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Healthy nutrition for seafarers during and after COVID-19 pandemic
Affiliations- Research Unit of General Practice, Department of Public Health, University of Southern Denmark, Odense, Denmark
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Islamic Republic Of
- Midwifery Science — Health Care Research and Prevention, IVDP, University Medical Centre Hamburg-Eppendorf, Germany
- Research Unit for Dietary Studies, The Parker Institute, Frederiksberg and Bispebjerg Hospital, Frederiksberg, Denmark
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Abstract
Abstract
About this articleTitle
Healthy nutrition for seafarers during and after COVID-19 pandemic
Journal
Issue
Article type
Letter to the Editor
Pages
56-57
Published online
2022-03-31
Page views
2981
Article views/downloads
247
DOI
10.5603/IMH.2022.0008
Pubmed
Bibliographic record
IMH 2022;73(1):56-57.
Authors
Fereshteh Baygi
Fatemeh Mohammadi-Nasrabadi
Birgit-Christiane Zyriax
Berit Lilienthal Heitmann
References (6)- Baygi F, Mohammadi-Nasrabadi F, Zyriax BC, et al. Global overview of dietary outcomes and dietary intake assessment methods in maritime settings: a systematic review. BMC Public Health. 2021; 21(1): 1579.
- International Committee of Seafarefrs' Welfare Guidelines for Healthy Food Onboard Merchant Ships, United Kingdom. www.seafarershealth.org.
- Coelho-Ravagnani Cd, Corgosinho F, Sanches F, et al. Dietary recommendations during the COVID-19 pandemic. Nutr Rev. 2020; 79(4): 382–393.
- Benskin LL. A basic review of the preliminary evidence that COVID-19 risk and severity is increased in vitamin D deficiency. Front Public Health. 2020; 8: 513.
- Weyh C, Krüger K, Strasser B. Physical activity and diet shape the immune system during aging. Nutrients. 2020; 12(3).
- Baygi F, Djalalinia S, Qorbani M, et al. Lifestyle interventions in the maritime settings: a systematic review. Environ Health Prev Med. 2020; 25(1): 10.
