NASA Facts Space Shuttle Food Systems

8/7/2019 NASA Facts Space Shuttle Food Systems

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Space Shuttle Food SystemsB y Robert HaynesImagine i t 's the year 2000 an dyou are visiting a friend who livesand works in an orbi t ing commu-ni ty high above the planet . Y o uare seated with a seatbel tstrapped across you, and are l e a n -in g back fo r l i f t off. T he launch isinvigorating and now you relax inorbit while the spacecraft headsto i ts rendezvous with the com-muni t y in space. It will be awhilebefore the spaceship docks at thespaceport, so the cabin a t t endan tbegins to prepare dinner . T h e at -tendant leans over to you andsays, "Today's specials are NewYork strip steak with mushroomsauce and baked turkey withdressing." Y o u decide, however,on the weight-watchers' platter,and the at tendant smiles.S o u n d farfetched? I t 's not . Bythe year 2000, the Space Stationwill have been operating for sev-eral years, and the S pace S hutt l ewill have been the platform fromwhich it was bu i l t , as wel l as theairl ine that transported workersand residents to i t . T he S hutt le al -ready makes regular trips to thenear -weigh t less env i ronment ofEarth orbit on missions of b o t hscientific an d commercial benefi t .O n every mission, astronauts e athealthy, wel l - balanced , and good-tasting meals.T he kinds o f foods the SpaceS h u t t l e astronauts eat are not mys-terious conco ctions, but foodsprepared here o n E ar th , manycommercial ly avai lable on gro-cery store shelves. Diets are de-signed to supply each S hutt l ecrew member wi th al l the Recom-m e n d e d Dietary Allowances( R D A ) o f vi tamins an d mineralsnecessary to perform in the envi-ronment o f space.In fact, astronauts have anastonishing array o f food i tems.They may eat from a standardm e n u designed around a typicalS h u t t l e mission of 7 days, or maysubst i tute i tems to accommodatetheir o wn tastes. A stronauts m ay

even design t h e i r o wn menus.B ut those men us designedby astro-na u t s themselves must b e checkedby a dietician to insure thefoods supply the astronauts witha balanced supply o f nutr i en ts .The s tandard Shut t le menu re -peats after 7 days. It supplies eachcrew member wi th t h re e bal-anced meals, providing 2800 Kilo -calories each day. Each astro-na u t ' s food is stored aboard theShu t t l e an d identi f ied by a col-ored do t affixed to each package.The Shuttle Food SystemOn the Space Shu t t l e , food is pre-pared at a galley installed on theOrbi ter 's mid-deck. T he galley isa modular u n i t that can be re-moved fo r special weight-criticalmissions or missions that requireextra in ter ior space. I t contains apersonal hygiene station, a waterdispenser, an o v e n , c o n d i m e n tan d meal tray stowage, and a foodpreparation area.The personal hygiene stationlets crew members wash theirhands and small i tems, andsponge bathe in zero gravitywithout allowing water to escapeinto the spacecraft 's atmosphere.T he water dispen ser is used fo rrehydrat ing foods, and the galleyoven is for warming foods insidetheir square packages and foilpouches.T he galley doors are lined withVelcro strips. Met a l meal trays fo reach crew m e m b e r are also l inedwith V elcro s trips and can beattached to the galley doors toprovide meal assembly areas inthe galley.O n S hutt l e missions that re -quire every gram an d c e n t i m e t e rto be occupied by payload, a por-t ab le , suitcase-type food and bev-erage warme r is on board. T o re-hydrate foods, an O rbite r W aterDispensing Assembly (OWDA) ism o u n t e d on the mid-deck walland operates almost l ike the gal-ley water dispenser. However, the

OWDA does n o t have ho t water,o n l y cold and ambient water .Almost Like Eating At HomeDuring a typical meal in space,food is held in a meal tray insideit s containers. T he tray can beei ther attached to an astronaut 'sla p by a strap o r at tached to awall. T he meal tray becomes theastronaut 's dinner plate a n d e n -ables him or her to choose fromseveral foods at once, just like ameal at home . B ut wi tho ut thetray, the con ten ts of one con tainermust b e comple te ly consumedbefore open ing another . T he trayalso holds the food packages inplace an d keeps t h e m from f loa t -ing away in the microgravity ofspace.Eat i ng utensi ls in space are alsoconven t ional . As t ronau ts useknife, fork, an d spoon. T he o n l yunusua l eating utensi l is a pair o fscissors used fo r cut t ing openpackages. Following the meal ,food containers are discarded inthe t rash compartment b e l o w themid-deck f loor . E at ing u tens i lsan d food trays are cleaned at thehygiene s tat ion wi th premoist -ened towelettes.Crews have reported that theShu t t l e food system functionswel l in space. It consists o f famil-iar, appetizing, well -acceptedfood items that can be preparedquickly an d easily. A f u l l meal fo ra crew o f four can be set up inabout 5 minute s . Re cons t i tu t ingand heating the food takes an ad-dit ional 20 to 30 m i n u t e s a b o u tthe t ime it takes to fix a snack athome, and far less than i t takes tocook a complete meal .PantryA supplementary food supply thatprovides approximately 2100 K i-localories pe r person for two ex-tra days is stowed aboard th eS h u t t l e fo r each flight. Pantryi tems are f lown in addition to themenu, in case the f l ight is une x -


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because of badat the lan ding site o ro t h e r unforeseen reason .the f l ight , this food supplyextra beverages an dT he pantry i tems ca n alsoe e x ch an g e d fo r m e n u i t e m s inbut all unused food pack-are retained in the pantry sobe avai lable in case theyre needed later.

Wasn't Always This Easyhe food that NASA's early astro-

nau ts had to eat in space is a tes-t a m e n t to thei r for t i tude. JohnGlenn , Amer ica 's first man to eatanything in the near-weightlesse n v i r o n m e n t o f Earth orb i t , foun dthe task o f eat ing fairly easy, butf o u n d the m e n u n o t very tasty.Other Mercury astronauts had toendure bi te-sized cubes, freeze -dried powders, an d semi - l iquidsstuffed in a l u m i n u m t u b e s . M o s tagreed the foods were u n a p p e t i z -in g and disliked squeezing thetubes . M oreover , f ree ze- dr ied

foods were hard to rehydrate an dcrumbs had to be p re v e n t e d fromfou l i ng i ns t ruments .T he astronauts complained an do n t h e Gemini missions eatingimproved somewhat. T he f i rs tt h ings to go were the squeezetubes. Bi te-sized cubes werecoated with gelat in to reducecrumbl ing, and the f reeze-dr i edfoods were encased in a specialplast ic container to make recon-sti tuting easier. W i t h improvedpackaging came improved foodquali ty an d men us. Ge mini ast ro -nauts had such food choices asshrimp cocktail, chicken and veg-etables, but terscotch pudding,and apple sauce, an d were able toselect meal combinat ions them-selves.B y the t ime of the Apollo pro-gram, the quality and variety offood increased even further.Apol lo as t ronau ts were first tohave ho t water, which made re -hydrat ing foods easier and im-proved the food's taste. These as -t ronau ts were also the first to useth e "spoon bowl," a type o f pres-surized, plast ic co ntaine r thatcould be opened and its c o n t e n t se a t e n with a spoon.T he task of eating in space go ta big boost in S kylab. U nl ike pre-vious space vehicles for astro-nauts, S kylab featured a large in t e -rior area where space wasavailable for a din ing room an dtab le . Eat ing fo r S kylab 's three -member teams was a fairly normaloperation: footholds al lowedt h e m to si tuate themselvesa r o u n d the table an d "sit" to eat .Added to the conve n t ional knife,fork, an d spoon was a pair of scis-sors fo r cut t ing open plastic seals.Be cause S kylab was relat ivelylarge and had ample storage area,it could feature an ex tens ivem e n u : 72 different food i tems. Italso had a freezer and refriger-ator, a convenience no othervehicle offered.


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Freeze-drying Process. Whenfoods are to be freeze dried theyare first prepared as if ready toeat. Then they are quickly frozen.T he frozen product is placed in acommercial freeze-dehydrationunit and subjected to a vacuumin the closed chamber. The frozenfood isplaced in the vacuumchamber on shelves that can beheated. While under vacuum,heat isslowly applied to the fro-zen product. This heat, which iskept low enough so theproduct

does not melt, causes sublimationof the ice in the product. In thisway the moisture in thefood isvaporized and condensed oncoldplates at the bottom andalong the sides of the vacuumchamber. The final freeze-driedproduct retains its original shapebut it is much lighter without itswater content. This methodoffreeze drying foods makes themeasier to reconstitute than inmost other methods.

SPACE SHUTTLE MENU DESIGNT he S h u t t l e menu is designed to provide n u t r i t i o n an d energy r equi re -ments essential fo r good health an d effective performance with safe,high ly acceptable foods. In order to maintain good n u t r i t i o n , the menuprovides the Recommended Dietary Allowances as follows:Prote inVitamin AVitamin DVitamin EAscorbic AcidFolacinNiacinRiboflavinT h i a m i n eVitamin B 6

(g)( iu)( iu)(iu)( m g )G g )(mg)(mg)(mg)(mg)

5 6500040 0154540 0181 (,

1 t

2.0

Vitamin B 12CalciumPhosphorousI o dineIronMagnesiumZincPotassiumSodi um

(g)( m g )( m g )(Jtg)( m g )( m g )( m g )( m e q )( m e q )

3.0800800130

1835 0157015 0

Types Of Foods. Weight an d vol-ume have always been primarydesign factors for everypiece ofhardware launched into space.T he Shuttle is no exception.Weight allowed for food is limitedto 3-4pounds per person per day,which includes the 1 poundofpackagingfor each person eachday. Al t hough there is currentlyno room on board the Shuttle forafreezer and refrigerator, designsare underway to build them.Foods are individually pack-aged and stowedfor easy hand-ling in the zero gravity of space.A ll food is precooked or processedso it requires no refrigerationand is either ready to eat or canbe prepared simply by addingwater or by heating. The only ex-ceptions are the fresh fruit andvegetables stowed in the freshfood locker. Without refrigeration,the carrots and celery must beeaten within the first two or threedays of the flight or they will spoil.

Rehydratable (R) Food andBeverages (B)Rehydratable items include bo thfoods and beverages. One wayweight can be conserved in thefood system is to remove water forlaunch. During theflight, water isadded back to thefoodjust beforeit is eaten. T he Shuttle Orbiterfuel cells, which produce electric-it y by combining hydrogen andoxygen, provide ample water forrehydrating foods as well asdrinking and a host of other uses.Foodspackaged in rehydrat-able containers include soupslike chicken consomme andcream of mushroom, casseroleslike chili macaroni and chicken


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rice, appetizers like shrimp cock-tail, and breakfast foods likembled eggs and cereals.cereals are preparedbythe cereal in a rehy-dratable package with nonfat drymilk and sugar, if needed. W ateris added to thepackage just be-the cereal is eaten.S o far, al l vegetables on theShutt le are freeze dried, but theonly freeze-driedfruits are straw-berries and peach ambrosia.Blueberries are included in onegranola i tem.

PackageRehydratablefood and beveragesare packaged in square, nestablecontainers designed especially tomaximize Shuttle storage spaceand to minimizepackage cost.Individual packages have a rigid,opaque base that serves as a bowland have aflexible,see-throughlid. T he lid, which allowsvisibility while mixing food withwater, is heat-sealed to the base.W ater is introduced into th e(without breaking theseal) through a hollow needle in-serted through a septum in thebase of the cup. After the cup iscompletely rehydrated, it may beheated. At mealtime, the astro-naut removes thepackage lidwith a knife or scissors and foodis consumed directly from th econtainer with conventional eat-ing utensils. Beverages are con-sumed by inserting apolyeth-thepackagethrough the septum after the bev-erage is rehydrated. A clamp o nth e straw prevents thefluid fromout of thepackage inzerogravity.

Thermostabilized (T) FoodThermostabilized foods are heatprocessed to destroy deleteriousmicroorganisms and enzymes.Individual servings of thesethermostabilizedfoods are com-mercially available in a l u m i n u mor bimetallic cans or in flexibleretort pouches. Thecans openwith either easy-open, full-panelp u l l - o u t lids or can openers. Mosto f thefruits, all of thepuddings,andfish such as tuna and salmonare thermostabilized in cans.Most of the entrees are packagedinflexible retort pouches. This in -cludes products such as beef andgravy, sliced beef with barbecue

sauce, chicken ala king, andham. After thepouches areheated, they are cut open withscissors. T he food is eaten directlyfrom the containers with c o n v e n -tional eating utensils.

Intermediate Moisture(IM) FoodsIntermediate moisture foods arepreserved by restricting thea m o u n t of water available formicrobial growth, while retainingsufficient water to give the food asoft texture and let it be eatenwithout further preparation. W a-

ter is removed or its activity re-stricted with a water-binding sub-stance such as sugar or salt.I n t e rm e d i a t e moisture foods usu-ally range from 15 to 30 percentmoisture, but the water present ischemically bound with the sugaror salt and is not available tosupport microbial growth. Driedpeaches, pears, and apricots, anddried beef are examples of thistype of Shut t l e food.

Natural Form (NF) FoodsFoods such as nuts, granola bars,and cookies are classified as nat-uralform foods. They are readyto eat, packaged inflexiblepouches and require nofurtherprocessing for consumption inflight. Both natural form and in-termediate moisture foods arepackaged in clear, flexiblepouches that are cut open withscissors.

Irradiated (I) MeatBeefsteak and smoked turkeyare the only irradiated productscurrently used o n Shuttle. Theyare cooked,packaged in flexible,foil-laminated pouches, and ster-ilized by exposure to ionizing ra-diation so they are stable at am-b i e n t temperature.CondimentsCo n d i m e n t s include c o m m e r -cially packaged individualpouches ofcatsup, mustard, may-onnaise, taco sauce, and hotpep-per sauce. Polyethylene dropperbottles contain bulk supplies ofliquid pepper and liquid salt. Thepepper issuspended in oil andthe salt is dissolved in water.


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Shuttle Standard Menu After STS-9Meal Day 1 Day 2 Day 3

A Dried pears ( I M )Sausage pat ty (R)Sc ra mbled eggs (R )C o r nf la k es (R )Cocoa (B)Orange pineapple d r i n k (B )

B H a m ( T )Brea d (NF)Diced peaches (T)Pecan cookies ( N F )A p p le d r i n k (B )C Chicken ala king (T)Chic ken an d rice (R )Asparagus (R )Choc ola t e pudding (T)Grape drink (B )

Day 4A Dried pears ( I M )Beef pat ty (R)Breakfast r o l l ( N F )Grapefruit d r i n k ( B )

B H a m ( T )Cheese spread (T)Brea d (NF)Pinea pp le (T)Cashews (NF)Strawberry drink (B )

C M e a t b a l l s w/BBQ (T)Rice pilaf (R )I ta l ian vegetables (R )Chocola te pudding (T)A p p l e d ri n k (B )Day 7

A Dried peaches ( I M )Beef patty (R )Mexic a n sc ra mbled eggs (R )G r a n o l a w/blueberries (R )Ora nge ju ic e m i x ( B )B Chic ke n sa lad spread (T )Brea d (NF)Vanil la pudding (T )Choc ola t e covered cookies ( N F )L e m o n a d e (B )C S h r i m p cocktail (R )Beef an d gravy (T )

Ma c a ron i an d cheese (R )Green beans w/mushrooms (R )Peach ambrosia (R )

Dried peaches ( I M )G r a n o l a (R )Breakfast ro l l (NF)Vanil la instan t breakfast (B )Ora nge gra pefru i t d r ink (B )S a l m o n (T )Bread (NF)Diced pears (T)B u t t e r cookies ( N F )L e m o n a d e (B )Beef w./BBQ sauce (T)Pota toes au grat in (R )G r e e n beans w / m u s h r o o m s (R )But t e rsc o t c h pudding (T )Ora nge dr ink (B )

Day 5Dried peaches ( I M )Sausage patty (R )Mexic a n sc ra mbled eggs (R )Gra nola w/ra isins (R )Cocoa (B )Orange pineapple drink (B)Dried beef ( N F )Bread (NF)Applesauce (T)Pea nu t s (NF)T e a w/lemon an d sugar (B )T u r k e y an d gravy (T )T u r k e y t e t r a z z i n i (R )Caulif lower w/cheese (R )Brownies (NF)L e m o n a d e (B )

Dried a pr ic o t s ( I M )Seasoned scrambled eggs (R )Bran f lakes (R)C o c o a ( B )Ora nge ju ic e mix (B)P e a n u t b u t t e r (T )Je l ly (T )Brea d (NF)Fruit cocktai l (T)T ea w/lemon an d sugar (B )Frankfurters (T)Pota to pat ty (R)G r e e n beans an d broccoli (R )Strawberries (R )Vani l la p u d d i n g (T )Tropical p u n c h (B )Day 6Dried apr ic o t s ( IM )Beef pat ty (R )Seasoned scrambled eggs (R )Chocola te instant brkfst (B)Orange grapefruit d r i n k ( B )T u n a (T )Brea d (NF)L e m o n pudding (T )Shortbread cookies ( N F )A l m o n d s ( N F )Apple dr ink (B )G r o u n d beef w/spice sauce (T)Potato patty (R)Broccoli au grat in (R )Diced pears (T)Ora nge dr ink (B )

A b b r e v i a t i o n sT ThermostabilizedIM Intermediate MoistureR RehydratableNF Natural FormB Beverage (Rehydratable)


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Lockers. Mealsstowed aboard the Orbiter inwith food packagesin the order they willused. A label on the front ofhe locker tray lists the lockerontents. A three-section ne t re -aint keeps food packagesfromout of the locker inicrogravity while still allowinginside to be seen. Velcroof the net,aking it easily opened and the

food items readily accessible toth e astronauts.Food ispackaged and stowedin the locker trays at the JohnsonSpace Center (JSC) in Houstonabout a month before eachlaunch. Food lockers and ship-ping containers are kept underrefrigeration at JSC. A b o u t2 weeks before launch, the foodlockers are shipped toKennedySpace Center (KSC) in Florida.There they are refrigerated until

they are installed in the Shuttle2 days before launch. Besides themeal and pantry food lockers, afresh food locker ispacked atKSCand installed on the Shuttle18hours before launch. Thefreshfood locker contains fresh bread,breakfast rolls, and fresh fruitand vegetables such as apples,bananas, oranges, and carrotand celery sticks.


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Rehydratable Food Packages.Rehydratable food and beveragesare packaged in a square,nestable container. The packagehas a rigid, opaque base thatserves as a bowl, andflexiblefilmlid through which food can beseen while mixing. Dryfood isplaced in the white howl and thelid is heat-sealed to the base.

Opening Rehydratable Packages.Astronaut Rober t Crippen (onSTS-41-G) removes the packagelid with scissors so he can eat thefood directly from the containerwith a spoon.

Rehydratable Beverage. Bever-ages are consumedby inserting apolyethylene straw into thepack-age through the septem after thebeverage is rehydrated. AstronautRobert Overmyer (on STS-5)demonstrates that fluid flows outo f thepackage independentlythrough the straw in zero gravity.A clamp on the straw preventsany unexpected liquid flow.


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Galley Hygiene Station. Astro-naut Rhea Seddon demonstratesth e personal hygiene stationwhich is a component of the Shut -tle 's galley. A t this station, crewmembers may wash their handsor utensils or take sponge baths.T he plastic bubble prevents waterfrom escaping into the space-craft's atmosphere.

Convection Oven in Galley. Theforced-air convection oven in thegalley is for warming foods insidetheir square packages and foilpouches. The o v e n can reach 82degrees Celsius (180 degrees F)and can hold temperatures at 65degrees Celsius (150 degrees F)for an extended period. Becauseall the food on board is cookedbefore it ispackaged, the ovendoes not need to cook thefood,only warm it to serving tempera-tures. A microwave was not usedon the Shuttle because is usesmore electricalpower than thespacecraft designers wished tomake available.

Galley Water Dispenser. T he wa-ter dispensing unit in the galley isused for reconstituting dehy-dratedfoods in the rehydratablepackages. The square package isinserted into a metal holder andpushedforward so the needle ofth e water dispenser is insertedthrough the package septum.W a-ter volume is selected on a waterv o l u m e dial and when either theho t or cold b u t t o n ispushed, theselected amount o f water is re-leased into th e package. A ther-m o m e t e r monitors the hot watertemperature, which may be ashot as 71degrees Celsius (160degreesF).

:


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Space Shuttle Galley. AstronautGeorge Nelson (on STS-41-C) usesth e modular galley toprepare amealfor the five crew members.Meal trays containing rehydratedorange drink and otherpackagesare attached to the galley doors.Premoistened toweletts, condi-ment packages, and apolyeth-ylene dropper bottle of liquid pep-per are stowed in the midsectiono f the galley. Thegalley flew forthe first t ime on STS-9 in 1983.

When the Galley Is Not Flown.Shown below, AstronautGuionBluford (on STS-8) uses the Or-biter Water Dispensing Assembly(OWDA), which is mountedo nth e mid-deck wall when the gal-ley is not used. This system worksin a similar way to the waterdis-penser on the galley, except onlyambient or cold water is avail-able. T he OWDA was first flownon S T S - 5 in 1982. Pictured on theleft is theportable food and bever-age warmer which is used whenthe galley is not aboard. T he foodwarmer is attached either to theoutside ofa stowage locker or ona spacecraft wall during the or-bitalphase offlight. Food isplaced adjacent to a centralplate and held inplace byinsu-lating foam. The warmer heatsfood to a desirable serving tem-perature in about 15-20 minutes.

-. _ _ /*-

: :


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Pantry for Shuttle Flights STS 1-4Food classification and nameRehydratable b e v e r a g e sA p p l e d ri n kBlack coffeeCho co la te breakfas t dr in kCoffee with cream and sugarCoffee with sugarG r a p e d r i n kGrapefruit d r i n kL e m o n a d eO r a n g e d r i n kS t ra wberry d r i n kT eaTea with sugarT e a with l emon and sugarVanil la breakfast drinkTotalR eady- to - ea t snacksA l m o n d sApricots , driedBa na na s , freeze dr iedDried beefB u t t e r cookiesC a n d y coated chocolatesCashewsChoco la te chip food b arGra ha m crackersGrano la / ra is in food barJ e l l yPeaches, driedP e a n u t b u t t e rP e a n u t sPears , freeze driedPecan cookiesR ye breadS h o r t b r e a d cookiesSoda crackersTotal

S T S * -1servings

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and namefood s

steakbeefsmoked

f o o d s

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vegetablesambrosiawith butter sauce

pattypilaf

pattyeggs

puddingam

puddingwith barbecue sauce

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Shuttle Food and Beverage ListFoods

A l m o n d s ( N F )Applesauce (T)A prico ts , dr ied ( IM )Asparagus (R)Barbecue beef w/sauce (R)B e e f a l m o n d i n e ( R )Beef w/BBQ sauce (T)B e e f an d gravy (T )Beef , gound w/spice sauce (T)Beef pat ty (R)Beef s t eak (T)Beef s troganoff w/noodles (R )Bran flakes (R)B r e a d ( N F )Breakfast r o l l ( N F )Broccoli au grat in (R )Brownies (NF)B u t t e r cookies ( N F )But t e rsco tch pudding (T)Can dy coa ted chocolates ( N F )Candy coa ted pean uts (NF)Cashews (NF)Caulif lower w/cheese (R )Cheese spread (T)Chicken a la k i n g (T )C h i c k e n consomme (R )Chicken and r ice (R)Chicken salad spread (T)C h i l i m ac w/beef (R )Choco la te covered cookie ( N F )C h o c o l a te m i n t s ( N F )Choco la te pudding (T)C o r n , green beans an d pasta (R )Cornflakes (R)Dried beef ( I M )Eggs, scrambled (R )Eggs, seasoned scrambled (R )Eggs , mexican scrambled (R)Frankfurters (T )Fruit b a rs , i n s u i t ( I M )Fruitcake (T)Frui t cocktail (T )Graham crackers (NF)G r a n o l a cereal (R )Grano la cerea l w/blueberries (R )Granola cereal w/raisins (R )G r a n o l a b a r ( N F )G r e e n beans and broccoli (R)G r e e n beans w/mushrooms (R)H am (T )H am salad sandwich spread (T)I ta l ian vege tables (R )

J a m / j e l l y ( I M )L e m o n p u d d i n g (T )Life savers (NF)Macadamia nuts (NF)Ma c a ron i an d cheese (R )M e a t b a l l s w/BBQ sauce (T)M u s h r o o m soup (R )N o o d l e s an d chicken (R )Oatmeal w/raisins an d spice (R )Peach ambros ia (R )Peaches, diced (T)Peaches , dr ied ( IM )P e a n u t b u t t e r (T )P e a n u t s ( N F )Pears, diced (T)Pears, d rie d ( I M )Pecan cookies ( N F )P i n e a p p l e (T )Pota toes au gratin (R )Potato pat ty (R)Rice krispies (R )Rice pilaf (R)S a l m o n (T )Sausage pat ty (R )Shor tbread cookies (NF)S h r i m p cocktail (R )S h r i m p Creole (R )Soda crackers (NF)Spaghe t t i w/meat sauce (R )Spina c h , creamed ( R )Strawberries (R )Swee t ' n sour chicken (R)Teriyaki chicken (R )Trail mix ( N F )T u n a (T )T u n a salad spread (T )Turkey an d gravy (T )Turkey salad spread (T )Turkey t e t r a z z i n i (R )Vanil la p u d d i n g (T )BeveragesA pple d r i n kCherry drin k w/art ificialsweetenerCitrus d r i n kCocoaCoffee, blackCoffee w/art ificial sweetenerCoffee w/creamCoffee w/cream an d artificialsweetenerCoffee w/cream and sugar

Coffee w/sugarG r a pe d r i n kGrape drin k w/art ificialswee tenerGrapefruit d r i n kIns t a n t breakfast , chocolateIns t a n t breakfast , s t rawberryIns t a n t breakfast , van il laL e m o n a d eLemonade w/ar t i f ic ia l swee tenerL e m o n - l i m e drinkO r a n g e d r i n kOrange dr ink w/artificialsweetenerOrange ju ice m ixOrange- grapef rui t d r i n kO r a n g e - m a n g o d r i n kO r a n g e - p i n e a p p l e d r i n kPeach drinkPineapple dr inkS t rawberry dr inkT eaT ea w/art ificial sweetenerT ea w/creamT ea w/lemonT ea w/lemon an d artificialsweetenerT ea w/lemon an d sugarT ea w/sugarTropical punchT ropical pun ch w/art ificials w e e t e n e rCatsupMustardPepperSaltH o t pepper sauceMayonnaiseTaco sauce

A b b r e v i a t i o n sT ThermostabilizedIM Intermediate MoistureR Rehydratable

FD Freeze-DriedNF Natural Form


15/15

Eating "Sitting" Do w n and Up-side Down. On the right, A stro-n a u t Francis Scobee (on STS-41-C) eats in space's version of aseatedposition. The metal mealtray isstrapped to his lap. On theleft, A stron aut Sally Ride (on 575-7) attaches her m e al tray to theS huttle's ceiling and floats upsidedown while she eats.

Date post:	08-Apr-2018
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NASA Facts Space Shuttle Food Systems

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