PDF(Pubmed)
Abstract：
BACKGROUND: Seafarers\' diets are often high in fat, sugar and calories, thus contributing to an increased risk of obesity, metabolic syndrome and cardiovascular disease. The multitude of obstacles to healthy eating in the on-board environment on merchant ships makes it essential to find new approaches for health promotion. This study explored seafarers\' attitudes, the status quo of support measures and chances to improve nutrition on merchant ships from the perspective of crews and cooks.
METHODS: In the course of the EU-funded project \"e-healthy ship\", European and Southeast Asian seafarers (N = 810) and ship cooks (N = 62) were examined by using two questionnaires on 68 ships of two German shipping companies.
RESULTS: Almost all seafarers (98.8%) considered a healthy diet important for their well-being and the majority of seafarers reported being open-minded about changing their eating habits (88.4%). However, European seafarers were less likely to respond that they are willing to eat less meat [OR 0.11; 95%CI (0.07-0.17); p < .001], more vegetables [OR 0.10; 95%CI (0.02-0.49); p = .005] and more fruits [OR 0.11; 95%CI (0.02-0.61); p = .011] than their Southeast Asian colleagues. On the one hand, 82.3% of the ship cooks reported having taken part in at least one cooking course organized by their employer (1: 33.9%, 2: 25.8%, 3: 14.5%, 4 or more: 8.1%), on the other hand, slightly above half stated that the last of these courses had taken place more than 2 years ago. Furthermore, the ship cooks showed a positive attitude towards the use of a tablet-based digital platform that supports the ship cooks in daily and complex tasks (> 85% agreement).
CONCLUSIONS: To improve nutrition on board merchant ships, various parameters need to be adjusted, such as ensuring a demand-oriented food supply on board or supporting seafarers\' healthy food choices through target group-specific nutrition education. Ship cooks would be able to play a crucial role if they receive support. The development of a tablet-based digital platform that supports the ship cooks in their daily tasks, offers training and empowers them to implement health-promoting measures themselves seems to be an accepted and promising approach.
METHODS: In the course of the EU-funded project \"e-healthy ship\", European and Southeast Asian seafarers (N = 810) and ship cooks (N = 62) were examined by using two questionnaires on 68 ships of two German shipping companies.
RESULTS: Almost all seafarers (98.8%) considered a healthy diet important for their well-being and the majority of seafarers reported being open-minded about changing their eating habits (88.4%). However, European seafarers were less likely to respond that they are willing to eat less meat [OR 0.11; 95%CI (0.07-0.17); p < .001], more vegetables [OR 0.10; 95%CI (0.02-0.49); p = .005] and more fruits [OR 0.11; 95%CI (0.02-0.61); p = .011] than their Southeast Asian colleagues. On the one hand, 82.3% of the ship cooks reported having taken part in at least one cooking course organized by their employer (1: 33.9%, 2: 25.8%, 3: 14.5%, 4 or more: 8.1%), on the other hand, slightly above half stated that the last of these courses had taken place more than 2 years ago. Furthermore, the ship cooks showed a positive attitude towards the use of a tablet-based digital platform that supports the ship cooks in daily and complex tasks (> 85% agreement).
CONCLUSIONS: To improve nutrition on board merchant ships, various parameters need to be adjusted, such as ensuring a demand-oriented food supply on board or supporting seafarers\' healthy food choices through target group-specific nutrition education. Ship cooks would be able to play a crucial role if they receive support. The development of a tablet-based digital platform that supports the ship cooks in their daily tasks, offers training and empowers them to implement health-promoting measures themselves seems to be an accepted and promising approach.
摘要：
背景：海员的饮食通常富含脂肪，糖和卡路里，从而导致肥胖风险增加，代谢综合征和心血管疾病。在商船上的船上环境中，健康饮食存在许多障碍，因此必须找到促进健康的新方法。这项研究探讨了海员的态度，从船员和厨师的角度来看，支持措施的现状和改善商船营养的机会。
方法：在欧盟资助的“电子健康船”项目过程中，通过对两家德国航运公司的68艘船进行两份问卷调查，对欧洲和东南亚海员（N=810）和轮船厨师（N=62）进行了检查。
结果：几乎所有海员（98.8%）都认为健康饮食对他们的福祉很重要，大多数海员报告说，他们对改变饮食习惯持开放态度（88.4%）。然而,欧洲海员不太可能回应他们愿意少吃肉[OR0.11;95CI（0.07-0.17）;p<.001]，与东南亚同事相比，更多的蔬菜[OR0.10;95CI（0.02-0.49）;p=.005]和更多的水果[OR0.11;95CI（0.02-0.61）;p=.011]。一方面,82.3%的船上厨师报告说至少参加过雇主组织的一次烹饪课程(1:33.9%,2:25.8%,3:14.5%,4或更多：8.1%），另一方面,略多于一半的人表示，这些课程中的最后一次是在两年多前进行的。此外，船上厨师对使用基于平板电脑的数字平台持积极态度，该平台支持船上厨师的日常和复杂任务（>85％的协议）。
结论：为了改善商船上的营养，各种参数需要调整，例如确保船上以需求为导向的食物供应，或通过针对特定群体的营养教育支持海员的健康食物选择。如果船舶厨师得到支持，他们将能够发挥至关重要的作用。开发基于平板电脑的数字平台，支持船舶厨师的日常任务，提供培训并授权他们自己实施健康促进措施似乎是一种被接受和有希望的方法。
方法：在欧盟资助的“电子健康船”项目过程中，通过对两家德国航运公司的68艘船进行两份问卷调查，对欧洲和东南亚海员（N=810）和轮船厨师（N=62）进行了检查。
结果：几乎所有海员（98.8%）都认为健康饮食对他们的福祉很重要，大多数海员报告说，他们对改变饮食习惯持开放态度（88.4%）。然而,欧洲海员不太可能回应他们愿意少吃肉[OR0.11;95CI（0.07-0.17）;p<.001]，与东南亚同事相比，更多的蔬菜[OR0.10;95CI（0.02-0.49）;p=.005]和更多的水果[OR0.11;95CI（0.02-0.61）;p=.011]。一方面,82.3%的船上厨师报告说至少参加过雇主组织的一次烹饪课程(1:33.9%,2:25.8%,3:14.5%,4或更多：8.1%），另一方面,略多于一半的人表示，这些课程中的最后一次是在两年多前进行的。此外，船上厨师对使用基于平板电脑的数字平台持积极态度，该平台支持船上厨师的日常和复杂任务（>85％的协议）。
结论：为了改善商船上的营养，各种参数需要调整，例如确保船上以需求为导向的食物供应，或通过针对特定群体的营养教育支持海员的健康食物选择。如果船舶厨师得到支持，他们将能够发挥至关重要的作用。开发基于平板电脑的数字平台，支持船舶厨师的日常任务，提供培训并授权他们自己实施健康促进措施似乎是一种被接受和有希望的方法。
