Learning Objectives

• Provide an understanding of how the physiology of passengers changes when flying

• Develop an understanding of some psychological aspects of flying

• Examine the implications of changes in passenger behaviour for flight catering

Introduction

Both taste and appetite change when flying at high altitude. For example, it has been found that the flavour of foods become less distinct at high altitudes and the aromas of wine are reduced. At high altitudes, many people react more strongly to alcohol and caffeine. There are other effects of the cabin environment, such as reduced oxygen levels and altitude effects that produce physiological responses in people, which in turn affect appetite. One of the effects of long-haul flights is dehydration, which has a variety of effects on the body, such as slowing digestion. Combined with a restriction in the amount of movement and the opportunity for taking exercise, heavy foods and meals therefore are best avoided.

In response a number of airlines offer a choice of light and easy to digest meals for their business and first class passengers, for example, British Airways have a 'well-being' menu choice on many flights. Although airlines have invested heavily in improving airline catering and service over the years, passengers have commented that "all food tastes the same" (Kahn, 1995). Furthermore, the timing and nature of cabin service is believed to play a part in countering jet lag. The meals served on westbound flights are...