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Vot "Ie b^ the Superintendent ..r la.ouments. U.N. Government :Tinting Office
WnnMnxtmm. D.C. 20402
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Food in a retort pouch is about to be inserted into the A plastic food conta i ter
convection oven if the Shuttle's galley for heating. Vegetables about to be injected with 6
and soups in plastic containers can be heated in the oven. ounces of water. The
package is pushed into the
was added to the usual utensils short dura'.lon of the flight (nine galley where a large gauge
for cutting open the plastic days), many short shelf-life items hollow needle will
membranes. With careful use of were added to the foods carried. automatica l ly puncture the
the utensils. food would remain Fresh breads and cheese were lie for water injection.
in the cans until needed. On included as a part of 80 different
occasion however, a tou rapid varieties of food dined upon by tray did, but it held the food in
motion with a fork or spoors the Apollo astronauts. Many place with springs and Velcro"
would cause a piece of meat or foods were packaged in plastic fasteners. Tt,e tray was secured
other food to drift away from the in bite-sized portions while to the crewmember's leg during
tray. others were placed in spoon- meal time.
Because of its relatively large bowl packages or plastic
storage space. Skylab was able drinking bags. To make eating Spaco Shuttle Food System
to feature an extensive menu of easier, a food tray was carried NASA's Space Shuttle has
72 different food items. Unique on the mission. The tray did not opened a new era in space
to Skylab was a freezer for warm the food as the Skylab travel. The Shuttle takes off as a
foods such as filet mignon and
vanilla ice cream and a
refrigerator for chilling fruits and Space Shuttle Menu Design
beverages. Enough food was
carried to provide each astronaut The Shuttle menu is designed to provide nutrition and energy
with 1.9 kilograms (4.2 pounds) requirements essential for good health and effective perfor-
of food per day. This weight also mance with safe, highly . acceptable foods. In order to main-
included th-- weight of the tain good nutrition, the menu will provide at least the follow-
primary food packaging. ing quantities of each nutrient each day:
In 1975, the last of the Apollo Protein (g) 56 Vitamin B, 2 (g) 3.0
flights took place with the Vitamin A (iu) 5000 Calcium (mg) 800
Apollo-Soyuz docking mission. Vitamin D (iu) 400 Phosphorous (mg) 800
Vitamin E (1u) 15 Iodine (µg) 130
The Apollo spacecraft did not Ascorbic Acid (mg) 45 Iron (mg) 18
have the freezer that Skylab Folacin 44 400 Magnesium (mg) 350
featured but many of the food Niacin (mg) 18 Zinc (mg) 15
advances from Skylab and the Riboflavin (mg) 1.6 Potassium (meq) 70
Thiamine (mg) 1.4 Sodium (meq) 150
earlier Apollo missions •±+ere Vitamin B. (mg) 2.0
incorporated. Because of the
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rocket, orbits the Earth as a
spacecraft, ar d lands as an
airplane. Missions on the Shuttle
will last f rom one to 30 days for
crews of two to seven
astronauts.
To meet the nutritional needs
of Shuttle crews. a new food
system has been developed.
This system centers around a
galley tha' has been installed on
the mid-deck of the Orbiter's
cabin. The galley is a modular
unit that can be removed for
special flight missions that
re q uire extra interior space. It
features hot and cold water
dispensers, a pantry, an oven,
food serving trays, a personal
hygiene station, a water heater,
and auxiliary equipment storage
areas. The galley does not have
a freezer as in Skylab, nor a
refrigerator.
Preparation of a meal on t^:e
Shuttle is start-d by a
crewmember 30 'o 60 minutes
before mealtime. A full meal for
a crew of four can be set up in A mockup of the galley that will fly on Space Shuttle Orbiters
about five minutes. Heating and during most operational flights. A technician is inserting a
reconstitution of the food takes food package into the convection oven. Empty food trays are
an additional 20 to 30 minutes. attached to the doors while food is being prepared. The plastic
The "chef" removes complete hemisphere attached to the left side is a hand w.— ah hygiene
meal packages from storage station.
and makes the necessary
preparations before serving. high densit y polyethylene base. Beverage containers for the
Food needing rehydration is A thermoformed flexible Ld Shuttle are identical to the
given hot or cold water in pre- made of plastic film covers the packages for rehydratables. A
measured amounts. Water for top. To add water, a large gauge polyethylene straw is inst.-ted
rehydration comes from the hollow needle is inserted through the same septum that is
Orbiter's fuel cells that produce through a septum in the base. used for injecting water. When
electricity by combining Food needing heating is not in use, a clamp closes the
hydrogen and oxygen gas. placed in a forced air ccnvection straw.
Since water is a usable oven, a new feature for space While the astronauts are
biproduct from the fuel cells, flight. The maximum eating, food containers are held
much weight can be saved by temperature of t he oven is 82 in a food tray that is attached to
sending up food in a dried form degrees C (180 degrees F) and a table in the mid-deck, to the
for rehydration in space. To it can hold temperatures at 65 ast;gnaut's lap while seated, or
simplify food packaging a new degrees C (15;) degrees F) for attached to a ^ivall. Eating
rehydratable food pack design is an extended period. The oven utensils consist of a knife, fork,
used. The bottom of the can heat containers of different spoon, and a pair of scissors for
package is an injection-molded. sizes and shapes. cutting open packages. Food
Space Shuttle Food and Beverage List
Foods*
Applesauce (T) Chicken and noodles (R) Peach ambrosia (R)
Apdr:ots, dried (IM) Chicken and rice (R) Peaches, dried (IM)
Asparagus (R) Chili mac w;beef (R) Peaches, (T)
Bananas (FD) Cookies, pecan (NF) Peanut butter
Reef almondine (R) Cookies, shortbread (NF) Pears (FD)
Beef, corned (1) IT) Crackers, graham (NF) Pears (T)
Beef and gravy (T) Eggs, scrambled (R) Peas wbutter sauce (R)
Beef, ground w pickle sauce (T) Food bar, almond crunch (NF) Pineapple, crushed (T)
Beef jerky (IM) Food bar, chocolate chip (NF) Pudding, butterscotch (T)
Beef patty (R) Food bar, granola (NF) Pudding, chocolate (R) (T)
Beef, slices wrbarbeque sauce (T) Food bar, granolairaisin (NF) Pudding, lemon (T)
Beef steak (1) (T) Food bar peanut butter Pudding, vanilla (R) (T)
Beef stroganoff w noodles (R) granol i (NF) Rice pilaf (R)
Broad, seedless rye (1) (NF) Frankfv ters (Vienna sausage) (T) Salmon (T)
Broccoli au gratin (R) Fruitcake (NF) Sausage patty (R)
Breakfast roll (1) (NF) Fruit :ocktail (T) Shrimp creole (R)
Candy, Life Savers assorted Green Leans, french Shrimp cocktail (R)
flavors (NF) w mushrooms (R) Soup, cream of mushroom (R)
Cauliflower w cheese (R) Green beans and broccoli (R) Spaghetti w meatless sauce (R)
Cereal, bran flakes (R) Ham (1) (T) Strawberries (R)
Cereal, cornflakes (R) Jam Jelly (T) Tomatoes, stewed (T)
Cereal, granola (R) Macaroni and cheese (R) Tuna (T)
Cereal, granola w.blueberries (R) Meatballs w barbeque sauce (T) Turkey and gravy (T)
Cereal, granola w raisins (R) Nuts, almonds (NF) Turkey, smoked sliced (1) (T)
Chedder cheese spread (T) Nuts, cashews (NF) Turkey tetrazzini (R)
Chicken a la king (T) Nuts, peanuts (NF) Vegetables, mixed Italian (R)
Beverages Condiments
Apple drink Instant breakfast, vanilla Barbeque sauce
Cocoa Lemonade Catsup
Coffee, black Orange drink Mustard
Coffee w.!cream Orange-grapefruit drink Pepper
Coffee w cream and sugar Orange-pineapple drink Salt
Coffee w sugar Strawberry drink Hot pepper sauce
Grape drink Tea Mayonnaise
Grapefruit drink Tea w lemon and sugar
Instant breakfast, chocolate Tea w sugar
Instant breakfv-4t, strawberry Tropical punch
*Abbreviations in parentheses indicate type o' food T - thermostabized. I - irradiated. IM - intermediate moisture,
FD freeze dried, R - rehy:!ratable, and NF natural form.
can be seasoned with serving- days rather than the personal designing a food system for the
sized packets of mustard, preference meals used in Spac q Shuttle is to provide food
catsup, mayonnaise, hot sauce previous space missions. Each that is safe and nutritious, light
and liquified salt and pepper. day, three meals are allowed, in weight and compact, and is
Followino the meal, food with a repeat of menus after six packaged in a convenient form
containers are discarded and days. The pantry also provides that allows easy manipulation in
the utensils and serving trays plenty of foods f snacks and the weightless environment of
are cleaned with "wet wipes." between meal beverages and for an orbiting spacecraft. To
individual menu changes. The achieve this objective requires a
Shuttle Menu pantry also stores additional careful consideration of threw
The Space Shuttle menu contingency food to last 96 important factors: biological,
current'y features more !han 70 hours operational, and engineering.
food items and 20 beverages. Under each factor are many
Shuttle travelers will have a Food System Constraints constraints that affect the final
varied menu every day for six The primary objective in choice of food and how it is
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Typical Menu for the First Four Shs:`tle Flights*,t
DAY 1 DAY 2 DAY 3 DAY 4
Peaches (T) Applesauce (T) Dried peaches (IM) Dried apricots (IAA)
Beef patty (R) reef jerky (NF) Sausage (R) Breakfast roll (I) !NF)
Scrambled eggs (R) Granole (R) Scrambled eggs (R) Granola wiblueberries (R)
Bran flakes (R) Breakfast roll (1) (NF) Cornflakes (R) Vanilla Instant
Cocoa (B) Chocola± Instant Cocoa (B) breakfast (B)
Orange drink (B) breakfast (B) Orange-pineapple Grapefruit drink (B)
Orange-grapefruit drink (B)
drink (B)
Frankfurters IT) Cornet beef (T) (1) Ham (T) (1) Ground beef w
Turkey tetrauini (R) Asparagus (R) Cheese spread (T) pickle sauce (T)
Bread (1) (NF) Bread (1) (NF) Bread (1) (NF) Noodles and chicken (R)
Bananas (FD) Pears (T) Green beans and Stewed tomatoes (T)
Almond crunch bar (NF) Peanuts (NF) broccoli (R) Pears (FD)
Apple drink (B) Lemonade (B) Crushed pineapple (T) Almonds (NF)
Shortbread cookies (NF) Strawberry drink (B)
Cashews (NF)
Tea w lemon and
sugar (B)
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