Eating Fish Eyes

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ANALYSIS OF EATING FISH; FISH EYES

RESEARCH PROPOSAL BY:
Abdulhadee Wayayok
ID Number: 211110043

Research Methodology
Stamford International University
January 2013

ABSTRACT
The purpose of this study is to examine that eating fish’s eyes can enhance your memory and thinking ability or it’s just only culture believing. Because of in some culture believe that eating fish eyes can help your thinking ability. So, this study wants to confirm of culture believing with scientific method. This study gathered data from primary data through personal interview with a nutritionist who had expert in food nutrition. The secondary data came from various sources such as textbooks, independent studies, and Internet web site which concerned about nutrition of fish. In addition, this study used sample sampling. Empirical results indicated that respondents viewed eating fish eyes can enhance the thinking ability and it is a factor to make children intelligence when they grow up. A limitation of this research is the non-random used. Findings of this study would benefit to nutritionist in whom they can provide this information to their patients, parents, children, and also this study would benefit to fish consumers. Keywords: Eating fish, Fish eyes, Culture believing

Paper type: Research paper

Table of contents
Page
Abstract……………………………………………………………………………………...2 Table of contents…………………………………………………………………………….3 List of figure and table………………………………………………………………………4 Introduction………………………………………………………………………………….5 Background………………………………………………………………………….6

Statement of the problem…………………………………………………………….6 Purpose of the Study…………………………………………………………………7 Research Question………………………………………………................................7 Hypothesis……………………………………………………………………………7 Usefulness of Study……………………………………………………………….....8 Theoretical Framework……………………………………………………………....9 Literature Review.............................................................................................................…...10 Methodology……………………...………………………………………………………….11 Research Design……………………………………………………………………...11 Sampling……………………………………………………………………………...11 Instrumentation……………………………………………………………………….12 Data collection………………………………………………………………………..12 Findings and Discussion……………………………………………………………...12 My personal work plan……………………………………………………………….14 Limitation…………………………………………………………………………………….14 References……………………………………………………………………………………15

List of figure and table
Page
Figure 1: Theoretical framework…..........................................................................................9 Table 1: Personal work plan………………………………………………………………….14

Introduction
Fish contains a complete protein, DHA, and PUFA. LC3PUFA are found mainly in seafood, with salmon, trout and herring being particularly rich sources, containing 0.8-1.8 g per 85 g portion (US Department of Agriculture, 2008). White fish in particular is very low in fat and calories and therefore useful if you are dieting.  White fish (e.g. cod, sole, haddock and halibut) and shellfish (e.g. prawns) are also sources of EPA and DHA, although at lower concentrations (0.1-0.4 g per 85 g portion; US Department of Agriculture, 2008) and include eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA), which are derived from the parent essential fatty acid, alpha-linolenic acid (ALA). The n-6 PUFA are another important family group which yields arachidonic acid (AA) from the parent essential fatty acid, linoleic acid (LA) (Gropper et al., 2009). Moreover, fish does not contain saturated fats, as all meat products and by-products such as butter, cheese and milk do. Although some fish are slightly more calorific and fatty than others, these fats are the healthier polyunsaturated fats, which include omega-3 essential fatty acids that benefit the body and prevent certain diseases rather than cause them. Two types of EFAs are omega-3 fatty acids and omega-6 fatty acids. Studies have...
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