Er Srbija u fokusu / Air Serbia close up
PILOT I DIREKTOR LETAČKE OPERATIVE Boris Crnadak Air Serbia Pilot and Director of Flight Operations
KAKO SE HRANE PILOT I KOPILOT I ZAŠTO NIKAD NE JEDU ZAJEDNO? HOW DO THE PILOT AND CO-PILOT EAT, AND WHY DO THEY NEVER EAT TOGETHER?
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shrana posade je veoma ozbiljna stvar. Mi u kokpi- tu, za vreme leta, konzumiramo takozvani zaštitni
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he crew’s nutrition is a very serious matter. In the cockpit, during the flight, we consume a so-called “protective meal”, which is
obrok, što je hrana koja mora da ispunjava posebne stan- darde. Obično je obezbeđuje ketering koji snabdeva sve avione, ali kuća koja pravi oboke mora da ispuni sve viso- ke standarde za način i vrstu ishrane jer, pre svega, ta hra- na mora biti apsolutno bezbedna. Istina je da pilot i kopilot nikada ne jedu isti obrok, ni- ti u isto vreme. Iz bezbednosnih, ali i krajnje praktičnih ra- zloga, jer dok jedan jede, drugi mora da ima komande pod kontrolom. Veoma je bitno i kada se i koliko jede, što zavi- si od dužine leta, ali i toga u koje se doba dana ili noći leti, jer ishrana utiče na psihofizičke sposobnosti. Neke kompa- nije su, recimo, potpuno izbacile iz obroka za posadu mor- ske plodove pošto takva hrana može brzo da se pokvari i postane opasna. Ne zaboravite, mi jedemo u avionu na vi- sinama gde su bakterije aktivnije i specifična je atmosfera, pa je potreban dodatni oprez. Takođe je važno da se jede češće u manjim obrocima, da se organizam ne bi opterećivao, ali možda još bitnije – treba uzimati dosta tečnosti jer je vazduh u kabini veoma suv. Vlažnost je tek nekih pet ili šest procenata, što takođe utiče na opšte stanje. Iz svih navedenih razloga ishrani se posvećuje velika pažnja kako bi posada bila u punoj psiho- fizičkoj snazi.
food that must satisfy specific standards. This is usually provided by the catering company that supplies all planes, but the company that makes the meals must satisfy all high standards in terms of the preparation method and type of food, as that food must, first and foremost, be absolutely safe. It’s true that the pilot and co-pilot never eat the same meal, nor at the same time. This is for safety purposes, but also for extremely practical reasons, because while one eats the other must have flight commands under control. It is also very important when and how much is eaten, which de- pends on the length of the flight, but also the time of day or night when the flight is conducted, because nutrition influences psychophysical capabilities. Some airlines have completely eliminated seafood from meals, for instance, because that kind of food can quickly spoil and be- come dangerous. That’s because, as shouldn’t be forgotten, we eat in a plane at high altitudes, where bacteria are more active and where there is a specific atmosphere, so additional caution is required. It is also important to eat more regularly and in smaller portions, in order not to overburden the body, but perhaps it is even more im- portant to take on lots of fluids, because air in the cabin is very dry. Humidity is only at about five or six per cent, which also impacts on general conditions. For all of these noted reasons, great attention is paid to nutrition, in order to ensure that the crew is at their mental peak.
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