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All sourcesNASA NTRSDOE OSTI
NASA NTRSDate not supplied

Analysis of Alternative Jettison Design Concepts for Deep-space Missions

The management of waste generated onboard spacecraft during future long-duration, deep-space missions will require different solutions from those currently implemented on the International Space Station, which consist exclusively of collecting, storing, and returning the waste to Earth. Alternative options for managing spacecraft waste are to process it for recycling and recovering resources, and to jettison it overboard. The waste generated during a deep-space mission is derived mainly from spacecraft logistics supplies, food and beverage residues, personal or scientific items used by the crew, and unused spare components. Uncontained and unprocessed trash is a health hazard and a habitat volume liability, which makes onboard long-term storage a nonviable option. Jettison of solid, processed waste appear, on the other hand, to be an effective solution for crewed deep-space missions, leading not only to volume reduction and habitat safening, but also to considerable mass savings in the spacecraft’s propulsion system. However, the disposal of trash overboard also creates a navigation hazard for spacecraft and the risk of collisions with planetary bodies. This paper investigates alternative jettison design concepts for L2 libration orbit, Mars conjunction-class, and Mars opposition-class missions.

Jurek Parodi↗
NASA NTRSDate not supplied

A Review of Existing Policies Affecting the Jettison of Waste in Low Earth Orbit and Deep Space

The management of waste generated onboard spacecraft during future long-duration deep-space missions will require different solutions from those currently implemented on the International Space Station which consist exclusively of collecting, storing, and returning the waste to Earth. Alternative options for managing spacecraft waste are to process it for recycling and recovery of resources, and to jettison it overboard in a solid form (such as a compacted tile) or in a gaseous form after torrefaction or other trash-to-gas technologies. The waste generated during a deep-space mission is derived mainly from spacecraft logistics supplies, food and beverage residues, personal or scientific items used by the crew, human metabolic waste, and unused spare components. Uncontained and unprocessed trash is a potential health hazard and a habitat volume liability, which makes onboard long-term storage an inefficient and non-optimal option. However, the jettison of solid, processed waste appears to be an effective solution for crewed deep-space missions, leading not only to volume reduction and habitat safening, but also to considerable mass savings in the spacecraft’s propulsion system. However, the disposal of trash overboard also creates a navigation hazard for spacecraft and the potential risk of contamination of planetary bodies, interfering with the search for life. This paper investigates the requirements covered by existing policies that could affect the jettison concept of operations and system design.

Jettison↗
NASA NTRSDate not supplied

Appetite and Food Intake During 11 Days of Mild Hypobaric Hypoxia

Introduction Reduced food consumption and loss of body mass and muscle mass have been observed during spaceflight. Hypoxic conditions that astronauts may encounter on exploration missions may further implicate satiety signals and dietary intake. Appetite, food intake, and satiety hormones were investigated under the conditions of mild hypoxia and high energy output during simulated extravehicular activity (EVA) to determine the adequacy of a mission relevant space food system to support energy balance and body composition. Methods Foods realistic to early Artemis missions was packed by meal for each subject for the 11-day test based on estimated energy requirements (EER) and estimated EVA caloric requirements. No hot water or food warmer was provided and only room temperature water was available to rehydrate food and beverages in-mission, mimicking plans for early Artemis missions. Measures included food records (pre-mission, in-mission); fasted body weight (pre-mission, in-mission); Dual-energy X-ray absorptiometry (DXA) (pre-mission, post-mission); subjective ratings and feedback of food acceptability, mealtime and meal preparation sufficiency, appetite, and nausea (in-mission); and circulating ghrelin and leptin concentration in fasted blood samples (pre-mission, in-mission: pre-post EVA). Results All subjects consumed fewer calories in-mission than predicted. On average, subjects consumed 341 calories less on EVA days compared to non-EVA days in-mission (p=0.0511). The total weight loss estimate from daily weight measurements (-1.1 kg, p=0.0028) is consistent with underconsumption and supported by DXA measurements (-1.3 kg total body mass, p=0.0123 and -1.6 kg fat mass, p=0.0016). In general, most foods that were consumed were given acceptable scores, but subject comments indicated that the most acceptable foods were those not intended to be heated. Comments also indicated that subjects found their favorite foods early in the mission and avoided the foods that they did not like throughout the mission. Habitability scores indicated that overall aspects of the food system were considered borderline or unacceptable over the length of this mission. Foods that caused gas were avoided pre-EVA to prevent discomfort during pressure changes. Average fruit and vegetable intake decreased during the mission, dropping from 4.8 servings/d pre-mission to 3.4 servings/d on non-EVA days in-mission (p=0.0872) and 2.3 servings on EVA days (p=0.0020). Fasting ghrelin concentrations tended to be lower pre-EVA and on non-EVA days when exposed to mild hypoxia compared to normoxic conditions pre-mission and post-EVA (p=0.0136). Fasting levels of leptin did not change. Discussion Food intake was reduced in-mission, resulting in a caloric deficit and weight loss for most subjects. Crew food and appetite ratings and comments indicated this was due to a combination of food choices, lack of preference, lack of preparation capability, lack of time for meal preparation, consumption, and cleanup, and physiological challenges with the changing pressure. The regulation of appetite stimulating hormone ghrelin, but not the appetite suppressor leptin, appeared to be sensitive to hypoxic conditions. Conclusions Food preparation capabilities and time for meals are important for promoting adequate food intake. Reduced appetite and food intake during missions may further be aggravated under hypoxic conditions through the suppression of ghrelin. Lack of time for meals on EVA days, and avoidance of potential gas-causing foods (e.g., health promoting fruits and vegetables) prior to EVAs, demonstrate the importance of scheduling ample recovery time between EVA days.

Grace L Douglas↗
NASA NTRS2023

Appetite and Food Intake During 11 Days of Mild Hypobaric Hypoxia

Introduction Reduced food consumption and loss of body mass and muscle mass have been observed during spaceflight. Hypoxic conditions that astronauts may encounter on exploration missions may further implicate satiety signals and dietary intake. Appetite, food intake, and satiety hormones were investigated under the conditions of mild hypoxia and high energy output during simulated extravehicular activity (EVA) to determine the adequacy of a mission relevant space food system to support energy balance and body composition. Methods Foods realistic to early Artemis missions was packed by meal for each subject for the 11-day test based on estimated energy requirements (EER) and estimated EVA caloric requirements. No hot water or food warmer was provided and only room temperature water was available to rehydrate food and beverages in-mission, mimicking plans for early Artemis missions. Measures included food records (pre-mission, in-mission); fasted body weight (pre-mission, in-mission); Dual-energy X-ray absorptiometry (DXA) (pre-mission, post-mission); subjective ratings and feedback of food acceptability, mealtime and meal preparation sufficiency, appetite, and nausea (in-mission); and circulating ghrelin and leptin concentration in fasted blood samples (pre-mission, in-mission: pre-post EVA). Results All subjects consumed fewer calories in-mission than predicted. On average, subjects consumed 341 calories less on EVA days compared to non-EVA days in-mission (p=0.0511). The total weight loss estimate from daily weight measurements (-1.1 kg, p=0.0028) is consistent with underconsumption and supported by DXA measurements (-1.3 kg total body mass, p=0.0123 and -1.6 kg fat mass, p=0.0016). In general, most foods that were consumed were given acceptable scores, but subject comments indicated that the most acceptable foods were those not intended to be heated. Comments also indicated that subjects found their favorite foods early in the mission and avoided the foods that they did not like throughout the mission. Habitability scores indicated that overall aspects of the food system were considered borderline or unacceptable over the length of this mission. Foods that caused gas were avoided pre-EVA to prevent discomfort during pressure changes. Average fruit and vegetable intake decreased during the mission, dropping from 4.8 servings/d pre-mission to 3.4 servings/d on non-EVA days in-mission (p=0.0872) and 2.3 servings on EVA days (p=0.0020). Fasting ghrelin concentrations tended to be lower pre-EVA and on non-EVA days when exposed to mild hypoxia compared to normoxic conditions pre-mission and post-EVA (p=0.0136). Fasting levels of leptin did not change. Discussion Food intake was reduced in-mission, resulting in a caloric deficit and weight loss for most subjects. Crew food and appetite ratings and comments indicated this was due to a combination of food choices, lack of preference, lack of preparation capability, lack of time for meal preparation, consumption, and cleanup, and physiological challenges with the changing pressure. The regulation of appetite stimulating hormone ghrelin, but not the appetite suppressor leptin, appeared to be sensitive to hypoxic conditions. Conclusions Food preparation capabilities and time for meals are important for promoting adequate food intake. Reduced appetite and food intake during missions may further be aggravated under hypoxic conditions through the suppression of ghrelin. Lack of time for meals on EVA days, and avoidance of potential gas-causing foods (e.g., health promoting fruits and vegetables) prior to EVAs, demonstrate the importance of scheduling ample recovery time between EVA days.

Lichar Dillon↗
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↗
NASA NTRSDate not supplied

Caffeine Consumption Aboard the International Space Station

INTRODUCTION: Caffeine is the most widely used performance-enhancing drug on Earth and astronaut crews have access to liquid coffee. While caffeine is a potent countermeasure to improve alertness and performance, it can also interfere with sleep. This can lead to performance deficits on the following day, driving a cycle of caffeine use to counter the effects of caffeine-induced sleep disruption. Caffeine availability may be limited during future Artemis and/or Mars missions. Accordingly, it is important that we 1) determine the prevalence of caffeine use among astronauts, 2) characterize the impact of caffeine on performance, and 3) characterize the impact of caffeine on sleep. Our aim in this study is to describe the use of caffeine aboard the ISS and begin to examine the relationship between caffeine use and sleep and performance outcomes. METHODS: Daily caffeine consumption was determined from food and beverage intake tracking for 25 astronauts on 6 month International Space Station (ISS) missions. Data were recorded using the ISS Food Intake Tracker iPad App or other detailed recording technique. On average, crew recorded dietary intake on 179.7±68.6 (mean±SD) days inflight. RESULTS: Astronauts consumed 97±92 mg caffeine per day. All astronauts (25/25) in this study consumed caffeine at some point during flight, though the frequency, amounts, and regularity differed across crewmembers. Approximately a quarter of crewmembers were regular caffeine consumers (6/25), i.e., they ingested at least 90 mg caffeine (equivalent to one cup of coffee) on 90% of inflight days.

fatigue↗
NASA NTRSDate not supplied

The Future of Astronaut Nutrition: Daily Production of Kefir Nutrient Packs in a Lunar Analog Mission

Astronaut nutrition will need to be supplemented with fresh nutrients and probiotics for long duration space travel. Kefir is a fermented milk beverage that provides probiotic bacteria, protein, calcium, and vitamin K. It has been historically cultured for thousands of years and is a modern-day health food. During the BioNutrients-2 experiment, one generation of kefir was cultured by astronauts on the ISS in fluorinated ethylene propylene (FEP) bags. This follow-on experiment aimed to test the hypothesis that kefir can be produced at ambient temperatures and safely passaged to make a series of nutrient packs in an analog environment. The Hawaiian Space Exploration Analog and Simulation (HI-SEAS) is a semi-controlled habitat located on the Mauna Loa volcano on the island of Hawaii at 2,500 m elevation. The recent EMMIHS (EuroMoonMars, International MoonBase Alliance, HI-SEAS) missions comprised of interdisciplinary, international crews for mock lunar missions. During a six-day mission in March 2024, crew members tested continuous passaging of kefir cultures (C-FIR commercial strain). After approximately 24 hours of growth, a portion of culture was used to seed the next generation of culture bags for four passages. A color board and pH indicator allowed the crew to easily determine when the culture had reached optimal pH. Laboratory analysis at NASA Ames Research Center showed that the pH met Kefir standards (<5). The yeast and lactic acid bacteria were in normal range and no contamination was detected in the final passage. By successfully accomplishing this experiment the team has demonstrated the ability to safely produce daily cultures of kefir in a microgravity applicable growth system.

Astronaut nutrition↗
NASA NTRSDate not supplied

Endogenous Microbial Survival in Brewed Tea

Loose-leaf bagged tea is a commonly requested beverage item that comprises up to 7% of the microbiological samples from the space food systems. As loose-leaf tea blends often contain herbs and spices that frequently have high microbial loads, they have a high failure rate as defined by the microbiological standards outlined in NASA-STD-3001, which are more stringent than the limits set for industry. Between April 2019 and September 2022, 54.8% of loose-leaf teas submitted for microbiological testing have failed, necessitating the evaluation of a variety of brands and lot numbers of each requested tea type to meet crew preference requests, which are typically specific, resulting in excess labor and material costs to provide a single product for spaceflight consumption. Attempts to identify specific brands or ingredients that are less likely to produce a failure have been unsuccessful, as to date, no trends in those measures have been identified. We have, however, noticed a trend in types of teas (spiced and herbal) which are more likely to fail. Of additional concern, hot water available for brewing tea on ISS is dispensed at a lower temperature than the CDC recommended brewing temperature. In a study we previously reported, we found that that brewing water temperature may not have a significant impact on the number of aerobic bacteria in chamomile tea, as there were no significant differences in the total microbial load between tea brewed with boiling, ISS-like, or room temperature waters. It did appear that ISS temperature water was similarly effective to boiling water against a pathogenic bacterial species. In this study, we aim to assess whether the total number of aerobic bacteria of other high-fail-rate tea types is similarly unaffected when brewing tea in room temperature or boiling water. Data from this study and the previous study, as well as additional analysis of every tea product that has been tested as part of the normal food system since April 2019, will be used to determine the expected typical microbial load for loose-leaf teas, which we will compare to existing industry limits so that we can recommend a new microbiological limit for loose-leaf teas that accurately reflects the true risk of consuming brewed teas in spaceflight.

space flight food↗