VERBATIM Eating at high altitude
Saturday 27 May 1995
Henri Alcade, of the Chicago caterers Flying Food Fare, points out that because of dehydration "food is digested in a different way [in the air than it is] on earth". The solution is meals with a high moisture content and plenty of carbohydrates, which are quick to digest. "They don't make you feel full and heavy," says Cathay Pacific's regional catering manager for Europe, Anthony J Edwards.
Reheating meals causes a variety of problems. Gert Kullmann, head of in-flight services for Lufthansa, advises discretion with some vegetables, "such as peas, which may cause flatulence when reheated". Todd Clay of Delta Air Lines adds that, after reheating, cabbage and brussels sprouts "become unattractive and strong-smelling". Fried foods go soft and flabby; vegetables with a high water content separate any sauces that are served with them. During reheating, sauces that are too thin slide off entrees, and those that are too thick dry out.
Saudi Airlines designed a special meal for its 7,000 blind passengers per year, with the help of organisations for the blind. The menu, printed in braille (Arabic and English), gives the position of foods on the tray. (Reprinted from Colors magazine)
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