Space food is a type of food product created and processed for consumption by astronauts during missions to outer space. The food has specific requirements of providing balanced nutrition for individuals working in space, while being easy and safe to store, prepare and consume in the machinery-filled weightless environments of crewed spacecraft. Most space food is freeze-dried to ensure a long shelf life.
The usage of space food by several countries with active space programs as a means of promoting intercultural understanding and sharing cultural identity has grown in recent years. Although astronauts eat a broad variety of foods and drinks while in space, The Man in Space Committee of the Space Science Board's initial plan in 1963 was to provide astronauts a formula diet that would provide all the vitamins and nutrients they required. When astronauts travel to space, they essentially follow the same routine. The type of food determines the preparation. To prevent spoilage, some foods would need to be carefully preserved and nonperishable. The resources available to astronauts in space are limited, therefore they must maximize their use of them. As a result, a great deal of effort has been put into understanding the science involved and developing meals that fulfill the astronauts' hunger as well as their desire for the food itself.
Steak and eggs are typically the first meal astronauts consume before heading into space. It's one of the numerous eating customs at NASA, but at least for this particular morning, the menu selection was based on science. Coffee was prohibited 24 hours prior to takeoff because it might have kept Shepard awake, and because to its diuretic effects, he was still prohibited from having any at breakfast, according to the NASA archive. Beatrice Finkelstein of the Aerospace Medical Laboratory created the menu, which included little fiber to be "low residue" (which in medical parlance means fewer, smaller bowel movements.). The three daily meals for astronauts are breakfast, lunch, and dinner. Nutritionists make sure astronauts get a proper intake of vitamins and minerals from their meals. Astronauts have different calorie needs. For example, a tiny woman needs just approximately 1,900 calories per day, whereas a huge man needs roughly 3,200. A space traveler has access to a wide variety of food options, including fruits, nuts, peanut butter, poultry, steak, seafood, candies, and brownies, among others. Coffee, tea, orange juice, fruit punches, lemonade, and other beverages are offered.
A lunch tray is typically used in space to store the food containers during meals. The tray can be strapped to a wall or placed on an astronaut's lap. The meal tray transforms into the astronaut's dinner plate and allows them to select from a variety of dishes at once, much like at home. Without the tray, opening a new container requires finishing the contents of the previous one. The food items are also secured on the tray to prevent them from floating away in space's microgravity. Astronauts eat with a spoon, fork, and knife. Only the scissors used to open the packages are peculiar dining utensils. Food containers are thrown away in the garbage can under the mid-deck floor after the meal. At the hygiene station, pre-moistened towelettes are used to clean eating utensils and food trays.
Crews have reported that the Shuttle food system functions well in space. It consists of familiar, appetizing, well-accepted food items that can be prepared quickly and easily. A full meal for a crew of four can be set up in about 5 minutes. Reconstituting and heating the food takes an additional 20 to 30 minutes about the time it takes to fix a snack at home, and far less than it takes to cook a complete meal. For each flight, the Shuttle is provided with an additional food supply that offers 2100 Kilocalories per person for an additional two days. In the event that the flight is unexpectedly extended due to poor weather at the landing point or any unforeseen circumstance, pantry goods are flown in addition to the menu. This food supply offers extra drinks and snacks during the flight. All empty food packages are kept in the pantry so they are available in case they are needed later. The pantry products can also be exchanged for menu items in flight.
The International Space Station (ISS) will become operational on a full-time basis with a crew of three. Later, the crew size will grow to a maximum of seven people. Food and other supplies will be resupplied every 90 days by the Multi-Purpose Logistics Module (MPLM). The MPLM is a pressurized module carried in the Space Shuttle payload bay that is used to transport materials and supplies. The food system described here is for the completed ISS and will be considerably different from the Space Shuttle food system.
On space flights and aboard the ISS (international space station), astronauts typically consume the following sorts of food:
Specially packed fruits and vegetables.
Specially packed salad.
Specially processed meats.
Specially processed fish.
Specially processed Beef Jerky.
Specially processed Spaghetti.
Specially processed Soups.
Specially processed Curds.
Specially packed savory’s and sweets.
Various liquid drinks including tea and coffee.
Other specially processed foods based on the countries cuisine.
There are eight categories of space food:
Rehydratable Food: The water is removed from rehydratable foods to make them easier to store. This process of dehydration (also known as freeze drying) is described in the earlier Gemini section. Water is replaced in the foods before they are eaten. Rehydratable items include beverages as well as food items. Hot cereal such as oatmeal is a rehydratable food.
Thermostabilized Food: Thermostabilized foods are heat processed so they can be stored at room temperature. Most of the fruits and fish (tuna fish) are thermostabilized in cans. The cans open with easy-open pull tabs similar to fruit cups that can be purchased in the local grocery store. Puddings are packaged in plastic cups.
Intermediate Moisture Food: Intermediate moisture foods are preserved by taking some water out of the product while leaving enough in to maintain the soft texture. This way, it can be eaten without any preparation. These foods include dried peaches, pears, apricots, and beef jerky.
Natural Form Food: These foods are ready to eat and are packaged in flexible pouches. Examples include nuts, granola bars, and cookies.
Irradiated Food: Beef steak and smoked turkey are the only irradiated products being used at this time. These products are cooked and packaged in flexible foil pouches and sterilized by ionizing radiation so they can be kept at room temperature. Other irradiated products are being developed for the ISS.
Frozen Food: These foods are quick frozen to prevent a buildup of large ice crystals. This maintains the original texture of the food and helps it taste fresh. Examples include quiches, casseroles, and chicken pot pie.
Fresh Food: These foods are neither processed nor artificially preserved. Examples include apples and bananas.
Refrigerated Food: These foods require cold or cool temperatures to prevent spoilage. Examples include cream cheese and sour cream
Written By Zira.
References Andrew Webb Contributions from Daisy Dobrijevic published. “Food in Space: What Do Astronauts Eat?” Space.com, 8 Aug. 2022, www.space.com/what-do-astronauts-eat-space-food. Accessed 25 Aug. 2022.
Educational Product Educators Grades K-8 SPACE FOOD and NUTRITION an Educator’s Guide with Activities in Science and Mathematics SPACE FOOD and NUTRITION an Educator’s Guide with Activities in Science and Mathematics National Aeronautics and Space Administration. Space Food and Nutrition pdf (nasa.gov)
“Fun Facts about Space Food.” Our Universe for Kids, 3 Aug. 2017, Fun Facts About Space Food (ouruniverseforkids.com)
NASA. “NASA - Food for Space Flight.” Nasa.gov, 2004, NASA - Food for Space Flight | NASA Wild, Flint. “Eating in Space.” NASA, 27 June 2018, www.nasa.gov/audience/foreducators/stem-on-station/ditl_eating.
Working Group on Nutrition and Feeding Problems. Washington, D.C., National Academies Press, 1 Jan. 1963. Accessed 27 Aug. 2022.
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