Meal replacement in isolated and confined mission environments: Consumption, acceptability, and implications for physical and behavioral health

Sirmons, Takiyah; Roma, Peter G.; Whitmire, Alexandra; Smith, Scott M.; Zwart, Sara R.; Young, Millennia; Douglas, Grace L.

doi:10.1016/j.physbeh.2020.112829

Cited by 17 publications

(8 citation statements)

References 23 publications

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“…Meat and meat products could also be used for supplementing vitamin A, B 1 , B 2 , niacin, inorganic salts and other nutrients (Petersen et al ., 2021). Providing sufficient energy during missions is the most effective means to reduce weight loss in astronauts (Sirmons et al ., 2020). Adequate energy supply is the key to ensuring the health of astronauts and mission success.…”

Section: The Potential Extrusion Of 3d Food Printing In Manned Spacef...mentioning

confidence: 99%

Application and challenges of 3D food printing technology in manned spaceflight: a review

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.

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Section: The Potential Extrusion Of 3d Food Printing In Manned Spacef...mentioning

confidence: 99%

Application and challenges of 3D food printing technology in manned spaceflight: a review

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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“…Nutrient-dense meal replacement bars, which may both increase fat content and reduce the water content of the food system, face acceptability limitations. This challenge was highlighted by recent results from a ground analog 30-day mission simulation, where one meal a day was replaced with nutrient-dense meal replacement bars that were intended to reduce food system mass [29]. Despite acceptable scores in sensory evaluations, the use of meal replacement bars over the short duration simulations was associated with reduced caloric intake, more weight loss, and decrements in mood and neurobehavioral functioning, with variety and monotony as contributing factors [29].…”

Section: Initial Lunar Explorationmentioning

confidence: 99%

“…This challenge was highlighted by recent results from a ground analog 30-day mission simulation, where one meal a day was replaced with nutrient-dense meal replacement bars that were intended to reduce food system mass [29]. Despite acceptable scores in sensory evaluations, the use of meal replacement bars over the short duration simulations was associated with reduced caloric intake, more weight loss, and decrements in mood and neurobehavioral functioning, with variety and monotony as contributing factors [29]. This type of mass-reduction solution may be feasible for short duration missions, but more work would be needed to determine the full health and performance impacts and acceptable implementation strategies.…”

Section: Initial Lunar Explorationmentioning

confidence: 99%

Sustaining Astronauts: Resource Limitations, Technology Needs, and Parallels between Spaceflight Food Systems and those on Earth

2021

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Food and nutrition are critical to health and performance and therefore the success of human space exploration. However, the shelf-stable food system currently in use on the International Space Station is not sustainable as missions become longer and further from Earth, even with modification for mass and water efficiencies. Here, we provide a potential approach toward sustainability with the phased addition of bioregenerative foods over the course of NASA’s current mission plans. Significant advances in both knowledge and technology are still needed to inform nutrition, acceptability, safety, reliability, and resource and integration trades between bioregenerative and other food systems. Sustainability goals on Earth are driving similar research into bioregenerative solutions with the potential for infusion across spaceflight and Earth research that benefits both.

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“…A small caloric overage (100-200 cal per person per day) was provided to ensure adequate provisioning but minimal choice, consistent with mission profiles. Subjects were instructed to consume the base menu prior to consuming additional calories, and to record actual consumption after each meal using the International Space Station (ISS) Food Intake Tracker (FIT) iPad App, developed for and currently in use on the ISS, and used previously in HERA missions 6 . Use of antibiotics and medications were recorded.…”

mentioning

confidence: 99%

Impact of diet on human nutrition, immune response, gut microbiome, and cognition in an isolated and confined mission environment

Douglas

DeKerlegand

Dlouhy

et al. 2022

Sci Rep

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Long-duration spaceflight impacts human physiology, including well documented immune system dysregulation. The space food system has the potential to serve as a countermeasure to maladaptive physiological changes during spaceflight. However, the relationship between dietary requirements, the food system, and spaceflight adaptation requires further investigation to adequately define countermeasures and prioritize resources on future spaceflight missions. We evaluated the impact of an enhanced spaceflight diet, with increased quantity and variety of fruits, vegetables, fish, and other foods rich in flavonoids and omega-3 fatty acids, compared to a standard spaceflight diet on multiple health and performance outcomes in 16 subjects over four 45-day closed chamber missions in the NASA Human Exploration Research Analog (HERA). Subjects consuming the enhanced spaceflight diet had lower cholesterol levels, lower stress (i.e. cortisol levels), better cognitive speed, accuracy, and attention, and a more stable microbiome and metatranscriptome than subjects consuming the standard diet. Although no substantial changes were observed in the immune response, there were also no immune challenges, such as illness or infection, so the full benefits of the diet may not have been apparent in these analog missions. These results indicate that a spaceflight diet rich in fruits, vegetables, and omega-3 fatty acids produces significant health and performance benefits even over short durations. Further investigation is required to fully develop dietary countermeasures to physiological decrements observed during spaceflight. These results will have implications for food resource prioritization on spaceflight missions.

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Meal replacement in isolated and confined mission environments: Consumption, acceptability, and implications for physical and behavioral health

Cited by 17 publications

References 23 publications

Application and challenges of 3D food printing technology in manned spaceflight: a review

Application and challenges of 3D food printing technology in manned spaceflight: a review

Sustaining Astronauts: Resource Limitations, Technology Needs, and Parallels between Spaceflight Food Systems and those on Earth

Impact of diet on human nutrition, immune response, gut microbiome, and cognition in an isolated and confined mission environment

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