NASA astronauts Sunita Williams and Butch Wilmore, part of the Boeing Crew Flight Test mission on the International Space Station (ISS), have been stuck in space for more than 50 days due to a helium leak in their spacecraft’s service module, delaying their mission.

Extended time in microgravity poses various health risks to astronauts. Reports suggest that Williams is experiencing significant health challenges, particularly rapid bone density loss, similar to osteoporosis, as bones do not bear weight in microgravity. The crew also underwent detailed eye examinations to study the potential vision impacts of long-term space missions, focusing on the cornea, lens, and optic nerve.

To mitigate bone loss, NASA utilises specific exercise routines and nutritional strategies. Astronauts engage in resistance and aerobic exercises to help maintain bone density.

Nutrition is vital for astronaut health, with NASA providing a variety of space foods in different categories:

These items, including soups, casseroles and breakfast foods, have water removed before launch to save weight and are rehydrated with water generated on the shuttle.

These heat-processed items such as fruits, fish, and entrees are packaged in cans, plastic cups or retort pouches to ensure they are safe to eat. Most fruits and fish like tuna and salmon are canned using heat to keep them fresh. These cans come with easy-to-open lids. Puddings are put in plastic cups. Main dishes, such as beef with mushrooms, tomatoes and eggplant, chicken à la king, and ham are packed in flexible pouches. After heating, these pouches are cut open with scissors and the food is eaten directly from the containers using regular utensils.

Similar to thermostabilised foods, these ready-to-eat meat items require only warming before consumption and are packaged in flexible pouches.

These ready-to-eat items, including nuts, granola bars and cookies are packaged in flexible pouches for convenience.

(With inputs from agencies)