WO2009005354A1

WO2009005354A1 - Method for suppressing the effects of jet lag for air travellers

Info

Publication number: WO2009005354A1
Application number: PCT/NL2008/050448
Authority: WO
Inventors: Cleo-Lane Faber
Original assignee: Cleo-Lane Faber
Priority date: 2007-07-03
Filing date: 2008-07-03
Publication date: 2009-01-08
Also published as: NL1034081C2

Abstract

The invention relates to a method for suppressing the effects of jet lag on air passengers. The method comprises the steps of A) retrieving personal information of an air traveller, this information comprising at least the identity; B) retrieving flight information comprising at least the location and local times of the departure and arrival locations; C) subsequently formulating on the basis of this information a personal food package for use during the period of travel, with the proviso that the personal food package comprises a number of meals which are provided at regular intervals during the time of travel, wherein the meals are divided into a number of meal types defined by the presence therein of a number of essential food components, wherein the time at which a meal type is served is chosen subject to the local time at the place of destination. The invention also relates to software for performing and/or supporting the method according to the invention.

Description

Method for suppressing the effects of jet lag for air travellers

The invention relates to a method for suppressing the effects of jet lag for air travellers, and more particularly to a method for preparing food for use in aircraft, in particular aircraft making longer flights. The invention also relates to the thus obtained food and to the use thereof, in particular for preventing and suppressing jet lag. In a subsequent aspect the invention relates to a method for serving this food. The invention also relates to software for performing and/or supporting the method according to the invention.

In longer aircraft flights the passengers need food. Food is usually provided at times corresponding to those at which food and drink are consumed in the normal pattern, usually the pattern followed at the place of departure. On a flight which for instance departs at noon, lunch is served shortly thereafter, and the evening meal about six hours later. There is some understanding about jet lag, both from scientific and semi-scientific literature, such as in "Jet lag", 200 tips for problem-free air travel by Diana Fairechild, Ankh-Hermes BV Deventer, or the website www.stopjetlag.com. Although lessons can perhaps be learned from these, an adequate solution to the problems associated with longer flights, such as jet lag, has heretofore not proved possible.

Although it is for instance known that the body needs extra energy after aircraft takeoff, aircraft meals have, as far as is known, not been adjusted to this fact. Furthermore, in the case energy is required, the wrong forms of energy are usually provided, for instance in the form of so-called fast sugars, which possibly have a short-term positive effect but actually damage the body in the longer term, i.e. the effect of the sugars wears off quickly, for instance within several minutes, while a dip then occurs, and it is precisely this dip which must be avoided. Food is also provided in the wrong quantities, not only in respect of the overall quantity of one or more meals but also in respect of the amount of individual nutritional constituents, such as carbohydrates or proteins, this having an adverse effect on the condition of the body and mind in general, and in particular from the perspective of preventing jet lag.

The present invention obviates one or more of the above stated problems, while healthy food is still provided for body and mind. In a first embodiment the present invention relates to a method for suppressing the effects of jet lag on air passengers, which method comprises the steps of A) retrieving personal information of an air traveller, this information comprising at least the identity; B) retrieving flight information comprising at least the location and local times of the departure and arrival locations; C) subsequently formulating on the basis of this information a personal food package for use during the period of travel, with the proviso that the personal food package comprises a number of meals which are provided at regular intervals during the time of travel, wherein the meals are divided into a number of meal types defined by the presence therein of a number of essential food components, wherein the time at which a meal type is served is chosen subject to the local time at the place of destination.

Although much is known in the field of healthy nutrition, such as for instance from "The Food Doctor", healthy eating for body and mind, by Vicki Edgson and Ian Marber, Veltman publishers, or the website www.voedingsinfo.org, the lessons learned from such documents are not applied in the preparation of food provided in aircraft, or hardly so. Applicant has now recognized the collective importance of aspects such as sub-division of food package in successive meals, sleeping-waking rhythm and so on, as a significant cause of the effects of flying, such as jet lag and the general well-being of body and mind.

Surprisingly, applicant has now found that the method according to the invention partially or in some cases largely obviates the drawbacks experienced by the body (and the mind) as a result of longer flights, such as jet lag, and as a result of the prior art food package provided in the view of applicant at the wrong times and comprising the wrong food components. In some cases the invention even ensures that body and mind are substantially recovered from a flight or are even in better condition.

In order to ensure that the air traveller experiences the least possible discomfort from the effects of jet lag, the method comprises a determination of a waking period and a sleeping period during the period of travel, wherein the sleeping period lies between 21.00 and 08.00 local arrival time, and wherein no meal is provided during the sleeping period. In addition to identification data and desired travel itinerary, personal information relevant to the method preferably also comprises the weight, the height, the age and the gender of the air traveller.

It is also advantageous to characterize the method according to the invention in that the quantity of the meals provided is determined by the personal information, and more particularly by the body mass index (BMI). The BMI can be obtained in simple manner from the height and weight of the passenger.

It has further been found to be advantageous to characterize the method according to the invention in that the meals are divided into the meal types of breakfast, lunch, evening meal and snack, and the time at which the meal type is provided is determined by the local time at the place of destination. A meal type provided at a determined time corresponds here as far as possible to the meal type usually consumed at the local time at the destination. The point in time at which a meal type is provided thus preferably does not vary by more than 3 hours, more preferably by more than 2 hours, and most preferably by more than 1 hour, from the usual local time at the destination.

In this application a food package is understood to mean a combination of one or more meals, to be provided at predetermined times or within predetermined intervals of time. It is advantageous to characterize the method according to the invention in that the intervals between the meals distributed regularly over the travel time amount to between 60 and 120 minutes, and more preferably between 75 and 105 minutes. Each subsequent meal can advantageously be provided after for instance about 90 minutes. The interval of time between meals is further determined by, among other factors, the speed with which the previous meal is digested. Time intervals between meals can therefore be longer or shorter, for instance between 60 minutes and 120 minutes, such as for instance 60 minutes, 70 minutes, 75 minutes, 80 minutes, 90 minutes, 100 minutes, 105 minutes, 110 minutes and 120 minutes. In such a manner the absorption in the body of the desired food components is improved relative to more usual eating patterns, such as a meal three hours or more after a previous meal.

A meal is understood to mean any combination of one or more food components, which food components are chosen from the group of carbohydrates, vitamins, proteins, fats, minerals, antioxidants, fatty acids, water, other forms of drink, and other food components. It is possible here to envisage for instance of meal with sandwiches, a hot meal, individual components such as dairy products, fish and/or meat, but also food supplements in the form of pills. What is however essential is that the meal contains the correct amount or amounts of food components of the appropriate type, for instance a combination of protein and energy, adapted to the personal circumstances and flight variables.

Such a meal is preferably provided in the form of a combination of food components. Carbohydrates can for instance take the form of sugars, preferably natural sugars such as dextrose, starch, fats and the like. Carbohydrates usually provide energy. Examples of carbohydrate-containing foods are flour products and fruit. Carbohydrates are usually provided in the food package according to the invention for instance in a quantity of about 500 gr of carbohydrates for a woman with an average body weight of 60 kg, and for a man with average body weight of 77 kg this is for instance 625 grams of carbohydrates. Here and in the following it will be apparent, unless stated otherwise, that the food package according to the invention provides a daily quantity which, unless stated otherwise, is determined by among other factors age, weight, physical condition, dietary requirement, allergies and gender. Vitamins are for instance vitamin A, beta- carotene, vitamins Bl, B6 and B12, vitamin C, vitamin D and vitamins E. In the food package according to the invention vitamins A, B, C and E are particularly important.

Proteins are for instance provided from natural vegetable or animal sources, such as dairy products from cow, goat or sheep, meat, fish, nuts, leguminous plants, buckwheat, chickpeas, kidney beans, soybeans and the like. Fats are for instance provided from preferably natural vegetable or animal sources. Minerals are for instance zinc, calcium, magnesium, sodium, potassium, selenium and so forth. These are for instance provided from natural vegetable or animal sources. Zinc, calcium, selenium, potassium and sodium are particularly important in the food package according to the invention. Other food components are for instance folic acid, antioxidants, unsaturated fatty acids, such as poly-unsaturated fatty acids, omega fatty acids, in particular omega 3 and omega 6 fatty acids, amino acids and the like. Folic acid and antioxidants are particularly important in the food package according to the invention. A preferred embodiment of the method according to the invention is characterized in that the meal types comprise an energy meal, a sustaining meal and a rest meal, which comprise at least the following essential food components: for an energy meal at least 14 mg iron, at least 30 gm fibres and at least 1.5 gm whey protein per kilogram of body weight; for a sustaining meal at least 800 mg beta-carotene, at least 450 gm omega 3 fatty acids and at least 8 gm vitamin B complex; for a rest meal at least ginseng and at least 350 mg magnesium.

More preferably the energy meal further comprises at least 70 gm grains, at least 65 gm amino acids, at least 0.3 gm folic acid, at least 70 gm Vitamin C and further selenium and Vitamin E, the sustaining meal further comprises at least 1 gm calcium, at least 0.1 mg zinc, at least 4 gm cocoa and at least 0.8 mg Vitamin A, and the rest meal preferably further comprises at least camomile, at least 3.5 gm potassium, at least 30 mg Vitamin D, at least one banana every 24 hours, and at least 1 papaya every 24 hours.

It will be apparent to the skilled person that the meal types are provided in the form of meals recognizable to the traveller, such as a breakfast, a lunch or evening meal. It will likewise be apparent to the skilled person that the nutrients can have a combined action and can comprise components from more than one of the above stated categories. This provides the option of making suitable combinations as desired. Examples of products which can be applied as component in the food package according to the invention are all usual meal components, such as for instance ginger, banana, plums, dark green vegetables, seafood, sesame seed, pumpkin seeds, soy, yoghurt, milk, camomile, licorice root, fig, dairy, white fish, potato, spinach, alfalfa, beans, rice, buckwheat, rye, kiwi, mango, orange, broccoli, peppers, cashew nuts, lavender, blackberries, blueberries, red berries, melon, dried prunes, avocado, tomatoes, aubergine, sprouts, cauliflower, celery and cucumber.

The following provides a short explanation of the purpose of several of the (stated) ingredients. Almonds contain fats which travel directly to the brain so that the mind also remains fit. Apple provides (together with yoghurt) for good intestinal bacteria. A kind of cleansing of the body so that one arrives "in good shape" at the destination. Avocado serves to prevent anaemia. At flight altitude the blood flows about 1.5 times as quickly as on the ground. Anaemia is also more likely to occur in this case. A white bagel or white bread ensures that avocado stays in the stomach longer, so that all substances can be absorbed into the blood before being digested. Banana provides the fast energy required by the body to develop muscle after take-off. In order to also consume sufficient slow proteins after fast proteins, buckwheat pancakes are served. Slow proteins provide long-term energy. Blueberries provide pure blood purification. Forest fruits provide fibres which also "cleanse" the intestines. One thus reaches the destination "in good shape". Dates alleviate problems with the airways caused by the air-conditioning. Black grapes provide sugars for fast energy, without a dip afterwards. Filet d' Ardenne is a very lean type of meat, whereby few solid fats are ingested. Goat cheese contains many B 12 vitamins which ensure a healthy growth of red blood cells, which in turn provide natural energy boosters in the body. Goat cheese is more readily digestible than cow cheese. Kiwi provides digestive enzymes. It is a good bread substitute. Mango ensures a good digestion so that the proteins can be optimally absorbed. Muesli provides for a good cleansing of the intestines. Muffin dough ensures that the blueberries remain in the stomach long enough for all the good substances to be absorbed by the body. Papaya stimulates digestion. Raisins are natural sweeteners, which also provide long-term energy. Garden rocket and gherkin contain a high percentage of moisture, so that the ratio of moisture/salt in the body remains good. Tofu is full of protein and is a natural substitute for a protein shake. Limes enhance the effect of the protein in the tofu. As fish substitute there is a choice between for instance chicken and mushrooms. Both are also very good for the immune system. The passenger is however preferably given a separate bottle of Omega 3 fatty acids in order to still receive this protection for cell walls. Waldkorn (dark grain bread) ensures good bowel movement. (Low-fat) yoghurt also provides the right bacteria in the intestines. Both can be seen as a type of cleansing in the intestines after a flight, so that it is possible to make a 'clean' start at a new destination. Salmon is full of omega 3 fatty acids. These fatty acids are good for the immune system, which may be weakened, among other reasons, by the fact that the passenger has been sharing the same oxygen with a large number of people in a small space. Omega 3 fatty acids also enhance the elasticity of cell walls. This in turn is very good for the organs, so that they can recover well each time they are stretched in the case of large differences in air pressure, such as during take-off or landing. The filling can be salty, which is good for retaining moisture in the body. When one is at great altitude, air enters the bodily fluid and blood vessels may expand. When salt is ingested, it absorbs the moisture but releases the air, so that blood vessels do not expand.

It will become apparent in the following that some food components are served at specific times during a flight. The serving time depends on, among other factors, the direction of the flight, the departure time, the duration of the flight and possible changes in climatological conditions. When for instance the passenger should already go to sleep after a short time, a meal is first provided after departure, after which follows a sleep period of for instance six hours, followed by a subsequent meal, and so on. The direction of the flight is therefore important. When geographical degrees of longitude are passed during a flight, for instance during a flight made partly in east-west or west- east direction, the passenger gradually moves to different time zones, for instance later time zones in the case of a westbound flight and earlier time zones in the case of an eastbound flight Upon arrival the passenger is then in a different time zone, to which the sleeping-waking rhythm of the passenger, but also his/her food intake, can be adjusted in order to be in step with those of the relevant time zone.

It is sensible to adjust the day rhythm to the place of destination immediately after departure. If the departure takes place between 23.00 and 08.00 local time at destination, a start is therefore made with a sleep period, advantageously with a duration of at least 6 hours. The sleeping time preferably lasts until 08.00 local time at destination, so that the body is (more or less) in the rhythm of the place of destination from this moment on. The meals can also be adjusted for this purpose.

On eastbound flights (for instance from Europe to Asia) one "loses" time. The days are shorter. The number of time zones passed through varies from 1 to 12, depending on the place of destination. In these eastbound flights the days are unnaturally short and sleep- inducing food is thus necessary to get to sleep sooner, so that it is possible to adjust immediately to the biorhythm of the country of destination. On an eastbound flight it can for instance be recommended to first sleep for instance for six hours. The sleeping time is preferably immediately after take-off. During sleep the body goes into "standby" mode and can focus all its attention on developing muscle, since no other parts of the body need be used. It is preferable not to help the body unnecessarily when it is capable of this itself. It otherwise becomes lazy and all manner of complications occur. In order to allow the biological clock adjust more quickly to the day/night rhythm of the destination the passengers go to sleep in the aircraft when it is also night at the place of destination. In an example this was at the start of the flight, with a duration of 6 hours.

On the westbound flights the days are longer, for instance on a flight from Europe to America. On these flights one "gains" time. The number of time zones passed through varies from 1 to 12, depending on the destination. On these westbound flights the days are unnaturally long and energy boosters are thus needed to stay awake and to get into the biorhythm of the country of destination. Passengers preferably do not go to sleep during such a flight, unless this flight takes place when it is between 23.00 and 08.00 at the place of destination. It is therefore important to formulate meals which have a positive influence on the biorhythm during (intercontinental) flights, with the result of better well-being of the passenger and reduction of jet lag, particularly when the passenger is and wishes to remain in good physical condition, such as a professional athlete, businessman or businesswoman, or a passenger with a healthy lifestyle. The invention is therefore less suitable for passengers who suffer from obesity or who use medication and/or drugs and/or alcohol and/or tobacco, particularly in addictive quantities.

On a flight which passes the equator the magnetic field is reversed. Upon arrival the body and in particular the blood must adapt hereto. This adjustment is accompanied by a change which is not immediately perceptible, during which the blood circulation probably stops temporarily, whereby the pressure on the organs increases. The change can however have a great influence on the physical condition, and in the case of repeated changes in a relatively short time, such as several times per month, this adjustment can result in serious physical disorders, in particular damage to the organs. When formulating the food package according to the invention it is therefore necessary to take the above stated parameters into account, for instance by providing meals which are liquid (easily absorbed by the blood) and blood-purifying and blood-strengthening (red blood cell production).

It will be apparent to the skilled person that many flights are in fact combinations of respectively eastbound and westbound with respectively northbound and southbound. The method according to the invention can likewise be modified to the exact direction and route. It will also be apparent to the skilled person that many flights can be or are in fact already combined, so that a food package can also be made for one or more, more or less connecting flights. For a flight with a stopover a first part of a food package according to the invention can for instance be provided during a flight before the stopover, while a second part can be provided during a flight after a stopover. It will likewise be apparent to the skilled person that this method can extend to periods before the actual flight and to periods after the actual flight. Where provision of food within these periods contributes toward increasing the physical well-being, this is deemed as lying within the scope of the present claims. This is further elucidated in several of the present examples.

A possible difference in climatological conditions between departure location and arrival location must preferably also be taken into consideration when formulating a food package according to the invention. On a flight to warmer places the body loses a great deal of moisture upon arrival. In this case moisture-containing meals are therefore provided in the method according to the invention. On a flight to colder places the body retains a great deal of fat. In this case low-fat meals are therefore provided in the method according to the invention. Most significant here is the omission of hard/trans- fats, which end up in food mainly due to the preparation method. Instead of frying or deep-frying warm dishes or covering them in olive oil, the dishes can also be cooked by means of steaming, grilling and boiling.

In order to determine the preferred quantity of the food component for a meal use can be made of, among others, the following sub-division. Passengers are first of all subdivided according to gender (m/f), into age groups of 10 years (0-10 years, 10-20 years etc.), and into weight groups of 10 kg (0-10 kg, 10-20 kg etc.). It is evident that variations hereof also fall within the scope of the claims, for instance age groups of 5 years, or 3 years, or 1 year, weight groups of 5 kg, 3 kg or 1 kg, a sub-division according to adult/child, and combinations hereof.

The type of meal is adapted to the day rhythm at the place of destination. As soon as the aircraft has taken off it is necessary to adhere to the day rhythm of the place of destination. If at the moment of take-off it is between about 07.00 and 11.00 at the place of destination, the menu then starts with "breakfast-like meals", continues with "lunch" meals, and then "evening" meals. If at that moment it is between about 11.00 and 16.00 at the place of destination, "lunch" meals then come first, and "evening" meals follow after about 16.00, and so on.

The sleep period is also adjusted to the day rhythm of the destination. If it is night there, a sleep period is then also incorporated during the flight. If however at the moment of take-off it is between about 16.00 and 23.00 at the place of destination, the menu then starts with an "evening" meal, followed by a sleep period. After this, breakfast is served.

The duration of the flight is important among other reasons for determining the number of meals that are served. On a flight from Amsterdam to New York, which takes 8 hours, fewer meals are for instance served, for instance 5-6, than during a flight from Amsterdam to Los Angeles of 15 hours, for instance 11-12.

The food package is particularly suitable on flights with duration of more than 3 hours, preferably with a duration of more than 4.5 hours, preferably more than 6 hours. If a great climate change takes place, the body adapts with a different digestion. The change in digestion caused by the change in climate determines the nutrients which the body must then ingest. If a passenger is travelling for instance from a cold to a tropical climate (such as in Mexico), the meals must contain a great deal of moisture. At the moment of arrival the body sweats twice as much because it must become accustomed to the heat. If a passenger is travelling for instance from a tropical to a cold climate, the body receives a shock due to the cold upon arrival and goes into a "bunker phase". This means that for the first 4 hours after arrival it stores all fats which it ingests so that this layer of fat will protect the body against the cold. In order to prevent a passenger from then putting on weight after a flight, the fewest possible fats must be present in the blood.

In a preferred variant of the method according to the invention the air traveller is substantially not provided with any theine, caffeine, alcohol, refined sugar, nitrides and pesticides, and/or saturated fatty acids. It is further advantageous when the air travellers are offered at least two litres of water per person between meals. The food package can further also be adapted to the personal itinerary o the passenger. There may be a long period of time between the moment of landing and the moment at which the passenger indicates he/she must perform, for instance the moment of a match or a meeting. Using a data management system it is then for instance also possible to calculate when the passenger must have his/her nutrients after the flight.

The method according to the invention preferably provides an energy meal between 0 and 1 hour after the start of the flight, and more preferably between 5 minutes and 30 minutes after start of the flight. A first meal containing protein, preferably whey protein, and energy is preferably provided between 0 and 1 hour after take-off, preferably between 5 minutes and 30 minutes after take-off, wherein energy substantially does not take the form of fast sugars, optionally further comprising an additional food component which enhances the effect of protein, such as lime. The amount of sugars or carbohydrates immediately freely available is very limited in such a meal, in any case not sufficient for obtaining the energy requirement of the body as a consequence of take-off from the optionally limited sugars and/or carbohydrates available. An example of such a meal is one which comprises a chocolate protein shake with orange juice, or camomile tea and hot soy-chocolate milk, or a smoothie of banana, tofu and lime. The amount of protein in this meal is 0.9-1.5 gm protein/kg of weight for a man, preferably 1.0-1.4 gm protein/kg of weight, most preferably about 1.2 gm protein/kg of weight, and 0.6-1.0 gm protein/kg of weight for a woman, preferably 0.7-0.9 gm protein/kg of weight, most preferably about 0.8 gm protein/kg of weight. For an endurance and/or sprint athlete these quantities amount to 1.5-2.1 gm protein/kg of weight for a man, preferably 1.6-2.0 gm protein/kg of weight, most preferably about 1.8 gm protein/kg of weight, and 1.2-1.8 gm protein/kg of weight for a woman, preferably 1.4-1.6 gm protein/kg of weight, most preferably about 1.5 gm protein/kg of weight. For a strength athlete about another 0.7 gm protein/kg of weight is added thereto for a man (an average of about 2.5 gm protein/kg of weight), for an endurance power athlete about another 0.7 gm protein/kg of weight is added thereto for a man (an average of about 2.0 gm protein/kg of weight). Because the take-off bums just about as many calories and as much muscle mass as sprinting 20 metres at top speed from standstill, a passenger for instance receives such a whey protein shake after take-off in order to sufficiently restore the muscle mass.

Between 0 and 90 minutes before landing, preferably between 5 minutes and 60 minutes before landing, more preferably between 30 minutes and 45 minutes before landing the method according to the invention further preferably provides a final meal comprising an intestinal flora-cleaning meal and/or an intestinal flora-developing meal, and optionally a meal enhancing digestion. An example of such a meal is one comprising low-fat yoghurt with papaya, or low-fat yoghurt with blueberries, or comprising yoghurt with apple, or comprising muesli and black raisins.

The given specific embodiments and examples hereinbelow depend of course on the length of the flight. For shorter or longer flights these embodiments and examples can optionally be defined differently, without departing from the concepts behind the invention.

The method according to the invention preferably further provides a food package which comprises a meal comprising an anaemia-suppressing meal and/or blood cell- developing meal and/or blood-purifying meal. Because flying has an adverse effect on the blood regulation and blood circulation, and because the body will develop deficiencies whereby a need is created for an anaemia-suppressing meal and/or blood cell-developing meal and/or blood-purifying meal, it is advantageous to provide such a meal. Such a meal (partially) meets deficiencies and gives the body a better condition. This meal is preferably provided at a different time subject to the direction of the flight. On a westbound flight this meal is for instance provided between 5 and 7 hours after take-off, preferably between 5.5 and 6.5 hours, such as after six hours, on an eastbound flight this meal is for instance provided between 6.5 and 8.5 hours after take-off, preferably between 7 and 8 hours, such as after 7.5 hours, and in the case of a substantially northbound or southbound flight this meal is for instance provided between 4 and 5 hours after take-off, preferably between 3.5 and 4.5 hours, such as after four hours. An example of such a meal is one which comprises a wrap with goat cheese and white raisins, or a white bagel with avocado, or a lemon and blueberry muffin. The method according to the invention preferably further comprises a food package which comprises a meal enhancing bowel movement and wherein the food package comprises an indication of the moment to provide this meal enhancing bowel movement. During for instance a westbound flight this meal is provided between 3 and 5 hours after take-off, preferably between 3.5 and 4.5 hours, such as after four hours. An example of such a meal comprises a waldkorn sandwich.

The method according to the invention preferably further provides a food package comprising a meal enhancing digestion and wherein the food package comprises an indication of the moment to provide this meal enhancing digestion. On a westbound flight this meal is for instance provided between 1.5 and 3.5 hours after take-off, preferably between 2 and 3 hours, such as after 2.5 hours, on an eastbound flight this meal is for instance provided between 9 and 11 hours after take-off, preferably between 9.5 and 10.5 hours, such as after 10 hours, and on a substantially northbound or southbound flight this meal is for instance provided between 3.5 and 5.5 hours after take-off, preferably between 4 and 5 hours, such as after 4.5 hours. An example of such a meal is one comprising mango or papaya or kiwi.

The method according to the invention preferably further provides a food package which further comprises a fat-containing meal and/or protein-containing meal and/or salt-containing meal and/or moisture-containing meal and/or sugar-containing meal, preferably a meal containing natural sugars, and/or carbohydrate-containing meal and/or omega 3 and/or omega 6 fatty acid-containing meal and/or cheese-containing meal and/or vitamin-containing meal and/or airways-strengthening meal, and wherein the food package comprises an indication of the moment to provide this meal.

On a westbound flight a meal comprising for instance almonds (fats) is for instance provided between 1.5 and 3.5 hours after take-off, preferably between 2 and 2.5 hours. This meal can further also comprise a buckwheat pancake for the purpose of providing (slow) proteins and energy. This meal can also comprise dates, which alleviate problems with the airways caused by the air-conditioning. On a westbound flight a meal comprising filet d'ardenne (lean meat) is for instance provided between 3 and 5 hours after take-off, preferably between 3 and 4.5 hours, such as after four hours. This filling can further comprise salt (moisture-retaining effect). When a passenger is at great altitude, air enters the bodily fluid and blood vessels may expand. Absorption of salt results in moisture-absorption and removes air from the blood vessels so that they do not expand. This meal optionally further comprises garden rocket and/or gherkin, which contain a high percentage of moisture. As already noted above, this meal can optionally be combined with a waldkorn sandwich.

On a westbound flight a meal comprising vitamin and natural sweeteners is for instance provided between 5 and 7 hours after take-off, preferably between 5.5 and 6.5 hours, which for instance comprises a goat cheese wrap (vitamin B 12) and white raisins (sugars, long-term energy).

On an eastbound flight a meal comprising for instance low-fat yoghurt (intestinal cleansing), banana (carbohydrates) and black grapes (sugars, fast energy) is for instance provided between 6 and 8 hours after take-off, preferably between 6.5 and 7.5 hours, such as after seven hours. This meal is particularly advantageous when the body has been resting for a longer period, for instance such as after six hours of sleep. On an eastbound flight a meal comprising for instance a white bagel with avocado is for instance provided between 6.5 and 8.5 hours after take-off, preferably between 7 and 8 hours, such as after 7.5 hours. The white bread of the bagel ensures that the avocado remains in the stomach longer, so that more useful substances can be absorbed into the blood by the body. On an eastbound flight a meal comprising for instance salmon (omega 3 fatty acids) and salad is for instance provided between 8 and 10 hours after take-off, preferably between 8.5 and 9.5 hours, such as after nine hours.

On a north-southbound or south-northbound flight a meal comprising for instance a smoothie of soy milk, kiwi (digestion, bread substitute), avocado (anaemia) and coconut milk is for instance provided between 9 and 11 hours after take-off, preferably between 9.5 and 10.5 hours, such as after ten hours. The meals of the food package are preferably provided with the personal information of an air traveller and with an indication of the time to provide the relevant meal.

In a preferred embodiment the invention relates to a method according to the invention wherein the aircraft is divided into a first section for passengers requiring sleep and a second section separated therefrom for passengers not requiring sleep, wherein at least the second section is sub-divided into areas, wherein an area has a size of 1-100 passengers, preferably a size of 5-50 passengers, more preferably a size of 8-30 passengers, and most preferably a size of 10-20 passengers, wherein a steward(ess) is preferably assigned to each area and the passengers are preferably grouped per area on the basis of the personal information and the food requirement during the flight.

The nutritional data of each passenger are more advantageously linked to a seat in the aircraft were the passenger is located during food intake during the flight, wherein the food packages of the passengers are placed in sequential manner in one or more trolleys, which one or more trolleys are ordered per section and per area and are also loaded onto the aircraft in sequential manner, wherein a food preparer, such as a caterer, provides the food packages in the one or more trolleys in accordance with the above stated sequence.

In order to load the meals efficiently into the aircraft, so that it is possible to serve small meals on average for instance every 2 hours, preferably between every 60 minutes and 120 minutes, the aircraft is for instance divided into two parts (sections). This division may be into two floors, but may also be into a front part and rear part of the aircraft. This division can be related to the wish of the passengers to sleep or not. A front part or upper floor of the aircraft then for instance becomes the sleeping part. A rear part or lower floor of the aircraft then for instance becomes the part with 24-hour service and entertainment. Both floors can optionally also be divided into different areas.

A standard code number can be assigned to each area. An area preferably has a size of 1-100 passengers, preferably a size of 5-50 passengers, more preferably a size of 8-30 passengers, most preferably a size 10-20 passengers, who may also each have their own numerical code. An area has for instance 1 stewardess), who can have served all meals in his/her group within for instance 15 minutes so that on average a meal can be served for instance every 2 hours, or even every 90 minutes.

Formulated meals can each be separately coded and can be sorted and packed into the trolleys according to seat number so that the stewardess can distribute the meals quickly and efficiently, working from top to bottom. The trolleys in which the meals are located are preferably sorted in order of the formulation of the meal. The trolleys are preferably also sorted according to area so that all trolleys can be located closest to their group and can thus be loaded into the aircraft as efficiently as possible. It is thus possible to obtain a combination of a numerical code based on the codes of: the code of the upper floor/front part or - lower floor/rear part of the aircraft, the code of the area, and the code of the formulated meals which are arranged according to seat number, which ensures that the correct meal can be supplied to the correct passenger in efficient and rapid manner within a limited time.

In a subsequent aspect the invention relates to a method according to the invention, wherein the method steps of A) retrieving personal information of an air passenger, this information comprising at least the identity; B) retrieving flight information comprising at least the location and local time of the departure and arrival destination; C) subsequently formulating on the basis of this information a personal food package for use during the travel time, are performed under the control of a central platform server via a digital network.

The method according to the invention preferably has the feature here that an airline client, a catering client and an air traveller client are connected to the central server via the digital network, wherein the air traveller client sends the personal information and a desired flight to the airline client, this latter sends the personal data and the flight data to the central server, the central server stores the personal information and flight data in a data management system prior to the flight, wherein the food package is formulated using software stored in the data management system and the input data, and wherein the central server then sends the personal information, the flight data and the content of the food package to the catering client.

In a further preferred variant the transmission of the personal information, the flight data and the content of the food package to the catering client takes place only after the air traveller client has made a digital payment via a payment organization.

The present preferred embodiment of the method according to the invention can for instance be performed in the following manner: A user books a flight via the booking system of the airline of his/her choice, wherein he/she enters data such as flight data of the outward journey and return journey (time of departure and arrival of flight, location of departure and destination of flight, direction of the flight (East/West/North/South)) and personal data (name, address, mobile telephone number, e-mail address, gender, height, weight, travel itinerary);

The booking system asks whether the user requires an anti-jet lag service;

The user indicates that he/she requires an anti-jet lag service;

The booking system sends the flight and customer data to the central server; - The central server determines a number of parameters, such as for instance the

Body Mass Index, from the entered personal data;

The central server determines which flight type corresponds with the flight booking;

The central server selects a menu pattern for the flight on the basis of the flight type;

Using the meal effects associated with a menu pattern the central server determines which meal options the menu of the user can comprise;

The central server presents the meal options associated with the menu pattern to the user; - The user selects the meals from the menu schedule for the flight on the basis of the meal options;

The central server presents the complete menu schedule for the flight and requests the user to confirm the order;

When the menu schedule (order) is confirmed, the user then pays for the service via an online payment service;

The payment service confirms the payment of the order to the central server;

The central server sends the menu schedule and the flight and personal data to the planning system of the caterer;

The central server sends a confirmation of the order, including a pin code for later retrieval or change of the travel data, to the e-mail address of the user.

In a subsequent aspect the invention relates to software loaded onto a carrier or loaded into a computer for performing and/or supporting a method according to any of the foregoing claims. In a subsequent aspect the invention relates to a food package or medication obtained according to a method according to the invention. This food package or medication is particularly advantageous in suppressing the symptoms of jet lag.

In a subsequent aspect the invention relates to the use of the food package or medication according to the invention for producing a medication for the purpose of preventing or alleviating the consequences of jet lag.

The method according to the invention comprises a service which ensures that for instance a businessman or businesswoman is provided with specially formulated meals during his or her journey which ensure, among other things, that his or her blood sugar level remains substantially constant. The jet lag symptoms will hereby at least partially disappear so that the person in question can focus optimally on actions to be carried out during or after the journey.

Examples of the method according to the invention

Westbound flight (Amsterdam-Los Angeles, 9 time zones)

On a westbound flight (departure 12.00, arrival 15.00 local time) a female passenger of 60 kg and 20 years of age is provided 30-60 minutes after departure with an energy meal in the form of a drink (shake) with 24 gm whey protein and 250 ml water. 1% hours after the drink the woman receives a sustaining meal consisting of a 70 gm buckwheat pancake with 60 gm fruit chutney containing mango, apricots, almonds and date syrup. After VA hours she is then served a 10 gm waldkorn roll with garden rocket, 20 gm filet d'ardenne and 5 gm gherkin. After another I³A hour the fourth meal (an energy meal) is served, which consists of a 50 gm wrap with 20 gm goat cheese and 5 gm white raisins therein. As final meal 150 gm low-fat yoghurt with 100 gm muesli and 50 gm apple puree is served after another hour. This is a sustaining meal with bowel movement-enhancing effect. 30-60 minutes after landing a protein shake containing 24 gm whey protein and 250 ml water is served at the airport. This energy meal is served because of the planned activity after the flight.

Divided into components, the following are provided among others on this flight, wherein similar quantities for a man are also included: Zinc: m/0.01 mg - f/0.009 mg

Folic acid: m-f 0.3 mg

Magnesium: m/350 mg - 17250 mg Protein: m/720 mg - f/ 480 mg

Vitamin B 1 : m-f 1.1 mg

Vitamin B 12: m-f 0.028 mg

Vitamin B6: m-f 1.5 mg

Eastbound flight (Los Angeles-Amsterdam, 9 time zones)

On an eastbound flight a female passenger of 60 kg and 20 years of age is provided 30- 60 minutes after departure with a hot drink consisting of 150 ml of camomile tea. 150 ml hot chocolate milk made from soya is likewise provided on a comparable flight. A period of sleep of about 6 hours is then incorporated. After 6 hours 250 ml low-fat yoghurt is served with 300 gm banana and 50 gm brown raisins therein. A 15 gm white bagel with 20 gm avocado mousse thereon is provided after another hour. A 300 gm salad filled with 250 gm salmon is provided 254 hours after this meal. As fifth meal 150 ml of yoghurt with 300 gm papaya is served shortly before landing. A protein shake with 24 gm whey protein and 250 ml water is served at the airport 30-60 minutes after landing.

Divided into components, the following are provided among others on this flight, wherein similar quantities for a man are also included:

Vitamin A: m/ 1000 mg - f/ 800 mg

Vitamin C: m-f 70 mg

Vitamin E: m/ 11.8 mg - f/ 9.3 mg

Selenium: m-f 0.1 - 0.15 mg

Iron: 14 mg

North-southbound or south-northbound flight (Amsterdam-Cape Town, 0 time zones) On the Northbound and Southbound flights a female passenger of 60 kg and 20 years of age is provided 30-60 minutes after departure with a drink consisting of 100 gm tofu, 150 gm banana and 15 ml lemon juice. A 75 gm muffin with 5 gm blueberries therein is served after another 2 hours. IV- hours after this meal a drink is served of 100 ml soy milk, 50 ml coconut milk, 40 gm avocado and 50 gm gold kiwi. As fourth meal 150 ml yoghurt with 75 gm forest fruits therein is served shortly before landing. A protein shake with 24 gm whey protein and 250 ml water is served at the airport 30-60 minutes after landing.

Vitamin C: m-f70 mg

Iron: tn-f 14 mg

Calcium: m-fl000mg

Beta-carotene: m/1000 mg- f/ 800 mg

Claims

1. Method for suppressing the effects of jet lag on air passengers, which method comprises the steps of A) retrieving personal information of an air traveller, this information comprising at least the identity; B) retrieving flight information comprising at least the location and local times of the departure and arrival locations; C) subsequently formulating on the basis of this information a personal food package for use during the period of travel, with the proviso that the personal food package comprises a number of meals which are provided at regular intervals during the time of travel, wherein the meals are divided into a number of meal types defined by the presence therein of a number of essential food components, wherein the time at which a meal type is served is chosen subject to the local time at the place of destination.

2. Method as claimed in claim 1 , wherein a waking period and a sleeping period are determined for the period of travel, wherein the sleeping period lies between 21.00 and 08.00 local arrival time, and wherein no meal is provided during the sleeping period.

3. Method as claimed in claim 1 or 2, wherein the personal information also comprises the weight, the height, the age and the gender of the air traveller.

4. Method as claimed in any of the foregoing claims, wherein the quantity of the meals provided is determined by the personal information, and more particularly by the body mass index (BMI).

5. Method as claimed in any of the foregoing claims, wherein the meals are divided into the meal types of breakfast, lunch, evening meal and snack, and the time at which the meal type is provided is determined by the local time at the place of destination.

6. Method as claimed in any of the foregoing claims, wherein the intervals distributed regularly over the travel time amount to between 60 and 120 minutes.

7. Method as claimed in claim 6, wherein the intervals distributed regularly over the travel time amount to between 75 and 105 minutes.

8. Method as claimed in any of the foregoing claims, wherein the meal types comprise an energy meal, a sustaining meal and a rest meal, which comprise at least the following essential food components: - for an energy meal at least 14 mg iron, at least 30 gm fibres and at least 1.5 gni whey protein per kilogram of body weight; for a sustaining meal at least 800 mg beta-carotene, at least 450 gm omega 3 fatty acids and at least 8 gm vitamin B complex; for a rest meal at least ginseng and at least 350 mg magnesium.

9. Method as claimed in claim 8, wherein the energy meal further comprises at least 70 gm grains, at least 65 gm amino acids, at least 0.3 gm folic acid, at least 70 gm Vitamin C and further selenium and Vitamin E.

10. Method as claimed in claim 8 or 9, wherein the sustaining meal further comprises at least 1 gm calcium, at least 0.1 mg zinc, at least 4 gm cocoa and at least 0.8 mg Vitamin A.

11. Method as claimed in any of the claims 8-10, wherein the rest meal further comprises at least camomile, at least 3.5 gm potassium, at least 30 mg Vitamin D, at least one banana every 24 hours, and at least 1 papaya every 24 hours.

12. Method as claimed in any of the foregoing claims, wherein the air travellers are substantially not provided with any theine, caffeine, alcohol, refined sugar, nitrides and pesticides, and/or saturated fatty acids.

13. Method as claimed in any of the foregoing claims, wherein the air travellers are offered at least two litres of water per person between meals.

14. Method as claimed in any of the claims 8-13, wherein an energy meal is provided between 0 and 1 hour after the start of the flight, preferably between 5 minutes and 30 minutes after start of the flight.

15. Method as claimed in any of the claims 8-14, wherein a sustaining meal is provided between 0 and 90 minutes before landing, preferably between 5 and 60 minutes before landing, and more preferably between 30 and 45 minutes before landing.

16. Method as claimed in claim 15, wherein an intestinal flora-cleaning meal and/or an intestinal flora-developing meal is provided as sustaining meal.

17. Method as claimed in any of the foregoing claims, wherein the meals of the food package are provided with the personal information of an air traveller and with an indication of the time to provide the relevant meal.

18. Method as claimed in any of the foregoing claims, wherein the aircraft is divided into a first section for passengers requiring sleep and a second section separated therefrom for passengers not requiring sleep, wherein at least the second section is sub- divided into areas, wherein an area has a size of 1-100 passengers, preferably a size of 5-50 passengers, more preferably a size of 8-30 passengers, and most preferably a size of 10-20 passengers, wherein a stewardess) is preferably assigned to each area and the passengers are preferably grouped per area on the basis of the personal information and the food requirement during the flight.

19. Method as claimed in claim 18, wherein the nutritional data of each passenger are linked to a seat in the aircraft were the passenger is located during food intake during the flight, wherein the food packages of the passengers are placed in sequential manner in one or more trolleys, which one or more trolleys are ordered per section and per area and are also loaded onto the aircraft in sequential manner, wherein a food preparer, such as a caterer, provides the food packages in the one or more trolleys in accordance with the above stated sequence.

20. Method as claimed in any of the foregoing claims, wherein the method steps of A) retrieving personal information of an air passenger, this information comprising at least the identity; B) retrieving flight information comprising at least the location and local time of the departure and arrival destination; C) subsequently formulating on the basis of this information a personal food package for use during the travel time, are performed under the control of a central platform server via a digital network.

21. Method as claimed in claim 20, wherein an airline client, a catering client and an air traveller client are connected to the central server via the digital network, wherein the air traveller client sends the personal information and a desired flight to the airline client, this latter sends the personal data and the flight data to the central server, the central server stores the personal information and flight data in a data management system prior to the flight, wherein the food package is formulated using software stored in the data management system and the input data, and wherein the central server then sends the personal information, the flight data and the content of the food package to the catering client.

22. Method as claimed in claim 21, wherein the transmission of the personal information, the flight data and the content of the food package to the catering client takes place only after the air traveller client has made a digital payment via a payment organization.

23. Software loaded onto a carrier or loaded into a computer for performing and/or supporting a method as claimed in any of the foregoing claims.

24. Food package obtained with the method as claimed in any of the foregoing claims.

25. Use of a food package as claimed in claim 24 for producing a medication for the purpose of preventing or alleviating the consequences of jet lag.