Eating with the stars: the nutritional challenges of the astronauts who fly into space

When talking today about existential difficulties that are getting longer and longer, it is hard not to think with concern first and foremost about the abductees who have been held captive by Hamas in the Gaza Strip for almost a year – and about the need to continue efforts to free them.

This also happens in following the story of two astronauts who have been stuck in space for several months. Sonny Williams and Butch Wilmore, astronaut and astronaut, flew into space in June in the Boeing Starliner spacecraft. The original plan was to stay in space for about a week, but technical problems are delaying their return to Earth. They are now on the International Space Station (ISS) and hope to return next February.

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The extended stay in space raises many questions about their lives since June. What do they do every day, how do they face big – and small – challenges? Naturally, we are interested in the health, nutrition and well-being of the two – and how they are coping during a period that was supposed to last a few days and extends into many months.

As the food floats, the taste changes

In conditions of weightlessness – no gravity – the food does not stay in place. He just floats. Astronauts have to be careful that food particles do not spread and enter the eyes, nose or sensitive equipment. In addition, all food must undergo special processing to maintain freshness and prevent spoilage, as there are no refrigerators in the space. The packaging must be durable but easy to open, and the food itself must be easy to prepare and eat in weightless conditions.

Beyond the technical challenges, the lack of gravity also affects the astronauts’ senses of taste and smell. The blood rising to the head, a common phenomenon in space, can damage these senses. Cleanliness and hygiene are another challenge – astronauts use wet wipes and special systems to maintain cleanliness, since it is not possible to wash hands or dishes normally. Waste management, including packaging and food scraps, also requires special attention to prevent damage to equipment or pollution of the environment.

Far-reaching effects

But the biggest challenge is perhaps the effect of the lack of gravity on the human body. Imagine a typical day of eating on the International Space Station: for breakfast, the astronauts enjoy freeze-dried oatmeal, dried fruit, and powdered orange juice.

At lunch they eat pasta in tomato sauce with freeze-dried chicken, along with dried vegetables and pressed bread. During the day they snack on granola bars, nuts or crackers with cheese. For dinner, they enjoy dried vegetable soup, frozen fish, and for dessert – sterilized fruit. This menu, which may sound strange to us, demonstrates the variety and creativity in the astronauts’ diet, adapted to the unique conditions in space. But behind this menu are hidden many challenges that do not exist on Earth.

Astronauts’ muscles and bones lose mass at an alarming rate. Studies show that astronauts may lose 20-40% of their muscle mass after several months in space, especially in the muscles responsible for standing and walking. Bone mass is also affected – without the constant loads of gravity. Bone building processes go wrong, and astronauts may lose 1-2% of their bone mass every month. These challenges increase the risk of fractures when returning to Earth and the development of osteoporosis in the long term.

To deal with these challenges, the space teams developed a variety of creative nutritional solutions. One of the main solutions is the use of freeze-dried food – a process in which all the water is removed from the food in order to preserve it for a long time, while maintaining the nutritional values ​​and flavors.

The astronauts simply add hot or cold water to rehydrate the food before eating. Other solutions include food packaged in individual portions that have undergone heating and sterilization processes, compressed food containing dried components in a concentrated form and in a small volume, and powdered beverages such as coffee, tea and fruit juices.

The menu in space is carefully planned to satisfy all the nutritional needs of the astronauts, with special emphasis on components essential for maintaining muscle and bone health. Protein, for example, is essential for maintaining the building of muscle cells, maintaining the mass of muscle tissue, restoring tissues and contributing to the proper functioning of the immune system. Calcium and vitamin D are especially important for maintaining bone strength, especially given the increased loss without gravity. Other minerals such as magnesium and phosphorus also play an important role in the overall health of the astronauts.

As the missions in space last longer, the importance of a balanced diet adapted to the conditions of space increases. Research in this field continues to develop: scientists working on developing methods for growing food in space, improving food packaging to maintain freshness over time, and developing new foods that will meet the unique needs of astronauts in space.

Astronaut nutrition is a fascinating field that combines science, technology and health. It exemplifies the creativity and innovation required to enable humans to live and work in extreme environments. It contributes not only to future space travel but also to improving life and health here on Earth, and may help develop solutions to human emergencies and distress.