Nutritional diet conditioning:

Appropriate supplementation of protein and B vitamins can improve flight endurance.

⊙ It is not advisable to eat too much fat before flying, because bile decreases during the flight and fat digestion will be affected.

Pilots should choose high carbohydrate, low fat and moderate protein. A high carbohydrate diet can improve the body's tolerance to low pressure and hypoxia.

Avoid flying on an empty stomach to prevent hypoglycemia and reactive hypoglycemia during flight.

Supplement a certain amount of vitamins, such as vitamin B 1, vitamin B2, vitamin C, etc. It can improve the activity of intracellular enzymes during hypoxia, strengthen the respiratory function of tissues and the utilization rate of oxygen, and improve flight endurance.

Control your appetite. Don't eat before flying, but don't eat and drink, which can reduce and prevent airsickness.

Eat less foods containing cellulose and gas, such as bean products, potatoes, leeks and celery.

Don't eat greasy food, such as fried fish, roast chicken and roast duck. These foods are rich in fat and protein, which are not easy to digest after eating, and will also increase the burden on the gastrointestinal tract. You should try to eat less or not.

You can eat some light and delicious foods rich in sugar and protein, such as bread, snacks, noodles, green leafy vegetables, lean meat and honey. When the plane takes off and lands, you can put some snacks such as chocolate, apples, hawthorn and oranges in your mouth, which can keep the air pressure balance on both sides of the eardrum and change the uncomfortable state.

Food should be easy to digest, few but fine, so as to increase appetite.

No-flight days can be three meals, and flight days can be four meals.

⊙ Arrange the meal time reasonably. Breakfast is usually served 1 ~ 1.5 hours before the flight takes off, and lunch should be served two hours before the flight takes off. It is forbidden to fly on an empty stomach or immediately after meals.

It is understood that experts have screened from a large number of resources, and after countless experiments, nearly 40 kinds of substances with anti-radiation function, such as kelp, medlar, spirulina, ginkgo, pollen, Hericium erinaceus, tremella, angelica, Gynostemma pentaphyllum, yam, poria cocos, astragalus, jujube, yeast and ganoderma lucidum, stand out. Among them, kelp is the first choice material, mainly because it has strong radiation resistance, is a traditional food, has no toxic side effects and has many health care functions.