Gap FN-203: Prevent menu fatigue by providing optimal variety and strategies to manage limited variety.
Last Published:  07/30/21 01:05:31 PM (Central)
Responsible Element: Human Health Countermeasures (HHC)
Status: Open
Description
Present State Of Knowledge:
The ISS is regularly resupplied with a variety of standard menu foods and a larger variety of crew preference items that are known to be important to support adequate caloric consumption. Exploration missions may preposition food, resupply will not be an option, and mass and volume are expected to be limited, which will limit the variety and crew preference available. The variety of food required and strategies to support adequate consumption (and therefore crew health and performance) throughout exploration missions, given the resupply limitations, are needed.

Research Approach: 
Consider trade space of: prepackaged, fresh, cell-biology and bulk ingredients used for in-situ food creation, meta-analyses of military data and data from other populations, develop a “best practice” standard and then validate it. 
Target for Closure
 Need to define for optimal and minimal food variety, and mitigation strategies. 
Mappings
Risk Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
You are here! Gap FN-203: Prevent menu fatigue by providing optimal variety and strategies to manage limited variety.
Active
Planned-Funded

Multi-Disciplinary Research Plans

Documentation:
No Documentation Available