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• An Intersection of Challenges for Food Security • The Agricultural Model Intercomparison and Improvement Project (AgMIP) • Establishing and evaluating agricultural models • Responding to the transient signal of climate change • Understanding food systems and identifying potential for unexpected behaviors • Opportunities For a More Resilient Future
The nutrient-upgraded Rodent Food Bars (NuRFB) have a long history as the food of choice for NASA Space Shuttle and ISS Rodent Research missions. The NuRFB have previously been assigned an expiration date of two years after production for use in rodent flight experiments aboard the International Space Station (ISS) and three years for ground experiment use when stored between 2°-10°C. The exiguous supply of cold stowage on the ISS necessitated further investigation to determine if NuRFB can be stored at ambient temperatures (AT) without excessive nutrient degradation. The Rodent Research Project Sustaining Engineering Team at the NASA Ames Research Center in Mountain View, CA is responsible for management of this critical flight product.
Several safe boundaries of critical Earth system processes have already been crossed due to human perturbations; not accounting for their interactions may further narrow the safe operating space for humanity. Using expert knowledge elicitation, we explored interactions among seven variables representing Earth system processes relevant to food production, identifying many interactions little explored in Earth system literature. We found that green water and land system change affect other Earth system processes strongly, while land, freshwater and ocean components of biosphere integrity are the most impacted by other Earth system processes, most notably blue water and biogeochemical flows. We also mapped a complex network of mechanisms mediating these interactions and created a future research prioritization scheme based on interaction strengths and existing knowledge gaps. Our study improves the understanding of Earth system interactions, with sustainability implications including improved Earth system modelling and more explicit biophysical limits for future food production.
Short latency antidiuresis following initiation of food ingestion by food deprived rats, noting possible signaling factor
Food cubes exhibit flavor and quality stability for periods of four weeks in 100 deg F environment. They are suitable for field rations, emergency rations or snacks and should interest the food processing industry.
Analysis of storage stability of intermediate moisture foods for space flight feeding with tables of foods and types of manufacture
A description is given of the approach used in a study to identify and define engineering data for a spectrum of possible items and equipment comprising potential food systems. In addition, the material presented includes: (1) the study results containing the candidate concepts considered and technical data, performance characteristics, and sketches for each of the concepts by functional area; (2) human factors considerations for crew tasks; (3) shuttle supply interface requirements; (4) special food system study areas; and (5) recommendations and conclusions based on the study results.
Food processing and preservation technologies are reviewed, expected technological advances are considered including processing and market factors. NASA contributions to food technology and nutrition are presented with examples of transfer from NASA to industry.
The statutory standards underlying the activities of the FDA, and the problems the Agency faces in decision making are discussed from a legal point of view. The premarketing clearance of new drugs and of food additives, the two most publicized and criticized areas of FDA activity, are used as illustrations. The importance of statutory standards in technology assessment in a regulatory setting is developed. The difficulties inherent in the formulation of meaningful standards are recognized. For foods, the words of the statute are inadequate, and for drugs, a statutory recognition of the various other objectives would be useful to the regulator and the regulated.
A study was conducted to determine the baseline 24-hr urinary excretion values in the young, unrestrained chimpanzee, and also changes in urinary values, if any, induced by the two-day food deprivation stress. Urine was analyzed for volume, osmolarity, creatinine, creatine, urea nitrogen, 17-hydroxycorticosteroids (17-OHCS), 3-methoxy-4-hydroxymandelic acid (VMA), calcium, and inorganic phosphorus. Significant increases due to food deprivation stress were observed for volume, creatine, urea nitrogen, 17-OHCS, VMA, and phosphorus values, with significant decreases in osmolarity and calcium. All values approached normal levels by the second poststress day. No significant changes were observed in creatinine. A comparison is drawn between human and chimpanzee adaptation to stress.
The raw materials for the synthesis of food for the crew of a spacecraft would be the major metabolic products carbon dioxide and water. Synthetic processes could develop carbohydrates, fats, or proteins. The one potential method of sugar synthesis which has received most attention makes use of the formose reaction. Various aspects of this method are discussed, giving attention also to the nutritional qualities of formose sugars. Questions regarding the utilization of glycerol, propylene glycol, and ethanol as dietary components are also examined. The possibility is considered to use the triglyceride triacetin as food. The use of free amino acids does not appear promising. Methods are described for the synthesis of formaldehyde from carbon dioxide and the synthesis of glycerol from formaldehyde.
The rates of chemical reactions which deteriorate foods prepared to an intermediate moisture content and water activity (A sub w 0.6 to 0.9) were studied. The phenomenon of sorption hysteresis was used to prepare model systems and foods to similar A sub w's but different moisture levels so that the separate effects of water binding and water content could be elucidated. It was found that water content is the controlling factor for lipid oxidation in model systems comprised of a solid support and an oxidizable liquid. It was proposed that metal chelating agents like EDTA should give good protection to oxidation. EDTA exhibited the highest efficacy, about 10-15 times better than BHA which is a radical scavenger when studied in the model systems.
Major achievements which characterized the development of food systems used by American astronauts in manned space flight are reviewed throughout a period spanning the Mercury, Gemini, and Apollo programs up to and including the Apollo 11 lunar landing mission. Lists of food types are accompanied by information on packaging, storage, preparation, consumption, and quality of particular products. Experience gained from development efforts for the Manned Orbiting Laboratory Program is also discussed.
Series of compounds called humectants were found to decrease rate of browning when added to intermediate-moisture foods. Twenty percent level of humectant can increase shelf life of foods by factor of 5 or 6.
Shelf life tests are used to estimate the rate of nonenzymatic browning; however, controlling the reducing sugar levels below 23:1 molar ratio to amines, slows the rate. In addition, liquid glycols surpress browning. The protozoan Tetrahymena pyriformis W can be used to estimate nutrition losses during browning. At high temperatures (80 to 120 C) used in processing intermediate moisture foods (IMF), vitamin C destruction shifts to a zero order mechanism. BHA and BHT are the most effective antioxidants against rancidity. In shelf life testing however, 45 C should be the maximum temperature used. Water binding agents are studied. The five isotherms of thirteen humectants were determined. The results show that neither the method of addition nor sequence of addition affects the a sub u lowering ability of these humectants. Results were used to formulate shelf stable IMF processed cheese foods with at least four months shelf life.
A study to assess the potential for waste heat recovery in the food industry and to evaluate prospective waste heat recovery system concepts employing thermal energy storage was conducted. The study found that the recovery of waste heat in canning facilities can be performed in significant quantities using systems involving thermal energy storage that are both practical and economical. A demonstration project is proposed to determine actual waste heat recovery costs and benefits and to encourage system implementation by the food industry.
The research required to develop a system that will provide for acceptable, nutritious, and safe diets for man during extended space missions is discussed. The development of a food technology system for space habitats capable of converting raw materials produced in the space habitats into acceptable food is examined.
The Galley, a 42 man-day meal preparation facility (with flexibility to accomodate 210 man-days) is described. The facility is designed for minimum meal preparation and clean-up time in zero g and ease of servicing, maintenance, and removal in one gravity. The Galley provides a centralized location for performing all of the food-related functions (except dining) within the orbiter. Consideration is given to the oven-water heater, personal hygiene station, water dispensers, and water supply subsystem. The Galley is positioned in the orbiting mid deck, interfacing with rehydratable food packages and the waste collector subsystem.