Engineering topics

Kloeris, Vickie

Publications and source records attributed to Kloeris, Vickie.

5 records

NASA NTRS2006

Changes in Nutritional Issues Over the Last 45 Years

The prospect of a lunar outpost to conduct science and learn how to live and work off the Earth is exciting. The nutritional sciences will focus on the issues of over all health, with emphasis on skeletal muscle health and prevention of radiation damage. There is a great deal of research needed to determine the nutritional and food component potential for preventing the changes that occur in space flight. Further research is also needed on the interactions of systems and countermeasures, such as protein-amino acid needs for enhancement of muscle protein synthesis while not being detrimental for bone health. The interrelationship between radiation exposure, nutrition, and food components has just begun.

Lane, Helen W.↗

NASA NTRS2006

Changes in Space Food over the Last 45 Years

The space food system has improved over the last 45 years. With the advances for a Moon base, there is a potential that foods in space will be more like home cooked foods. However, until that happens, there will continue to be dehydrated and thermostablized foods providing the bulk of the astronauts food. In order for the astronauts to have adequate macronutrients, a food system must be developed including raising plants and food preparation, both a major challenge given the limited water, volume, and power. The lunar kitchens will be very different, but good food is essential to maintain good health.

Smith, Scott M.↗

NASA NTRS2006

Food and Nutrition for the Moon Base: What we have Learned in 45 Years of Space Flight

The United States has a new human space flight mission to return to the Moon, this time to establish an outpost to continue research there and develop our ability to send humans to Mars and bring them back in good health. The Apollo missions were the first human expeditions to the Moon. Only 2 crew members landed on the lunar surface on each Apollo mission, and they spent a maximum of 72 hours there. Future trips will have at least 4 crew members, and the initial trips will include several days of surface activity. Eventually, these short (sortie) missions will extend to longer lunar surface times, on the order of weeks. Thus, the challenges of meeting the food and nutritional needs of crew members at a lunar outpost will be significantly different from those during the early Apollo missions. The U.S. has had humans in space beginning in 1961 with increasing lengths of time in space flight. Throughout these flights, the areas of particular concern for nutrition are body mass, bone health, and radiation protection. The development and refinement of the food systems over the last 30 years are discussed, as well as the plans for both the sortie and lunar. The articles briefly review what we know today about food and nutrition for space travelers and relate this knowledge to our planned human flights back to the Moon.

Lane, Helen↗

NASA NTRS2000

Shuttle and ISS Food Systems Management

Russia and the U.S. provide the current International Space Station (ISS) food system. Each country contributes half of the food supply in their respective flight food packaging. All of the packaged flight food is stowed in Russian provided containers, which interface with the Service Module galley. Each country accepts the other's flight worthiness inspections and qualifications. Some of the food for the first ISS crew was launched to ISS inside the Service Module in July of 2000, and STS-106 in September 2000 delivered more food to the ISS. All subsequent food deliveries will be made by Progress, the Russian re-supply vehicle. The U.S. will ship their portion of food to Moscow for loading onto the Progress. Delivery schedules vary, but the goal is to maintain at least a 45-day supply onboard ISS at all times. The shelf life for ISS food must be at least one year, in order to accommodate the long delivery cycle and onboard storage. Preservation techniques utilized in the US food system include dehydration, thermo stabilization, intermediate moisture, and irradiation. Additional fresh fruits and vegetables will be sent with each Progress and Shuttle flights as permitted by volume allotments. There is limited refrigeration available on the Service Module to store fresh fruits and vegetables. Astronauts and cosmonauts eat half U.S. and half Russian food. Menu planning begins 1 year before a planned launch. The flight crews taste food in the U.S. and in Russia and rate the acceptability. A preliminary menu is planned, based on these ratings and the nutritional requirements. The preliminary menu is then evaluated by the crews while training in Russia. Inputs from this evaluation are used to finalize the menu and flight packaging is initiated. Flight food is delivered 6 weeks before launch. The current challenge for the food system is meeting the nutritional requirements, especially no more than 10 mg iron, and 3500 mg sodium. Experience from Shuttle[Mir also indicated insufficient caloric intake for many crewmembers. Additional thermostabilized and irradiated foods have been developed for ISS to improve the ease of preparation and overall acceptability. Dehydrated foods offer limited advantage, since water must be delivered to ISS. An effort is underway to introduce other International Partner's food into the ISS food system. At first this will be one or two selected foods with the potential for more as the program matures. An increase in the variety of available foods would improve the overall acceptability. Additional galley capability will be required when the crew size increases on ISS. Anticipated improvements include freezers, refrigerators and microwave ovens. All of the ISS food development efforts are devoted to improving the food acceptability and subsequent consumption and mission success

Kloeris, Vickie↗

NASA NTRS1992

Shuttle-food consumption, body composition and body weight in women

An experiment is conducted to determine whether the NASA Space Shuttle food system can provide the food and fluid required to mitigate weight loss and physical decomposition in 12 female subjects for 28 days. Subjects receive only foods from the Space Shuttle system for four weeks within an 11-wk monitoring period. Dual-energy X-ray absorptiometry is employed throughout the trial period to study lean body mass, percent body fat, and energy-intake levels with attention given to differences the experimental diet and the subjects' typical diet. Percent body fat is found to change significantly with losses of less than 0.05 percent, whereas energy intake based on autonomous diet choices by the participants does not vary significantly. Lean body mass remains unchanged throughout the study in which the subjects receive a relatively low-fat and low-protein menu. The 100 items on the space shuttle list of approved food items are shown to provide a palatable dietary framework for maintaining the health of female astronauts.

Lane, Helen W.↗