The purpose of this research was to obtain basic data on ethnic foods by studying dietary patterns and multicultural foods, and to determine nutritional status of multicultural space explorers by evaluating dietary, clinical, biochemical, and socioeconomic factors. The study will plan a significant role in providing nutritional research for space explorers of different ethnic backgrounds. It will provide scientific background information by bringing together cross cultural dietary and nutritional from different ethnic groups. Results will also help the health care personnel including physicians, dietitians, and nutritionists to better understand and assist patients from other cultures illness. Also, the results will provide data which will help in the development of future food plans for long duration flights involving manned exploration to Mars and lunar base colonies

Ahmed, Selina

Cornish, Pauline V.

Cox, Amanda

English

NASA Technical Reports Server

N91-28068 l
INTERNATIONAL FOOD PATrERNS FOR SPACE FOOD
Selina Ahmed
Department of Home Economics
Texas Southern University
Student Researchers:
Amanda Cox
Pauline V. Cornish
Technical Monitor:
Charles T. Bourland (JSC)
Introduction
The food pattern of a given group of people originates from the availability of foods in the country
where they live (11). Food patterns are interwoven with the culture of the people, and are the response
of individuals or groups to social and cultural pressures in selecting, consuming, and using portions of
the available food supply (7,8). Food patterns are based on edible materials a culture considers to be
food, as well as on the type of food production and service in a country (10).
A country's food patterns are molded by its agricultural resources, technical progress, buying
power, and cultural patterns. In trying to understand the food habits of a people, one needs to learn
about the country from which they come (9). The quest for space exploration is shared by cosmonauts
and astronauts from American, Asian, and European countries (6). Thus, space exploration has not
only become international, but also a multicultural affair. It is, therefore, necessary that scientists
involved in space research investigate the multicultural backgrounds of cosmonauts and astronauts in
order to learn more about food patterns of representative countries. This type of research is important
in order to understand the cosmonauts' and astronauts' food habits, so appropriate menus can be
developed to better serve the space explorers.
In 1982, Soviet scientist V.P. Bychkov, researched the diet of crews in Salyut-6 Orbital Space
Station. He confirmed that conventional and familiar foods such as fresh fruits and vegetables have
positive psychological effects as they alleviate the monotony of the processed, unconventional food
common on long duration missions (5). Food consumption and psychological wellness are significantly
improved by familiarity (4). Familiar foods normally enhance morale (1).
Based on the above studies, it is important to have knowledge of the food patterns of space
explorers to ensure psychological well being and enhance morale. Therefore, the intent of this research
is to investigate the integration of international food patterns in space nutrition programs. It is
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speculated that nutritionally balanced, cross-cultural diets can be provided to meet the needs of space
explorers from various cultural and ethnic backgrounds.
Statement of the Problem
The purpose of this research effort is (a) to obtain basic data on ethnic foods by studying dietary
patterns and multicultural foods, and (b) to determine nutritional status of multicultural space explorers
by evaluating dietary, clinical, biochemical, and socioeconomic factors.
Objectives
1. To study food patterns of selected countries' ethnic groups and cross-cultural aspects of
foods' suitability for space explorers.
2. To identify appropriate foods for selected ethnic groups in terms of preparation needs,
nutritional benefits, preservation, and packaging requirements.
3. To evaluate and analyze selected food items recommended for space nutrition programs.
4. To integrate selected foods into an international space food system.
Justification of the Study
The study will play a significant role in providing nutritional research for space explorers of
different ethnic backgrounds. It will provide scientific background information by bringing together
cross-cultural dietary and nutritional information from different ethnic groups. Results of this study will
also help the health care personnel including physicians, dietitians, and nutritionists to better under-
stand and assist patients from other cultures during illness. Also, the results will provide data which will
help in the development of future food plans for long duration flights involving manned exploration to
Mars and lunar base colonies.
Methodology
A literature review will determine ethnic food patterns for international crew members. Foods
vary in their nutrient composition. Some have high nutrient density in relation to energy. Even ethnic
foods which are familiar may not, by themselves, be nutritionally sufficient; therefore, a nutritional
analysis of multicultural foods will also be conducted. The study will be conducted in four tasks (Table
I).
27
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In task one the identification of the countries and determination of their typical dietary practices
will be evaluated. Foods which provide cross-cultural satisfaction will be studied. The study will also
determine food handling characteristics such as shelf life, packaging, preparation, preservation, and the
nutrient content of foods from different ethnic origins.
Task two will include food preparation (in flight) and sensory evaluation by Research Guidance
Panels (a mechanism to measure the acceptance of food products by using organoleptic testing).
Task I
Identification of the countries and determination of their typical dietary practices will be one of
the parts of task one. Task one will also identify the foods which provide cross-cultural satisfaction and
can be recommended for astronauts of different ethnic backgrounds. In order to identify food for the
space food and nutrition programs, the following food handling characteristics will be considered.
A. Shelf Life Determination
Shelf life is the study of the keeping quality of food. The process involves keeping food at various
desirable temperatures for different lengths of time. The maximum shelf life study will last up to 90 days
for the following temperatures:
-20 degrees F frozen
40 degrees F refrigerated
70 degrees F ambient
After each shelf life study, the foods will go through acceptability tests by sensory evaluation. Food
will also be tested for chemical and microbiological safety parameters. Nutritional analysis will also be
considered.
B. Packaging
Packaging possibilities for the foods will be reviewed for compatibility with the Space Food Service
Systems (3).
C. Preparation
Processing requirements for in-flight meal preparation will be used as a criterion in the identifi-
cation of suitable foods for the space food programs.
29
D. Preservation
Different techniques to preserve the quality of food and retain nutritional values will be consid-
ered. Freezing, freeze drying, pre-cooking, dehydrating, etc., are all preservation methods to be
evaluated in developing a menu for space food service systems for astronauts of different ethnic origin.
E. Nutritional Analysis
In order to determine the suitability of food for the space food programs, nutrition analysis is
essential. It can help when planning the daily menus for the astronauts. Comparison of each complete
menu with recommended dietary allowances is also necessary.
Task II
Preparation of food items passing task one tests will be examined in task two. Task two will consist
of the following steps:
A. Preparation (In-Fligh0
Food preparation prior to eating, e.g., cutting, peeling, adding water, chilling, and heating are the
various methods of in-flight preparation to be reviewed to help select the appropriate food for the space
food programs. (2)
B. Sensory Evaluation
Sensory evaluation of the foods will be conducted by technical taste panels.
Task III
The experimental foods which pass the sensory evaluation will be selected for final studies of shelf
life and packaging. Foods will be packaged in appropriate containers and placed in controlled storage
and evaluated at predetermined intervals.
30
Task IV
The ultimate goal of this study is to select suitable foods for astronauts from different ethnic
backgrounds. The scientific data derived will be integrated to advance knowledge of space nutrition
programs for future endeavors.
Discussion:
Based on the Johnson Space Center's selection of astronauts, the researcher selected the
countries to be studied. Presently, the countries that have been selected are European countries:
Sweden, West Germany, Italy, Poland, and the USSR; and Asian countries: India, Bangladesh, Pakistan,
Japan, Philippines, and Thailand. The foods for these countries have also been selected.
In April 1989, ground base studies of the quality characteristics of food patterns will start.
Progression of the study as indicated by the schematic diagram of methodology will be completed
systematically.
Summary
The purpose of the research effort is to (a) obtain basic data on ethnic foods by studying dietary
patterns and multicultural foods, and (b) to determine the nutritional status of multicultural space
explorers by evaluating dietary, clinical, biochemical and socioeconomic factors.
The study will be conducted in four tasks which include identification of the countries and
determination of their typical dietary practices. The study will also identify the foods which provide
cross-cultural satisfaction and can be recommended for astronauts of different ethnic backgrounds. In
order to identify foods for the space food and nutrition programs, the following food handling
characteristics will be considered: shelf life determination, packaging, preparation, preservation, and
nutritional analysis. Menu recommendations from the selected foods will also be developed.
ReFerences
1. Ahmed, S., Comparison of Soviet and U.S. Space Food and Nutrition Programs. NASA/JSC,
NGT44-001-800, August, 1988.
2. Bourland, C.T., Heating Food in Space. Memo, 1985.
3. Boudand, C.T., Fohey, M.F., Rapp, R.M., and Sauer, R.L, Space Shuttle Food Processing
and Packaging. Journal of Food Protection, 44:313-319, 1981.
4. Bourland, C.T., Fohey, M.F., Kloeris, V.L, and Rapp, R.M., Designing a Food System for
Space Station Freedom. Food Technology. Feb. 78-81, 1989.
31
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Bychkov, V.P., Ushakov, A.S., Kalandarov, S., Markaryan, M.V., Sedova, Y.E.A., Sivuk,
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Biology and Aerospace Medicine, Vol. 16, No. 2, pp. 11-15, 1982.
Gazenko, O.C., Man in Space: An Overview. Aviation, Space and Environmental Medicine.
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Krause, M.V., Mahan, LK., Food, Nutrition and Diet Therapy, Seventh Edition, W.B.
Saunders Company, pp. 334-335, 1984.
Lewis, J.S.; Glaspy, M.FE., Food Habits and Nutrient Intakes of Filipino Women in Los
Angeles. J.Am. Diet.A. 67:122, 1975.
Lowenberg, M.E., Todhunter, E.N., Wilson, E.D., Savage, J.R., and Lubawski, J.L.: Food
and Man, 2nd Edition, NY, John Wiley & Sons, p. 120, 1974.
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International food patterns for space food

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