[Nutritional hygiene of flight personnel on long flights]

Progress in the adequate nutrition of pilots during long-term flights since 1935 is discussed. Special attention is given to the arrangement of meals inflight. The nutritive value of the flight rations and methods of maintaining high quality of diets inflight are described. The hygienic estimate of diets and their efficiency is given. Attention is paid to the development of the main method of nutrition in long-term flights--diets consumed by pilots with an oxygen mask on. Nutrition in high altitude flights is discussed. The development of flight diets from "sandwich rations" (1935-1958) to up-to-date food products and polyvitamins (since 1958) is described. Further pathways for the study and improvement of flight rations are outlined.