First Aid at Sea

First Aid is something I know a little about. Way back in another life I trained as a nurse at St Thomas’ hospital in London. I saw my fair share of blood, trauma and emergencies. So my first aid and resuscitation techniques are fairly good, I have done them for real.
However first aid on a boat is somewhat different. For a start there are no doctors, no shiny  equipment, no bags of blood, no life saving drugs, more often or not just a woefully inadequate first aid kit.
You could be miles out to sea and hours away from any professional help. Life and death is determined in the first 30 minutes of first aid being able to be started effectively.
So a first aid course designed for sailors appealed to me.

Just common sense

On a boat the average first aid book is useless. Not because first aid is different on a boat, it’s not, it just that the environment is so different.
Where on the average deck can you put a full grown man wearing a life jacket and oilies in the recovery position without him either falling down the companionway stairs, rolling overboard or smacking his head on a cleat. Then there is trying to do CPR on a pitching rolling boat in a force 8 and the pouring rain. Chest compressions through a £400 Henri Lloyd jacket and several layers of clothing is not easy. Its not that easy when they are naked and stationary, believe me.
There is no point taking him down into the cabin, more often or not the radio for sending a MAYDAY or instructing a Helivac is in the cockpit. If its just you and the casualty, you need to be able to see the victim at all times steer the boat and man the radio. So chuck the book out and rely on common sense instead.
I am not about to bang on about  airways, bleeding and conscious levels but again what most books don’t tell you are the 2 things that kill the quickest on a boat. Drowning and cold water shock.
Most of us are pretty hot at our MOB procedure but we never focus on the person in the water and what they are going through. Their body is shutting down, they are unable to swim and are getting confused. They are dying the minute they hit that water and it can happen in minutes.
There is a very good  article here. I recommend everyone to read it.

Sea Sickness

The other thing the books don’t tell you about is severe seasickness. Anyone can suffer from it, even very experienced sailors. You can suffer one day in fairly quiet water and be perfectly fine in a pitching howling hoolie the next

sea sick
Sea Sickness

Sea sickness is a conflict between what your eyes see and what your inner ears, which help with balance, sense. It can be life threatening if the dehydration gets too severe. Diabetics who can’t eat are at severe risk of having a hypo. would you know what to do?  Never tell a suffer to “pull yourselves together”. Its not “all in the mind”
So here is a little checklist for you.

  • Make sure your first aid kit contains more than a few plasters
  • Make sure its not in the bottom of a disused locker, can be got at quickly and all members of the crew know where it is.
  • Ask all guests and crew, if they suffer from any ailments such as angina, asthma, high blood pressure, diabetes etc before they get onboard. -All of these can be made worse by exposure to  the cold and wet. And its the first thing the helicrew will ask.
  • Make sure that if they do suffer that they have not left their meds in the car back at the marina.
  • The link below is the official MCA guidelines for requesting Medical Assistance over the radio, down load a copy and keep it in your first aid kit

MCA RADIO MEDICAL ADVICE LEAFLET
stay safe….
 

Domestic Goddess or Galley Maid

According to Roger, I happen to be a bit of a domestic goddess in the kitchen at home. I like cooking. That said, I do have a large kitchen with up to date appliances plenty of storage space, a state of the art cooker, fridge and 3 freezers. I am happy to tackle complicated recipes and 6 course meals. Not so on the boat.
Lets put things into perspective. The galley is the size of a phone box, there is limited storage space, a fridge that resembles a  shoebox, 2 small gas rings, and an oven that can just about take a pigeon. I do have a weeny microwave but only when we are hooked up to shore power.
Onboard, I have to do without spiralizers, food processors, juicers, blenders and thingys for getting  stones out of cherries. My most used gadgets are the corkscrew (obviously) and the garlic press. Well what girl can live without a garlic press?
When cooking afloat, galley maids learn certain tricks, such as:

  • Never use ceramic crockery, unless you want smashed china everywhere.
  • Store your knives with extreme caution (flying blades are not good); I store mine in an old flares canister.
  • Make do with the minimum of pots and pans, at least it saves on the washing up in the titsy galley sink.
  • Never serve salad on a windy day because  lettuce  is liable to rise off the plate and send your dinner flying across the marina. The most “seaworthy” vegetables in my experience are weightier ones such as cauliflower, broccoli and carrots.
  • Always assume the boat is going to move erratically at the most inopportune moment no matter what the conditions are. It only takes one boat  or inconsiderate rib to  come flying by an put up a big wake just as you are transferring something hot to a plate.

One Pot Cooking

So whilst onboard I have resurrected my student one pot cooking repertoire. Other wise known in our house as a “Susie Surprise”. Shove it all in one pot and see what comes out! So I thought I would share one of my favourites with you

Sausage Stew

  • 1 tablespoon olive oil
  • 500g  sausages – I use Cumberland
  • 1 medium  onion, halved, sliced
  • 2 garlic cloves, crushed
  • 400g can Tesco 5 bean salad, drained
  • 800g can chopped tomatoes
  • 1/4 cup barbecue or brown  sauce
  • 1 tablespoon  sugar
  •  Chopped parsley and crusty bread, to serve

     
    Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.

Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add beans, tomato, barbecue/brown sauce and sugar. Return sausages to pan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickened. Sprinkle with parsley. Serve with bread.

Bon appetit!