A Colorful Way to Keep a Cargo Crew Free of Prostate Cancer
An examination of the crew for ships shows that a majority of those same seafarers are male. For that reason, ship management teams and members of the Prostate Cancer Foundation share a common goal. Both want to limit the degree to which men get exposed to cancer-causing risk factors. By the same token, the Foundation highlights its freedom from borders, even as professionals in marine catering services operate in an environment that allows them to cross multiple borders.
Aware that the months of November and December tend to include numerous times for feasting and partying, the Prostate Cancer Foundation has recommended the foods to be included in an anti-inflammatory diet. Their recommendations should be noted by those that care about healthy eating on ships. In addition, the Foundation’s most recent communication states that the anti-inflammatory diet bears a marked similarity to the Mediterranean diet.
No doubt experts in victualling have heard of the Mediterranean diet, or have prepared dishes that utilize at least some of the foods on such a diet. Still, in light of the fact that research has linked the same foods to the prevention of and treatment of prostate cancer, it pays to take a second look at the diet’s guiding principles. Those principles offer valuable guidance to the professionals that oversee the catering services for cargo ships.
One of those principles would belong on a list of colorful suggestions. It calls on ship catering services to place lots of fruits and vegetables on the crew members’ dining table. Obviously, selection of the ideal fruits and vegetables depends to a large extent on their seasonal availability. Still, it should also demonstrate an effort to serve fruits and vegetables with all sorts of colors.
The Holiday season provides those that direct the catering services for the marine industry with the perfect time for encouraging a greater utilization of a red fruit or vegetable. Tomatoes, watermelon and pink grapefruit have been categorized as red. Mention of the red/purple category should start experts in on board catering management to consider the benefits of pomegranates, red grapes, plums and berries.
Naturally any red food should be paired with a green vegetable. Broccoli, Brussels sprouts, cabbage, bok choy and kale have been classed as green vegetables. Healthful foods can also be selected from the groups of yellow/green and white/green vegetables. Those in the former category include spinach, corn, collard, peas, avocados and honeydew melon. Those in the latter category include garlic, onions, asparagus, leeks, shallots and chives.
Obviously, the professionals that oversee the victualling on ships do not plan to overlook the beneficial nature of the different colored fruits. Besides those with the red or purple hue there exist seed bearing foods that have been classed as orange, as well as those classed as orange/yellow. Fruits classed as orange include mangoes, apricots and cantaloupes. Those classed as orange/yellow include oranges, peaches, papaya and nectarines.
Finally, the professionals in victualling management should not allow the vegetables of the holiday season to slip from their minds, after that same season has passed. Orange foods such as pumpkin and sweet potatoes possess anti-inflammatory properties during every month of the year. Since doctors have found inflammatory cells in tissue removed from malignant prostate glands, pumpkin and sweet potatoes would make a great addition to any meal that has been planned by those men and women with expertise in ship catering.
