-world contexts like seafood nutrition, we can foster critical thinking, encourage healthier dietary habits, and connect classroom content to students’ everyday lives, which is so important in our school as we are situated beside the coast. Through project work or cross-curricular collaboration—students gain both knowledge and life skills. Ultimately, teaching about seafood nutrition supports the development of informed, health-conscious learners equipped to make sustainable and responsible food choices.
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The nutrition of seafood is an area that can contribute to enhanced learner experiences. The nutritional benefits of seafood and the essential nutrients it provides. In terms of how this might look in the classroom, it could cover a wide variety of subject areas:
Science: Food Chains and Ecosystems, examining nutrients and their benefits, what nutrients are found in seafood.
Maths: Data/Cost Benefit Analysis – looking at cost per serving and nutritional value of seafood vs other sources.
Literacy: Procedural Writing – Seafood recipes, Report Writing: Nutritional benefits of seafood, Podcast exploring the same.
SPHE: Media literacy – consumer awareness, reading and interpreting food labels, creating posters exploring the nutritional benefits of seafood. The ‘Eye Spy in the Supermarket’ activity would be brilliant for this too. -
Seafood is a nutrient-rich food that contains many health benefits. It is an excellent source of high-quality protein, omega-3 fatty acids, vitamins such as B12 and D, and essential minerals like iodine and selenium. Regular consumption of seafood is important as it supports heart health, brain development, and immune function. By investigating the nutritional value of various seafood, teachers can encourage discussions about healthy eating habits in the classroom. This can lead to cross curricular teaching as children can then examine packages of seafood like mussels and king prawns. This can be linked to many curricular areas like science, geography and maths. Children can compare the health benefits of seafood compared to other foods. In terms of maths children can analysis the amount of grams nutrients per kg and compare these to other foods. The country of origin can also be examined and this would link to Geography as the students can take into account the environmental impact of local seafood compared to importing various other foods.
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Hi Danielle,
Thank you for your response to Module 4!
Seafood is incredibly nutritious as you have pointed out there the wide variety nutrients it contains. Omega 3 in particular is so important for the brain development of young children so they can reach their full potential as adults. It is important that this is taught in the classroom so they know the benefits of consuming healthy food at an early age.
Nutrition is a versatile topic and you are correct in saying it applies to multiple different subjects! Mathematically speaking measuring the amount of nutrients in food is a great skill to have as well literacy skills by way of thoroughly understanding the list of ingredients in food as well. Forming healthy habits now that the students can bring into adult-hood is an invaluable tool when making health-conscious food choices.
From a geographical perspective, learning about how physical features such as the climate, soil type and position on the globe will effect the different type of foods grown/harvested/consumed in an area presents itself as an opportunity to learn about not only the traditional foods in that area but also the culture associated with cuisines of a variety of locations. For example the Salmon farm on Clare Island is suited to that area due to their proximity to the strong currents of the Atlantic as well as the deep water needed for the Sea pens. This has made for a culture and tradition of seafood consumption on the island.
Exploring how we can use food to correctly nourish ourselves when growing and taking part in sports can also feed into subjects like SPHE and Physical Education. I.e., for students taking part in sports and exercising on a consistent basis the Omega 3 fatty acids found in Salmon and other fatty fish will aid recovery by way of its anti-inflammatory nature as well as the high protein content which will aid protein synthesis promoting muscle replenishment.
Overall seafood is a great source of nutrients for children and it is important that they are aware of what they are consuming in order to carry healthy habits into adulthood.
Grace
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Living in Donegal, we are fortunate to have access to some of the freshest and highest-quality seafood in Ireland. This provides a unique opportunity to bring the topic of seafood nutrition into the primary classroom in a way that is local, relevant, and engaging. Seafood is an excellent source of lean protein, omega-3 fatty acids, vitamins, and minerals that are essential for brain development, heart health, and overall well-being—important messages to pass on to children from a young age.
By exploring seafood nutrition in class, students can learn about healthy eating habits and how food choices impact their health. Lessons can be linked to the SPHE and SESE curricula, covering topics such as food sources, local industry, and the importance of a balanced diet. Activities might include reading food labels, planning healthy meals, or even meeting a local fishmonger or visiting a seafood market in Killybegs.
By connecting classroom learning to the rich seafood culture of Donegal, students gain a deeper appreciation for local food systems while developing lifelong healthy eating habits.
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I have always been very aware of putting good fuel food into our bodies. This is as important as being aware of putting good fuel into our cars. I generally find this analogy a great way of opening up the conversation about food nutrition.
Seafood is an area we are as used to talking about. The benefits of sea food are enormous and well worth exploring. To make it relevant and interesting I would approach it by making it a cross curricular activity so as to ensure they got the message!!!!
So much story and rhyme could be used as a stimulus and to awaken interest. The Salmon of Knowledge story appeals to all ages. This will lend itself so well to music /art and drama. SESE subjects are the keystone of this and its where we can now with interest built up hone in on the benefits of sea food. There is so much scope for cross curricular links so that the children can learn as much as is appropriate for their age group.
I really look forward to this form of teaching to ensure the children will benefit as much as possible about the nutrition of seafood
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Hi Helen,
I agree with you in relation to using a cross curricular approach, I would also approach the topic in this way. Engaging with this course has really opened my eyes to the possibility of applying such an approach, particularly in relation to STEM. Likewise, the use of story would support engagement levels and learning.
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I completely agree – having a solid understanding of seafood’s nutritional value really helps us as teachers to bring the topic to life in the classroom. It’s great to see how easily it fits into different areas of the curriculum too. Linking it to the food pyramid in science is a natural fit, and I love the idea of tying it in with history through the Salmon of Knowledge – that’s such a clever way to connect healthy eating with Irish culture. Exploring jobs in the fishing industry through STEM also gives children a broader understanding of where their food comes from and the people behind it. You could even go further and bring in some art or literacy by having students write seafood-themed recipes or draw their favourite sea creatures. It’s such a versatile topic and a great way to promote healthy habits while also making learning fun and meaningful.
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As a teacher, understanding the nutritional benefits of seafood is essential in order to be in a position to educate on the topic. Our nutrition is an essential part of human health and development with a balanced diet being key to learning. Within the food pyramid, seafood falls into the protein layer which also includes other sources of protein such as meat, poultry, eggs, beans and nuts. 2 servings a day is recommended for seafood and other protein sources in this layer. Seafood is also an important source of various vitamins and minerals including Vitamin A and iron.
This knowledge could be applied in the classroom in a number of ways. One such way is to plan and teach thematically on the topic of the sea/seafood. This could include STEM lessons examining jobs associated with the industry, discussing omega/brain power following examination of the Salmon of Knowledge story in history or teaching about its place on the food pyramid in science.-
Hi Rebecca,
With the importance of maintaining a balanced diet, children should know about the highly important nutrients which can be found in seafood. Shellfish are important source of iron whereas oily fish like salmon are rich in Omega-3 oils and Vitamin D, essential for bone health. This could be introduced in the classroom with something as simple as investigating nutritional information that you can read on food packaging!
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There are so many health benefits to eating seafood. It is packed with nutrients, vitamins, essential amino acids and a myriad of goodness which provide the right balance for a healthy lifestyle, improves brain quality and function and should be an essential part of every day life. When educating children about the benefits of seafood, we could also look at the life cycles of salmon, mussels, crab, oysters etc. We could also examine the effect of pollution and climate change on the seafood we eat.
Maths- Graph the types of seafood we like to eat as a class/school. We could also examine the fall/rise in numbers of salmon/cod and other fish in recent years. Plot/follow the path of the salmon as they migrate from the ocean to freshwater streams to spawn
Art: under water diorama, recycle old water bottles to create sea creatures. Under water aquarium using an old green house frame.
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Hi Sandra,
I love all the creative links you made between seafood and different subjects! The salmon migration idea sounds like such a fun geography and science crossover. Your art ideas are brilliant too—using recycled bottles to make sea creatures would be a great way to bring in sustainability. You’ve given me loads of inspiration for making this topic really hands-on in the classroom!
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I think introducing the Food Pyramid would be a great way to start a conversation with the class about the Nutrition of Seafood. Straightaway it’s a colourful visual which will instantly capture the attention of the class. Depending on the class level, the children may already be familiar with the food pyramid and could be ready to further explore the benefits of eating seafood, focusing on the essential nutrients like iron, vitamin D and omega 3. The key messages to give the class would be that seafood helps your brain to grow strong – rich in omega-3s that support brain development; it helps build muscles as it’s full of high-quality protein; it helps you stay healthy as it contains important vitamins; it comes from nature – teaches them about oceans, rivers, and sustainable food;
seafood can be tasty and fun – encourages them to try new foods in a positive way.
I think it’s important to raise awareness about the labels attached to seafood products and this could be explored (if feasible) by visiting a local shop/supermarket and analysing a variety of packaging. Nutrition of Seafood could be linked into so many curricular areas such as Science; Maths; Geography; Art and SPHE.-
I completely agree—starting with the Food Pyramid is a great way to introduce the topic in a clear, engaging, and visual way. It provides a foundation for discussing seafood in a balanced diet, and it’s fantastic that you’re considering how to deepen the learning by exploring nutrients like omega-3s and vitamin D. I also love the idea of analysing packaging and seafood labels. This would work very well in older classes —it’s a brilliant way to make the learning real and relevant. It’s clear how well and how easily this important topic can be integrated across the Irish primary school curriculum.
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I completely agree with your approach. Starting with the food pyramid is a great way to introduce the topic, especially as it is so visual and familiar to many children. I really like how you outlined the key messages in a clear and child friendly way by linking seafood to brain development, strong muscles and overall health. Exploring packaging and food labels in a local shop is a fantastic idea and would really help make the learning more meaningful.
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Understanding the nutritional benefits of food is something children already learn about in schools, however, this module has shown the importance of specifically exploring and learning about the nutritional benefits of seafood. This is important as seafood has so many health benefits that if children are aware of these from an early age and as they grow up they will be more equipped to make healthy eating choices. I like the Seafood Nutrition Handbook because as a teacher I would use it to ensure that I am not misinforming the children and it would also help consolidate their learning.
Recognising the food labels and logos is something that I think children should be introduced to at an early age even if they are not the ones buying the food for the household they very often are in the shops with their parents and if they are aware of what the labels look like they might catch their eye. This could become automatic then as they grow up and influence their food choices.
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Hi Eileen,
Thank you for your response to this module!
Seafood is so nutritious and is rich source of nutrients from iron, zinc and selenium (to name a few). Omega 3 in particular is so important for the brain development of young children so they can reach their full potential as adults. It is important that this is taught in the classroom so they know the benefits of consuming healthy food at an early age.
Learning about food labelling is beneficial to people of all ages and is a great skill to learn early on so that it becomes natural to practice as the students grow into adulthood. Making choices like this even in the setting of grocery store consolidates what the students have learnt in the classroom and it is another great opportunity for them to take autonomy over their learning and apply it to their day to day life.
Thanks,
Grace
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Seafood is a highly nutritious food source that offers many health benefits, making it an excellent topic to explore in our Irish primary school classroom. Rich in protein, omega-3 fatty acids, and essential vitamins and minerals, seafood supports brain development, heart health, and overall wellbeing, especially important for growing children. Understanding this can help pupils make informed choices about what they eat and develop lifelong healthy eating habits. The ‘Food Dudes’ programme is an example of this, where children get to taste and learn about various fruit and vegetables in school.
In the Irish curriculum, the topic of seafood nutrition can be integrated across several subject areas. In Science, it links with the strand “Myself,” where pupils learn about food and the importance of a healthy, balanced diet. In SPHE, it supports learning about healthy eating and healthy lifestyles. Geography lessons can explore where Irish seafood comes from, while Maths can involve interpreting data. Discussions and debates around sustainable fishing and aquaculture also provide opportunities for environmental awareness and STEM learning.
Teaching about the nutrition of seafood can be further enhanced by encouraging pupils to explore local seafood options, possibly linking with guest speakers or virtual visits to fish markets or aquaculture farms. In my own school last year two of our parents came in to speak to the children about owning a fish and seafood distribution company. The other parent spoke to the children about his love of diving and showed the children all his equiptment. This real-life context makes learning more meaningful for children. It alsonsupports STEM Education by encouraging curiosity, critical thinking, and engagement with the world around them.-
Hi Aileen,
Thank you for your forum post to Module 4. You have provided some excellent examples of how learning about seafood nutrition can be integrated amongst several school subjects! And learning about the nutrients and their distributions in foods can be a very easy task to give to students as all they would need to do is examine the ingredient list on food packaging and compare/contrast with other foods.
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Seafood is a rich source of high-quality protein, omega-3 fatty acids, and essential nutrients like iodine, selenium, and vitamin D. These nutrients are vital for brain development, heart health, and overall growth, making seafood an important component of a balanced diet. In the Irish primary school classroom, teaching about seafood nutrition offers a valuable opportunity to connect healthy eating with local culture and sustainability. Ireland’s coastal heritage can be used to engage students through interactive lessons about fishing, marine ecosystems, and traditional recipes. Practical applications, such as food tasting, simple cooking demonstrations, or visits from local fishers, can make learning dynamic and relatable. This approach not only promotes healthy eating habits but also fosters environmental awareness and appreciation for Irish maritime traditions. Integrating seafood nutrition into the curriculum supports both wellbeing and a stronger connection to Ireland’s natural resources.
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It is very important to have an understanding of the nutritional value and the important role fish can have on overall health. Before informing students it is important that we have the knowledge of the value of healthy eating with a focus on the benefits of fish. Being part of aquaculture lessons, it can be another avenue to explore. Starting with the food pyramid which we all focus on in each class, and examining the benefits of fish. I think it is good to start with discussing children’s own habits- which food they enjoy? Do they eat fish? Then move to the nutritional bake and benefits. The more knowledge one has the more familiar they become with something. This can be applied to consuming more fish. Using PowerPoints, discussions, videos – the health benefits can be taught in each class level.
I think having 5th/6th class students doing talks through the school- on the food pyramid, does wonders for peer learning and collaborative approaches. I liked the idea of examining food labels and awards being on packages. This is a life skill for each student to learn about the nutritional value of foods that they are consuming. It will help to highlight the protein, omega 3, fatty acids and vitamin D in fish.
Furthermore, students need to explore the many different types of fish out there. Using the lessons on the Arc to help with this. Many areas of the curriculum are linked which is great for learning. -
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Understanding the nutrition of seafood offers a valuable entry point for teaching students about healthy eating, sustainability, and food choices. Seafood is rich in protein, omega-3 fatty acids, vitamins, and minerals, making it an important part of a balanced diet. Reflecting on this, I see strong opportunities to integrate seafood nutrition into classroom lessons particularly within SPHE, science, and even home economics.
We could explore how seafood supports brain development, heart health, and overall well-being, while also discussing how different cooking methods affect nutritional value. Students could compare seafood with other protein sources and investigate where their food comes from, linking this to lessons on marine environments and sustainable fishing.
Bringing this knowledge into the classroom also helps students make informed food choices and appreciate local food sources. It’s a practical way to combine nutrition education with environmental awareness, encouraging healthier habits and a stronger connection to the world around them.
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Teaching students about the nutritional benefits of seafood provides an engaging and meaningful way to integrate health education into the classroom. Seafood is a powerful source of essential nutrients like protein, iron, vitamin D, and omega-3 fatty acids, all of which support key bodily functions such as brain development, cardiovascular health, and strong bones. In a country like Ireland—surrounded by water and home to a thriving aquaculture industry—this topic also provides a great link between local food production and healthy eating.
In the classroom, this knowledge can be applied through practical activities like food pyramid analysis, supermarket “eye spy” challenges, or lessons on how to identify sustainable and local seafood using packaging labels (e.g. MSC and ASC). Students can also explore recipes and meal planning using Irish seafood, promoting both nutrition and cultural awareness. By understanding how seafood fits into a balanced diet, students can make more informed, healthy choices and appreciate the value of Ireland’s marine resources.
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Learning about the nutritional benefits of seafood offers a valuable opportunity to engage primary students in discussions about healthy eating and sustainability. Seafood is rich in essential nutrients such as omega-3 fatty acids, protein, iodine, and vitamin D, all of which contribute to brain development, heart health, and overall growth—key concepts in both science and SPHE curricula. Teaching children about these benefits encourages informed food choices from a young age and supports the development of lifelong healthy habits. This knowledge can be explored through cross-curricular activities like investigating food groups, examining marine life, or even integrating seafood-themed cooking demonstrations or tasting sessions where appropriate. It also opens discussions on food origins, environmental responsibility, and the importance of supporting local fishing and aquaculture industries. Bringing seafood nutrition into the classroom creates a meaningful link between personal well-being and the wider world, fostering curiosity, responsibility, and respect for natural resources.
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Hi Marguerite,
I agree, learning about seafood does offer a valuable opportunity to engage students in healthy eating discussions and reflections on sustainability. Seafood is rich with nutrients and minerals, it’s important to explore seafood as a food option with young people, they may be reluctant to try it otherwise.
The activities you mentioned are great ways to explore this topic in the classroom! I particularly liked the seafood themed cooking demonstrations or tastings.
Intertwining seafood into nutrition based discussions can be a gateway into much more complex topics like sustainability and the Sustainable development goals (SDG’s), learning about the process/journey of food from ‘sea to plate’.
Bláthnaid
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Learning about seafood nutrition in this module gave me some great ideas for class discussions and activities. I hadn’t realised just how rich seafood is in things like Omega-3, iron, and vitamin D—all essential for brain development, energy, and bone health. I also liked how the module linked back to the food pyramid and balanced diets, which we already cover in SPHE and SESE.
The “Eye Spy in the Supermarket” activity stood out to me as something very doable with my class. It’s a fun, practical way to explore where food comes from, how to spot sustainable choices, and why seafood matters in a healthy diet. We’ve had visiting chefs before, and I could definitely see a lesson on seafood tasting or exploring food labels as a cross-curricular link to literacy, science, and even maths. This module showed how nutrition isn’t just a health topic—it ties into sustainability, food culture, and everyday decision-making.
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Hi Evelyn,
Thank you for your response to Module 4!
It is great to hear that this module has given you ideas for your class! Omega-3 is a great one for the students to be aware of themselves as it is especially important for brain development in childhood thus allowing them to reach their full potential into adulthood.
Real-world application of what is taught in the classroom is a great way to consolidate the information freshly relayed to them and allows them think about what they choose to consume on a deeper level and how their choices will not only effect them themselves, but the environment around them.
Thank you,
Grace
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Seafood is one of the most nutritious categories of food. Children may be unaware that it is also shellfish and not just the fish they eat in batter. Seafood provides our bodies with essential nutrients such as protein, omega-3 fatty acids, vitamins, and minerals. Older children are familiar with these concepts and recognize the significant focus on protein in the sports world for growth, repair, and strength. Our Brainfood with these nutrients contribute to keeping our brains, hearts, and bodies robust and healthy. Omega-3 fatty acids are frequently mentioned in discussions about nutrition. Children will find it fascinating to learn that these fats benefit the brain and heart, aiding in better learning, memory retention, and concentration in school. Families take Omega supplements, which can increase children’s awareness of these nutrients. In class, we can talk about the food pyramid, examining where seafood is positioned and its significance. Students could create a seafood menu and conduct a survey throughout the school and wider community.
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Hi Fionnuala,
Thank you for those points, it’s great that you pointed out that it’s not just fish in batter, and that it includes things like shellfish too. Linking nutrients like omega 3 and protein to things students already know, like sports and brain health, is a great way to keep them interested.
Your classroom activities are fantastic! Another great one is focusing on food labels, a ‘create your own’ activity using recycled materials. This can be seafood based, using and learning terms like farmed, organic, sustainable.
Bláthnaid
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I completely agree with Fionnuala’s ideas—she highlights the nutritional value of seafood in a way that’s both engaging and accessible for children. Linking seafood to brain health, sports, and everyday experiences like Omega supplements is a great way to make the topic relevant. Her suggestion to create menus and surveys encourages creativity and real-world application. Another great classroom activity could be a “Seafood Around the World” project, where students research and present how different cultures use seafood in traditional dishes—promoting both nutritional awareness and cultural appreciation.
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The nutrition of seafood was a really interesting module. Its important to highlight how important it is in our diets. Seafood contains complete proteins. In athletes it aids muscle repair. The HSE leaflets on healthy food for life and healthy eating are are very informative as they provide meal plans and information on portion size. The food pyramid is also very useful and interactive. We need to teach children of how beneficial seafood is in our diets. It is rich in Vitamin A,B and D. It also contains minerals such as zinc, calcium, magnesium and potassium. It was also interesting to note that oysters contain high levels of iron comparable to red meat. Shellfish heme iron is more easily absorbed than non heme found in plants. Omega 3 found in salmon stores oil in the muscles. They are important for cardiovascular health in adults and vision/ brain development in children.
Playing games such as I spy in the supermarket with children will get them to be more aware of the nutrition value of food and also to be aware of the importance of sourcing locally grown seafood. Great to see supermarkets such as Supervalu own brand products are very good in labelling whether the fish is affiliated with MSC or ASC.
The consumption of seafood in the 70s was 11kg pp and now it is 23kg which is still far behind that of Portugal which is at 55kg pp per year.
The seafood nutrition handbook from BIM is also useful to look at the various seafoods and determine their nutritional value.
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Learning about the nutritional value of seafood has been a real eye-opener. I was aware that fish was considered a healthy option, but I hadn’t fully appreciated the extent of its benefits—especially the role of omega-3 fatty acids, lean protein, and essential vitamins and minerals like iodine and vitamin D. It made me reflect on how limited our conversations around nutrition can be in the classroom, often focused on the traditional food pyramid rather than digging deeper into specific food groups like seafood.
In terms of application, I think there’s great potential to build this into SPHE lessons on healthy eating, or even integrate it into SESE when discussing marine life, sustainability, or local industry. A class project comparing food labels, researching recipes, or even exploring where our seafood comes from could spark a lot of learning and discussion. It’s also a great way to promote awareness of Irish food and healthy habits in an engaging way.
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I really enjoyed this module. I already cover healthy eating every year, but this gave me a fresh look at the role of seafood and how it fits into the bigger picture. It is definitely something I will highlight more when we do our food pyramid work.
The Eye Spy in the Supermarket activity is a brilliant one that is really practical and easy to do. It gets children thinking about where their food comes from, looking at labels and spotting if something is locally sourced or sustainable. I can see it working well in SPHE, with links into science and maybe even a bit of English if we build in some writing or reflection. It also fits nicely with wellbeing and sustainability, both of which are a focus in our school at the moment. I think the children will enjoy it, and it is one of those topics that connects really well to real life. I will definitely be using parts of this module in class.
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This module on seafood nutrition was both informative and inspiring, and I found the content very adaptable for classroom use. Teaching children about the food pyramid and the nutritional value of different food groups, especially seafood, would be an excellent way to build awareness around healthy eating—particularly with older classes. The rich protein, omega-3, and vitamin content in fish makes it a great example of a healthy food choice.
I really liked the idea of using interactive activities like the ‘I-spy’ game. With a large supermarket near our school and strong links already in place, we could easily organise a trip where children investigate food labels—checking for origin, nutritional content, and whether the food was sustainably sourced. It’s a great way to link classroom learning with real-life experiences.
In the past, our school has run a baking competitions, but after watching the videos in this module and learning about the ‘Taste the Atlantic’ initiative, I think we could adapt the idea. Children could design a seafood-based recipe, vote on a finalist, and have a small group cook their dish. We could even invite local community members, like the owners of the nearby restaurant to judge. It would be a fun and educational event for all involved.-
Hi Joanne,
Thank you for your forum post to module 4. The I Spy activity is an excellent idea to get children thinking about the balance between different nutrients such as protein, fats, and carbohydrates. Seafood is rich in many essential nutrients like Omega-3 oils and iron which are essential for development at a young age as well. This is why we believe it is important for children to know that fish and shellfish represent high quality dietary choices to aid in development.
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Seafood can play a significant role in a balanced, nutritious diet. It is rich in essential nutrients such as omega-3 fatty acids, high-quality protein, iron, zinc, selenium, and vitamins D and B12. Seafood supports brain development, cardiovascular health, and overall well-being.
As teachers, we have a valuable opportunity to link this knowledge with classroom learning—embedding it into subjects such as science, SPHE (Social, Personal and Health Education), geography, and history (Story – Salmon of Knowledge). By doing so, we can develop our students’ nutritional awareness and also nurture lifelong healthy eating habits.
Drawing children’s attention to some of the nutritional benefits of seafood and encouraging them to research it themselves by the supermarket scavenger hunt idea. Or doing the same with printed out or real labels from seafood products could raise their awareness. I also think facts contained in ARC resources such as that mussels contain more iron than beef will increase their and their parents’ awareness. -
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Seafood is one of the most nutritious types of food we can eat. It is high in protein which helps with growth and repair of the body and it contains healthy fats like omega 3 which are really good for our hearts and brains. Fish like salmon and mackerel are especially good for this. Seafood also gives us important vitamins and minerals like vitamin D and iodine which help our bones and our metabolism.
Learning about this in the classroom helps students understand why it is important to eat a variety of foods and where their food comes from. It links well with the Social Personal and Health Education curriculum and also with Science when looking at living things and the food pyramid. Teachers can use group discussions tasting sessions or even simple cooking demos to make it more real and fun. This knowledge can help children make better food choices now and in the future-
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I really believe some of the best way of teaching students is using hands on experiences. In schools with kitchens, it would be great to demonstrate the cooking of basic seafood dishes using fish that is accessible to children. This could be done using station teaching- so that the children could learn and taste 3/4 dishes.
Procedural writing could then reinforce the process and even let children bring in their own dish from home. We have a lot of multinational children in our school who would be only delighted to (as they have in the past) show us some local dishes to their respective countries using seafood.
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Seafood is very good for our bodies because it helps us grow strong and stay healthy. It has important things like protein, vitamins, and special oils that help our brains and hearts work well. In the classroom, we can learn about different kinds of fish and sea animals that people eat. We can talk about why eating seafood is good for us and how it helps keep our bodies healthy. We can also learn where seafood comes from, like the sea or fish farms where fish are raised. These lessons help children understand healthy eating and the importance of caring for the sea and animals. Using pictures, videos, stories, and simple activities makes learning about seafood fun and easy for young children. This helps them start good habits for eating well and thinking about nature from a young age.
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Learning about the nutrition in seafood really made me think about how useful this could be in the classroom. Fish like salmon, mussels, and oysters are full of good stuff like protein, vitamin D, iron, and omega-3 – all really important for growing bodies and healthy brains. I didn’t realise just how much of a role seafood can play in a balanced diet.
This ties in really well with SPHE and the food pyramid. You could easily use it during lessons about healthy eating, or even bring it into science when talking about bones, muscles, or how our bodies work. I love the idea of the “Eye Spy in the Supermarket” activity too – a great way to get kids thinking about where their food comes from and how to make healthy choices.
It’s also a nice chance to talk about sustainability and local Irish food, which really adds meaning for the students.
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Hi Brian,
Thank you for your response to Module 4!
It is great to hear how this module has got you think about the importance of seafood in our diet. Omega 3s are especially important for the students to know about as you have pointed out here it aids correct brain development, allowing for them to reach full potential as adults.
The material really is so versatile and can complement so many different subjects. The activities outside of the classroom are really great for consolidating the information delivered during the workshops.
Thanks,
Grace
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Learning about the nutrition of seafood would deepen one’s understanding of its vital role in a healthy, balanced diet. Seafood is a rich source of essential nutrients such as omega 3 fatty acids, high quality protein, vitamins (like D and B12), and minerals such as iodine and selenium. These nutrients are crucial for brain development, heart health, and overall wellbeing, especially in growing children.
In a primary classroom, this knowledge presents meaningful cross curricular learning opportunities. Through SPHE and Science, pupils can explore the benefits of healthy eating and food origins, while linking to Geography through the study of fishing communities and coastal environments. Practical activities could include designing a balanced meal plan, investigating different types of fish, or even simple food preparation where appropriate.
Bringing in local knowledge, such as inviting a fishmonger or dietitian, can make lessons more engaging. It also helps children build a connection between food, health, and their local environment, promoting lifelong healthy habits. -
I think it is really important to understand the nutritional benefits of seafood, it is probably an area I overlooked in previous lessons in food education but definitely something I will be more conscious of now. Seafood is rich in omega-3 fatty acids, proteins, vitamins and minerals, contributing to a balanced diet and overall health. I think it is important to integrate learning across the curriculum including SPHE lessons, Science and Literacy lessons. Iti is definitely a topic you could integrate quite informally to things such as Numeracy and PE also to really reinforce vocabulary around seafood as it is a category children probably struggle to have confidence with when comparing it to things like farm animals or animals you find in the zoo. I think it is beneficial to explore recipes and learn about what nutritional value certain seafood offers maybe to more senior classes. One area I think could help with education around seafood is the school meals. It is something I do not see really highlighted on the menu, maybe it is something BIM could work with the Department on to give children exposure to all types of seafood.
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Hi Clodagh,
Thank you for your response to Module 4!
It is great to hear you this course has made you more conscious of the nutritional benefits of seafood. The nutrional benefits such as the Omega 3s which you have mentioned here are so important for the young students to be aware of as it plays an important role in brain development which helps them to reach their full potential as adults.
The content is so versatile and there is massive scope to integrate it across SPHE and STEM subjects. I like the idea you have of adding seafood to the school meals! A great way of introducing seafood to the students palate if they have not tried it before at home.
Thanks,
Grace
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I also agree with Clodagh that I really overlooked seafood nutrition in food education when teaching children about the food pyramid and the importance that seafood has on our overall nutrition. I think when people don’t include a certain type of food in their diet they can sometimes oversee that children who are growing and learning may not have the same regard to it e.g. salmon, avocado etc., We need to expose children to these items in the world for them to make their own judgement but educators need to provide this start as well as parents working collaboratively. Thematic planning is a great way to ensure that each style of learner in the classroom is being looked after. Therefore, going forward I will ensure that I am teaching the children about seafood nutrition.
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Our nutrition is an essential part of human health and development, and so a balanced diet is key to improved learning and longevity of life. Seafood is a very important part of the food pyramid and along with meat, poultry, eggs, beans and nuts we should be having 2 servings daily. Protein is one of the essential macronutrients humans need. Fish and shellfish are protein rich foods. Healthy fats are important in allowing our skin to insulate our bodies, but also for organ protection and these fats can be found in fish like salmon. Mussels and other shellfish such as oysters, contain high iron levels comparable to red meat traditionally known to have high iron levels. Vitamin D and Calcium are essential for healthy bones and teeth and these can be found in salmon along with other fatty fish such as halibut and mackarel. Omega 3 fatty acids are found in every kind of fish but are especially high in fish like salmon. These acids reduce the risk of cardiovascular disease in adults and promote healthy vision and brain development in infants. I think this information really reinforces the point that seafood is very nutritious and good for us. To apply this information and knowledge in the classroom I would make students aware of the food pyramid and the different foods in each section and how they impact our health. I would make the children aware of the different types of fish and how they would benefit them and also I would teach them the importance of buying seafood which is fresh, locally grown and sustainable.
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Hi Caitriona,
You have listed out some excellent nutritional benefits of seafood! Especially Omega-3 fatty acids which are essential for young children to aid in proper brain development, growth and function . Making children aware of the nutritional benefits of fish and shellfish will help them to form a balanced diet and provide a much more varied nutrition!
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Nutrition of Seafood is very important for any growing child because it can have an impact on their energy levels, mental clarity, emotional stability, and overall health, which in turn impacts their school life i.e. concentration, attentiveness etc., Teaching children about the importance of including seafood nutrition in their diet can be achieved in many different ways even in the younger classes all the way up through to 6th class. For example, it can be achieved through the subjects of SPHE, SESE, Visual Art, Play, PE etc., As I am a Junior Infant teacher I am basing these examples on a younger age group. Children can sort seafood nutrition into groups of seafood vs non-seafood (Maths), taste various types of seafood – make sure of allergies (SPHE), listen to various stories/watch various videos based on food found at sea (Language & Literacy). Posters/art work can also be displayed around the classroom based on the topic and importance of seafood nutrition. These are just some ways that ‘seafood nutrition’ knowledge can be applied in the classroom.
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Seafood is an important part of a healthy diet because it provides lots of protein, which helps our bodies grow and repair. It also contains omega-3 fatty acids, which are good for brain health and can help keep our hearts strong. Seafood has vitamins and minerals like vitamin D and iodine that help keep us healthy and energetic.
In the classroom, this information can be used to teach students about making smart food choices. We can explore different types of seafood and learn about where they come from. It’s also a chance to talk about how fishing and ocean health affect the environment, so we understand why it’s important to protect marine life.
Activities like reading food labels, trying simple seafood recipes, or discussing sustainable fishing can help make the lessons interesting and practical. Learning about seafood nutrition helps students make healthy decisions and think about caring for the planet.
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Children need to be taught that seafood helps their cognitive development and that Omega-3 fatty acids support concentration, memory, and learning. I remember as a child been told that fish is good for your brain but never really understanding where seafood came from. Seafood can also help good bone health and that seafood is essential for their overall growth and wellbeing, both physically and mentally.
The “Nutrition of Seafood” module and corresponding resources offers a crucial opportunity to educate students about healthy eating and sustainable food choices.
It’s a great topic for health and science lessons but it also allows for discussions about sustainability, global food systems, and even culture. Students could look into where their seafood comes from, what nutrients it provides, and how different cultures prepare it. By connecting nutrition with real-world issues and personal choices, we can help students make more informed decisions about their own health and the planet now and for the future.
We should be making more advantage of this remarkable resource as an island with such great conditions that are perfect for aquaculture.-
Lisa you make some great points about how children should be aware of how salmon is good brain food and fish in general is very good for their overall growth and wellbeing. Children should definitely be educated on healthy eating and sustainable food choices. I really like the idea of connecting nutrition with real-world issues and personal choices for the children to help them make informed decisions.
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Seafood is one of the most nutrient-dense food sources available, offering a wide range of health benefits that make it an essential part of a balanced diet. Rich in high-quality protein, omega-3 fatty acids, iodine, selenium, and vitamins such as D and B12, seafood supports brain development, heart health, and overall well-being. This makes it a valuable topic to explore with students in the primary classroom, not only through science and SPHE (Social, Personal and Health Education), but also in connection with sustainability and local food systems.
Teaching about the nutritional value of seafood provides a meaningful way to promote healthy eating habits from a young age. It allows children to understand where their food comes from and how it impacts their bodies. Using engaging activities like food pyramids, cooking demonstrations, or comparing different protein sources, students can begin to make informed choices about nutrition.
This knowledge also creates opportunities to link with local producers or invite guest speakers from the seafood industry, helping to reinforce community connections and real-world learning. Integrating seafood nutrition into classroom teaching encourages curiosity, healthier lifestyles, and a broader awareness of food sustainability—skills and attitudes that will serve students well into adulthood.
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Learning about the nutrition of seafood is a great way to teach children about healthy eating and where their food comes from. Seafood is full of important nutrients like protein, omega-3 fats, vitamins, and minerals that help our bodies grow and stay strong. Teaching these facts in the classroom can help students understand why eating seafood can be good for their health. I love eating seafood myself, so I’m excited to share this with my students.
In my teaching, I would use this topic to connect science with everyday life. We could do fun activities like making simple posters about the benefits of seafood, tasting different types of fish, or even simple cooking demonstrations. This makes the learning hands-on and interesting for children.
This topic also links well to wellbeing and SPHE, helping children make better food choices. Bringing families into the learning, maybe through cooking classes or newsletters, could make the experience even richer. Overall, teaching about seafood nutrition can support healthy habits and cross-curricular learning in a fun way.
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Teaching about the food pyramid and the importance of fish in our diets is an important aspect of the SPHE curriculum. The food pyramid presents fish in the category with meat, poultry, eggs, beans and nuts and recommends 2 servings per day of this food group. Fish and shellfood are protein rich foods. Protein is an essential macronutrient made out of amino acids and is necessary for muscle repair and growth and hormone regulation and forms part of skin, hair and nail structure. It is particularly useful to introduce pupils to learning about good fats using fish, as fats are often considered to be detrimental to health. Pupils can learn that fish including salmon in particular contain healthy Omega-3 fatty acids. The iron content of shellfish is heme iron which absorbs easier than plant based iron. Pupils can often be aware that Vitamin D comes from the sun but that it is important to maintain levels in the winter months and eating salmon is a great source for maintaining these levels.
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Well, I know I’d start this classroom lesson as a complete hypocrite because I wouldn’t be the best seafood eater myself even though I am well aware of the many nutritional benefits found in the different fish.
I’d probably start by getting the class looking up the many omega-3 fatty acids, high-quality protein, vitamins like D and B12, and essential minerals such as iodine and selenium that are found in seafood. They could then do some research into why these are good for us. Learning about the benefits of different foods can sometimes change how we look at them and doing this research can help children see how seafood is a valuable part of a balanced diet, especially for brain and heart health.
It’s a great way to tie in science with real life. Students can explore where their food comes from and how nutrients affect the body. It might even get them to see that food is more than just fuel, it impacts how we feel, think, and perform. If like our school, you are lucky enough to have cooking facilities it might be nice to try making some simple fish dishes as a class, fish cakes, fish pie etc. -
Seafood is so important for nutrition particularly that of growing children. There are so many benefits. As part of SPHE and SESE, students are often introduced to the food pyramid. They may recreate this through drawing diagrams, using tech or a variety of materials during an art lesson. This resonates to a point, but rather than a cursory mention of why student require foods from different food groups, I think it should be the focus of it. If students could better understand that we eat to live but that the type of “fuel” we use for energy impacts successes, it make more sense.
I believe that nutritionists coming into sports clubs, TY students etc is very effective however, primary school children are starting life long habits and it would benefit them to understand the “why” they eat what they eat in more depth not just the “what” you should eat per day.
The documentary Supersize Me springs to mind, children would benefit from the impact on the mind and body that less nutritional foods have over time. We don’t want to scare our children but we do want to encourage healthy attitudes, healthy mindsets and healthier choices.
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Nutritionists visiting sports clubs is a very good idea and it has become a really big part of sport across all levels in recent years. This may also be an idea for one to visit the Senior classes in order to promote healthy eating as they head into their teenage years where is vital for kids to maintain healthy diets. It is important to keep raising awareness of healthy eating and the benefits of eating seafood, at a time where we have so much access to fast food and less healthier options.
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Learning about the nutrition of seafood is a great way to teach children about healthy eating in primary school. Seafood like salmon, mussels, and oysters have important nutrients like omega-3, iron, and vitamin D that help children’s brains and bodies grow strong. Teaching this helps children understand why seafood is good for them and encourages them to make healthy food choices.
In the classroom, teachers can use activities like “Eye Spy in the Supermarket” where children look at food labels on seafood packaging. This helps them learn about nutrition and also about sustainability. Children can share what seafood they eat at home and talk about where it comes from.
This topic fits well with subjects like science, SPHE, and maths. For example, children can learn about healthy eating, write about their favourite seafood meals, or count nutrients. It also helps build life skills by teaching children how to make good food choices early on.
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Hi Grace,
I completely agree that learning about the nutrition of seafood is a fantastic way to teach children about healthy eating from a young age. Foods like salmon, mussels, and oysters are rich in omega 3, iron, and vitamin D, all of which are important for children’s growth, brain development, and overall health. Teaching these benefits early helps children understand why seafood is good for them and encourages positive eating habits.
Another possible classroom activity to support this topic could be a “Seafood Nutrient Matches,” where students match different types of seafood to the nutrients they provide, such as pairing salmon with omega-3 or mussels with iron. This could be completed by a poster-making session on how these nutrients help the body grow and stay healthy!
Bláthnaid
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Teaching children about the nutrition of food (including seafood) from a young age is very important. I would definitely apply this in my classroom as the children in my school are provided with hot lunches and it is therefore very important that children can play a part in decision-making when it comes to the foods that they put into their bodies and knowing the benefits that certain foods have to offer. It is also important that children are aware of where their food comes from and the process that it takes to get it from the sea to their plates.The children’s families could also play a role in the teaching and learning about healthy eating as they can be encouraged to cook fish dishes with the teacher sending home the recipes for the children to try out with their families, or cooking classes in school in which the parents are allowed to visit the school and cook healthy meals with the children.
Teaching children about the food pyramid and the benefits of fish in their diets is a very important element of the SPHE curriculum. Children have a right to know about how they can look after their bodies and feel the best version of themselves. Learning about the vitamins, amino acids and minerals found in seafood and their benefits to the various body parts would support healthy habits as well as the SPHE curriculum.-
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I think you make a really good point here. Children are now being presented with food in the classroom but im not sure (our school have not started yet), how varied the menu is or if there is a seafood option available. Do we expect children to not eat fish. I think its a question that needs to be considered for sure. If we give them more knowledge an more opportunity to eat fish and seafood would there be more of an uptake.
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The science curriculum for fifth and sixth classes states that children should be enabled to “develop a simple understanding of food and nutrition”, and “know the importance of a balanced and healthy diet”. One way of achieving this is in using the food pyramid to create a healthy, balanced meal based on their knowledge of the food groups. In unpacking this, highlighting the nutritional benefits of seafood, and allowing children to become familiar with the overall appearance of different fish (creating cards for children to play ‘match’ with), as well as being able to see fish on a plate in front of them, allows for a greater discussion and engagement with groups. One must be mindful of allergies if organising a tasting session. Having a Geo-guesser type activity for children to become aware of where particular types of fish are found or farmed would be a fun way of introducing the geographical aspect.
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The knowledge of seafood nutrition is very important to bring the classroom, especially in today’s world where supply exceeds demand and sustainability is ever important.
Seafood is both sustainable and highly nutritious. Sea food is also an excellent source of protein, omega 3, minerals and vitamins. It is important for our children to be aware of the health benefits of seafood for growth and development and healthy eating habits.
I think this knowledge could be delivered to the pupils in a fun and engaging way. For example using the food pyramid to explore and discuss food and its nutritional benefits and where seafood fits into this and their lifestyles/ eating habits.
Through subjects such as science, geography and SPHE this knowledge could also be explore through the strand units of exploring my body, food sources, sustainability and myself and my body.Pupils would enjoy the interactive videos from the ARC resources and other interactive ideas would be food tasting, projects or cooking to encourage pupils to make informed decisions and taste a variety of seafood options.
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Hi Sinead,
As you have stated, seafood can be a major contributor to students diets and to maintaining healthy nutritional requirements! There are many ways to exhibit this in the classroom to students and starting with the food pyramid is a great example as its something students will recognise and grasp immediately!
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Seafood is an excellent source of protein, omega-3 fatty acids, vitamins, and minerals that are essential for healthy growth and brain development in children. Learning about the nutrition of seafood helps students understand how food choices impact their overall health and well-being. Particularly teaching 2nd-6th class, this topic can be approached in a practical, engaging way, linking to SESE, SPHE, and even Maths. For example, pupils could compare the nutritional content of different fish species, explore the benefits of omega-3 for concentration and heart health, and investigate Ireland’s rich seafood heritage. Activities might include reading food labels, creating balanced meal plans, or conducting simple surveys about favourite seafood dishes at home. This also offers opportunities to discuss sustainability, how choosing responsibly sourced seafood protects marine life and supports local fishing communities. By combining science, healthy eating, and environmental awareness, students not only learn important nutritional facts but also develop skills in critical thinking, data handling, and informed decision making that will serve them well for life.
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We are an island nation yet i find the numbers of children in my classroom from year to year who “don’t like fish ” astonishing. Convenient highly processed food tastes nicer to them and is often advertised as being healthy when in-fact it is not a healthy option. Making children more aware of nutrition and ingredients, sustainability of food would be highly beneficial. This should be introduced from as early as the infant classes.
Teaching children about the food pyramid makes them aware of what their body needs. This could be done in both SPHE and science based lessons.
Teaching the children that omega 3 fatty acids is brain food is a topic that the children would love to explore and learn about. A rich source of which is found in fish such as salmon.
Teaching of the past and how we were hunter-gatherers and ate from the land and sea would be interesting also as the children might learn the importance of these foods for our ancestors in a history lesson.-
Hi Michelle,
This is something we find across Ireland and it shocks me as well considering that just under 2 million people, roughly 40% of Ireland’s population, lives within 5km of the coastline! Educating children into the vast nutritional benefits of whole foods over processed foods seems to be a priority with the large quantities of processed foods available in the present day.
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Yes, Michelle, I wholeheartedly agree, it is shocking how many children have preconceived ideas and perceptions about fish and how they “don’t like it” not even having tried it. That’s why I think if you had a seafood tasting day it might help dispel some of these notions and allow them develop a taste for and the knowledge of how to cook seafood.
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Learning about the nutritional value of seafood has really helped me see just how important it is for a healthy, balanced diet. It’s packed with high-quality protein, essential omega-3s, and nutrients, all of which support heart health, brain development, and overall wellbeing. And for growing children, those benefits are especially valuable. It really is about making fish options accessible to children and presenting them in an appealing way.
In the classroom, you can easily link this knowledge into SPHE, Science, or even Geography, so students start to connect the dots between food, health, and sustainable living. It’s also a great springboard for discussions about where our food comes from, how it’s produced, and why making informed choices matters. This could be done from our younest classes.
By using seafood as a learning context, you reinforce healthy eating messages while sparking curiosity about marine life, local food industries, and environmental responsibility. Hands-on activities—like creating a balanced meal plan or following seafood’s journey from sea to plate—make the learning both engaging and memorable. -
Write a reflective piece on the Nutrition of Seafood and how this knowledge can be applied in the classroom. Post your reflective piece (150 words min) to this forum as a Reply to this post.
Seafood is an important part of our diet. The food pyramid is an important aspect of a child’s learning and that seafood falls into the protein layer of the pyramid. Oily fish such as salmon is a great source of Vitamin D which is essential to absorbing calcium. We should have 2 servings of protein a day. Protein helps our muscles and allows them to repair, it also benefits our hair, skin and nails and to regulate our hormones. Fish and shellfish is an excellent source of protein. Amino acids are the building blocks of protein. We need to obtain some of these only through food we eat such as seafood. Fish oils – omega 3 play an important role in brain development, heart health and vision development. There are a wide range of vitamins and minerals contained within seafood. Shellfish contain high iron levels. Teaching children about the wide range of nutrition available in Seafood not only expands their knowledge but also helps them to live a healthier life.
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Hi Mercedes,
Great reflective piece,
I completely agree that teaching children about the nutrition in seafood is an excellent way to encourage healthy eating habits from a young age. Seafood such as salmon, shellfish, and oily fish provides vital nutrients like protein, omega-3, iron, and vitamin D, which support brain development, muscle growth, and overall health. Introducing these benefits early helps children understand why seafood is important and encourages lifelong positive food choices.
As an island nation, it shocks me how hesitant young people are to try seafood (especially shellfish). Introducing these in class through discussions and fun activities may make them braver!
Bláthnaid
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Creating healthy eating habits and educating children about what is a healthy eating habit and what isn’t a healthy eating habit is very important in schools. Using a food pyramid to give children an understanding of how much of each type of food to consume is very good but you can also delve deeper into the nutrition of seafood when discussing the food pyramid. Promoting a healthy eating lifestyle is important and can be helped by making the lesson about the interests of the children, for example, using a famous soccer player or an Olympic Athlete as an example of creating a healthy body and mind as a result of a healthy diet which may contain seafood.
There are many amazing ways to integrate the importance of seafood and to teach about sustainability throughout the curriculum. Teaching children to understand the labels on food products is very important so that they can tell the benefits of a product and where it is from. Even simply getting children in groups to list as many different seafood varieties that they can encourages the discussion around seafood, healthy eating and is a fun way to ensure engagement from the class which can be linked to a science lesson. An art competition in the class to create a new label for a seafood product would also make things fun for children and allows more potential for learning for the creative child who may learn better through creative means.
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I think it is excellent to teach the students about Nutrition particularly from a young age. It supports what they are learning in S.P.H.E. It also provides a link with Bord Bia’s ‘Food Dudes’ initiative which many schools engage in. Teaching the students about the food pyramid and where seafood is situated in it, promotes a healthy diet and lifestyle. Teaching the students about the nutrients found in seafood enables them to choose a balanced diet. It is important for the students to know that a balanced diet is important to help them learn and live a healthy life. Teaching the students about the six layers of the food pyramid is a key resource. The Healthy Food for Life resources, designed by the HSE, provide a consistent and evidence-based approach for healthy eating advice. They include a leaflet, infographic of the food pyramid, sample daily meal plans, guidelines on portion sizes and fact sheets. One great resource is the Daily Meal Plans. By showing the students information about children of a similar age to them makes the topic more relatable. A great lesson for the senior classes would be information about the labels, certifications and nutritional information included on food products, particularly seafood packaging.
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I completely agree, introducing nutrition early helps build healthy habits that last. Linking it with SPHE, Food Dudes, and HSE’s Healthy Food for Life resources makes the learning consistent and relevant. Including seafood’s nutrients and label awareness adds a practical, real-world element that students can apply outside the classroom.
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Hi Orla,
Great response to module 4.
You’ve made an excellent connection between nutrition education, SPHE, and initiatives like Bord Bia’s ‘Food Dudes’. Teaching students where seafood sits in the food pyramid is a great way to promote balanced eating, and linking it to nutrients like omega 3, iron, and iodine helps make the benefits clear. As an island nation, it’s important we highlight the value of these nutrients and how easily they can be found in our own waters.
Bláthnaid
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It has been a widely held assumption, now backed up by science that seafood is a very valuable, nutrient rich food group, that offers high-quality protein, essential omega-3 fatty acids, vitamins such as D and B12 and minerals like iodine and selenium. These nutrients play key roles in brain and nervous system development, heart health and the overall well-being of a person. Understanding the nutritional benefits of seafood also means recognising the need for balance – some species may contain higher levels of mercury, so variety and moderation are important.
Bringing this knowledge into the classroom can be achieved in many ways – mostly depending on the age of the children you are educating. I feel that one of the most valuable methods particularly with younger children is in a food preparation and food sampling opportunity – get them used to the smell, taste, texture of cooked and raw fish, have them sample prawns in marie rose sauce, or smoked Irish salmon served on brown bread, let them then compare and contrast baked and smoked salmon – try and dispel any notions or preconceived ideas they may have around seafood. Looking at introducing it through the curriculum the nutritional value of seafood can be looked at through science, geography and SPHE. Children can learn about how seafood can support their health and development, they can learn about the different species we eat, how they are caught/farmed, how they are prepared and the different forms in which we can absorb the nutritional value of seafood. Again I would suggest cooking demonstrations, tasting opportunities, local seafood producers could be asked to come into the school and explain their products and their benefits to the children.
I feel that by combining the nutritional information with hands on activities, tying in environmental issues and looking as sustainable fishing we as teachers can give our pupils valuable life long information about healthy eating habits and the value of sea to table eating.-
Hi Orla,
Thank you for your response to this module!
I like the idea of food sampling and getting the students used to the different tastes, smells and visuals of seafood. I myself was a very picky eater and would definitely have benefited from such an activity in primary school.
It is such a great addition to anyone’s diet no matter their age but the presence of Omega 3s is particularly important to younger students as it aids brain development allowing for them to reach their full potential as adults.
Asking local seafood producers is a great way to being the concepts and topics within these lessons to life. We have found guest speakers to be brilliant on the ARC and they often generate great enthusiasm and excitement amongst the children. It is especially effective if the guest speaker is from their local area, as it increases the relevancy of what they are saying and makes it all the more tangible and relatable for the students.
Thanks,
Grace
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Reflecting on the “Nutrition of Seafood” module, I’ve gained a deeper understanding of how seafood can play an important role in both our diet and in fostering environmental awareness. The module highlighted how seafood is a powerhouse of nutrition, offering essential nutrients like high-quality protein, omega-3 fatty acids, vitamins (especially Vitamin D and B12), and minerals. These nutrients are crucial for the growth, brain development, and overall health of children, which makes them a perfect subject for teaching students about the importance of a balanced diet.
In the primary classroom, this knowledge can be easily integrated into science and SPHE lessons. I could introduce the nutritional value of seafood through simple, engaging activities like food label analysis, or perhaps even create a “seafood nutrition chart” with the class. Children could explore the benefits of omega-3s for brain development and heart health, tying it into discussions about the food groups and making healthy food choices.
I also see potential in using seafood nutrition to introduce children to the concept of “local food” by exploring Irish aquaculture practices. Taking it a step further, I could organise a class trip to a local seafood farm. This hands-on approach would allow students to engage with the subject matter on a deeper level, making the learning experience more tangible and meaningful.
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Hi Jack,
I completely agree that the knowledge gained through this module is a great way to teach children about healthy eating and environmental awareness. Seafood like salmon and shellfish provide important nutrients such as protein, omega 3, and vitamins that support growth, brain development, and overall health.
Activities like food label analysis (integrating terms such as ASC, MSC, Organic, Farmed) or creating a “seafood nutrition chart” makes learning hands on and fun. Another idea could be a “Design Your Own Sustainable Seafood Menu,” where students plan meals using different seafood.
Bláthnaid
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Hi Jack,
I particularly liked your idea of organising a class trip to a local seafood farm. This hands-on approach would not only make the learning memorable but also give children a real-world connection to where their food comes from. It’s an excellent way to combine science, SPHE, and geography while fostering curiosity and appreciation for local food sources. By seeing aquaculture in action, pupils could better understand sustainability and nutrition in a way that a textbook lesson alone couldn’t achieve.
Eimear
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This module was a real reminder of how important seafood is in a balanced diet, not just for adults but for children too. I knew fish was healthy, but I didn’t realise how much of our recommended protein, iron, vitamin D, and omega-3 can come from seafood. The fact that salmon is called “brain food” makes it such a relevant example for the classroom. I think students would be fascinated by how omega-3 supports brain development and vision, and how vitamin D is something we often lack in Ireland.
In school, I’d love to use the Eye Spy in the Supermarket activity. It’s practical, hands-on, and gets students thinking about where food comes from, how to read labels like ASC and MSC, and why sustainability matters. Linking it to the food pyramid would fit perfectly with SPHE and science, and it could even connect to maths through portion sizes or nutritional comparisons.
From an SSE and Digital Learning Plan perspective, it’s ideal – it’s cross-curricular, inquiry-based, and can include real data collection. Students could research local seafood, interview family members about what fish they eat, or create posters about nutrients. It’s a great way to combine healthy eating education with environmental awareness and critical thinking skills.
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Hi Emma,
Thank you for your response to module 4!
I really like how you’ve mentioned that seafood is important for children as well as adults, especially linking salmon, omega-3, and vitamin D to brain health, vision, and sports. The ‘Eye Spy in the Supermarket’ idea is a great, hands-on way for students to learn about sourcing, sustainability, and reading labels.
You could also try a “Design Your Own Seafood Label” activity using recycled packaging, with terms like farmed, organic, and sustainable. It’s a nice way to link SPHE, science, art, and even maths, while helping students connect healthy eating with environmental awareness.
Bláthnaid
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Ireland’s rich coastal waters and rivers provide excellent conditions for salmon, mussels, and oysters, foods that are both culturally significant and nutritionally valuable. Salmon is an oily fish, high in omega-3 fatty acids, which support brain development, heart health, and vision. It is also a good source of high quality protein and vitamin D. Mussels are low in fat but rich in protein, iron, and vitamin B12, which contribute to healthy blood and energy levels. Oysters are a particularly rich source of zinc, essential for immune function and cell growth.In the Irish primary classroom, this knowledge can be explored across SPHE, Science, and Geography. Children can learn how these seafoods benefit health, investigate their habitats, and understand sustainable fishing and aquaculture. Activities might include mapping where these species are found in Ireland, exploring the life cycle of salmon, or holding taste testing and cooking sessions. Inviting local fishers or aquaculture experts can bring learning to life. By introducing children to the nutritional value and cultural heritage of these seafoods, educators can promote healthy eating habits, environmental awareness, and a deeper connection to Ireland’s maritime identity.
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Hi Eimear,
Thank you for your response to Module 4!
I like how you have outlined here just how versatile the nutrition of seafood can be. From implementation into SPHE with how nutritious it can be and how that can support your well-being. In Geography how different species of seafood are produced in different areas due to the local physical factors and biologically in Science how these different nutrients will benefit your body. You could also include it in maths for example how many grams of protein per 100g of salmon and how to look for these measurements in the supermarket.
Thanks,
Grace
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Write a reflective piece on the Nutrition of Seafood and how this knowledge can be applied in the classroom. Post your reflective piece (150 words min) to this forum as a Reply to this post.
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Certainly! Here’s a reflective piece on the nutrition of seafood and its application in the classroom, suitable for posting as a reply in a forum:
Seafood is a powerhouse of essential nutrients that play a critical role in maintaining overall health. Rich in high-quality protein, omega-3 fatty acids, vitamin D, iodine, and selenium, seafood supports heart health, brain development, and immune function. Reflecting on this knowledge, I’ve come to appreciate seafood not only as a food choice but as an educational opportunity.
In the classroom, this knowledge can be applied in various cross-curricular ways. In science, students can explore the health benefits of nutrients found in fish and shellfish, connecting them to bodily systems and nutrition. In geography, students can study where different seafood comes from and the impact of overfishing. Even in home economics or food tech classes, practical lessons can involve cooking simple seafood dishes, promoting healthy eating habits.-
Hi Eimear , It looks like your response may have been generated with the help of an AI tool. While AI can be helpful for drafting ideas or exploring different ways to express your thinking, it is important that your forum post reflects your own understanding and engagement with the course content. We would appreciate if you could take a moment to revisit your post and revise as needed.
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Understanding the nutrition provided by seafood could form the basis of many lessons in the classroom. I think it is essential to promote this excellent food across ages to encourage healthy eating and raise awareness amongst children about how beneficial fish and seafood can be for their growing bodies. Going through the module really opened my eyes to the quality of vitamins, minerals, omega 3 and healthy fats that can be gained from eating seafood. I would like to make a lesson based around PE possibly to demonstrate how fish can be so good for your body for sporting activities and how it could be incorporated into their diets if they have aspirations with their sports. It may be a good idea to ask in a local sports star to explain the areas of their diet that includes seafood. The nutrition of seafood could also form the basis of a report writing activity to investigate and write about different types of fish and what they can do for your diet. The salmon of knowledge would be a good way to encourage younger kids to eat fish, it might be a fun way to grab their attention by referring to it as the brain food.
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Hi Liam,
Thank you for your response to Module 4!
I like the idea of seafood nutrition incorporation into PE. Seafood is naturally anti-inflammatory so it will aid recovery post exercise as well as the naturally high quality protein aiding muscle synthesis. The high Vitamin D content found in shellfish also helps to build healthy bones which decreases the likelihood of stress fractures occurring during sporting activities.
Thank you,
Grace
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Seafood is packed with nutrients like omega-3s, protein, vitamin D, and iodine which are really important for growing bodies and developing brains. Even though Ireland has such a strong connection to the sea, a lot of children aren’t familiar with seafood or don’t think of it as something they’d enjoy.Bringing seafood nutrition into the primary classroom can make a big difference. In Science, children can learn about food groups and what our bodies need to stay healthy. In SPHE, we can talk about making good food choices, and in Geography, students can explore where seafood comes from and how it supports local communities and the environment. Simple activities like taste tests, cooking demos, or visits from local fishers can make the topic fun and real. Using traditional Irish recipes or talking about seafood as Gaeilge also connects food to our culture. Teaching about seafood in a fun, hands-on way helps children build healthy habits, appreciate Irish food traditions, and understand the importance of looking after our seas and resources.
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Hi Stephanie,
Thank you for your response to Module 4!
I agree as an island we should make more use of food from the sea. Seafood is often overlooked as an option for kids lunchboxes which is a shame as so nutritious! Hopefully making the students more aware of its many benefits in the classroom will help to promote it in the future. I like the idea of cooking demos, it may inspire some students to take a culinary role within the seafood and marine sector in their career path.
Thank you,
Grace
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As a primary school teacher, I found this module on seafood nutrition very useful and relevant. Seafood is rich in protein, omega 3 fatty acids and contains very important vitamins and minerals such as vitamin F and iodine. These nutrients support our overall health with a focus on growth and brain function. This alone is very important to explore with the children in the classroom, so that they can make informed decisions on what they eat and what the benefits of including seafood in their diets are.
There are many opportunities to integrate this knowledge across a number of curicular areas. For example, I would discuss healthy eating with the children as part of the SPHE curriculum where the children would be encouraged to see seafood as part of a balanced diet. We could also explore in Science how nutrients found in seafood work in the body – i.e how protein in seafood helps muscle recovery etc. We could also incorporate this into Geography where we could discuss and explore the link between seafood itself to Ireland’s costal communities.
I also think that there is a lovely space for practical activities such as cooking demonstrations or poster projects could help engage the children in their learning about seafood. I feel that this module has given me many practical examples on how to teach students about seafood nutrition.
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Hi Caitlin,
Thank you for your response to this module!
I like how you have mentioned the incorporation of seafood nutrition into Science, this could also be taught in P. E. Students who are involved in sports may be interested in the anti-inflammatory benefits of seafood. It is especially important post – intensive exercise sessions, as well how it promotes protein synthesis and is important for muscle recovery as you have mentioned here.
Thanks,
Grace
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I grew up in Skerries, a seaside town, where seafood was always part of everyday life. Being close to the harbour meant fish and shellfish were familiar foods, and over time I developed a real enjoyment for their taste as well as an interest in their health benefits. Seafood is a rich source of protein and contains important nutrients such as omega-3 fatty acids, which support brain development and heart health. Shellfish like mussels and prawns are also valuable sources of minerals such as iron and zinc, making them an important part of a balanced diet.
In the classroom, teaching about seafood nutrition can be both engaging and meaningful. Children can learn where food comes from by mapping Irish fishing areas or even visiting the seaside if possible. Practical activities such as simple cooking demonstrations, identifying shells, or creating food pyramids that include fish help make learning tangible. Sharing personal experiences, such as my experience growing up by the sea, can also make the lesson more relatable. By connecting nutrition to local culture and everyday life, pupils not only learn the science but also develop an appreciation for healthy eating and the traditions that surround it.
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Irish seafood is a valuable part of our national food heritage and an excellent source of nutrition. Rich in protein, vitamins, minerals, and essential omega-3 fatty acids, seafood supports brain function, heart health, and overall wellbeing. For growing children, the nutrients found in fish such as salmon, mackerel, cod, and shellfish are especially important for concentration, energy, and healthy development. Reflecting on its classroom potential, seafood can serve not only as a topic in health and nutrition education but also as a springboard for interdisciplinary learning. Teaching children about the nutritional benefits of Irish seafood encourages them to think critically about food choices, sustainability, and the link between diet and performance. In particular, students at 6th class level are beginning to make more independent decisions about what they eat and are often interested in sports, performance, and wellbeing. Framing the study of seafood nutrition through a project-based approach makes it meaningful and relevant.
Each year I get my class to create a meal plan for an athlete (e.g., a runner, swimmer, or the school’s Gaelic football team) that includes Irish seafood dishes. They must explain how each meal contributes to performance—for example, salmon for omega-3s to aid recovery, mussels for iron to reduce fatigue, or cod for lean protein to build muscle.
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Hi
Meal Planning is a great way for students to engage with the Food Pyramid especially for any 6th class students hoping to study Home Economics in post primary where meal prep for differing groups of people is required. It amazes me how aware young children are these days about nutrition and I think highlighting natural sources of protein, as Module 4 has done, will refocus them away from the highly processed protein alternatives they see on supermarket shelves constantly.
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Hi Aaron,
Thank you for your response to this module!
Seafood is so nutritious, it is such a great addition to anyone’s diet no matter their age. From zinc, selenium and iron to name a few! However the Omega 3s are the real superstar for the students because this nutrient aids brain development allowing them to reach their full potential as adults.
The meal-planning is a great idea! Students involved in sports should be made aware of the anti-inflammatory benefits of seafood especially important post – intensive exercise sessions. Shellfish are also particularly rich in Vitamin D and calcium aiding the formation of strong bones which can prevent fractures when undergoing stress from excursion during exercise.
Thanks,
Grace
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Seafood is a valuable source of nutrition, offering children essential vitamins, minerals, and healthy fats that support growth and learning. Rich in protein, seafood helps build strong muscles, while omega-3 fatty acids aid brain development and concentration. Vitamins such as D and B12, as well as minerals like iodine and selenium, strengthen immunity and overall health. In Ireland, where seafood is part of our cultural and local food heritage, it is important to highlight its benefits and encourage children to appreciate it as part of a balanced diet.
In the classroom, this knowledge can be applied by linking healthy eating to subjects like science and geography. Children can explore food origins, sustainability, and the journey of seafood from sea to plate. Practical activities, such as creating food pyramids or tasting sessions, can foster curiosity and positive attitudes toward healthy food choices. Ultimately, teaching about seafood nutrition nurtures informed, health-conscious learners who value both well-being and local resources.
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Hi Sylvia,
Thank you for your response to this Module!
Appreciating local resources is a great way to link nutrition and sustainability. Environmental awareness is a tool we could all use when selecting food products as produce that is sourced locally is likely to leave less of a carbon footprint, boosts local economy, strengthens community connection and the food is less likely to require preservatives and be more nutritious as the distance from farm to table is that bit shorter and is often harvested at peak ripeness.
Thank you,
Grace
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Seafood is a powerhouse of essential nutrients that play a critical role in maintaining overall health. Rich in high-quality protein, omega-3 fatty acids, vitamin D, iodine, and selenium, seafood supports heart health, brain development, and immune function. Reflecting on this knowledge, I’ve come to appreciate seafood as an educational opportunity for the children in my classroom.
In the classroom, this knowledge can be applied in various cross-curricular ways. In science, students can explore the health benefits of nutrients found in fish and shellfish, connecting them to bodily systems and nutrition. In geography, students can study where different seafood comes from and the impact of overfishing.
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Learning about the nutritional value of seafood has deepened my appreciation for its role in supporting a healthy, balanced diet. Seafood, particularly oily fish like salmon and mackerel, is rich in omega-3 fatty acids, which are essential for brain development, heart health, and overall well-being. It is also a great source of lean protein, vitamin D, and minerals such as iodine and selenium. Understanding these benefits helps highlight why introducing healthy eating habits early in life is so important.
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Hi Eimear,
Thank you for your response to Module 4,
The nutrition of seafood is such a versatile concept that many aspects can be examined across multiple subjects. This cross-curricular learning is great consolidate the knowledge the students learn and making it personal to them specifically with the importance of Omega 3s in young people’s diet as it aids brain development allowing the students to reach their full potential as adults.
Thanks,
Grace
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Seafood is an excellent part of a balanced diet. It contains bundles of nutrients such as healthy fats and Omega 3. I think this lesson is a great resource to highlight the benefits of fish and how it can positively impact on our diet. I think a big advantage to highlight, is the protein amount in fish. This is very beneficial for children and we can state how it can positively impact on recovery and muscle repair. This is important for active children who participate in a lot of sports. A good idea is to show children the nutritional guide on the back of different fish packages and highlight the protein amount.
Also, I think Seafood goes back a long way in our History. We could highlight to our children how fish in Celtic time were a stable part of our ancestors diet and how they hunted fish by hand in our rivers/seas. Looking at Nutritional value of fish offers a lot of integration across other curricular area e.g. SPHE. Children could look at different food pyramids and then create their own. They could plot and different types of fish on their pyramid and they will see how important it is in a balanced diet.
Overall, I think fish plays a vital role in nutritional value and it is very important for our children to learn about. Also, it is big part of our Irish Heritage.
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Hi David,
Thank you for you response to this module!
Highlighting the importance of a high protein diet in particular for the students involved in Sports is so beneficial as it makes these concepts personal and tangible to the students themselves. Salmon in particular also has a natural anti-inflammatory nature which is great for muscle repair post-exercise as well.
Integrating this into the classroom through the subject of History is a fantastic idea. Even using the old Irish story of Fionn Mac Cumhaill and the Salmon of Knowledge is a great way to get them excited about the many benefits of seafood. Linkages between brain health and salmon going back to Celtic times existed even then and can highlight just how much it has society and modern civilisation as whole to evolve into what it is today.
Thanks,
Grace
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Hi David,
I really enjoyed reading your response because you highlighted so many important points about seafood and its role in both health and heritage. I completely agree with you about the nutritional value—fish really is packed with benefits, from Omega 3 to protein. I liked how you connected protein intake to children who are active in sports, as that’s such a practical and relatable angle for them to understand. Showing them food labels is a clever idea too, since it gives them a real-life skill they can use beyond the classroom.
I also found your link to history really interesting. It’s easy to forget that seafood has been part of our diet for centuries, and I think children would really enjoy learning about how our ancestors relied on it. Combining nutrition with SPHE and activities like building their own food pyramid sounds so engaging. Your response gave me lots of new ideas!
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Reflecting on the nutrition of seafood, I’ve come to appreciate how valuable this topic is for teaching children about healthy eating and sustainability. Seafood is rich in essential nutrients like omega-3 fatty acids, vitamins, and minerals, which are important for brain development and overall health. Introducing this information in the classroom helps students understand the benefits of including seafood in a balanced diet. By exploring where seafood comes from and how it’s farmed sustainably, students can also connect nutrition to environmental responsibility. This holistic approach encourages them to think critically about their food choices and the impact these have on the planet. In practical terms, I plan to use interactive lessons and videos to make the topic engaging, followed by activities such as designing balanced meal plans that include seafood or simple experiments related to nutrition. This approach will support literacy, science, and health education, fostering informed, responsible young learners.
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Hi Erin,
Thank you for your response to this Module!
Omega 3s are particularly important for the students to be aware of as it aids brain development, allowing them to reach their full potential as adults! Designing meal plans sounds like a great idea to implement what they learn from this topic into the context of their everyday life. Simple experiments such as testing the density of water wouldn’t require a million and one materials!
Thanks,
Grace
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I live in a small fishing village in south east Ireland and many people come form near and far for the fresh fish that is brought in from sea each day. There is nothing like fresh fish and the benefits it has to the human body. It helps us grow strong and stay healthy. Many fish are rich in high-quality protein, vitamins, and minerals, seafood also provides essential omega-3 fatty acids, which are vital for brain function, heart health, and reducing inflammation. Reflecting on this, I realise how valuable it is to share this knowledge with pupils so they can make more informed food choices from a young age.
In the classroom, learning about seafood can be integrated into science lessons on nutrition, geography lessons, or even looking at cookery demonstrations where children can explore different ways of preparing fish. By linking nutritional information with real-life applications, children not only gain knowledge but also develop an appreciation for the cultural and environmental aspects of seafood consumption.
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Hi Emma,
You’re opening paragraph made me a little bit homesick and nostalgic as I was born and raised by the sea on the East Coast and now live in the Midlands. I loved everything to do with the sea from the stony beach to the fresh seafood which we took for granted.
It is so important that we pass on the nutritional values and general health values associated with seafood and seaweeds.
I think inviting a past pupil who is now studying to be a chef, to visit our school and perhaps prepare some seafood for our children to taste, can help them recognise the importance that seafood has, even though they do not live near the ocean or sea, infact especially so. This young chef could let them experience how wonderful and delicious see food can be, with the added impact of opening their mind to alternative careers and interests.
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Hi Emma,
Thank you for your response to this module!
Simple cooking demos are a great idea. To try something different like oysters & mussels would certainly excite the students and give them a chance to get familiar with the smell, taste and visuals of seafood. Cooking demos will also give your school a chance to take a look at seafood labelling. To comprehend different labels and what they mean, where and how the food is sourced can link to nutrition and sustainability is an important skill the students can learn and bring into adulthood (and even practice in the backdrop of a grocery story with their parents!).
Thanks,
Grace
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Learning about the nutritional value of seafood really highlighted how useful this topic could be in the classroom. Fish such as salmon, mussels, and oysters are rich in protein, vitamin D, iron, and omega-3. All of which are essential for healthy growth and brain development. I hadn’t fully realised just how significant seafood can be in maintaining a balanced diet.
This links very naturally with SPHE and the food pyramid. It could be incorporated into lessons on healthy eating, or even tied into science when exploring bones, muscles, and how the body functions. I especially like the “Eye Spy in the Supermarket” activity, as it encourages children to think about where their food comes from and how to make healthy choices.
It also provides a great opportunity to discuss sustainability and local Irish produce, which adds extra relevance and meaning for students.
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Hello,
Thank you for your response to this Module!
I like how you have pointed out how important it is to talk about local Irish produce. As an island it only makes sense for us to support the seafood producers on our doorstep and contribute to our local economy.
The ‘Eye Spy’ activity in the Supermarket is an easy and accessible way to make students more aware of where their food comes from. It also gives them a sense of responsibility to choose food products that are not only beneficial to them but the world around them.
Thanks,
Grace
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Teaching children about the nutrition of seafood is important for several reasons that connect to health, learning, and future lifestyle choices. It can promote healthy eating habits by teaching them that seafood is rich in high-quality protein, omega-3 fatty acids, vitamins (like D and B12), and minerals (iodine, selenium, zinc) encouraging children to develop balanced diets and carry healthy habits into adulthood. Teaching children that seafood strengthens bones, muscles, and the immune system helps them make informed food choices. It develops food literacy—understanding what’s in food, where the food originates and why it matters. Linking seafood nutrition to better learning outcomes can help children see how food directly affects their ability to do well in school – focusing on Omega 3 fatty acids and introducing fun activities/project work titles like “Seafood Superpowers” or the Seafood Eye spy activity. Teaching the Food Pyramid in its entirety is so important in our primary classrooms.
Although, our students are not purchasing their own food, nowadays they have a huge influence on what is bought and cooked in their homes. Each year I cover the Food Pyramid/Pirimid an Bhia with my class, usually focussing on encouraging a more balanced, varied diet “Eat the Rainbow” and Fairtrade products on the shelves of our supermarkets but this year I will definitely use the slides from Module 4 to focus on Seafood and the ASC/MSC/Green Origin labelling with my students.
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Hi Lorraine,
Thank you for your response to Module 4!
Food literacy is such an underrated skill and can be taught across different subjects. For example in Mathematics it can be applied through real-life numerical questions such as the amount of protein per 100g in a salmon fillet, in Science it can be explored from a biological perspective and how different nutrients effect our bodies, even in SPHE how eating a balanced diet effects your well-being. I especially like the idea of ‘Seafood Superpowers’. Fuelling their bodies with the correct nutrients allows for them to reach their full potential and feel their best which is a superpower in and of itself 🙂
Reading food labels is an important practice that can be carried out in the day to day life of anyone not just the students! It encourages us to make healthy choices not only for ourselves but the environment around us.
Thanks,
Grace
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After going through the “Nutrition of Seafood” module, I realised how underused seafood is as a teaching tool. It’s not just healthy, it’s interesting. Kids are often surprised to learn that fish like salmon and mackeral are full of omega‑3, which helps your brain and heart. That kind of fact actually sticks with them, especially when they can link it to their own lives.
In class, I’d build a lesson around reading food lables, looking at different types of seafood and comparing their nutrients. We could chart which fish are high in good fats or iron, and even talk about portion sizes and what a balanced plate really looks like. It’s a great way to tie in SPHE, Science, and even Maths.
Plus, there’s a cultural angle by asking students what seafood they eat at home, or don’t, and why. It opens up good discussions around food access, habits and even sustainability. This kind of learning isn’t just in books, it’s on their plates too.
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Hi Natasha,
Thank you for your response to this module!
Omega 3s are particularly important for the students to be aware of as it aids brain development, allowing them to reach their full potential as adults! Designing charts sounds like a great idea to implement what they learn from this topic into the context of their everyday life.
Thanks,
Grace
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Introducing the nutritional value of seafood in the primary classroom provides an engaging way to link healthy lifestyle choices with sustainability. Fish and shellfish supply vital nutrients such as omega-3 oils, high-quality protein, iodine, and vitamin D, all of which play an important role in growth, learning, and long-term health. These ideas connect naturally with both the science curriculum and SPHE, allowing children to understand not just what foods are good for them, but why.
Exploring seafood can be approached creatively across subjects: students might classify foods into groups, investigate the role of nutrients in the human body, or study marine organisms and their habitats. Practical activities such as designing healthy meal plans, analysing food labels, or running simple cookery demonstrations can make the learning concrete and enjoyable.
Conversations can also extend to where seafood comes from, the importance of buying local, and the impact of our food choices on the environment. In this way, teaching seafood nutrition helps students connect personal well-being with community and global responsibility, fostering curiosity, respect for resources, and positive lifelong habits.
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Hi Cian,
Thank you for your response to this module!
I really like the idea of simple cookery demos! It gives the students a chance to make it personal to them and they can add or take away ingredients depending on their own particular taste and what appeals to them. It sounds like it would be a very memorable experience and it would be easy to underline the importance of nutritious choices in our diets as this activity plays out.
Thanks,
Grace
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Exploring the health and nutritional benefits of seafood is a great way to build children’s understanding of the key nutrients our bodies need. It can also guide them towards making smarter, healthier choices in their own lives. What I like about this topic is that it doesn’t have to stand alone—it naturally connects to other areas of the curriculum. For example, in maths children can work with data from food labels, in science they can learn about the role of nutrients in the body, and in the arts they can explore food through creative projects.
The Seafood Nutrition Handbook is such a valuable tool for teachers as it provides clear and detailed information about different seafoods. I think starting lessons by asking children about their own experiences—like their favourite fish dish or where their families buy seafood—makes the topic instantly engaging. Activities like “Eye Spy in the Supermarket” really encourage discussion around nutrition, food labels, and sustainability.
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Seafood plays a huge role in nutrition, especially during the early years of growth and development. It is rich in omega-3 fatty acids, high-quality protein, vitamins and essential minerals such as iodine and selenium, seafood supports both the body and mind. For young children, these nutrients are especially important as their brains are rapidly developing. Omega-3 fatty acids, for instance, are strongly linked to memory, attention, and overall cognitive performance—skills that directly affect focus in the classroom.
In a school setting, teaching about seafood nutrition can help students make the connection between what they eat and how they feel or perform. For children involved in sports, seafood’s lean protein and anti-inflammatory properties can aid in muscle repair, endurance, and quicker recovery after activity. As a teacher, I see opportunities to design lessons that not only explain the science behind nutrition but also encourage healthy food choices. By integrating seafood into discussions about growth, brain health, and athletic performance, students gain a holistic understanding of how diet fuels both their learning and their physical potential.
Also, let’s not forget as teachers to eat a healthy diet, one which includes seafood. To better serve the students we should be practicing what we preach.
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Hi Brian,
Thank you for your response to this module
Omega 3s are especially important for the students to be aware of as it facilitates brain development in young children, which allows them to reach their full potential as adults! I like how you have also highlighted the benefits of this within the classroom as well.
Underlining the importance of a high protein diet in particular for the students involved in Sports is so beneficial as it makes these concepts personal and relevant to the students themselves. Salmon for example is naturally anti-inflammatory which is great for muscle repair post-exercise as well. . Shellfish are also particularly rich in Vitamin D and calcium aiding the formation of strong bones which can prevent fractures when undergoing stress from excursion during exercise.
Thank you,
Grace
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Seafood is a great source of nutrition that offers a mix of important nutrients our bodies need. It provides macronutrients like protein and healthy fats. Especially omega-3s found in fish like salmon that are great for brain health and can help lower the risk of heart disease. Seafood also gives us important vitamins and minerals in smaller amounts, like the iron in mussels and shellfish, which our bodies absorb more easily than the iron from plants. Plus, salmon is packed with vitamin D, which is really important for keeping our bones strong. Something many people in Ireland don’t get enough of. It would be really beneficial to link this information to the food pyramid when teaching it to the children in our classrooms.
Additionally, in the classroom this knowledge can be applied through activities like “Eye Spy in the Supermarket,” which teaches students to identify fresh, locally grown, and sustainable seafood. Students learn to recognise labels when in supermarkets. These labels help students understand where their food comes from and the importance of environmental stewardship.
Additionally, involving the Home School Liaison (HSL) coordinator, who already runs cooking courses for our 5th and 6th class students, could create a wonderful opportunity to engage families. This collaboration would help bring students and their families together to learn about healthy eating and sustainable food choices.
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I think that it is crucial for us as educators to highlight the importance of the nutrition of seafood and how it is an excellent source of vitamin D, iron and omega 3.
When introducing the topic to the children I think it would be interesting to draw attention to the affects on the human body, when it is deprived of vitamin D and iron. From this I would move on to discussing the brain foods that really help brain development. The children could create sketches of these foods and create a display in the classroom so that they could visualise it every day.
I really like the idea of asking the children to do a reflection on how often their family eats seafood and the various types of seafood they eat.
By incorporating maths and sphe, students would look at the labels associated with seafood nutrition. This could be a groupwork activity where the students have to decipher if the seafood was organically farmed thus encouraging them to think about sustainability and where the food we are eating is coming from.-
I really like the idea of the children researching brain foods and finding out more about the foods in general that are beneficial for healthy minds and well-oiled brains. It might be good to place those pictures on a visual food pyramid so the children can see where they are located regarding foods that they should eat regularly or rarely. Nice one Michelle!
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Seafood is a very good source of nutrition. It can provide protein, vitamins, minerals and omega-3 oils that support healthy growth as well as brain development. By learning about seafood, its place on the food pyramid and food produced by aquaculture means children can understand why fish and other seafoods can be a healthy addition to their diets. At the same time, for me it is important to teach seafood and seafood consumption in a way that is responsible and teaches respect for the marine environment and its ecosystems and the creatures in it.
I teach the middle grades in my school and I hope to teach the salmon life cycle, both in the wild and how farmed salmon’s life cycle is different, I would also like them to know about the freshwater pearl mussel and how their lifecycles are completely dependant on healthy salmon stock returning to their breeding grounds annually. The pearl mussel is a criticaly endangered annex 2 species in Irish rivers.
The ocean has a huge role in providing food and I would like them to learn about fish farming and sustainability issues such as overfishing. Most of all I think its important that children understand where their food comes from and the food-chains that they are participants in. This approach builds an attitude of critical thinking as well as care for the environment and respect for differing dietary choices.
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Hi Catriona,
Thank you for your response to this module!
I like how you have included about respect for differing dietary choices, it is important that we learn about food from a cultural aspect as well. Sustenance can be quite personal to the individual themselves. Food doesn’t just offer nutrients, it is a link to heritage, tradition and identity.
Thank you,
Grace
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This module explored the food pyramid, promoting a healthy diet around seafood in particular.
Seafood contains high amounts of Vitamin D, Calcium, Omega-3 oils and Iron.
The the BIM ‘Seafood Nutrition Handbook’, shared on slide 21, is an excellent resource for further exploration and study on the nutritional value of seafood. It gives a breakdown of the vitamins and minerals found in a number of common seafood consumed in Ireland; cod, coley, crab, haddock, hake, herring, king prawn, lemon soul, mackerel, monkfish, muscles, oysters, place, rainbow trout, Atlantic salmon farmed, Atlantic salmon wild, smoked salmon, sardines, scallops, sea bass, swordfish, tuna and whiting.
There are numerous activities that could be carried out with this resource, such as ‘Guess my species’ – Children get print outs of each species nutrition value – raw and grilled. One child must answer yes no or more cognitive questions. Other children ask the questions until they can guess the species of seafood, do you contain copper? Is your protein level higher than 15g per 100g when raw? Etc.
Children could play a Top Trump style game, with one player calling out a nutritional value. All other players must call out the same category with the highest value winning the card. Pupils could make user friendly cards, depending on how much information they decide suitable, using photo editing applications for example these;
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These types of games can seem superficial, however, whilst children are waiting their turn or working out a ‘good question’ they are increasing their awareness of qualities of the food source. This skill of skimming and retaining information is an area where children are lacking in their memory skills, due to their lack of need to retain information, search engines bringing them to direct answers instead of exploring and finding their own conclusions.Vitamin D can be sourced in salmon and other oily fish for example mackerel
Seafood is a natural source of protein. Important for muscle growth and development, and repair. Fish and shellfish are a good source of protein. Although human bodies can produce amino acids there are nine amino acids which it cannot produce and can be found in seafood.
Pupils could design posters or digital presentations highlighting specific nutritional values and linking them to human body development and needs.
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