The provision of balanced diet aboard of see-going ship as a measure of defense of health of crew members

Abstract

The unreasonable diet is threatening not only by development of hypodynamia but also by loosing job on board of sea vessel. Such diseases of seamen as gastric ulcer, duodenal ulcer, gastritis, pancreatitis are a basis of non-making or non-extending employment contract. The significant causes of occurrence and development of this category of occupational illness are lacking of proper diet on shipboard that considers conditions of voyages, inadequate qualification training of ship cooks, as well as insufficient funding by particular shipowners daily food allowance of crew members. The article reveals requirements of international and national normative documents regarding organization of proper diet and table service, determines daily diet of crew members of sea and river vessels. The results of survey of active sailors and cadets of higher maritime school regarding the satisfaction of organized diet are discussed. The recommendations to ensure balanced rations on board the ship are proposed.