Innovative Approaches To Ensuring The Safety And Personalization Of In-Flight Meals
Mamatova Nodira MuxtarovnaDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenAbdullayeva Dilafruz GayratovnaDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenSaidova Gulbahor TursunalyevnaDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenKamilova Aida SheraliyevnaDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenTursunova Nigora AnvarovnaDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenBabakulova Shakhlo XamidullayevnaDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenEshkuvatov Komil RuziboyevichDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, TashkenNurmuhamedov Xisrov KarimovichDepartment of Hygiene of Children Adolescents and Nutrition of Tashkent State Medical University, Tashken
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Abstract
This study explores new technologies for ensuring the safety, health, and dietary needs of air passengers when providing in-flight meals. The study was conducted among passengers of the in-flight catering company, Uzbekistan Airways, and the Islam Karimov Tashkent International Airport. The survey revealed that over 30% of passengers would be willing to accept special dietary meals, as 65.0% of older air passengers suffer from chronic illnesses requiring special dietary foods and meals
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