The first and foremost problem in maintaining good health during the journey is to pay attention to food and hygiene at all times and prevent “sickness from the mouthâ€. Food hygiene in travel mainly includes the following aspects:
1. Pay attention to drinking water hygiene In general, raw water is not drinkable. Drinking water is ideal for drinking water and sterilized and purified tap water, followed by mountain springs and deep well water. Rivers, rivers, ponds and lakes must not be used for drinking.
2. Fruit must be washed or peeled to eat.
3. Treat every meal with caution, but you don’t have to choose between food and hunger. High- and mid-level food and beverage outlets generally have the privilege of eating food stalls that can be eaten selectively, and stalls or street hawking (strollers) should not be eaten.
4. Learn to identify the health of the restaurant. Qualified general standards should be: health permits, clean water sources, disinfection equipment, fresh food materials, no mosquitoes, dust-proof equipment, clean surroundings, cashiers do not contact food and money tickets and food products Quite distance.
5. Diet must be controlled on a boat or plane. During the trip, because there is no exercise condition, the digestion process of the food is prolonged and the speed is slowed. If diet is not controlled, it will inevitably increase the burden on the gastrointestinal tract and cause gastrointestinal discomfort.
1. Pay attention to drinking water hygiene In general, raw water is not drinkable. Drinking water is ideal for drinking water and sterilized and purified tap water, followed by mountain springs and deep well water. Rivers, rivers, ponds and lakes must not be used for drinking.
2. Fruit must be washed or peeled to eat.
3. Treat every meal with caution, but you don’t have to choose between food and hunger. High- and mid-level food and beverage outlets generally have the privilege of eating food stalls that can be eaten selectively, and stalls or street hawking (strollers) should not be eaten.
4. Learn to identify the health of the restaurant. Qualified general standards should be: health permits, clean water sources, disinfection equipment, fresh food materials, no mosquitoes, dust-proof equipment, clean surroundings, cashiers do not contact food and money tickets and food products Quite distance.
5. Diet must be controlled on a boat or plane. During the trip, because there is no exercise condition, the digestion process of the food is prolonged and the speed is slowed. If diet is not controlled, it will inevitably increase the burden on the gastrointestinal tract and cause gastrointestinal discomfort.