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The quantitative analysis of the food system for long-term space missions is a crucial factor for the comparison of different food plans and for the evaluation of the food system as part of the overall mission. Such analysis should include important factors such as nutrition, palatability, diet cycle length, and psychological issues related to food. This paper will give the details of a mathematical model that was developed during the first author's participation as a Summer Faculty Fellow at Johnson Space Center. The model includes nutrition, palatability, diet cycle length, and psychological issues as important components. The model is compatible with the Equivalent System Mass (ESM) metric previously developed as the Advance Life Support (ALS) Research and Technology Metric.

In preparation for future planetary exploration, NASA-Johnson Space Center has developed a critical path plan for food and nutrition research needs. The plan highlights the risk factors pertaining to food and nutrition associated with exposure to the space flight environment as well as the possible consequences if no corrective measures are implemented. Included in the plan are the initiating events such as microgravity, remote environment and mission duration, which obviously impact the risk factors. The plan includes points of intervention where mitigating factors can be implemented to avoid outcomes such as malnutrition and unsafe foods. Physiological changes induced by lack of gravity, as well as increased exposure to radiation, may alter nutrient bio-availability and/or nutrient requirements. An inadequate food system, whether due to technical limitations or nutritional shortcomings, can result in serious consequences.