When NASA astronauts Sunita Williams and Barry Wilmore embarked on their mission, they expected a relatively short journey. However, technical malfunctions with the Boeing Starliner turned their one-week task into a staggering 288-day stay aboard the International Space Station (ISS). As the world followed their unexpected extended mission, one of the key concerns was their diet—how did they manage to stay nourished in a microgravity environment for nine months? Keep reading to know.

The challenges of space nutrition

Living in space for extended periods comes with several physical challenges. Astronauts experience muscle and bone loss, fluid shifts that can impact kidney health, and vision problems due to the prolonged effects of zero gravity. Additionally, upon returning to Earth, they face balance issues as their bodies readjust to normal gravity. NASA meticulously prepares astronauts for these challenges, ensuring they receive proper nutrition to sustain their health and energy levels.

Space travel also changes the way basic tasks are performed, including eating. Unlike on Earth, where food can be easily cooked, plated, and consumed, space dining requires specially prepared meals that stick to rigid guidelines. Everything must be lightweight, non-perishable, and easy to consume without creating floating waste that could interfere with equipment. NASA employs advanced food technology to develop nutritious and practical meal options for astronauts in orbit.

What did Sunita Williams and Barry Wilmore eat in space for 9 months?

Despite the challenges, Williams and Wilmore were able to enjoy a diverse menu while aboard the ISS. According to reports from The New York Post, their diet included a variety of options such as pizza, roast chicken, and shrimp cocktails. These meals were designed to provide essential nutrients while also maintaining a sense of normality in an otherwise extraordinary environment.

NASA carefully monitors astronauts' calorie intake, ensuring they receive approximately 3.8 pounds of food per day. This allocation is meticulously planned, with additional reserves kept on hand in case of mission extensions, an essential factor in Williams and Wilmore's unexpected prolonged stay.

One of the biggest hurdles in space nutrition is maintaining access to fresh produce. Initially, astronauts had access to fruits and vegetables, but these supplies typically ran out within three months of resupply missions. Once fresh items were finished, they relied on freeze-dried or vacuum-sealed alternatives.

Breakfast for the astronauts often included cereal with powdered milk, providing essential carbohydrates and protein. Protein sources also came in the form of tuna and other pre-packaged meats.

Since food cannot be cooked in space the way it is on Earth, all meat products were fully cooked before launch and required only reheating aboard the ISS. Meals such as soups, stews, and casseroles were rehydrated using water from the station’s 530-gallon freshwater tank.