| タイトル | Food and Nutrition for the Moon Base: What we have Learned in 45 Years of Space Flight |
| 本文（外部サイト） | http://hdl.handle.net/2060/20060056385 |
| 著者（英） | Kloeris, Vickie; Perchonok, Michele; Lane, Helen; Zwart, Sara; Smith, Scott M. |
| 著者所属（英） | NASA Johnson Space Center; NASA Johnson Space Center |
| 発行日 | 2006-01-01 |
| 言語 | eng |
| 内容記述 | The United States has a new human space flight mission to return to the Moon, this time to establish an outpost to continue research there and develop our ability to send humans to Mars and bring them back in good health. The Apollo missions were the first human expeditions to the Moon. Only 2 crew members landed on the lunar surface on each Apollo mission, and they spent a maximum of 72 hours there. Future trips will have at least 4 crew members, and the initial trips will include several days of surface activity. Eventually, these short (sortie) missions will extend to longer lunar surface times, on the order of weeks. Thus, the challenges of meeting the food and nutritional needs of crew members at a lunar outpost will be significantly different from those during the early Apollo missions. The U.S. has had humans in space beginning in 1961 with increasing lengths of time in space flight. Throughout these flights, the areas of particular concern for nutrition are body mass, bone health, and radiation protection. The development and refinement of the food systems over the last 30 years are discussed, as well as the plans for both the sortie and lunar. The articles briefly review what we know today about food and nutrition for space travelers and relate this knowledge to our planned human flights back to the Moon. |
| NASA分類 | Life Sciences (General) |
| 権利 | No Copyright |
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