Enhanced Diet for Astronauts in Spaceflight

Think about eating the same meals for weeks, if not months. Even the most appetizing dishes can begin to lose their appeal. Both on Earth and in space, eating healthily is beneficial to the human body. A balanced diet can help astronauts better adjust to the pressures of spaceflight, just as it can help athletes improve their results. Menu fatigue can have serious consequences in terms of space. Since astronauts may lose their appetites, they may not eat enough, leading to weight loss, dietary deficiencies, and other health problems. Since the consequences of menu exhaustion are likely to intensify as mission durations grow longer, NASA turns to experts including Dr. Grace Douglas, lead scientist for NASA’s Advanced Food Technology Project at Johnson Space Center in Houston. Douglas is leading a study on how consuming the same menu items during long-duration spaceflight affects the appeal of certain foods.

For the analysis, astronauts onboard the International Space Station complete a weekly survey rating the acceptability of food and beverage products consumed at mealtimes. Several factors influence food’s overall acceptability, including appearance, taste, texture, aroma, and other aspects. For the report, Douglas and her team intend to examine the responses of at least 13 astronauts. Patterns discovered and insights gained from completed questionnaires will aid NASA in developing strategies to enhance the design of current and future multi-year space food systems. Personal preference is important, but variety, in general, is essential, according to preliminary findings.

Participants in the study receive a consultation before their mission, to help in creating an enhanced spaceflight diet. This diet is generally more diverse in foods rich in bioactive compounds — specifically fruits, vegetables, and fish — than standard spaceflight fare. Although these foods must all be shelf-stable for multiple years at room temperature to be compatible with the food system requirements of the space station, a variety of options are available, such as freeze-dried butternut squash or fish with mango salsa.

The study goes like this: astronauts who participate meet with Douglas’s team to develop an improved diet that is tailored to their needs. They eat the improved diet aboard the space station and keep track of their nutritional consumption regularly. Every week, participants discuss their diet with a member of Douglas’s team, who gives them input on their eating habits as well as information to help them stay on track. Before, during, and after spaceflight, blood, urine, saliva, and fecal samples are taken. Over the duration of the flight, the team monitors changes in these vitals and samples to pinpoint any observed benefits to an astronaut’s health. Results provide evidence for dietary interventions that support beneficial immune, microbiome, and nutritional outcomes for crews.

There are a few other things to think about: Future spacecraft would most likely have minimal interior space to accommodate crews for longer journeys. To support travel, heavy cargo can need to be held to a minimum. “Food is always targeted for reductions when choosing what to bring,” Douglas said, “as it is one of the main mass and volume drivers on missions.” “Many of the healthiest foods are often the ones with the fewest calories. To inform these program decisions, we need to provide evidence for food system health and success risk/resource trades.”

Food for space flight — A space station meal tray with packaged food and drink.

NASA’s Human Research Program, or HRP, is dedicated to discovering the best methods and technologies to support safe, productive human space travel. Using ground testing facilities, the International Space Station, and analog settings, HRP allows space exploration by minimizing the risks to astronaut health and performance.

REFERENCE: NASA