Initial assessment of the nutritional quality of the space food system over three years of ambient storage
| Autor: | Grace L. Douglas, M. R. Cooper, Michele H. Perchonok |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Engineering Physics and Astronomy (miscellaneous) Physiology Materials Science (miscellaneous) Medicine (miscellaneous) 030209 endocrinology & metabolism Nutritional quality Vitamin k Spaceflight Brief Communication Biochemistry Genetics and Molecular Biology (miscellaneous) Reference Daily Intake law.invention Toxicology 03 medical and health sciences 0302 clinical medicine Space food law QP1-981 Food science business.industry Micronutrient Agricultural and Biological Sciences (miscellaneous) 030104 developmental biology Space and Planetary Science Food processing business TP248.13-248.65 Biotechnology |
| Zdroj: | npj Microgravity, Vol 3, Iss 1, Pp 1-4 (2017) NPJ Microgravity |
| ISSN: | 2373-8065 |
| Popis: | Processed and prepackaged space food is the main source of nutrition for crew aboard the International Space Station, and likely will continue to be the main source of nutrition for future exploration missions. However, very little information is available on the nutritional stability of space foods. To better understand their nutritional stability, 24 micronutrients were measured in 109 space foods stored over 3 years at room temperature. Our analysis indicated that potassium, calcium, vitamin D, and vitamin K concentrations in the food may not be adequate to meet the recommended daily intake requirements even before storage. Decreases in vitamins A, C, B1, and B6 were observed during storage. Notably, vitamins B1 and C may degrade to inadequate levels after 1 year and 3 years, respectively. This assessment suggests that different technological approaches will be required to stabilize processed foods to enable spaceflight missions over 1 year. |
| Databáze: | OpenAIRE |
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