PERSONALISED DIETARY PLANS AND HEALTH EFFECTS ON ASTRONAUTS IN EXTRA- TERRESTRIAL HABITATS. Johanna Chappuis 1,5 , Charlotte R. Pouwels 2,5 , Michaela Musilova 5,6,7 , Bernard Foing 3,4,5 1 Dietitian, Nutrition for physical activity and sport, Hyères, johanna.chappuis@hotmail.de 2 Applied physics, Hague University of Applied Sciences, Delft, charlotte.pouwels@gmail.com 3 Vrije Universiteit Amsterdam 4 ESA ESTEC Bernard.Foing@esa.int 5 ILEWG EuroMoonMars programme & EMMIHS (EuroMoonMars-International Moonbase Alliance- HISEAS) 6 International Moonbase Alliance (IMA) & Hawai´i Space Exploration Analog and Simulations (HI-SEAS), United States, musilova@moonbasealliance.com 7 Institute of Robotics and Cybernetics, Faculty of Electrical Engineering and Information Technology STU in Bratislava, Slovakia, Slovak Organisation for Space Activities (SOSA), Bratislava, Slovakia Introduction: Astronaut nutrition is an important aspect to consider for extra-terrestrial missions. It en- compasses microbiological risks for humans, individual nutritional needs and the social well-being of astro- nauts. During a two-week analogue astronaut mission to the Moon, research focusing on the dietary needs and health of each crew member was performed . A crew of six analog astronauts, from the EuroMoonMars IMA HI-SEAS II (EMMIHS-II) mission followed a pre-prepared personal menu based on their intolerances and daily activities. Environment and dietary conditions at the IMA- HI_SEAS Moon base : Fig.1 : Five crew members at meal time. [1] Fig:2 : Typical meal. [1] EMMIHS II Dietary research: The first things that needed to be considered was the sanitary aspect of the missions, as it severely limits food choices. Fresh foods that are consumed on Earth are microbiologically fragile and occupy an important conservation space because of their richness in water and air. In order to ensure food safety and optimize storage space, the only food taken on the EMMIHS-II mission was freeze- dried, and the temperature and hygrometric of the food storage area remained constant. Prior to the mission, the food rations and distribu- tion amongst crewmembers was determined according to the average nutritional and calorific needs of the group. To maintain a basal metabolism, a balanced nutrition is required. A healthy and sufficient food in- take is of high importance, particularly due to the regu- lar physical activity each crewmember performs during Extra Vehicular Activities (EVAs) that the crew per- formed daily. In order to adapt the food plan to each crewmember, the menu proposed alternatives accord- ing to food intolerances and aversions. Thus, comfort of the crew with their food intake was studied primarily on their gustatory and digestive levels. 1510.pdf 51st Lunar and Planetary Science Conference (2020)