Food Preparation News

Crew Health: Addressing Seafarer Obesity

a recommended 5-10 portions of fruit and vegetables per day. Fat – A reduction in fat intake is encouraged. This can be achieved by changing cooking methods, i.e. swap frying for baking or steaming. Salt – A lowering of salt levels can be achieved by not adding salt during food preparation, limiting the amount of salty, savory snacks and not putting salt on the table at mealtimes. Sugar – Sugar intake can be reduced by 10 percent by avoiding sugar sweetened drinks, snacks and sweets. Swap processed sugar for natural fruit sugars by eating fruit and raw vegetables.