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At least 73 records · Page 4

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NASA NTRS2003

Mathematical Modeling of Food Supply for Long Term Space Missions Using Advanced Life Support

A habitat for long duration missions which utilizes Advanced Life Support (ALS), the Bioregenerative Planetary Life Support Systems Test Complex (BIO-Plex), is currently being built at JSC. In this system all consumables will be recycled and reused. In support of this effort, a menu is being planned utilizing ALS crops that will meet nutritional and psychological requirements. The need exists in the food system to identify specific physical quantities that define life support systems from an analysis and modeling perspective. Once these quantities are defined, they need to be fed into a mathematical model that takes into consideration other systems in the BIO-Plex. This model, if successful, will be used to understand the impacts of changes in the food system on the other systems and vice versa. The Equivalent System Mass (ESM) metric has been used to describe systems and subsystems, including the food system options, in terms of the single parameter, mass. There is concern that this approach might not adequately address the important issues of food quality and psychological impact on crew morale of a supply of fiesh food items. In fact, the mass of food can also depend on the quality of the food. This summer faculty fellow project will involve creating an appropriate mathematical model for the food plan developed by the Food Processing System for BIO-Plex. The desired outcome of this work will be a quantitative model that can be applied to the various options of supplying food on long-term space missions.

Cruthirds, John E.↗

NASA NTRS2017

Future Food Production System Development Pulling from Space Biology Crop Growth Testing in Veggie

Preliminary crop testing using Veggie indicates the environmental conditions provided by the ISS are generally suitable for food crop production. When plant samples were returned to Earth for analysis, their levels of nutrients were comparable to Earth-grown ground controls. Veggie-grown produce food safety microbiology analysis indicated that space-grown crops are safe to consume. Produce sanitizing wipes were used on-orbit to further reduce risk of foodborne illness. Validation growth tests indicated abiotic challenges of insufficient or excess fluid delivery, potentially reduced air flow leading to excess water, elevated CO2 leading to physiological responses, and microorganisms that became opportunistic pathogens. As NASA works to develop future space food production, several areas of research to define these systems pull from the Veggie technology validation tests. Research into effective, reusable water delivery and water recovery methods for future food production systems arises from abiotic challenges observed. Additionally, impacts of elevated CO2 and refinement of fertilizer and light recipes for crops needs to be assessed. Biotic pulls include methods or technologies to effectively sanitize produce with few consumables and low inputs; work to understand the phytomicrobiome and potentially use it to protect crops or enhance growth; selection of crops with high harvest index and desirable flavors for supplemental nutrition; crops that provide psychosocial benefits, and custom space crop development. Planning for future food production in a deep space gateway or a deep space transit vehicle requires methods of handling and storing seeds, and ensuring space seeds are free of contaminants and long-lived. Space food production systems may require mechanization and autonomous operation, with preliminary testing initiated to identify operations and capabilities that are candidates for automation. Food production design is also pulling from Veggie logistics lessons, as we learn about growing at different scales and move toward developing systems that require less launch mass. Veggie will be used as a test bed for novel food production technologies. Veggie is a relatively simple precursor food production system but the knowledge gained from space biology validation tests in Veggie will have far reaching repercussions on future exploration food production.

Veggie↗

NASA NTRS2017

Future Food Production System Development Pulling From Space Biology Crop Growth Testing in Veggie

Plants↗

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 NTRS2020

Improvement of Shelf Life for Space Food Through a Hurdle Approach

The processed and prepackaged spaceflight food system is a critical human support system for manned space flights. As missions extend longer and farther from Earth over the next 20 years, strategies to stabilize the nutritional and sensory quality of food must be identified. For a mission to Mars, the space foods themselves must maintain quality for up to 5 years to align with cargo prepositioning scenarios. Optimizing the food system to achieve a 5-year shelf life mitigates the risk of an inadequate food system during extended missions. Because previous attempts to determine a singular pathway to a 5-year shelf life for food were unsuccessful, this investigation combines several approaches, based on science, technological advancement, and past empirical evidence, that will define the prepackaged food system for long duration missions. This study supports the Advanced Food Technology strategic planning process by identifying food processing, packaging, and storage technologies that will be required for exploration missions and the extent that they must be implemented to achieve a 5-year shelf life for the entire food system.

Sirmons, T. A.↗

NASA NTRS2024

Harmonizing Food Systems Emissions Accounting for More Effective Climate Action

Food systems—encompassing activities in food production, land-use change, supply chains and waste management—contribute significantly to climate change. Recent estimates indicate that food systems produce over 30% of annual anthropogenic greenhouse gas (GHG) emissions (about 20% of CO 2 , 50% of CH 4 , and 75% of N 2 O), with the Intergovernmental Panel on Climate Change (IPCC) estimating a notably broad range of 23%–42% of global GHG emissions. This paper synthesizes current research on the contributions of food systems to climate change, highlights challenges in quantifying their impact and proposes a harmonized accounting framework for more effective climate action. We recommend that an expert committee aligned with the IPCC develop guidance for food systems emissions accounting in four key areas, including: (1) defining system boundaries and nomenclature; (2) developing protocols to allocate broader sectoral emissions to food systems; (3) prioritizing critical areas for research into activity data and emissions factors; and (4) developing a balanced framework for evaluating the impact of mitigation interventions in light of other food systems imperatives. The committee should be integrated into two key international policy processes—the United Nations Framework Convention on Climate Change and the United Nations Food Systems Summit—to support coordinated action towards global net-zero goals. Guidance from the committee could significantly improve the ability of governments, companies, and researchers to estimate, report, monitor and ultimately reduce the climate impacts of food systems.

GHG accounting↗

NASA NTRS1974

Hazard analysis of Clostridium perfringens in the Skylab Food System

The Skylab Food System presented unique microbiological problems because food was warmed in null-gravity and because the heat source was limited to 69.4 C (to prevent boiling in null-gravity). For these reasons, the foods were manufactured using critical control point techniques of quality control coupled with appropriate hazard analyses. One of these hazard analyses evaluated the threat from Clostridium perfringens. Samples of food were inoculated with C. perfringens and incubated for 2 h at temperatures ranging from 25 to 55 C. Generation times were determined for the foods at various temperatures. Results of these tests were evaluated taking into consideration: food-borne disease epidemiology, the Skylab food manufacturing procedures, and the performance requirements of the Skylab Food System. Based on this hazard analysis, a limit for C. perfringens of 100/g was established for Skylab foods.

Bourland, C. T.↗

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 NTRS2001

The Effects of Long-Term Feeding of Rodent Food Bars on Lipid Peroxidation And Antioxidant Enzyme Levels In Fisher Rats

A specialized rodent food bar diet has been developed and utilized successfully for short-duration shuttle missions. Recent tests conducted in preparation for experiments aboard the International Space Station (ISS) indicated that long-term food bar feeding for three months induced hyperlipidemia in rats. This study examined oxidative stress status in livers of these same animals. Spectrophotometric analysis of 79 Fischer rat livers (40 female and 39 male) for lipid peroxidation (LPO) and superoxide dismutase (SOD) was conducted using Bioxytech LPO-587(TM) assay kit and SOD-525(Tm) assay kit, respectively. The treatment groups consisted of 20 male CHOW and 19 male FOOD BAR rats and 20 female CHOW and 20 female FOOD BAR rats. Statistical analysis to compare differences between groups was performed by standard analysis of variance procedures. The male FOOD BAR group LPO mean (3.6 +/- 0.2 mmol/g) was significantly (p less than or equal to 0.05) greater than that of the male CHOW group (2.1 +/-0.1 mmol/g). Moreover the female FOOD BAR group LPO mean (2.9 +/-0.1 mmol/g) was also significantly greater than the female CHOW group mean (2.2 +/-0.1 mmol/g). The mean values for SOD in both male and female groups showed no significant differences between CHOW and FOOD BAR groups. These results show that LPO levels were significantly higher in both the male and female FOOD BAR groups compared to CHOW groups and that there was no concomitant increase in SOD levels across the group. In addition, males showed a greater difference than females in terms of LPO levels. These findings suggest a need for further investigation into the use of the current food bar formulation for long-term experiments such as those planned for the ISS.

Ramirez, Joel↗

NASA NTRS2003

Meeting Expanding Needs to Collect Food Intake Specificity: The Nutrition Data System for Research (NDS-R)

Food and nutrient databases are populated with data obtained from a variety of sources including USDA Reference Tables, scientific journals, food manufacturers and foreign food tables. The food and nutrient database maintained by the Nutrition Coordinating Center (NCC) at the University of Minnesota is continually updated with current nutrient data and continues to be expanded with additional nutrient fields to meet diverse research endeavors. Data are strictly evaluated for reliability and relevance before incorporation into the database; however, the values are obtained from various sources and food samples rather than from direct chemical analysis of specific foods. Precise nutrient values for specific foods are essential to the nutrition program at the National Aeronautics and Space Administration (NASA). Specific foods to be included in the menus of astronauts are chemically analyzed at the Johnson Space Center for selected nutrients. A request from NASA for a method to enter the chemically analyzed nutrient values for these space flight food items into the Nutrition Data System for Research (NDS-R) software resulted in modification of the database and interview system for use by NASA, with further modification to extend the method for related uses by more typical research studies.

VanHeel, Nancy↗

NASA NTRS2011

New Local, National and Regional Cereal Price Indices for Improved Identification of Food Insecurity

Large price increases over a short time period can be indicative of a deteriorating food security situation. Food price indices developed by the United Nations Food and Agriculture Organization (FAO) are used to monitor food price trends at a global level, but largely reflect supply and demand conditions in export markets. However, reporting by the United States Agency for International Development (USAID)'s Famine Early Warning Systems Network (FEWS NET) indicates that staple cereal prices in many markets of the developing world, especially in surplus-producing areas, often have a delayed and variable response to international export market price trends. Here we present new price indices compiled for improved food security monitoring and assessment, and specifically for monitoring conditions of food access across diverse food insecure regions. We found that cereal price indices constructed using market prices within a food insecure region showed significant differences from the international cereals price, and had a variable price dispersion across markets within each marketshed. Using satellite-derived remote sensing information that estimates local production and the FAO Cereals Index as predictors, we were able to forecast movements of the local or national price indices in the remote, arid and semi-arid countries of the 38 countries examined. This work supports the need for improved decision-making about targeted aid and humanitarian relief, by providing earlier early warning of food security crises.

Brown, Molly E.↗

NASA NTRS2014

NASA, We Have a Challenge and It's Food Packaging

Current Packaging: Freeze Dried Foods Packaging  The thermoformed base is fabricated from Combitherm PAXX230 [a coextrusion of nylon/medium-density polyethylene (MDPE)/nylon/ethylene-vinyl alcohol (EVOH)/nylon/MDPE/linear low-density polyethylene (LLDPE)].  The lid is fabricated from Combitherm PAXX115 (a coextrusion of nylon/EVOH/nylon/LF adhesive/HV polyethylene/LLDPE)  Natural form (Bite size) foods  The bite-size food package is fabricated from Combitherm PAXX115, a coextrusion of nylon/EVOH/nylon/LF adhesive/HV polyethylene/LLDPE.  Overwrap  Packages are wrapped in a white pouch,.003-mm thick, fabricated from a laminate of polyester/polyethylene/aluminum foil/Surlyn®. This overwrap is removed before the food is prepared and heated. Requirements  High barrier packaging - low oxygen and water vapor transmission rates  No aluminum layer  Mass - <145 grams per m2  Flexible  Puncture resistant  Approved for food use  Amenable to sterilization  Able to be heat sealed  Preferred (not required)  Transparent  Retortable, microwavable, high pressure use. Small Business Innovative Research Program - 7 years  8 Phase I contracts  4 Phase II contracts  Two workshops to bring together food packaging experts  Three internal research tasks  Public Outreach - average of 3 presentations/yr. for 8 years describing NASA's challenges  Department of Defense Collaboration - Combat Feeding Program No significant improvement in food packaging capabilities after these efforts. It was unlikely that a food packaging solution could be found within the food science community  There was a need to go outside to other industries such as pharmaceutical or electrical  Although a positive result was preferred, a negative result would also be useful  Two Innovation Techniques were used as a comparison  InnoCentive - Theoretical Challenge to identify new technologies  Yet2.com - A matchmaker between NASA and commercial packaging manufacturers

Perchonok, Michele↗

NASA NTRS2019

Effect of Reduced Temperature Storage on Nutrient & Quality Stability in Space Food

The processed and prepackaged spaceflight food system is a critical human support system for manned space flights. As missions extend longer and farther from Earth over the next 20 years, strategies to stabilize the nutritional and sensory quality of food must be identified. For a mission to Mars, the space foods themselves must maintain quality for up to 5 years to align with cargo prepositioning scenarios. Optimizing the food system to achieve a 5‐year shelf life mitigates the risk of an inadequate food system during extended missions. Because previous attempts to determine a singular pathway to a 5‐year shelf life for food were unsuccessful, this investigation combines several approaches, based on science, technological advancement, and past empirical evidence, to determine their potential to extend the shelf life of the prepackaged food system for long duration missions. This study may identify food processing, packaging, and storage technologies that will be required for exploration missions and the extent that they must be implemented to achieve a 5‐year shelf life for the entire food system.

Cooper, M. R.↗

DOE OSTI2026

A framework and calculator for evaluating the impacts of shelf life extension and other food loss and waste reduction technologies

Optimization of the food supply chain (FSC) depends on reducing food waste, especially at the consumer stage, where a substantial portion of food is not eaten, but instead disposed of via landfill, incineration, or in-sink disposals. One key strategy is to increase the time that consumers have before food goes bad or expires. This study developed a framework to assess the efficacy of shelf-life extension (SLE) technologies for mitigating food loss and waste (FLW), such as packaging improvements. The impact flows through the entire FSC, reducing FLW, energy use, and other inputs at each stage. The framework and resulting calculator can be used to evaluate the impact of FLW reduction at any stage for any food commodity. As shown by two SLE cases, the calculator is valuable for policy-makers, government entities, and professionals, specifically those in marketing, business development, and capital projects teams, to comprehensively evaluate the impacts of FLW reduction technologies and practices. The framework and calculator are sensitive to the shape of the consumption curve, the fraction of inedible waste, and the current shelf life. The calculator was used to assess the impacts of the United States goal of reducing food waste by consumers through various SLE lengths. It was found that uptake of several near-ready-to-deploy SLE technologies would reduce annual food production demand by about 10–19 MMT and supply chain energy consumption by 240–410 PJ in the United States.

Food loss and waste (FLW)↗

DOE OSTI2025

Bundling measures for food systems transformation: a global, multimodel assessment

Background Current food systems leave one in ten individuals at risk of hunger while driving unsustainable environmental impacts. Inaction risks further exacerbating negative impacts on both human and planetary health. These challenges emerge from complex system interactions, requiring approaches that engage with this complexity and consider how transformation measures interact across food systems. We aimed to quantify the magnitude and uncertainty of the impacts of key food systems transformation measures both individually and in a bundle using an ensemble of global economic models. Methods In this global multimodel assessment, we applied an ensemble of ten state-of-the-art global economic models to evaluate the potential of four key measures in transforming food systems: increasing agricultural productivity, halving food loss and waste, shifting towards healthier diets, and economy-wide climate mitigation policies aligned with limiting warming to 1·5°C. The scenarios used a middle-of-the-road shared socioeconomic pathway for population and gross domestic product growth, climate impact data from Jägermeyr and colleagues, Thornton and colleagues, and Nelson and colleagues, and dietary targets based on the EAT–Lancet healthy reference diet, with model simulations conducted from 2020 to 2050. We then assessed the effect of these measures in isolation and in combination in a bundled scenario. To further understand the interactions between these measures, we conducted a decomposition analysis that distinguishes between the individual effects of a measure (effect when implemented alone), total effects (its contribution within the bundle), and interaction effects (the difference between total and individual effects). This approach aimed to show complementarities and trade-offs that emerge when multiple measures are implemented simultaneously. Findings Our analysis showed that individual measures in isolation are insufficient to achieve high-level environmental objectives and might generate unintended consequences. In contrast, bundling measures produces co-benefits: avoiding 50% of projected agricultural greenhouse gas emissions by 2050 and almost 20% of anticipated land conversion, while moderating food price increases associated with ambitious climate change mitigation policies. Our decomposition analysis further shows that measures can have varying effects across different dimensions. Although dietary shifts and climate mitigation policies are the largest drivers of environmental benefits (each contributing to a median decline of >10 percentage points in non-CO 2 emissions and 5 percentage points in agricultural land use globally), productivity improvements and reducing food loss and waste play essential roles in moderating price increases (each contributing to a median decline of >5 percentage points in average prices). Interpretation This study highlights the importance of implementing coordinated approaches to food system transformation and climate change mitigation rather than relying on isolated interventions. Comprehensive transformation requires understanding how supply-side and demand-side changes can interact with climate mitigation policies, enabling policy makers to design intervention packages that maximise benefits while minimising trade-offs across environmental, economic, and social dimensions.

Sundiang, Marina [Cornell Univ., Ithaca, NY (Unite↗

NASA NTRS1975

Apollo food technology

Large improvements and advances in space food systems achieved during the Apollo food program are discussed. Modifications of the Apollo food system were directed primarily toward improving delivery of adequate nutrition to the astronaut. Individual food items and flight menus were modified as nutritional countermeasures to the effects of weightlessness. Unique food items were developed, including some that provided nutritional completeness, high acceptability, and ready-to-eat, shelf-stable convenience. Specialized food packages were also developed. The Apollo program experience clearly showed that future space food systems will require well-directed efforts to achieve the optimum potential of food systems in support of the physiological and psychological well-being of astronauts and crews.

Malcolm C. Smith↗

NASA NTRS1978

Food packages for Space Shuttle

The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

Fohey, M. F.↗

NASA NTRS2002

Advanced Life Support Food Subsystem Salad Crop Requirements

As the National Aeronautics and Space Administration (NASA) begins to look towards longer duration space flights, the importance of fresh foods and varied menu choices increases. Long duration space missions require development of both a Transit Food System and a Lunar or Planetary Food System. These two systems are intrinsically different since the first one will be utilized in the transit vehicle in microgravity conditions while the second will be used in conditions of partial gravity (hypogravity). The Transit Food System will consist of prepackaged food of extended shelf life. Microgravity imposes significant limitations on the ability of the crew to handle food and allows only for minimal processing. Salad crops will be available for the planetary mission. Supplementing the transit food system with salad crops is also being considered. These crops will include carrots, tomatoes, lettuce, radish, spinach, chard, cabbage, and onion. The crops will be incorporated in the menu along with the prepackaged food. The fresh tasting salad crops will provide variety, texture, and color in the menu. This variety should provide increased psychological benefit. Preliminary studies on spinach, tomatoes, and bok choy have been completed. Sensory and analytical tests, including color and moisture were conducted on the chamber grown crops and compared to store bought spinach, tomatoes, and bok choy. Preliminary studies of the appropriate serving sizes and number of servings per week have also been conducted.

Perchonok, Michele H.↗