الفهرس 
Problems facing flight crewOnly 14 pages are availabe for public view
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Abstract
In view the nutritional and health complications affecting oftentimes
the flight crew of air craft which imposes considerable decremented
consequences to passengers as well as the crew it self, besides the searce
studies and information’s in this field, the present work was conducted to
through height on the untrained and health status of a flight crew of Egypt
Air company. A random sample of Egypt Air Flight crew composed of 46
members (15 pilots, 15 host ) (flight crew meals) hostess (16 flight crew
females) were enrolled and included in this study the age of participants
ranged 30-50 years. Anthropometric measurements recorded, as well as
flight hours permonth family size and expenditure of food as percent of
income. Foods consumed outside and inside the plane recorded and foods
analyzed by food analyses tables of the National Institute of Nutrition
(2006) at Cairo. Food nutrients were composed with the DRI (2002);
energy requirements calculated by the DRI formula. More over food
habits determined via a special prepare questionnaire, by which the health
status was assessed
The obtained results illustrated that:
1. The mean age of pilot (41.6 +7.03) flight crew Males (hostess)
(41.9+6.32) and flight crew females (hostess) (40.3 + 7.79) showing
Nonignificantly differentness among groups. The height (178.0)6.51,
175.7+ 5.86 & 161.0+4.38 cm respectively) agreed with the requirements
of most airlines (160- 185 cm). The mean weight of pilot (96.2 +5.78 kg)
was high significances higher than that of flight crew Males (host) (91+
9+ 7.47 kg) and flight crew females (hostess) (78.9 + 7.97 kg).
2. As indicated by calculation of BMI (30.4+ 1.24, 30.7 + 1.5 and 30.4 +
1.9kg ) for pilot, flight crew male (host) and flight crew females (hostess
Respectively) all three groups were over weight which does not comply
with recommendations indicating that weight was not in proportion to
height being at risk of not be qualified to act is flight attendants.
Flight hours per month family size and expenditure on food as per cent of
income. Foods consumed outside and inside the plane recorded and foods
analyzed by food and tables of the national institute of nutrition (2006) at
Cairo. Food nutrients were composed with the DRI (2002)., energy
requirements calculated by the DRI formula. More over food habits
determined via a special prepare questionnaire, by which the health status
was assessed. As indicated by BMI education (30.4, 30.78, 30.4 km2 for
pilots, flight crew females (hostess) and meals (hosts) respectively)
indicating overweighed for all groups and this does not comply with
recommendations for flying crew. Flight hours per month were
nonsignifiantly there for pilots, (host) flight crew meals (82.9- 84.5) than
flight crew females (hostess) (71.6 hours).. Expenditure on food from
income was height for flight crew malls (host) (33%) than pilots, flight
crew females (hostess) (28-29%). Over weight of crew was due to height
T.calorires in takes while near 138 to 56% of DRI carbohydrates were
also hight than DRI (141-488% of DRI to 560% of DRI Also Protein
intake was considerably more than DRI of the three groups (232-568% of
DRI) while is risky due to much load on liver & kidney factions nutrients
intakes were always higher in side than out side the aircraft.
It is undesirable that fat intake was extremely low, bolng 34-37 of
DRI, Indicating risk of low fat soluble vitamins. Actually vitamin A
intake (31.5- 66.8%) was low for pilots & flight crew males (host)
Vitamin C was pronouncedly low for flight crew females (hostess)
(30.3% of DRI), while vitamine D, E, B, & Niacin were evidently higher
than DRI, knowing that excess of vitamins many be also hazardous as the
vitamins deficiency. The same could be the case for fee intake which was
appreciably high (119- 662% of DRI) which n storage in liver turns to
hem sidrin which cause liver crrhosis. Mineral deficiency was prevalent
is certain groups. Macronutrients intake by hostess was more less
reasonable followed by pilot was extremely hight for the host.
The intake of all minerals (except Na) were always higher for host,
followed by pilot, while was lowest for the hostess, and intakes inside the
plane were more than that of out the plane. Most of vitamins intake (all
vitamins except A, D) were higher for the hostess flowed by pilots, but
were lowest for the host, mostly intakes inside the plan were more tan out
side the plane.
Finally proper educational nutritional awareness programs should be
aimed to flight crew principally about the balanced diet to future studies
should be carried out to future analyse precisely the deficient meals
served on the plane to recommend the best group of meals based on
scientific basis, including that assigned for sensitive groups as pregnants,
children, elderly and diseased individual.