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Mercury: From Source to Seafood
Our short film (10 mins) Mercury: From Source to Seafood (www.source2seafood.org) focuses on young family who are trying to maintain a healthy diet and have questions about eating fish safely. The video follows the journey of mercury from coal-fired power plants to the seafood we eat, and discusses which species of fish contain the least and the most mercury. It also covers the overall health benefits of eating fish, and the importance of reducing human-generated mercury in the environment.
Mercury: From Source to Seafood was produced by VOX Television for the Dartmouth Toxic Metals Superfund Research Program as part of our Research Translation activities relative to our research on the fate, uptake and transfer of mercury in aquatic ecosystems.
Learning Areas:
Basic medical science applied in public healthEnvironmental health sciences
Public health or related education
Learning Objectives:
define the problem of mercury in the environment. Explain the environmental and human health effects of mercury in the environment. Compare the types of fish that contain higher and lower levels of mercury. Evaluate which fish should be selected to include in a healthy diet.
Keyword(s): Public health or related education, Environmental health sciences
Qualified on the content I am responsible for because: I have facilitated the development of multiple short, educational videos on environmental and health related topics including an award winning video on low-dissolved oxygen in Long Island Sound for a middle school audience.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.