Textbook of Maritime Medicine

Cabin sizes are often very small and congested even on large modern ships. Provision of such accommodation does little to help crew morale and commitment and may result in seafarers deciding to leave the industry. However change here can only come with the building of ships that consider the needs of crew members as well as those that are technical and commercial.

 There are ILO/MLC minimum standards for cabin size and for their ambient conditions in terms of noise and ventilation; however these fail to recognize that a seafarer’s cabin is also their home and personal space for the duration of their time at sea.

 The ILO/MLC minimum requirements are usually adhered to, but it seems not enough. By having more habitable and convivial (if we can ever consider this sort of activity!) the human beings on board will be more efficient and motivation levels can be upholstered.

In essence we should remind ourselves that not considering basic requirements of any human being is a potential ground for development of risks and this way we may convince the shipbuilders and owners to look at the needs as a sort of investment for improvement both in the area of motivation as well as field of lessening accidents and costly mishaps

A ship is a strange place.  It is a hazardous working environment loaded with potentially dangerous goods and machinery.  It is a mobile structure which has to be tough in order to ply the seas and withstand the ravages of a hostile environment, including extremes of weather, virtually every day of its life.  On the other hand it is also home for the seafarers that operate the vessel. 

6.5.1 Courtesy Onboard

 Because seafarers live close together, courtesy and consideration about the needs and expectations of other crew members is essential. For instance dirt and grease picked up on footwear on deck or in the port should not be walked into the accommodation.  Plastic boot covers may be available at entrances to the accommodation and should be used if provided.  Alternatively a selection of footwear near the entrance is a good indication that the crew do not wear outdoor shoes/boots inside.  It is courteous for visitors to adopt the same practices as the crew.

A knowledge of the crew’s work patterns is important to keep noise to a very minimum as there may be people sleeping at any time of the day.

There tends to be an unwritten rule on ships that a closed door indicates that the occupant is unavailable (sleeping or studying, perhaps)

 6.5.2  Catering and eating arrangements.

On Board ship a Mess Room is the dining room. A saloon will be the dining room for officers while the one for crew is often known as the crew mess.

The Galley is the kitchen & the Wardroom is the officer’s bar on board ship.

Balanced Diet for All Nationalities

 Crew must be aware of basic hygiene in the galley and onboard and may be involved in making healthy choices regarding their diet. They may be assisted in this by providing them with the knowledge about the nutritional value of food and the importance of eating well so that they may lead an active and healthy life.

It is a known fact that over-indulgence in food leads to health issues. People also believe that they

 can, if they want to or need to, take personal responsibility for “healthy eating”. While all seafarers seem to be aware of some nutrition terminology (calories, fat, carbohydrates etc), few have a genuine understanding of the full range. Calories are widely understood, but there is considerable confusion between additives and nutrients and, especially, between kitchen and technical terms.

Seafarers respond well to such terms as “light” and “low-fat”. They lack the discipline to make food choices based on purely nutritional information. It is for this reason that seafarers should be trained in regard to healthy eating. They should learn to give up the pleasures of eating by making sacrifices by means of self-control and avoiding foods which are harmful to them.

Where  a  physical  condition  has  necessitated  action,  some  seafarers  have sought  advice  from  professional  nutritionists.  Diets aimed at, for example, reducing cholesterol have led to them taking more interest in both the composition of the food and the labels. Seafarers should be made aware of the fact that they should take keen interest in both the composition of their food and the labels.

Seafarers need information that is simple, easy to use and relates to their daily nutritional needs. While they want nutrition to be a part of their daily lives, they need greater knowledge in order to integrate this information into their daily dietary management. This information is provided free of cost to all seafarers through welfare agencies, most notably the ICSW which runs the SHIP Programme.

Food selections and lifestyle changes go hand in hand. Messages should focus on lifestyle adaptations relating to the living conditions onboard. The individual seafarers’ awareness of health and hygiene problems relating to seafaring should be raised. Welfare organisations work to educate and support seafarers in order to enable them to develop the right skills necessary to exercise more control over their own health and well-being by eating the right type of food with the right quantity of calories.