chapter 46 

 DIETARY PROGRAM 



W. F. Mazzone 

 Submarine Medical Center 

 New London, Connecticut 



Although it has long been recognized by the female of the species that the way to a man's 

 heart is through his stomach, too little importance has been placed on food and food prepara- 

 tion as it may affect morale. If man is expected to live and work on the ocean's floor for pro- 

 longed periods of time, efforts must be made to improve his well-being and the so-called 

 creature comforts. If man is to be subjected to other than ideal conditions, his motivation must 

 not be stinted by being underpaid and underfed. 



In order to appreciate fully the dietary, or lack of a dietary, program for Sealab U, it is 

 necessary to have a mental picture of (a) the galley, (b) storage spaces, both dry and refriger- 

 ated and, (c) contamination containment. 



The galley area contained a small four-element electric range, without a hood; one double 

 sink with hot and cold water taps; a two-compartment refrigerator with a seven and one half 

 cubic foot chill space and a freezer space of the same capacity. Other than limited shelving 

 for condiment storage, normal day store stowage space was not specifically designed. 



Galley equipment consisted of the electric range, a roto-type broiler, Teflon-coated elec- 

 tric skillet, electric sauce pan, and a defective four-slice electric toaster. Needless to say, 

 utensils and other items were available. 



Protection against contamination of the atmosphere with potential toxicity hazard con- 

 taminants is a very major concern. Under conditions of prolonged submergence in a confined 

 space, such as an undersea dwelling or submarine, environment and habitability may be con- 

 sidered one of the major limiting factors of endurance. Thus, it is and was essential that cer- 

 tain cooking processes be eliminated, such as frying, which may produce acroleins and some of 

 the partial combustion products such as carbon monoxide. 



In view of the above factors, it is quite evident that sound dietary programs would be ex- 

 tremely limited in scope. 



The U.S. Naval Supply Research and Development Facility, Bayonne, New Jersey, provided 

 assistance in the preparation of a diet (Table 46) and load list (Table 47) suitable for ten men 

 for 15-day periods. In preparation of the menu, it was necessary to keep in imnd those limiting 

 factors previously cited, as well as the following considerations: 



1. All foods must be of the easily prepared type 



2. Packaging must be compatible with extreme pressure conditions, at least 110 pounds 

 per square inch absolute 



3. The tendency to get away from total group feeding in favor of individual preparation and 

 eating. 



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