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A six-step practical approach: menu design through consumer satisfaction in a regenerative life support system

机译：六步实用方法：菜单设计通过在再生生活支持系统中的消费者满意度

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The concept of a Controlled Ecological Life Support System (CELSS) for long-duration spaceflight missions includes one possible scenario of humans existing on a vegetarian diet. The difficulties in designing menus for a vegetarian diet that consistently meet daily caloric requirements and nutritional balance as well as provide variety and palatability have been identified by several groups. A six-step process has been developed for use in a CELSS that accounts for both human requirements and crop production: (1) determine human nutritional needs, (2) identify and select candidate crops, (3) plan the menu, (4) evaluate consumer satisfaction, (5) make revisions and (6) document results. This iterative process complies with the nutritional goals and the specific constraints of interplanetary missions. This six-step approach is demonstrated and validated utilizing examples of performance data from the operation of the CELSS Antarctic Analog Project's (CAAP) crop production chamber and the Advanced Life Support (ALS) Bioregenerative Planetary Life Support Systems Test Complex (BIO-Plex).
机译：长期空间航天任务的受控生态生活支持系统（CELS）的概念包括素食中存在的一种可能的人类场景。几个群体已经确定了一组持续满足日常热量要求和营养平衡以及提供品种和适应性的素食饮食菜单的困难。已经开发了六步过程，以用于占人类需求和作物生产的CELS：（1）确定人类营养需求，（2）识别和选择候选作物，（3）计划菜单，（4）评估消费者满意度，（5）制定修订和（6）文件结果。这种迭代过程符合营养目标和行星际任务的具体制约。利用来自CELS南极模拟项目（CAAP）作物生产室和先进的寿命支持（ALS）生物根行星寿命支持系统测试复合体（BIO-PLEX）的性能数据的示例，利用绩效数据的示例来证明和验证了六步方法。

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