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At least 163 records · Page 9
All sourcesNASA NTRSDOE OSTI
NASA NTRS2009

Comparative Packaging Study

Future long duration manned space flights beyond low earth orbit will require the food system to remain safe, acceptable and nutritious. Development of high barrier food packaging will enable this requirement by preventing the ingress and egress of gases and moisture. New high barrier food packaging materials have been identified through a trade study. Practical application of this packaging material within a shelf life test will allow for better determination of whether this material will allow the food system to meet given requirements after the package has undergone processing. The reason to conduct shelf life testing, using a variety of packaging materials, stems from the need to preserve food used for mission durations of several years. Chemical reactions that take place during longer durations may decrease food quality to a point where crew physical or psychological well-being is compromised. This can result in a reduction or loss of mission success. The rate of chemical reactions, including oxidative rancidity and staling, can be controlled by limiting the reactants, reducing the amount of energy available to drive the reaction, and minimizing the amount of water available. Water not only acts as a media for microbial growth, but also as a reactant and means by which two reactants may come into contact with each other. The objective of this study is to evaluate three packaging materials for potential use in long duration space exploration missions.

Perchonok, Michele H.↗
NASA NTRS2018

Assessment of Utilization of Food Variety on the International Space Station

Long duration missions will require astronauts to subsist on a closed food system for at least three years. Resupply will not be an option, and the food supply will be older at the time of consumption and more static in variety than previous missions. The space food variety requirements that will both supply nutrition and support continued interest in adequate consumption for a mission of this duration is unknown. Limited food variety of past space programs (Gemini, Apollo, International Space Station) as well as in military operations resulted in monotony, food aversion, and weight loss despite relatively short mission durations of a few days up to several months. In this study, food consumption data from 10 crew members on 3-6-month International Space Station missions was assessed to determine what percentage of the existing food variety was used by crew members, if the food choices correlated to the amount of time in orbit, and whether commonalities in food selections existed across crew members. Complete mission diet logs were recorded on ISS flights from 2008 - 2014, a period in which space food menu variety was consistent, but the food system underwent an extensive reformulation to reduce sodium content. Food consumption data was correlated to the Food on Orbit by Week logs, archived Data Usage Charts, and a food list categorization table using TRIFACTA software and queries in a SQL SERVER 2012 database.

Cooper, M. R.↗
NASA NTRS1974

The medical story

An overview of the Skylab medical program is given. All medical subsystems provided in the orbital workshop functioned satisfactorily. Major systems included the food system, the waste management system, and provisions per personal hygiene. A series of lockers in the wardroom was used to stow the inflight medical support system. Cardiovascular counter pressure garments were launched in the orbital workshop for all three crews. Life services experiments were carried out. Two experiments were conducted in the Skylab missions to study the performance of the cardiovascular system during weightless flight and return to earth and the one g environment. A series of experiments was conducted to study mineral balance and the bioassay of body fluids.

Johnston, R. S.↗
NASA NTRS2006

NASA's Plans for Developing Life Support and Environmental Monitoring and Control Systems

Life Support and Monitoring have recently been reworked in response to the Vision for Space Exploration. The Exploration Life Support (ELS) Project has replaced the former Advanced Life Support Element of the Human Systems Research and Technology Office. Major differences between the two efforts include: the separation of thermal systems into a new stand alone thermal project, deferral of all work in the plant biological systems, relocation of food systems to another organization, an addition of a new project called habitation systems, and overall reduction in the number of technology options due to lower funding. The Advanced Environmental Monitoring and Control (AEMC) Element is retaining its name but changing its focus. The work planned in the ELS and AEMC projects is organized around the three major phases of the Exploration Program. The first phase is the Crew Exploration Vehicle (CEV). The ELS and AEMC projects will develop hardware for this short duration orbital and trans-lunar vehicle. The second phase is sortie landings on the moon. Life support hardware for lunar surface access vehicles including upgrades of the CEV equipment and technologies which could not be pursued in the first phase due to limited time and budget will be developed. Monitoring needs will address lunar dust issues, not applicable to orbital needs. The ELS and AEMC equipment is of short duration, but has different environmental considerations. The third phase will be a longer duration lunar outpost. This will consist of a new set of hardware developments better suited for long duration life support and associated monitoring needs on the lunar surface. The presentation will show the planned activities and technologies that are expected to be developed by the ELS and AEMC projects for these program phases.

Lawson, B. Michael↗
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 NTRS1974

Space shuttle/food system study. Volume 2, Appendix G: Ground support system analysis. Appendix H: Galley functional details analysis

The capabilities for preflight feeding of flight personnel and the supply and control of the space shuttle flight food system were investigated to determine ground support requirements; and the functional details of an onboard food system galley are shown in photographic mockups. The elements which were identified as necessary to the efficient accomplishment of ground support functions include the following: (1) administration; (2) dietetics; (3) analytical laboratories; (4) flight food warehouse; (5) stowage module assembly area; (6) launch site module storage area; (7) alert crew restaurant and disperse crew galleys; (8) ground food warehouse; (9) manufacturing facilities; (10) transport; and (11) computer support. Each element is discussed according to the design criteria of minimum cost, maximum flexibility, reliability, and efficiency consistent with space shuttle requirements. The galley mockup overview illustrates the initial operation configuration, food stowage locations, meal assembly and serving trays, meal preparation configuration, serving, trash management, and the logistics of handling and cleanup equipment.

Source record↗
NASA NTRS2020

Local Food Crop Production can Fulfil Demand for Less than One-Third of the Population

The distance between the origin and end-point of food supply chains, and the ‘localness’ of food systems, are key considerations of many narratives associated with sustainability. Yet, information on the minimum distance to food crops is still scarce at the global level. Using an optimization model based on ‘foodsheds’ (that is, self-sufficient areas with internal dependencies), we calculate the potential minimum distance between food production and consumption for six crop types around the world. We show that only 11–28% of the global population can fulfil their demand for specific crops within a 100-km radius, with substantial variation between different regions and crops. For 26–64% of the population, that distance is greater than 1,000 km. Even if transnational foodsheds were in place, large parts of the globe would still depend on trade to feed themselves. Although yield gap closure and food loss reductions could favour more local food systems, particularly in Africa and Asia, global supply chains would still be needed to ensure an adequate and stable food supply.

Crop production↗
NASA NTRS1973

Flight feeding systems design and evaluation

The Apollo flight menu design is fully recounted for Apollo missions 7 through 17, to show modifications that were introduced to the Apollo food system, to document the range of menus and nutritional quality, and to describe packaging and preparation procedures for each class of food item. Papers concerning the Apollo 14 food system, and nutrition systems for pressure suits are included, and the following special topics are treated in depth: (1) food handling procedures; (2) modification of the physical properties of freeze dried rice; (3) stabilization of aerospace food waste; and (4) identification and quantitation of hexadecanal and octadecanal in broiler muscle phospholipids.

Huber, C. S.↗
DOE OSTI2025

Estimating energy consumption and GHG emissions in the U.S. food supply chain for net-zero

This work provides a database of the U.S. food system’s energy consumption and GHG emissions at the national and state levels by food supply chain (FSC) stage, fuel type, and food commodity. We estimate that the U.S. FSC consumed a total 4660 TBTU (4900 PJ) of site energy, 7130 TBTU (7500 PJ) of primary energy, and generated 970 MMT of GHG emissions in 2016. Among all the stages, on-farm production is the largest energy consumer (31% primary energy) and GHG emissions contributor (70%), largely due to raising animals. Optimizing distribution can reduce the stage’s energy consumption and GHG emissions and increase products’ shelf-life. Reducing food loss and waste is another good option, as it decreases the amount of food necessary to grow, thus impacting the overall FSC. The database can help stakeholders identify stage- and region-specific strategies and measures to curtail the environmental footprint of the U.S. food system.

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATI↗
DOE OSTI2023

Geographically Dependent Sustainability Indicators for Comparison of Conventional Vegetable Production to Controlled-Environment Agriculture

Many food system lifecycle analyses distill agricultural production and supply chain impacts into single-value sustainability metrics for various food categories. These studies provide an overview of the food supply system that highlight striking results such as the GHG impacts of meat production. The supply chain impacts of vegetable production occupy the middle ground; higher than average food loss and waste, lower than average overall energy use, etc. However, aggregated results obscure the sustainability implications of the location of food production, especially for vegetables. Moreover, the increasing instability of food production systems are not captured, as illustrated by a recent Washington Post article. According to a UC Merced study conducted for the state, California farmers left nearly 400,000 acres of agricultural land unplanted last year because of a lack of water. The result, the study found, was a direct economic cost to farmers of $1.1 billion and the loss of nearly 9,000 agricultural jobs. (The Washington Post, March 21, 2022.) Previous work quantified the food-energy-water nexus implications of transitioning vegetable production from large, centralized agricultural operations to smaller distributed production in controlled-environment farms (CEA). The importance of location-specific data is especially evident for water use. Water impacts of the food system are primarily local to the region where food is produced, water impacts vary significantly between locations, and water stress is a major concern in locations that currently host large agricultural operations. Location-specific data is needed to accurately assess the water impacts of transitioning to CEA. The location of farms in relation to consumers impacts transportation energy use, food loss and waste, and requirements for food processing (e.g., to reduce weight, preserve foods for long storage, and package foods to reduce damage and loss) Reducing transport is particularly relevant for agricultural products that could be grown in CEAs (fruits, vegetables, protein). Access to nutritious food is not evenly distributed in the population. Remote communities, communities in harsh environments, and economically-disadvantaged communities often have poor access to healthy foods. CEA is ideally suited to these environments. However, the energy and water use of CEA, while in many respects lower overall than conventional supply chains, are concentrated within communities and could have significant local impacts. This paper reports on development of sustainability metrics that seek to capture the tradeoffs between the current supply chain and a CEA supply chain for vegetables; focusing on the location-dependent implications of water use, the transition from largely fossil fuel based energy use to electricity, and the food access, resilience and wellbeing implications of urban versus rural food production.

controlled-environment agriculture↗
NASA NTRS2004

Handling Procedures of Vegetable Crops

The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. The primary goal of the Advanced Food System in these long duration exploratory missions is to provide the crew with a palatable, nutritious, and safe food system while minimizing volume, mass, and waste. Vegetable crops can provide the crew with added nutrition and variety. These crops do not require any cooking or food processing prior to consumption. The vegetable crops, unlike prepackaged foods, will provide bright colors, textures (crispy), and fresh aromas. Ten vegetable crops have been identified for possible use in long duration missions. They are lettuce, spinach, carrot, tomato, green onion, radish, bell pepper, strawberries, fresh herbs, and cabbage. Whether these crops are grown on a transit vehicle (e.g., International Space Station) or on the lunar or planetary surface, it will be necessary to determine how to safely handle the vegetables while maintaining acceptability. Since hydrogen peroxide degrades into water and oxygen and is generally recognized as safe (GRAS), hydrogen peroxide has been recommended as the sanitizer. The objective of th is research is to determine the required effective concentration of hydrogen peroxide. In addition, it will be determined whether the use of hydrogen peroxide, although a viable sanitizer, adversely affects the quality of the vegetables. Vegetables will be dipped in 1 % hydrogen peroxide, 3% hydrogen peroxide, or 5% hydrogen peroxide. Treated produce and controls will be stored in plastic bags at 5 C for up to 14 days. Sensory, color, texture, and total plate count will be measured. The effect on several vegetables including lettuce, radish, tomato and strawberries has been completed. Although each vegetable reacts to hydrogen peroxide differently, the data suggest that 5% hydrogen peroxide reduces the shelf life of the vegetable. A dip of either 1 % or 3% hydrogen peroxide helps reduce the microbial total count while not adversely affecting the quality of the vegetable.

Perchonok, Michele↗
NASA NTRS2006

Effects of gamma-Radiation on Select Lipids and Antioxidants

Radiation encountered on an extended duration space mission (estimates of 3 Sieverts for a mission to Mars) poses a threat not only to human health, but also to the quality, nutritional value, and palatability of the food system. Free radicals generated by radiation interaction with foods may initiate many unwanted reactions including: 1) autoxidation in lipids that alters flavor, odor, and concentrations of essential fatty acids, and 2) depletion of antioxidants food products and dietary supplements. Studies have shown that antioxidants may provide long term health protection from oxidative stress caused by radiation exposure; therefore, consumption of antioxidants will be important. Stability of essential fatty acids is also important for astronauts long-term health status. The objectives of this study were to characterize the effects of low dose gamma-radiation on lipids and antioxidants by monitoring oxidation and reducing power, respectively, in model systems. Select oils and antioxidants were exposed to levels of gamma-radiation ranging from 0 to 1000 Gy (1 Gy = 1 Sv) using a Gammacell 220 and stored at ambient or elevated temperatures (65 C) for up to 3 months prior to analysis. A Fricke dosimeter was used to verify differences between the radiation doses administered. Primary and secondary products of lipid oxidation in soybean and peanut oils were monitored using conjugated diene and 2-thiobarbituric acid (TBARs) assays. Changes in fatty acid composition and formation and vitamin E levels were also measured. The reducing power of antioxidant compounds, including vitamins C and E and beta-carotene, was determined using the ferric reducing antioxidant power (FRAP) assay. Significant differences (alpha =0.05) were present between all radiation doses tested using the Fricke dosimeter. Increasing radiation doses above 3 Sv resulted in significantly (alpha =0.05) elevated levels of oxidation and free fatty acids in soybean and peanut oils. Decreases in concentrations of essential fatty acids upon increasing radiation doses were also observed. Increasing radiation doses caused significant (alpha =0.05) decreases in reducing power and hence the effectiveness of vitamins C and E as well as beta-carotene. This work establishes a need for quantifying the effects of space relevant radiation doses in the development of a food system for an extended duration mission and for identifying threshold radiation levels that will impact the useful shelf-life of the variety of foods that will be sent. Eventual rancidity of lipids and the loss of antioxidant bioprotective effects are major concerns for the acceptability and nutritional profile of a food system.

Gandolph, Jacob↗
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.↗
NASA NTRS1976

Health protection and food preservation by gamma irradiation

Results of several major studies on food systems for space missions beginning with Apollo 12 through Apollo-Soyuz and investigations of the application of irradiation to food for manned space flight are reported. The study of flight food systems involved the application of radurization (pasteurizing levels) doses of gamma irradiation to flour and bread supplied by Pepperidge Farms in advance of the missions. All flights from Apollo 12 through 17 carried irradiated fresh bread. On Apollo 17, cooperation with Natick Laboratories permitted the introduction of a ham sandwich using irradiated bread and irradiated sterile ham. Investigations centered on irradiated bread were conducted during the course of these missions. Studies were applied to the concept of improving fresh bread from the point of view of mold inhibition. The studies considered how irradiation could best be applied at what levels and on a variety of bread types. Throughout the studies of the application of gamma irradiation the emphasis was placed upon using low levels of irradiation in the pasteurizing or radurizing doses--under a Megarad. The primary goal was to determine if a public health benefit could be demonstrated using radurization along with food preservation and food quality improvements. The public health benefit would be parallel to that of pasteurization of milk as a concept. Publications are included providing the details of these observations, one dealing with the flour characteristics and the other dealing with the influence on fresh bread types. These demonstrate the major findings noted during the period of the studies examining bread.

Source record↗
NASA NTRS2001

Nutritional status assessment in semiclosed environments: ground-based and space flight studies in humans

Adequate nutrition is critical during long-term spaceflight, as is the ability to easily monitor dietary intake. A comprehensive nutritional status assessment profile was designed for use before, during and after flight. It included assessment of both dietary intake and biochemical markers of nutritional status. A spaceflight food-frequency questionnaire (FFQ) was developed to evaluate intake of key nutrients during spaceflight. The nutritional status assessment protocol was evaluated during two ground-based closed-chamber studies (60 and 91 d; n = 4/study), and was implemented for two astronauts during 4-mo stays on the Mir space station. Ground-based studies indicated that the FFQ, administered daily or weekly, adequately estimated intake of key nutrients. Chamber subjects maintained prechamber energy intake and body weight. Astronauts tended to eat 40--50% of WHO-predicted energy requirements, and lost >10% of preflight body mass. Serum ferritin levels were lower after the chamber stays, despite adequate iron intake. Red blood cell folate concentrations were increased after the chamber studies. Vitamin D stores were decreased by > 40% on chamber egress and after spaceflight. Mir crew members had decreased levels of most nutritional indices, but these are difficult to interpret given the insufficient energy intake and loss of body mass. Spaceflight food systems can provide adequate intake of macronutrients, although, as expected, micronutrient intake is a concern for any closed or semiclosed food system. These data demonstrate the utility and importance of nutritional status assessment during spaceflight and of the FFQ during extended-duration spaceflight.

NASA Center JSC↗
DOE OSTI2025

Traceable and Scalable Food Balance Sheets from Agricultural Commodity Supply and Utilization Accounts (2010–2022)

Abstract The Food Balance Sheets (FBS), compiled by the Food and Agriculture Organization (FAO), serve as a cornerstone dataset for studies on agricultural development, food security, and dietary health, providing a broad overview of global and regional food systems. However, its limited transparency and scalability hinder its application in empirical analysis and multisector dynamic modeling. Here, we present a traceable Food Balance Sheets (T-FBS) dataset, developed from detailed Supply Utilization Accounts (SUA) using a novel Primary Commodity equivalent (PCe) aggregation approach. This framework enables the aggregation of commodity flows along supply chains while ensuring consistency and balance across multiple dimensions. The T-FBS dataset includes 57 PCe commodities across 195 regions for the period 2010–2022, consolidated from over 500 SUA products. While T-FBS closely aligns with FAO-FBS at aggregate levels for dietary energy and macronutrients, it identifies key uncertainties in other elements (e.g., feed, trade, stocks). By enhancing methodological transparency, traceability, and scalability, T-FBS strengthens the robustness of food system studies and fosters future research and collaboration within the open-source community.

agriculture↗
NASA NTRS2014

Mass Reduction: The Weighty Challenge for Exploration Space Flight

Meeting nutritional and acceptability requirements is critical for the food system for an exploration class space mission. However, this must be achieved within the constraints of available resources such as water, crew time, stowage volume, launch mass and power availability.  Due to resource constraints, exploration class missions are not expected to have refrigerators or freezers for food storage, and current per person food mass must be reduced to improve mission feasibility.  The Packaged Food Mass Reduction Trade Study (Stoklosa, 2009) concluded that the mass of the current space food system can be effectively reduced by decreasing water content of certain foods and offering nutrient dense substitutes, such as meal replacement bars and beverages. Target nutrient ranges were established based on the nutritional content of the current breakfast and lunch meals in the ISS standard menu. A market survey of available commercial products produced no viable options for meal replacement bar or beverage products. New prototypes for both categories were formulated to meet target nutrient ranges. Samples of prototype products were packaged in high barrier packaging currently used for ISS and underwent an accelerated shelf life study at 31 degC and 41 degC (50% RH) for 24 weeks. Samples were assessed at the following time points: Initial, 6 weeks, 12 weeks, and 24 weeks. Testing at each time point included the following: color, texture, water activity, acceptability, and hexanal analysis (for food bars only). Proof of concept prototypes demonstrated that meal replacement food bars and beverages can deliver a comparable macronutrient profile while reducing the overall mass when compared to the ISS Standard Menu. Future work suggestions for meal replacement bars: Reformulation to include ingredients that reduce hardness and reduce browning to increase shelf life. Micronutrient analysis and potential fortification. Sensory evaluation studies including satiety tests and menu fatigue. Water Intake Analysis: The water in thermostabilized foods is considered as part of a crewmember's daily water intake. Extensive meal replacement would require further analyses to determine if additional water provisioning would be required per crewmember negating some of the mass savings.

Kloeris, Vickie L.↗
NASA NTRS2012

Plant Atrium System for Food Production in NASA's Deep Space Habitat Tests

In preparation for future human exploration missions to space, human habitat designs and concepts need to be tested to assess integration issues, power requirements, crew operations, and technology I subsystem performance. One potential subsystem for early habitats is supplemental food production. Fresh foods, such as vegetables and small fruits, could be harvested on a continuous basis to improve the diet and quality of life. The system would need to fit conveniently into the habitat and not interfere with other components or operations. To test this concept, a plant growing "atrium" was designed to surround the lift between the lower and upper modules of the Deep Space Habitat and deployed at NASA DRA TS test site in 2011 and at NASA's JSC in 20I2. With this approach, un-utilized volume provided an area for vegetable growth. For the 20 II test, mizuna, lettuce, basil, radish and sweetpotato plants were grown in trays using commercially available red I blue LED light fixtures. Seedlings were transplanted into the atrium and cared for by the crew. Plants were then harvested two weeks later following completion of the test. In 20I2, mizuna, lettuce, and radish plants were grown similarly but under flat panel banks of white LEDs. In 20 I2, the crew went through plant harvesting, including sanitizing the leafy greens and radishes, which were then consumed. Each test demonstrated successful production of vegetables within a functional hab module. The round red I blue LEDs for the 20Il test lighting cast a purple light in the hab, and were less uniformly distributed over the plant trays. The white LED panels provided broad spectrum light with more uniform distribution. Post-test questionnaires showed that the crew enjoyed tending and consuming the plants, and that the white LED light in 2012 provided welcome extra light for the main hab area.

Massa, Gioia↗