Dietary Support of Long-Duration Head-Down Bed Rest

Abstract

Dietary control and nutrient intake are critical aspects of any metabolic study, but this is especially true in the case of bed rest studies. We sought to define nutritional requirements, develop menus, and implement them during long-duration head-down bed rest studies. The dietary goals were to provide 100% of subjects' nutrient requirements and to maintain subjects' bodyweight to within 3% of their weight on the third day of head-down bed rest. The research dietitian and metabolic kitchen staff are an important part of the multidisciplinary team required to implement a bed rest study. We report herein the planning steps and nutrient intake results from 13 subjects. We also provide insight into some of the dietary challenges that arise during long-duration bed rest studies. Regardless of the overall objective of the bed rest study to be performed, nutrition must be carefully planned, implemented, and monitored to prevent results from being compromised.