GOOD KNOWLEDGE OF NUTRITION MUST BE HIGH ON THE AGENDA FOR CATERING CREWS TO BEAT FATIGUE IN SEAFARERS – SAYS MCTC
Crew members must be provided with nutritionally-balanced meals while onboard to avoid high levels of fatigue, says catering training provider Marine Catering Training Consultancy (MCTC) following the findings of InterManager’s recent study into tiredness levels.
InterManager, the trade association for in-house and third party ship managers, together with the Warsash Maritime Academy, recently presented the findings of its fatigue study Project MARTHA, to the International Maritime Organization (IMO).
The report highlights growing levels of fatigue among seafarers, in particular Masters. It also noted that Masters are more overweight compared to other crew members onboard.
Cyprus-based MCTC, which specialises in the training of multi-national crew all over the world on all aspects of cuisine and galley safety, believes it is important for all crew members to be educated on good nutrition so they can build it into their daily lives, both onboard and ashore.
Later this year it plans to hold a workshop for the families of seafarers to ensure good nutrition is also be practised in their home lives.
Managing Director Christian Ioannou said: “I welcome these findings by InterManager and believe it is very important that, as a shipping industry, we work together to combat high fatigue levels in crews. It is crucial that crew members develop good eating habits while they are onboard to ensure high levels of energy to help them complete their daily tasks.
“Stress levels can lead to bad eating habits, which then leads to fatigue and ultimately bad performance. It is the responsibility of the catering department to ensure that the food offered onboard is of high nutritional value and suitable for all nationalities.
“It is important that we look at the root of the problem and ensure we are not only educating the catering staff onboard in relation to healthier eating habits, but also the families of the crew, so that good eating habits continue while the seafarer is at home. We are looking forward to tackling this later this year with a workshop aimed at the families of our client’s seafarers.