Embark on a tantalizing odyssey through the cosmos! Explore the celestial challenges of space food, from the whims of microgravity to the intricate dance of nutrition. Unveil the artistry behind packaging and processing, and its profound effects on astronaut well-being. The secrets of Cosmic Cuisine - where each bite transcends earthly boundaries!

1. SPACE FOOD
KAYARKAR NIKITHA
1175-22-520-033
MSc Nutrition & Dietetics

2. • Space food is a type of food created
and processed for consumption by
astronauts during missions to space.
• This food includes a balanced diet and
adequate nutrition for people working
in space, as well as being easy and safe
to store, cook and consume in the zero-
gravity environment of a manned
spacecraft full of machinery.
INTRODUCTION

3. ZERO GRAVITY
• The condition in which people or objects appear to be
weightless
• Effects of microgravity- when astronauts and objects float in
space.
• “Micro-” means “very small,”
• Gravity causes every object to pull every other object toward
it. People think there is no gravity in space. In fact, a small
amount of gravity can be found everywhere in space. Gravity
is what holds the moon in orbit around Earth.
• Affects the human body in several ways (muscles and bones
can become weaker without gravity making them work as
hard)

4. Importance of proper nutrition
• Astronaut nutrition focuses on providing balanced
and adequate dietary support during space
missions.
• This includes nutrients essential for muscle and
bone health, cardiovascular function, immune
response, and hormonal balance.
• Adequate water intake is crucial to address
various physiological needs.
• Proper nutrition helps counter challenges like
changes in bone density, muscle loss, altered
metabolism, and weakened immune function
associated with space travel.
• Additionally, enjoyable food plays a role in
boosting morale, aiding astronauts in coping with
isolation and stress.
• For longer missions, ensuring proper nutrition
becomes increasingly critical.

5. Nutritional composition of space food
• Space food is carefully designed to meet astronauts nutritional
needs.
• It includes a balanced mix of macronutrients—carbohydrates for
energy, proteins for muscle support, and fats for concentrated
energy.
• The proportions may vary based on mission duration and
individual requirements.
• Essential micronutrients like vitamins, minerals, and trace
elements are incorporated, with special attention to calcium,
vitamin D, and iron for bone health.
• Hydration is vital, and spacecraft employ special systems to
ensure clean drinking water and proper fluid levels.
• Caloric intake is tailored to astronauts' energy expenditure,
considering their activities.
• Taste, variety, and palatability are crucial for morale, and
individualized nutrition plans may be created based on
preferences and medical conditions.

6. Comparison of status of the space food
Historical view Present scenario
• In the early days of space exploration, space food
was limited in variety, taste, and nutritional quality.
• The primary focus was on providing astronauts with
enough calories to sustain their energy levels. Food
was often freeze-dried or thermally stabilized to
extend its shelf life and reduce weight.
• Some early space food options included pureed
meals, bite-sized cubes, and squeezed tubes of food.
The selection was limited, and astronauts had to
rehydrate their meals with water before
consumption.
• The taste and texture of space food were often
compromised, and astronauts reported difficulties in
adapting to the eating experience in such
gravitational alteration
• In the present era, space food has come a long way and
has undergone significant improvements.
• Space agencies and food scientists have made
substantial efforts to enhance the quality, variety, taste,
and nutritional value of space food.
• The focus has shifted towards providing balanced
nutrition, improving flavor, and offering a wider range
of meal options. Astronauts now have access to a more
diverse menu that includes a variety of main courses,
fruits, vegetables, snacks, desserts, and beverages.
• Food is prepared using advanced technology, such as
freeze-drying and thermostabilization, to retain flavor,
texture, and nutritional content.

7. Biochemical Changes Caused Due To Microgravity
• Microgravity disrupts the normal physiological
conditions organisms have evolved under on Earth,
leading to biochemical changes.
• The absence of gravity's mechanical stress,
alterations in fluid distribution, disruption of
cellular signaling, sensory changes, and
environmental factors in microgravity contribute to
these changes.
• The body's adaptation mechanisms to microgravity
further initiate complex biochemical responses.
• Few biochemical changes include:
• Bone and Muscle Loss
• Change in the mineral composition of the body
• Hormonal imbalances
• Abnormal digestion and absorption
• Abnormal Iron metabolism
• Impacts of oxidative stress
• Ophthalmological issues
• Reduced immune response

8. Influence of microgravity on bone density
• Microgravity adversely impacts both bone density and muscle
activity.
• In microgravity, the absence of constant mechanical stress on
bones disrupts the normal bone remodeling process, leading to
decreased bone formation and increased resorption.
• This results in a net loss of bone mass, particularly in weight-
bearing bones like the femur and spine, increasing the risk of
osteoporosis and fractures. Additionally, alterations in mineral
composition due to microgravity influence muscle activity.
• Changes in calcium, magnesium, potassium, sodium, and
phosphorus levels affect muscle contraction, relaxation,
excitability, and endurance.
• These mineral-induced alterations also impact muscle proteins
like collagen, actin, myosin, titin, and proteolytic enzymes,
leading to muscle atrophy, decreased strength, and increased
susceptibility to injuries.

9. Changes in Female Astronauts Changes in Male Astronauts
Alterations in Estrogen hormone secretion
Hormone fluctuations due to altered
menstrual cycle, disturbed circadian rhythm
and changes in the body composition
Altered Estrogen even has an impact on the
bone density of female astronauts.
Irregular menstrual cycle is even associated
with disruptions in hypothalamic-pituitary-
ovarian axis, which in turn elevates stress
and alters the energy balance.
Alterations in Testosterone hormone secretion.
Mechanism behind testosterone alteration is
unknown, but it causes stress, disrupted sleep
pattern, altered physical activity and change in
circadian rhythm in the male astronauts.
Altered testosterone levels even have an
impact on the secretion of the Growth
hormone in the male astronauts.
Reduced mechanical loading and even altered
muscle stimulation can affect the bone density.
Hormonal imbalances

10. • Microgravity disrupts digestion in astronauts by
affecting gastrointestinal motility and fluid shifts.
• This can lead to slower transit times, stomach
discomfort, and changes in the gut microbiome.
• These alterations impact the absorption of
macronutrients and micronutrients, potentially
causing deficiencies in vitamin D, calcium, iron, and
vitamin B12.
• Microgravity-induced changes also affect bone
health, leading to bone demineralization and an
increased risk of fractures.
• Additionally, electrolyte balance disruptions may
cause muscle cramps and weakness.
• To address these challenges, astronauts follow
tailored nutritional plans and use supplements during
space missions.
Abnormal digestion and absorption

11. • Microgravity disrupts iron metabolism in
astronauts by redistributing fluids, concentrating
iron in certain areas, and altering the oxygen
dissociation curve.
• Despite elevated iron levels, the mass of
hemoglobin and red blood cells may decrease,
affecting oxygen transport.
• The contraction of body volume concentrates
substances, leading to higher iron levels.
• Improper iron metabolism contributes to anemia
in microgravity due to fluid shifts, reduced blood
volume, and impaired red blood cell production.
Abnormal iron metabolism

12. • Microgravity in space disrupts cellular processes,
causing oxidative stress and an imbalance in
reactive oxygen species (ROS).
• Fluid shifts and reduced blood flow worsen ROS
production, contributing to oxidative stress. Space
radiation exposure intensifies the problem.
• Antioxidants mitigate oxidative stress by
stabilizing free radicals, protecting DNA, and
supporting cellular function.
• They also regulate inflammation, aid in cellular
repair, and promote recovery from oxidative
damage, crucial for astronaut health during
extended space missions.
Impacts of oxidative stress

13. • On Earth, the immune response comprises antibody-
mediated and cell-mediated components.
• B cells produce antibodies effective against
extracellular pathogens, while T cells combat
intracellular threats.
• In space, microgravity, radiation, and confinement
alter immune cell function, leading to decreased
cytokine production and impaired phagocytosis.
• Higher radiation levels weaken the immune system,
making astronauts more susceptible to infections.
• Microgravity-induced fluid shifts can cause Visual
Impairment and Intracranial Pressure Syndrome
(VIIP), affecting vision acuity and optic nerve
function.
• Ophthalmological issues in space include visual
disturbances, optic disc swelling, and changes in
visual acuity.
Reduced immune response

14. • Astronauts’diets consist of 55% carbohydrates (CHO), 30%
fat, and 15% protein (PRO), and are based on a 4-to-6-day
cycle menu.
• A high-protein nutritional regimen (45:25:30 CHO:FAT:PRO)
led to greater performance in a sample of 22 astronauts and
could be considered for longer space missions
• In space, astronauts follow a diet rich in carbohydrates, fat, and
protein.
• Nutrition is vital to counteract space-induced health effects:
1. Antioxidants and Space Radiation
2. Bone and Muscle Health
3. Gut Microbiome and Probiotics
The Role of Nutrition

15. Nutritional Concerns during Spaceflights
Causes of negative energy balance during spaceflights
1. Negative Energy Balance:
• Low energy intake negatively impacts
cardiovascular health.
• Altered taste, smell, limited food variety,
and increased physical activity contribute to
reduced dietary intake.
• High carbon dioxide levels on space stations
can further decrease food consumption.
• Mitigation strategies involve adding fresh,
calorie-dense foods to the menu, considering
food culture, and promoting joint eating
activities.

16. Simplified proposed mechanism of spaceflight-induced bone
loss and kidney stone formation risk.
2. Micronutrient Deficiency:
• Copper and zinc deficiencies are
observed during extended bed rest.
• Attention is needed to ensure adequate
levels of these micronutrients during
space missions.
3. Sodium Management:
• High sodium content in space foods
poses health risks, including increased
urinary calcium excretion and kidney
stone risk.
• Efforts to replace high-sodium processed
foods with fresh alternatives are
recommended.
• Preserving fresh foods appropriately is
crucial to maintain palatability and
organoleptic properties.

17. • Fluid Intake: to reduce the risk of kidney stones.1 mL per kcal of consumed energy.
• Calorie: to maintain weight and body composition. 70 kg - 3,000 kcal/day.
• Protein: 12 to 15% of total calories. Balance between animal and plant sources (60:40 ratio).
• Fat: 30-35% of total calories. polyunsaturated/monounsaturated/saturated fats: 1:1.5-2:1.
• Carbohydrates: 50% of total calories. complex carbohydrates.
• Calcium: >800 to 1,000 mg/day. Fortification with vitamin D and fluoride to augment bone retention.
• Vitamins: Higher RDA level (100 mg/day) for vitamin C
• Trace Elements: zinc, selenium, iodine, copper, manganese, fluoride, and iron. (10 mg Fe per day).
• Dietary Considerations: low-fat dairy products for multiple micronutrients. Increased vitamin D levels.
Nutritional Recommendations for Astronauts

18. • First US attempt in space. A few minutes to a full day.
• One-manned missions to suborbital space and low Earth orbit.
• John Glenn first person to eat in space, apple sauce in an
aluminum tube.
• Cube-shaped foods included, rich in calories (fats, sugars, nuts).
• Gelatin coated cubes to prevent crumbling; rehydrated in the
mouth.
• Some cubes uneaten due to unfamiliar texture.
• Focus on high-caloric, nutritious, and palatable foods.
• Short mission duration; no on-flight food storage provisions.
Mercury (1961-1963)
This space food package containing pureed beef and vegetables
EARLIER MISSIONS AND FIRST SPACE FOOD
Yuri Gagarin - first human to experience the sense of weightlessness on Vostok 1 (1961) mission.
In Vostok 2, German Titov, a Soviet cosmonaut- the first person to eat in space
Glenn, first American astronaut to consume food in space in Mercury

19. • 10 missions, 2 astronauts for 14 days each.
• Specialized food system included "tube" and "cube"
foods.
• Fruit cocktail, chocolate cubes, turkey bites, applesauce,
cream of chicken soup, shrimp cocktail, beef stew,
chicken and rice.
• Adequate nutrient intake was a health concern in
Gemini program; astronauts received 0.58 kg of food
per day.
• Meals included dehydrated juices, freeze-dried foods,
and compressed, noncrumbling, bite-sized options.
• Bite-sized cubes of meat, fruit, and dessert provided
21.3 J/g.
• Overall system offered about 12,100 J in 0.73 kg of
packed food.
• Quality assurance introduced Hazard Analysis and
Critical Control Points (HACCP) System.
Gemini (1965-1966)
This Typical Gemini meal includes a beef sandwich, strawberry cereal
cubes, peaches, and beef and gravy

20. • Moon landing mission. the first to have hot water in space
• Evolved feeding system for longer missions.
• Enhanced quality and variety crucial in later Apollo missions.
• Crew's ability to eat vital for extended missions.
• Innovations: Retort pouches, cans, and utensils introduced.
• Hot water for rehydration and spoon introduction for flexible packed
foods.
• Unique products: Spoon-and-bowl package and hands-free meal bar.
• Despite advancements, nutritional challenges persisted.
Apollo (1968-1972)
This Contingency Feeding System, carried on Apollo 11, would have allowed an
astronaut to eat liquid foods through a small port of his helmet in case of an emergency.
During the Apollo 8 mission, the astronauts opened
their meal packages to discover thermo-stabilized
turkey with gravy and cranberry sauce that they
could eat with a spoon

21. • The first space station
• The goals of the Skylab
• program were to prove that humans could live in space for long periods of
time, and to perform scientific experiments
• Lab had a freezer, refrigerator, warming trays, and a table
• Sufficient to feed three astronauts for approximately 112 days.
• Each astronauts caloric intake was 2,800 calories a day.
• Foods were packaged in aluminum cans.
• Skylab crew used the first in-space food warmer tray for meal
preparation.
• Heating was achieved through conduction.
• Food items included ham, chili, mashed potatoes, ice cream, steak, and
asparagus
Skylab (1973-74)
Food items packaged in pop-top aluminum cans, heated
in these containers before consumption

22. • World’s first reusable spacecraft. Introduced Earth-like feeding with 74
foods, 20 beverages for large crews.
• Menu for a 7-day mission, checked by dietitians for balance.
• Galley with water dispenser, convection oven; full meal set up in 5 mins,
additional 20-30 mins for reconstituting.
• Meal tray serves as plate, attaches to lap/wall; utensils include knife,
fork, spoon, scissors.
Space Shuttle
• ISS initially operational with a crew of three, later expanding to a
maximum of seven.
• ISS power from solar arrays; water recycled but insufficient for food,
so most items frozen, refrigerated, or thermostabilized.
• Beverages include dehydrated forms; concentrated fruit juices stored in
the onboard refrigerator.
• ISS beverage packages made from foil and plastic laminate
• Adapter connects package to the galley for water dispensing; water
mixes with drink powder.
• Microwaveable food packages with tops cut off using scissors;
contents eaten with fork or spoon.
International Space Station

23. Men Women
18–30 years
old
1.7 x (15.3 x body weight (kg) +
679) (kcal)
18–30 years
old
1.6 x (14.7 x body weight (kg) +
496) (kcal)
30–60 years
old
1.7 x (11.6 x body weight (kg) +
879) (kcal)
30–60 years
old
1.6 x (8.7 x body weight (kg) +
829) (kcal)
Given by provisions in the ISS Food Plan, a standards document on the provision of
space food at the ISS.
• With the increased diversity of NASA’s astronaut corps as
well as the number of international astronauts who have
visited ISS, the variety of food available to all
crewmembers has grown significantly.
• Astronaut Sunita L. Williams not only enjoyed
Fluffernutter sandwiches with peanut butter on a tortilla to
remind her of her childhood but Slovenian sausages to
celebrate her mother’s culture and samosas to celebrate her
father’s Indian heritage.

24. Significant part of NASA's space food menu.
Cooked, sterilized, packaged in elastic or
metal. Pouched soups, pasta
Thermostabilized
Preserved by removing moisture from food.
Letting 15%-40% stay in it.
Further rehydration is not required.
Intermediate moisture
Low water activity, Fresh fruits, vegetables
Provides mental health support; ready to
eat. Limited shelf life.
Natural Form
Dry beverage powder in nitrogen-flushed
packets. Water dispenser on ISS pierces
packet septum for rehydration.
Rehydratable
TYPES OF SPACE FOOD
Beverages
Lyophilized beverage mixtures. Vacuum-
packed into pouches; add sugar.

25. • Space food involves meeting specific criteria for space
conditions.
• Food must be physiologically appropriate, nutritious, easily
digestible, and palatable. It also needs to be engineered for
zero-gravity, requiring lightweight, well-packaged options
with minimal cleanup. Efficient energy use is crucial, with
easy storage and minimal waste.
• Carbonated drinks- flown on missions utilizing designed
dispensers.
• Beer recipes- to counter taste and smell reduction in space.
Barley harvested used- beer production.
• Space bread- method using dissolved CO2 for leavening and
low-temperature cooking.
PROCESSING

26. • Packaging space food serves the primary purpose of
preserving and containing the food (must meet specific
criteria for use in space).
• The packaging needs to be lightweight, easy to dispose of,
and conducive to food preparation.
• Bar-coded labels are included for diet tracking, providing
preparation instructions.
• Space foods often come in cans and tins, heated through
electroresistive methods (opened with a can-opener for
direct consumption).
• Soups are hydrated and consumed directly from their
packages.
• NASA space foods utilize retort pouches or freeze drying,
with sealed containers fitting into trays for stability.
• The trays have straps on the underside, allowing attachment
to anchor points such as legs or walls in microgravity.
• Clips-for retaining beverage pouches or utensils.
PACKAGING

27. • Space food undergoes processing for stability and longevity.
• Standardized conditions meet microbiological goals.
• Quality control plan includes detailed testing for food and packaging.
• Inflammability of packaging material is considered.
• Quality checks ensure nutritional requirements are met.
• Products' stability, safety are assessed through internal, external examinations.
• Space food for nutrition, safety, and sensory aspects.
• Gagaanyaan menu: retort-processed dishes, freeze-dried options, quick meals,
and snacks.
• Standardized space-friendly packaging to prevent leaks.
• Food warmer for quick heating; in-pouch rehydration device for instant meals.
• Planned biological waste treatment for crew module.
CHALLENGES
• Developing space food faces
challenges in meeting strict
quality standards.
• Nutritional adequacy and various
requirements add complexity.
• Challenges include low volume,
light weight, quick preparation,
convenience, acceptability, and
suitable packaging.
• Designing liquid delivery systems,
rehydrating systems, food heaters,
and waste containment bags
presents difficulties.
The Menu
Quality Aspects

28. CONCLUSION
• The evolution of space food reflects a journey from early missions with limited variety and compromised
taste to today's sophisticated system addressing nutritional, physiological, and psychological needs.
• Advancements in technology and collaboration have led to diverse menus meeting astronauts' nutritional
needs.
• Microgravity-induced changes in the body necessitate tailored nutrition plans, emphasizing macronutrients,
micronutrients, antioxidants, and strategies for bone, muscle, and gut health.
• Challenges persist in developing space food that meets strict quality standards, considering factors like low
volume, light weight, quick preparation, convenience, acceptability, and suitable packaging, requiring
rigorous testing for stability, safety, and nutritional requirements.

29. REFERENCE
https://www.nasa.gov/wpcontent/uploads/2009/07/143163main_space.food_.and_.nutrition.pdf
https://www.space.com/what-do-astronauts-eat-space-food
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747021/
https://www.sciencedirect.com/science/article/pii/S2214552422000736
https://www.mdpi.com/2072-6643/14/22/4896

30. THANK YOU