How Do Scientists Build The Best Diet For Astronauts?

“Food is key to our daily functions by fueling our activity and fortifying our bodies and minds. Most of us with access to various food sources, meanwhile, don’t need to worry about meal prepping quite as much as NASA. In space, where astronauts confront drastic environmental and physical changes, the need for safe, nutritious and energy-laden food is particularly vital to overall health.  

But for those traveling far from Earth’s food supply, it’s particularly challenging to produce, transport and prepare healthy food. Beyond providing energy and nourishment, space meals must be palatable and stay safe for consumption for months — or even years.  

Meeting Nutritional Needs
Above all, space food must provide adequate energy to fuel astronauts on their grueling missions, according to NASA. Without a sufficient caloric intake (which exceeds earthly needs and ranges between about 2,700 to 3,700 daily calories) astronauts risk losing body mass — a key marker of nutrition. Historically, astronauts have consumed as little as 60 percent of their recommended calories during space missions. Data from more recent missions, however, show that more space travelers are now eating enough and are therefore more likely to boost their nutrient levels.

Much like on Earth, a lack of certain vitamins and nutrients can be detrimental to a person’s health, including their heart, brain and immune system. Meanwhile, dietary supplements like iron, omega 3 fatty acids and B12 can make up for dietary deficiencies and abate the microgravity-induced deterioration of eyesight, muscle mass and blood oxygen levels.

After decades of nutritional studies and food technology advancements, NASA has shifted focus away from supplements and dietary formulas toward providing as many nutrients from fruits and vegetables as possible.

To get food to an acceptable mass and increase its shelf life, the NASA food systems team uses technology like freeze drying and retort thermal sterilization — a process commonly used in the canning industry to sterilize food by heating it after it’s been packaged. This helps to preserve the food and reduces its bulk. Teams then store it in the space vehicle within flexible, lightweight packaging that looks a lot like the tuna packets sold in grocery stores. “The same processes that were good 30 years ago are still the ones that are best today for producing space food,” Douglas says.  

The Psychology of Space Meals
Rather, she and her colleagues aim to offer astronauts several meal options to avoid menu fatigue. Such variety also provides psychological health benefits. “Food becomes more important with mission duration, isolation and confinement because it’s one of the only familiar things that they have,” Douglas says.

In addition to nutrition and taste, space food scientists must ensure their products remain shelf stable for months, sometimes years. NASA periodically sends vehicles to refresh the supplies on the International Space Station, sometimes including produce and new food packs. But for longer missions outside of near-Earth orbit, food may have to last for up to around five years. That’s a long time to keep freeze-dried fruit salad and hamburgers tasting fresh.

Preparing For the Next Mission
As space organizations look ahead to long-duration missions, like sending people to Mars and establishing a sustained presence on the moon, it will be key to craft a sustainable food source that doesn’t require resupply missions. 

To achieve this, NASA scientists are studying the best ways to grow crops in microgravity. On the International Space Station, astronauts have successfully grown a variety of leafy greens and flowers in the Vegetable Production System, known as Veggie.

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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