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At least 19 records
All sourcesNASA NTRSDOE OSTI
NASA NTRSDate not supplied

Food Acceptability, Menu Fatigue, and Aversion During the Sirius-21 Analog Mission

Spaceflight food systems are closed systems, meaning they are restricted to the variety and quantity of food launched within resource limitations of the mission. The acceptability of the food system has been linked to caloric intake and associated nutritional benefits. ISS crew members receive substantial personal food preferences (around 25% of their total intake) but have noted in debriefs that they would prefer more food variety and preference for the length of the missions and they tire of certain foods over six months. Limits on variety and personal preference are expected to increase as missions become further from Earth. It is possible that menu fatigue leads to decreases in acceptability and increased aversion to available foods that may contribute to the body mass loss often experienced by spaceflight crews. However, the impact of repeat food consumption on acceptability has not yet been systematically investigated across potential spaceflight food systems. Limited variety and crew preferences within food categories may have more severe physical and behavioral health and performance consequences as mission duration increases. Characterizing the relationship between food acceptability and mission duration will contribute to defining requirements for an acceptable food system that will support crew health and performance on long duration missions. This study evaluated acceptability of the food system used in the SIRIUS-21 8-month mission in Moscow, Russia. To capture in situ scoring of repeat consumption experiences, we administered a weekly food acceptability questionnaire to all 5 crewmembers throughout the mission. Crewmembers scored foods they consumed at 3 meals every 6 days on a 9-point hedonic scale and provided open-ended feedback regarding food context, attributes, and the meal. The sequence was intended to capture all days in the 7-day menu cycle. The repetition was intended to target repeat food ratings that may provide insight into onset of menu fatigue where they might stop eating some foods or limit their choices to their favorites. Every 30 days crewmembers completed two additional surveys to characterize the food system, any changes to the food system, and their experience with the food system. Data collection is complete. Data are currently being 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 across all foods, or within specific food categories (e.g., vegetables). The number of times a particular item is scored provides some information on the frequency of consumption (preference), and the overall number of unique items can give a measure of overall variety. We will assess whether individuals were more likely to have more observations on food items that are rated higher, and whether those who rated foods higher had more or less overall variety. Since the data are composed of longitudinal subjective ratings, repeated measures techniques will be used to quantify trends over time and how these may relate to preference and variety. We will assess how these trends relate to their characterization of and experience with the SIRIUS-21 food system. We will also provide content analysis of any additional feedback collected on the open-ended questions and debrief interviews.

Grace L. Douglas↗
NASA NTRSDate not supplied

Microbial Survival in Brewed Tea

Loose-leaf bagged tea is a commonly requested crew food item that comprises up to 7% of samples in the spaceflight food system. Tea preferences are typically specific and vary between different crew members, and there is significant interest to provide preferred food selections for the physical and mental wellbeing of the crew. Loose leaf bagged teas are made from herbs and spices that frequently have high microbial loads which do not meet the microbiological standards outlined in NASA-STD-3001. The food industry on earth does not require standards for microbial load of loose-leaf teas, because tea is brewed in boiling (100C) water, which is assumed to reduce the number of microorganisms. However, hot water from the ISS PWD is typically dispensed at a temperature between 155F (68C) and 175F (79C), which is below the suggested temperature range for safe brewing (180F/80C – 212F/100C). In this study, a commonly requested chamomile tea bags were infected with Bacillus cereus, a pathogenic, spore forming bacterium known to cause foodborne illness. Brewing B. cereus infected tea bags with boiling (212F/100C) or ISS PWD (155F/68C) temperature water showed no significant reduction in the overall microbial load of the tea (p=0.535). The addition of boiling and ISS PWD temperature water also was not sufficient to kill 100% of the infected B. cereus, and in one case of ISS PWD temperature water, B. cereus was detected at levels above a previously reported infectious dose. This study showed that the microbiological risk associated with drinking brewed tea on ISS is not reduced by the brewing process.

S G Thornhill↗
NASA NTRS2020

Food Acceptability, Menu Fatigue, and Aversion on ISS Missions

The acceptability of the spaceflight food system has been linked to caloric intake and associated nutritional benefits. The diets of the United States Operating Segment crewmembers during a mission are restricted to 200 processed and prepackaged standard menu items supplemented with personal preference foods. ISS crew members have noted in debriefs that they would prefer more food variety for the length of the missions and they tire of certain foods over six months. It is possible that menu fatigue leads to decreases in acceptability and increased aversion to available foods, potentially contributing to the body mass loss often experienced by ISS crew. However, the impact of repeat food consumption on acceptability within the current spaceflight food system has not yet been systematically investigated. Limited variety and crew preferences within food categories may have more severe physical and behavioral health and performance consequences as mission duration increases. Characterizing the relationship between food acceptability and mission duration will contribute to defining requirements for an acceptable food system that will support crew health and performance on long duration missions.

Douglas, Grace L.↗
NASA NTRS1992

Space Station Freedom food management

This paper summarizes the specification requirements for the Space Station Food System, and describes the system that is being designed and developed to meet those requirements. Space Station Freedom will provide a mix of frozen, refrigerated, rehydratable, and shelf stable foods. The crew will pre-select preferred foods from an approved list, to the extent that proper nutrition balance is maintained. A galley with freezers, refrigerators, trash compactor, and combination microwave and convection ovens will improve crew efficiency and productivity during the long Space Station Freedom (SSF) missions.

Whitehurst, Troy N., Jr.↗
NASA NTRS1975

Design and development of a meal system for the elderly

Food preference surveys (taste tests) were performed for 95 food items (which were selected from an original list of 150 items), and 21 menus were developed from the survey results. Each menu contains an entree, two side dishes, dessert, and a beverage. Food manufacturing specifications for freeze dried foods, frozen foods, and beverages are examined, and product labeling and packaging requirements are discussed. The nutritional value of the various foods is listed in tabular form, and sample product labels are shown. Cost estimates per serving are also included.

Source record↗
DOE OSTI2025

Microbiome Comparison and Pathogen Identification for Three Migrating Passerines Captured During Spring Season in Jordan Using 16S rRNA Sequencing

Jordan is located on an important spot along the Mediterranean and Black Sea Flyway. Hundreds of migratory bird species have been identified stopping over in Jordan during spring and autumn migratory seasons. Compared to mammals and economically important birds, the microbiomes of wild bird species are severely understudied. Gut microbial composition is a valuable source of information that reflects food preferences, foraging behavior, and the risk of pathogen transmission to humans and other animals. In this study, we assessed the microbiome composition of three species of migrating passerines (willow warblers, lesser whitethroats, and common reed warblers) captured during the spring migration stopover in Jordan in 2023. A total of 59 fecal samples were selected evenly from the three species and subjected to 16S sequencing and microbiome analysis. Our objectives were to determine the diversity of bacteria in these three species, assess the amount of intra- and inter-specific variation, and detect pathogenic genera and species that could pose health risks to humans, domestic animals, and wildlife. Bacteria mainly belonged to the phyla Proteobacteria (62%), Actinobacteriota (18%), Firmicutes (13%), Cyanobacteria (5%), and Bacteroidota (1%). The results reveal that lesser whitethroats had the greatest variation in bacterial genus richness, Shannon diversity, and microbial composition compared to willow warblers and common reed warblers. The three bird species harbored several pathogenic genera and species, including Campylobacter, Enterococcus, Escherichia-Shigella, Mycoplasma, Rickettsia, Clostridium perfringens, and Vibrio cholerae. We suggest further investigation to understand the relationship between migratory behavior and their gut microbiome. We advocate for the use of advanced molecular techniques to characterize the pathogens found in migratory birds that might have public and environmental health impacts in addition to economic loss.

59 BASIC BIOLOGICAL SCIENCES↗
DOE OSTI2024

In Search of Optimum Fresh-Cut Raw Material: Using Computer Vision Systems as a Sensory Screening Tool for Browning-Resistant Romaine Lettuce Accessions

The popularity of ready-to-eat (RTE) salads has prompted novel technology to prolong the shelf life of their ingredients. Fresh-cut romaine lettuce is widely used in RTE salads; however, its tendency to quickly discolor continues to be a challenge for the industry. Selecting the ideal lettuce accessions for use in RTE salads is essential to ensure maximum shelf life, and it is critical to have a practical way to assess and compare the quality of multiple lettuce accessions that are being considered for use in fresh-cut applications. Thus, in this work we aimed to determine whether a computer vision system (CVS) composed of image acquisition, processing, and analysis could be effective to detect visual quality differences among 16 accessions of fresh-cut romaine lettuce during postharvest storage. The CVS involved a post-capturing color correction, effective image segmentation, and calculation of a browning index, which was tested as a predictor of quality and shelf life of fresh-cut romaine lettuce. The results demonstrated that machine vision software can be implemented to replace or supplement the scoring of a trained panel and instrumental quality measurements. Overall visual quality, a key sensory parameter that determines food preferences and consumer behavior, was highly correlated with the browning index, with a Pearson correlation coefficient of −0.85. Other important sensory decision parameters were also strongly or moderately correlated with the browning index, with Pearson correlation coefficients of −0.84 for freshness, 0.79 for off odor, and 0.57 for browning. The ranking of the accessions according to quality acceptability from the sensory evaluation produced a similar pattern to those obtained with the CVS. This study revealed that multiple lettuce accessions can be effectively benchmarked for their performance as fresh-cut sources via a CVS-based method. Future opportunities and challenges in using machine vision image processing to predict consumer preferences for RTE salad greens is also discussed.

Agriculture↗
NASA NTRS1985

Psychobiology and Food Perception

Psychobiology is a scientific discipline which encompasses the phenomena known to be important as regards nutrition and food consumption in space. Specifically, it includes those areas of biology which are clearly related to behavior, human subjective experience and problems of coping and adapting to stress. Taste and odor perception; perception (knowledge gaps); perception (needs); food preference and menu selection; and choosing of acceptable diets are discussed.

Neilson, A.↗
NASA NTRS2003

Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis

The sweetpotato [Ipomoea batatas (L.) Lam], an important industry in the United States, has been selected as a candidate crop to be grown on future long-duration space missions by NASA. Raw sweetpotato roots were processed into flour, which was used to formulate ready-to-eat breakfast cereal (RTEBC). Twelve trained panelists evaluated the sensory attributes of the extruded RTEBC using descriptive analysis. The samples were significantly different (P<0.05) for all attributes. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweetpotato RTEBC, were described. The data could be used to optimize the RTEBC and for designing studies to test its consumer acceptance.

NASA Discipline Life Support Systems↗
NASA NTRS2003

Physical properties and sixth graders' acceptance of an extruded ready-to-eat sweetpotato breakfast cereal

Extruded ready-to-eat breakfast cereals (RTEBCs) were made from varying levels of sweetpotato flour (SPF), whole-wheat bran (WWB), and extrusion cooking. Moisture, protein, and ash contents were lower in the 100% SPF than the 100% WWB. Carbohydrate, beta-carotene, and ascorbic acid contents were higher in the 100% SPF. Fat, thiamin, riboflavin contents, bulk densities, and the water absorption index were similar for the cereals. However, the expansion ratio was highest in the 100% SPF cereal. The 100% WWB had the lightest color and most fibrous morphology. Extruded RTEBC containing 100% SPF and 75%/25% SPF/WWB were well-liked and acceptable to sixth graders attending an elementary school in Auburn, Alabama, but the 100% WWB was unacceptable.

NASA Program Advanced Human Support Technology↗
NASA NTRS2007

Interactions between Artificial Gravity, Affected Physiological Systems, and Nutrition

Malnutrition, either by insufficient supply of some nutrients or by overfeeding has a profound effect on the health of an organism. Therefore, optimal nutrition is mandatory on Earth (1 g), in microgravity and also when applying artificial gravity to the human system. Immobilization like in microgravity or bed rest also has a profound effect on different physiological systems, like body fluid regulation, the cardiovascular, the musculoskeletal, the immunological system and others. Up to now there is no countermeasure available which is effective to counteract cardiovascular deconditioning (rf. Chapter 5) together with maintenance of the musculoskeletal system in a rather short period of time. Gravity seems therefore to be one of the main stimuli to keep these systems and application of certain duration of artificial gravity per day by centrifugation has often been proposed as a very potential countermeasure against the weakening of the physiological systems. Up to now, neither optimal intensity nor optimal length of application of artificial gravity has been studied sufficiently to recommend a certain, effective and efficient protocol. However, as shown in chapter 5 on cardiovascular system, in chapter 6 on the neuromuscular system and chapter 7 (bone and connective system) artificial gravity has a very high potential to counteract any degradation caused by immobilization. But, nutrient supply -which ideally should match the actual needs- will interact with these changes and therefore has also to be taken into account. It is well known that astronauts beside the Skylab missions- were and are still not optimally nourished during their stay in space (Bourland et al. 2000;Heer et al. 1995;Heer et al. 2000b;Smith et al. 1997;Smith & Lane 1999;Smith et al. 2001;Smith et al. 2005). It has also been described anecdotally that astronauts have lower appetites. One possible explanation could be altered taste and smell sensations during space flight, although in some early space flights no significant changes were found (Heidelbaugh et al. 1968;Watt et al. 1985). However, data from a recent head-down bed rest study showed significant decrease in smell sensation (Enck et al. unpublished data) suggesting that fluid shifts might have an impact. If this holds true and which has to be validated in further studies, this seems to play an important role for lowered food intake causing insufficient energy intake and subsequently insufficient supply of most of the macro- and micronutrients. Other nutrients are taken in excess, for example sodium. As it is very well known from daily food consumption especially premanufactured food with high salt content seems to be more palatable than that with low salt content. Salt also functions as preservation which is very important taking into account the space food system limitations (i.e., lack of refrigerators and freezers). The preference for food with high salt intake by astronauts might therefore very likely be caused by altered smell and taste sensations in microgravity.

Heer, Martina↗
NASA NTRS1999

NASA/Mir Food Experience

The NASA/Mir food system was based on a plan that included 50% U.S. food and 50% Russian food. Using inputs from crew evaluations, nutritional requirements, and analytical data, menus for each Long Duration Mission (LDM) were developed by the U.S. and Russian food specialists. The cosmonaut's planned menus were identical while the astronaut's menu differed slightly, based on personal preferences. Bonus food containers of astronaut's favorite foods were provided to increase variety. Six out of 7 astronauts reported that the menu plan was seldom, if ever, followed. Five out of 7 astronauts ate most of their meals with the other crew members. In most cases, the bonus food containers were not opened until near the end of the mission. All crew members emphasized that variety was critical and that the use of Mir and Shuttle food together added a unique variety to the food system. Three of the 7 Mir astronauts lost significant weight during their stay on Mir. The length of stay varied from 116 to 188 days.

Bourland, Charles T.↗
NASA NTRS2002

Swiss chard: a salad crop for the space program

Salad greens will be among the first crops grown on lunar or planetary space stations. Swiss chard (Beta vulgaris L.) is an important candidate salad crop because it is high yielding and rich in vitamins and minerals. Five Swiss chard cultivars were grown in the greenhouse under two light levels for 13 weeks to compare cumulative yields from weekly harvests, mineral composition, and to evaluate sensory attributes as a salad green. The varieties Large White Ribbed (LWR) and Lucullus (LUC) were the highest yielding in both light regimes. LWR was the shortest of the cultivars requiring the least vertical space. LWR also received the highest sensory ratings of the five cultivars. LWR Swiss chard should be considered as an initial test variety in food production modules.

NASA Discipline Life Support Systems↗
NASA NTRS1996

Suggestions for crops grown in controlled ecological life-support systems, based on attractive vegetarian diets

Assuming that crops grown in controlled ecological life-support systems (CELSS) should provide a basis for meals that are both nutritious and attractive (to taste and vision), and that CELSS diets on the moon or Mars or in space-craft during long voyages will have to be mostly vegetarian, a workshop was convened at the Johnson Space Center, Houston, Texas, U.S.A. on 19 to 21 January, 1994. Participants consisted of trained nutritionists and others; many of the approximately 18 presenters who discussed possible diets were practicing vegetarians, some for more than two decades. Considering all the presentations, seven conclusions (or points for discussion) could be formulated: nutritious vegetarian diets are relatively easily to formulate, vegetarian diets are healthy, variety is essential in vegetarian diets, some experiences (e.g., Bios-3 and Biosphere 2) are relevant to planning of CELSS diets, physical constraints will limit the choice of crops, a preliminary list of recommended crops can be formulated, and this line of research has some potential practical spinoffs. The list of crops and the reasons for including specific crops might be of interest to professionals in the field of health and nutrition as well as to those who are designing closed ecological systems.

NASA Program CELSS↗
NASA NTRS2002

Eating in space--from an astronaut's perspective

Food systems and meal components are constantly under review and development at the National Aerospace and Space Administration. The goal of this work is to generate a diet that meets the nutrient requirements of astronauts and satiates them. The constraints involved in shorter- and longer-term missions are described. The insight provided by observations of astronauts from the Skylab and Shuttle eras will allow researchers to consider the fact that, for any nutritional regimen to work, it must consider the limitations and taste buds of the individuals involved. Otherwise, the best diet design generated by their work may never be consumed.

Review, Tutorial↗
NASA NTRS2000

Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine

There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, beta-carotene, total and soluble solids, moisture content, ascorbic acid, acidity, pH, texture, and color were analyzed. Tomatoes ripened on vine had significantly more lycopene, beta-carotene, soluble and total solids, higher a* and lower L*, and were firmer. However, a 100-judge panel rated only the color and overall liking of the vine-ripened tomatoes as more intense than the fruit ripened off vine. Therefore, the chemical and physical differences were mostly not large enough to influence the panelist's perception. The characterization of tomatoes ripened on and off vine may help to guide post-harvest handling and treatment and to improve the quality of tomatoes ripened off vine.

Non-NASA Center↗
NASA NTRS1996

Video-task acquisition in rhesus monkeys (Macaca mulatta) and chimpanzees (Pan troglodytes): a comparative analysis

This study describes video-task acquisition in two nonhuman primate species. The subjects were seven rhesus monkeys (Macaca mulatta) and seven chimpanzees (Pan troglodytes). All subjects were trained to manipulate a joystick which controlled a cursor displayed on a computer monitor. Two criterion levels were used: one based on conceptual knowledge of the task and one based on motor performance. Chimpanzees and rhesus monkeys attained criterion in a comparable number of trials using a conceptually based criterion. However, using a criterion based on motor performance, chimpanzees reached criterion significantly faster than rhesus monkeys. Analysis of error patterns and latency indicated that the rhesus monkeys had a larger asymmetry in response bias and were significantly slower in responding than the chimpanzees. The results are discussed in terms of the relation between object manipulation skills and video-task acquisition.

NASA Discipline Space Human Factors↗
NASA NTRSDate not supplied

NASA HRP Food and Nutrition Risk Strategy

The Human Health Countermeasures (HHC) Element of NASA’s Human Research Program (HRP), along with other organizations within NASA, conduct research and capability developments to buy down the risk of performance decrement and crew illness due to inadequate food and nutrition. Food and nutrition are critical for health and performance both in low Earth orbit and on exploration missions. On the International Space Station (ISS), crewmembers share a defined set of pantry foods, and have limited preference and shelf-life foods (e.g. fruits and vegetables) from resupply missions. Exploration design reference missions (DRMs) will likely be more constrained than missions to ISS, where those crewmembers would be subject to a more restricted food system due to resource limitations. HRP food and nutrition research consists of studies to close the following research gaps: determination of the nutritional requirements to maintain health and performance for the defined DRMs, determining the nutrient content, safety, and acceptability of the spaceflight food system specific to DRM and vehicle constraints, development of countermeasures either within or in addition to the food system to mitigate decrements to health and performance by DRM, and the validation and integration of food system countermeasures in analogs and in flight. The current spaceflight food system is shelf-stable, consisting of freeze-dried foods, thermostabilized foods, natural form foods, and powdered beverages. Crops represent a food system countermeasure that has the potential to supplement the pre-packaged food system. As an applied research program, HRP goals for crop research are centered around three main themes: nutrition, safety, and acceptability. As crops advance through Crop Readiness Level evaluations, HHC partners with the sponsoring organization to ensure that HRP goals are met for crops to be consumed in spaceflight.

food↗