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MD Anderson Cancer Center in Houston now has room service. People don't choose a hospital for the food it serves, and people don't expect the food to be great while they are stuck in a hospital bed. But poor scores on food service can impact overall patient satisfaction scores, and for many patients, getting proper nutrition is a matter of life and death.
As part of a project of decrease fat, cholesterol, and sodium in soldiers' diets, new ethnic and breakfast items were developed and standardized for 100 portions. Acceptability data were collected after initial recipe development, during recipe validation at a collaborating university, and in an actual Army garrison. Acceptability was determined using a nine-point hedonic scale; products rating > or = 6.0 in initial tests were prepared in garrison. Acceptability data were compared among test settings, ethnic categories, and food type. When grouped by ethnic categories, acceptability ratings varied more than when grouped by food type. Ratings varied most between development and validation settings (7.2 vs. 6.6; p < 0.05) and least between validation and actual Army settings (6.6 vs. 6.6; not significant). Because acceptability ratings were similar between the validation site and the Army garrison, future recipe development may continue without additional testing at actual Army garrisons, leading to more timely armed forces recipe file additions.
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Medical nutrition therapy (MNT) is an essential part of the treatment regimen for individuals with type 2 diabetes. The interaction of the patient and the health care team is critical in developing realistic MNT goals for successful management of type 2 diabetes. Because type 2 diabetes is a lifetime disorder, these goals must be evaluated and modified in response to changes in a patient's health status and life situations. In addition, the patient and health care provider need to be cognizant of the increasing body of knowledge related to MNT in type 2 diabetes and educational tools available to assist in using this knowledge.
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An alternative strategy for processing plants into food on a space or other isolated station including an Advanced Life Support (ALS) system is proposed. Regular gravity (1 G) or hypogravity (< 1 G) has been considered. A key feature of this strategy is to include not only kitchen-scale preparation and processing but small-scale advanced food processing such as thermoplastic extrusion, homogenization, centrifugation, fermentation, etc. These processes are flexible and multifunctional and could significantly increase the variety, palatability, nutritional value, and shelf stability of foods, and the number of menu items based on ALS crops. The processes would minimize the time to process the food items and provide psychological support for the crew. The periodic processing of various crop harvests into shelf-stable foods for long-term storage can be performed. Unit operations as illustrated by various processing flow sheets on the manufacturing of individual products will be discussed in association with the equipment.
The Advanced Life Support (ALS) program at NASA-Johnson Space Center was initiated for use in long-duration space missions. With weight and volume restrictions and prolonged periods between resupply from Earth, as much as 90% of the energy requirements must come from food grown, processed, and prepared in space. ALS involves the use of hydroponically grown crops to supply and regenerate air and food for the crew. A 10-day cycle menu has been developed consisting of items prepared from the baseline crop list: potato, sweet potato, brown rice, wheat, peanut, soybean, lettuce, tomato, carrot, chard, radish, spinach, green onion, and dry beans (pinto and lentil). Of the recipes created for the menu, resupply items contributed only 4.54% by weight and 9.18% of the total calories. The menu has been analyzed to conform to the baseline crop list and nutrient recommendations for long-duration space missions.
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Edible oil is a critical component of the proposed plant-based Advanced Life Support (ALS) diet. Soybean, peanut, and single-cell oil are the oil source options to date. In terrestrial manufacture, oil is ordinarily extracted with hexane, an organic solvent. However, exposed solvents are not permitted in the spacecraft environment or in enclosed human tests by National Aeronautics and Space Administration due to their potential danger and handling difficulty. As a result, alternative oil-processing methods will need to be utilized. Preparation and recovery options include traditional dehulling, crushing, conditioning, and flaking, extrusion, pressing, water extraction, and supercritical extraction. These processing options were evaluated on criteria appropriate to the Advanced Life Support System and BIO-Plex application including: product quality, product stability, waste production, risk, energy needs, labor requirements, utilization of nonrenewable resources, usefulness of by-products, and versatility and mass of equipment to determine the most appropriate ALS edible oil-processing operation.
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Precise nutritional specifications arising from both physiological and experimental requirements necessitated a comprehensive study of the chemical composition of the Skylab food supply. Each of the approximately seventy different food items was analyzed for digestible and non-digestible carbohydrate, and for protein, amino acids, fat, fatty acids, vitamins and minerals. Menus were formulated to provide at least the National Research Council's Recommended Dietary Allowance of all essential nutrients and, in addition, to provide constant daily intakes of calcium, phosphorus, magnesium, sodium, potassium and protein. In general, the crew members adhered to their programmed menus. The ability to swallow and digest food was unaffected by prolonged weightlessness. Taste acuity also appeared to be undiminished in flight. The bone and muscle changes which occurred in previous flights were more pronounced in Skylab. It is concluded that these changes did not develop as a result of nutritional deficit. If such changes are nutritionally related, they point to the existence of nutritional requirements in weightlessness which differ quantitatively from those observed on earth.
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