[Preflight nutrition of flight personnel]

The evolution of the concepts of preflight diets of flight personnel in the USSR and in other countries is discussed from the historical point of view. On the basis of the literature and his own data the author describes the main stages in the evolution associated with changes in the physiological-hygienic requirements for the diets and increases in the flight altitude, range and speed. The data on the arrangement of preflight meals, their composition and nutrient parameters are given. Physiological-hygienic requirements for preflight diets of flight personnel are determined in the light of present-day concepts and their further developments are outlined.