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Food and Nutrition
Tasks
Food Acceptability (Sirius 2021)
Food Acceptibility (Sirius 2023)
Food Acceptability
FN-203: Prevent menu fatigue by providing optimal variety and strategies to manage limited variety.
Content in this Gap was split from
:
2 other Gaps
Food-02: We need to determine how the sensory and psychosocial acceptability of the food system changes due to microgravity, processing, storage, choice, and eating environment. (Previous title: AFT3)
Food-03: We need to identify the methods, technologies, and requirements that will deliver a food system that provides adequate safety, nutrition, and acceptability for proposed long-duration Design Reference Mission operations. (Previous title: AFT4)
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 of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-203: Prevent menu fatigue by providing optimal variety and strategies to manage limited variety.
Active
Food Acceptability Sirius 2021
Task Book:
Entry
Principal Investigator:
Douglas, Grace
Short Title:
Food Acceptability (Sirius 2021)
Responsible HRP Element:
Human Health Countermeasures
Collaborating Org(s):
Funding Status:
Active - Currently funded and in progress
Procurement Mechanism(s):
HHC Task
Aims:
Aims:
1. Determine the impact of repeat consumption on food acceptability using NEK as an analog for an exploration mission.
2. Inform strategies to improve food system composition
Resources
(
Ground Analog
)
Ground Analog Resources
Ground-Based Flight Analogs
Controlled Research Analog, Long Duration (4 months or more) – isolated and confined with spaceflight mission scenario [e.g., NEK/Russian Chamber]
Number of Subjects
10
Deliverables (1)
Category:
Risk Characterization, Quantification
Subcategory:
Evidence or Risk Characterization
Description:
Data will be assessed by descriptive statistics and visualizations of the ratings over time. The primary goal is to look for trends in the trajectories of ratings of the food items over time – both within and between individuals – to determine if there are substantial decreases in acceptability
Internal Customers:
None
External Customers:
None
Is a Customer-Supplier Agreement (CSA) Required?
No
Food Acceptability, Menu Fatigue, and Aversion on ISS Missions
Task Book:
Entry Unavailable
Principal Investigator:
Douglas, Grace
Short Title:
Food Acceptability
Responsible HRP Element:
Human Health Countermeasures
Collaborating Org(s):
Funding Status:
Active - Currently funded and in progress
Procurement Mechanism(s):
Directed
Aims:
Determine the impact of repeat consumption on food acceptability on ISS within the current closed-variety spaceflight food system.
Resources
(
Flight
)
Flight Resources
Number of Subjects
10
Deliverables (1)
Category:
Risk Characterization, Quantification
Subcategory:
Evidence or Risk Characterization
Description:
The acceptability of the food system has been linked to caloric intake and associated nutritional benefits. The diets of the crewmembers during a mission are restricted to 200 processed and prepackaged USOS standard menu items supplemented with limited preference foods. It is possible that menu fatigue leads to acceptability decreases and aversion of available foods that may contribute to the body mass loss often experienced by spaceflight crew, and could potentially initiate more severe nutritional impacts as mission length increases. The data collected over ten crewmembers, either through a written questionnaire or app, will be compiled into a report that will indicate changes in acceptability of foods over repeated consumption in a closed-source food system over six-month and one-year missions. The data will reduce risk by informing improvements to menu and variety that may promote food intake and health as mission length increases.
Internal Customers:
None
External Customers:
None
Is a Customer-Supplier Agreement (CSA) Required?
No
Planned-Funded
Food Acceptability Sirius 2023
Task Book:
Entry Unavailable
Principal Investigator:
Unavailable
Short Title:
Food Acceptibility (Sirius 2023)
Responsible HRP Element:
Human Health Countermeasures
Collaborating Org(s):
Funding Status:
Planned-Funded - Task expected to be within budget
Procurement Mechanism(s):
TBD
Aims:
TBD
Resources
(
Ground Analog
)
Ground Analog Resources
Ground-Based Flight Analogs
Controlled Research Analog, Long Duration (4 months or more) – isolated and confined with spaceflight mission scenario [e.g., NEK/Russian Chamber]
Number of Subjects
10
Deliverables (1)
Category:
Subcategory:
Description:
TBD
Internal Customers:
None
External Customers:
None
Is a Customer-Supplier Agreement (CSA) Required?
No
Multi-Disciplinary Research Plans
Documentation:
No Documentation Available
Related Gaps (16)
N2: What is the adequate dose range of vitamin D supplementation? (This Gap is now Closed)
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
N13: Can renal stone risk be decreased using nutritional countermeasures?
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-101: Determine the nutritional requirements that would support optimal physiological and psychological performance and prevent disease during different phases of an exploration mission: outbound weightless journey, in-flight EVA, surface operations and return weightless journey, during and after the mission.
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-102: Determine what techniques, technologies, or processes can be used to extend the stability of nutrients in spaceflight food (examples of areas that could be investigated include bulk components for 3D printing or cooking) (HRP, with exception of 3D printing which is STMD)
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-103: Identify fresh-grown food as an alternate source for nutrients known to degrade in spaceflight food
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-201: Human palatability – Determine if there are sensory changes due to physiological changes in the crew
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-202: Product Palatability -Determine if there are sensory changes due to changes in the food products (pre-packaged or fresh-grown).
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-301: Microbiology of packaged food (includes issues such as insects in bulk foods)
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-401: Food as a Physiological CM - Understand and develop strategies for use of food as a physiological countermeasure (for aspects such as radiation/oxidative stress, cardiovascular health, bone, SANS, exercise, immune, MicroHost)
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-501: Food as a phycological CM- Understand and develop strategies for use of food as a psychological countermeasure (mood, cognition)
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-601: Trade-space modeling
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-602: Develop mass and volume reduction strategies.
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-603: Novel food Production/Preparation Infrastructure - Develop in-flight and planetary surface new/novel food production/preparation infrastructure ; evaluate their impact on dietary intake and nutritional status in an analog and/or flight environment.
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-701: Validate the selected food system in an analog
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-702: Validate the selected food system in flight
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
FN-204: Evaluate quality metrics (baseline and stability of taste, texture, color, rancidity, hardness, etc.), in prepackaged food and fresh-grown crops.
Common Item(s)
Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
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Risk Approach Plans (1)
This gap can be found in the following Risk Approach Plans.
Food and Nutrition Risk Approach plan
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