Articles

New Products Development and Nutrition Adjustment for the Russian Segment of the International Space Station Crew (RS ISS)

Authors:

Dobrovolsky V.F., Pavlova L.P., Kolesnikova V.B.

Abstract:

The article describes the 16-days human diet adjustment specifics of the Russian segment of the International Space Station (ISS) crew based on the analysis of the astronauts observations recorded in 2011-2016. Such dishes as “Peas in Milk Sauce”, “Vegetable Juice”, “Bulgarian Beans”, “Ghiveci” and conserves: “Pike-perch Quenelles”, “Chicken with Rice”, “Omelet with Chicken Liver”, “Spicy Beef with Rice” were excluded from the diet. The scientists excluded some canned meat from the breakfast completely and replaced it with a sublimate porridge. They replaced canned meat as a part of a dinner diet that allowed introducing confectionery and drinks such as real coffee with milk and sugar and cocoa with milk and sugar, and increasing the amount of tea consumption by the caloric reduction. The specialists of the Biomedical Problems Institute of the RAS run an expert hygienic assessment of the nutritional composition and value of the adjusted 16-days diet. It showed that the menu protein level in the selected days of the cycle ranged within acceptable limits reaching the maximum on the eighth day (112.7 g) and the minimum on the seventh (74.4 g). In the main part of the 16-days diet the average protein level was 92.0 g, the fat level− 84.0 g. the ratio of protein and fat was optimal 1:0.9. The average caloric level of the main part of the 16-days human diet varied from 2010 to 2099 calories. The specialists also examined the products compatibility in the food intake process during the space flight. In accordance with the work schedule calendar, there were changes in the design documentation of the astronaut diet. 

Keywords:

human diet; astronauts; sublimate; conserves; nutritional value