[Nutrition of aircraft crew members in emergency situations]

An analysis of the arrangement of contingency nutrition of aircrew members, composition and nutrient value of emergency diets used in the USSR and other countries allows the conclusion that low-caloric (subcaloric) diets are replacing isocaloric diets. When developing contingency kits, emphasis is given to portable kits because onboard kits are often inaccessible. This is to be taken into consideration for further improvement of contigency nutrition. Specific attention is to be given to the methods of providing nutrition, maintaining metabolism and work capacity under the conditions of food and water shortage and, consequently, starvation and dehydration of the body.