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Optimized bioregenerative space diet selection with crew choice.

Carrie Vicens1, Carolyn Wang, Ammar Olabi

  • 1School of Operations Research and Industrial Engineering, Cornell University, Ithaca, NY 14853, USA.

Habitation (Elmsford, N.Y.)
|November 25, 2003
PubMed
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This study developed a diet model including crew preferences, finding that most choices are feasible and cost-effective. High-sodium preferences were infeasible unless sodium content was limited, offering potential cost savings.

Area of Science:

  • Space exploration and human health
  • Nutritional science and dietetics
  • Operations research and mathematical modeling

Background:

  • Previous crew diet optimization studies overlooked individual food choices.
  • Incorporating crew preferences is crucial for realistic diet planning.
  • Understanding the impact of specific food preferences on diet feasibility and cost is essential.

Purpose of the Study:

  • To develop and evaluate a diet selection model that incorporates crew choice.
  • To assess the feasibility and cost implications of various crew food preferences.
  • To compare outcomes of crew-choice scenarios with no-choice and random-choice scenarios.

Main Methods:

  • Development of a mathematical model for diet selection that includes crew preferences.
Keywords:
NASA Discipline Life Support SystemsNon-NASA Center

Related Experiment Videos

  • Conducting scenario analyses for specific preferences: numerous desserts, high salt, and high acceptability foods.
  • Comparison with baseline scenarios: no-choice and random-choice diets.
  • Evaluation of feasibility based on food variety and overall cost (kg ESM/person-day).

    • Main Results:

    • The diet model demonstrated feasibility across various scenarios, including numerous desserts, high acceptability, and random choice.
    • Feasible diets ranged in cost from 13.2 to 17.3 kg ESM/person-day.
    • A high-sodium preference scenario resulted in an infeasible diet due to excessive salt content.
    • Infeasibility in the high-sodium scenario was linked to selecting the highest salt-content foods.
    • Cost savings were identified when reducing food variety in scenarios with strong nutritional impact from preference bias.

    Conclusions:

    • Crew diet optimization models must account for individual food choices to ensure feasibility.
    • High-sodium diets are problematic and require specific constraints to remain feasible.
    • Dietary modeling can identify cost-saving opportunities by managing food variety and preference impacts.
    • The developed model provides a practical tool for planning sustainable and acceptable crew diets in space missions.