Nutritional Attitudes among Seamen

Abstract

This study on shipboard life and work summarizes the extremely limited research findings on food and diet. We analyzed descriptive statistics results using the 2003 and 2007 Lithuanian seamen’s lifestyle survey to determine the food habits and nutritional attitudes at sea. Survey object was the changes in Lithuanian seamen’s eating habits during a four year period (2003–2007. Survey objectives were to determine changes in seamen eating habits (1), to examine seamen eating habits (2). Survey methodology: Every seaman who needed compulsory health examination was given a questionnaire. The methodology was parallel to the 1st survey’s methodology (2003) and was more thoroughly explained in previous articles. All the seamen that had worked for at least one voyage, despite age, had equal rights to participate in the study. 932 Lithuanian male seamen (20 to 69 of age) who had their health examined in Klaipeda “Seamen’s” hospital participated in the study. Their average age was 40.0 (SD 11.7). The questionnaire was computerized, the data was assessed using data bank crated with Microsoft access that contained data from the first survey (2003). The three food habit scores were used measuring the frequency of consuming sugar, fat, and fibre amongst the maritime group. The perceptions the seamen had about their own diet were examined by asking about consumption of fruit and vegetables as a marker of the quality of their diet: 5.3% perceived their diet as excellent, 23.8% as very good, 42.4% as good, 25.7% as fair and only 7.7% as poor. Results: The data indicated a significantly higher consumption of sugar and fat at sea compared with ashore. Overall, when contrasting seafaring groups, significant differences existed in nutrition attitudes. Management and auxiliary sectors members rated nutrition as less relevant to their health than mechanical ship service and deck crew members. The total maritime group  demonstrated a tendency of individuals to try new foods. There were no significant differences in this nutritional dimension between maritime groups. Each of the occupational groups held similar beliefs about the importance of nutrition. Conclusions: the survey showed that seamen’s eating became healthier in 2007 compared to 2003 survey results, however consumption of fruit and vegetables remained below the level recommended by WHO. Seamen used less vegetables and fruit while at sea than when at home. On average, seamen used more sugar and fat while at sea. All the seamen groups acknowledged the importance of eating for health and were open to new food suggestions.

Keywords: seamen’s, nutrition, diet, ashore, at sea.