Australia New Zealand Food Standards Code

A code that regulates the advertising and promotion of food. Only specific sections relate to seafood.

crustaceans

See seafood.

DHA

Docosahexaenoic acid, an omega-3 oil found in seafood.

EPA

Eicosapentaenoic acid, an omega-3 oil found in seafood and in very low concentrations in plants.

essential fatty acids (EFAs)

Fats that play a crucial role in growth and reproduction. As with vitamins, the body cannot synthesise essential fatty  acids: they must be ingested. Omega-3 and omega-6 are essential fatty acids.

The term “oil” is often used as an alternative to “fat” in this context.

fatty acid

See essential fatty acids.

finfish

See seafood.

fish

See seafood.

fish oils

Fish oils are omega-3 oils that are found in seafood, especially finfish. They can be consumed as concentrated oil capsules or by eating finfish.

Food Standards Australia New Zealand

The bi-national, independent statutory authority that develops food standards for composition, labelling and contaminants, including microbiological limits, that apply to all foods produced or imported for sale in Australia and New Zealand.

Food Standards Code

See Australia New Zealand Food Standards Code.

FSANZ

See Food Standards Australia New Zealand.

g

grams.

HDLs

High-density lipoproteins: blood particles consisting of thousands of cholesterol molecules and other lipids bound to a protein. HDLs reduce deposition of cholesterol in arterial plaques. Often referred to as ‘good’ cholesterol.

kg

kilogram or kilograms.

LDLs

Low density lipoproteins, blood particles consisting of thousands of cholesterol molecules and other lipids bound to a protein. LDLs are the most harmful in coronary heart disease.

mg

milligram or milligrams.

milligram

One thousandth of a gram.

molluscs

See seafood.

omega-3 fats

Poly-unsaturated fats found in seafood and in minor amounts in plants.

omega-6 fats

Poly-unsaturated fats found in plants and seafood. Consumption of linoleic acid (an omega-6 oil) should be about 3 to 5% of total dietary fat.

seafood (and related terms)

The following related terms have been used in this book:

•   Seafood: In this book, this term describes, collectively, finfish and other aquatic animals such as crustaceans and molluscs.
•   Finfish: Aquatic vertebrates having gills, fins and typically an elongated body usually covered with scales.

Note: in this book, this more specific term has been used where appropriate to avoid the confusion that could result from the word “fish”, which is often taken to include other aquatic animals such as crustaceans or molluscs. (Reference to “fish” has been retained when quoting legislation or research findings; in very general contexts; and in the table on page @, which is based on material from Food Standards Australia New Zealand.)

•   Crustaceans: A large family of arthropod animals, characterised by a hard, close-fitting shell that is shed periodically. Includes prawns, crabs, lobsters, shrimps, bugs and freshwater crayfish.
•   Molluscs: Invertebrates characterised by a calcareous shell (sometimes lacking) of one, two or more pieces that wholly or partly encloses the soft unsegmented body — for example, abalone.
•   Shellfish: Species of crustaceans and molluscs.

Section 3 — Guidelines for Communication about Seafood Nutrition — includes excerpts from the Australia New Zealand Food Standards Code. In that code ‘fish’ means any of the cold-blooded aquatic vertebrates and aquatic invertebrates, including shellfish, but does not include amphibians and reptiles.

Trade Practices Act 1974

Australian legislation governing all retail sales to protect the public against false or misleading claims, including about food.