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FOOD SYS1EMS {National Aeronautics and Space
Administration) 15 p CSCL 06H
Lindas
00/54 43307
Space Shuttle Food Systems
By Robert Haynes
Imagine it's the year 2000 and
you are visiting a friend who lives
and works in an orbiting commu-
nity high above the planet. You
are seated with a seatbelt
strapped across you, and are lean-
ing back for lift off. The launch is
invigorating and now you relax in
orbit while the spacecraft heads
to its rendezvous with the com-
munity in space. It will be awhile
before the spaceship docks at the
spaceport, so the cabin attendant
begins to prepare dinner. The at-
tendant leans over to you and
says, "Today's specials are New
York strip steak with mushroom
sauce and baked turkey with
dressing." You decide, however,
on the weight-watchers' platter,
and the attendant smiles.
Sound farfetched? It's not. By
the year 2000, the Space Station
will have been operating for sev-
eral years, and the Space Shuttle
will have been the platform from
which it was built, as well as the
airline that transported workers
and residents to it. The Shuttle al-
ready makes regular trips to the
near-weightless environment of
Earth orbit on missions of both
scientific and commercial benefit.
On every mission, astronauts eat
healthy, well-balanced, and good-
tasting meals.
The kinds of foods the Space
Shuttle astronauts eat are not mys-
terious concoctions, but foods
prepared here on Earth, many
commercially available on gro-
cery store shelves. Diets are de-
signed to supply each Shuttle
crew member with all the Recom-
mended Dietary Allowances
(RDA) of vitamins and minerals
necessary to perform in the envi-
ronment of space.
In fact, astronauts have an
astonishing array of food items.
They may eat from a standard
menu designed around a typical
Shuttle mission of 7 days, or may
substitute items to accommodate
their own tastes. Astronauts may
even design their own menus.
But those menus designed by astro-
nauts themselves must be checked
by a dietician to insure the
foods supply the astronauts with
a balanced supply of nutrients.
The standard Shuttle menu re-
peats after 7 days. It supplies each
crew member with three bal-
anced meals, providing 2800 Kilo-
calories each day. Each astro-
naut's food is stored aboard the
Shuttle and identified by a col-
ored dot affixed to each package.
The Shuttle Food System
On the Space Shuttle, food is pre-
pared at a galley installed on the
Orbiter's mid-deck. The galley is
a modular unit that can be re-
moved for special weight-critical
missions or missions that require
extra interior space. It contains a
personal hygiene station, a water
dispenser, an oven, condiment
and meal tray stowage, and a food
preparation area.
The personal hygiene station
lets crew members wash their
hands and small items, and
sponge bathe in zero gravity
without allowing water to escape
into the spacecraft's atmosphere.
The water dispenser is used for
rehydrating foods, and the galley
oven is for warming foods inside
their square packages and foil
pouches.
The galley doors are lined with
Velcro strips. Metal meal trays for
each crew member are also lined
with Velcro strips and can be
attached to the galley doors to
provide meal assembly areas in
the galley.
On Shuttle missions that re-
quire every gram and centimeter
to be occupied by payload, a por-
table, suitcase-type food and bev-
erage warmer is on board. To re-
hydrate foods, an Orbiter Water
Dispensing Assembly (OWDA) is
mounted on the mid-deck wall
and operates almost like the gal-
ley water dispenser. However, the
OWDA does not have hot water,
only cold and ambient water.
Almost Like Eating At Home
During a typical meal in space,
food is held in a meal tray inside
its containers. The tray can be
either attached to an astronaut's
lap by a strap or attached to a
wall. The meal tray becomes the
astronaut's dinner plate and en-
ables him or her to choose from
several foods at once, just like a
meal at home. But without the
tray, the contents of one container
must be completely consumed
before opening another. The tray
also holds the food packages in
place and keeps them from float-
ing away in the microgravity of
space.
Eating utensils in space are also
conventional. Astronauts use
knife, fork, and spoon. The only
unusual eating utensil is a pair of
scissors used for cutting open
packages. Following the meal,
food containers are discarded in
the trash compartment below the
mid-deck floor. Eating utensils
and food trays are cleaned at the
hygiene station with premoist-
ened towelettes.
Crews have reported that the
Shuttle food system functions
well in space. It consists of famil-
iar, 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 ad-
ditional 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.
Pantry
A supplementary food supply that
provides approximately 2100 Ki-
localories per person for two ex-
tra days is stowed aboard the
Shuttle for each flight. Pantry
items are flown in addition to the
menu, in case the flight is unex-
pectedly extended because of bad
weather at the landing site or
some other unforeseen reason.
During the flight, this food supply
provides extra beverages and
snacks. The pantry items can also
be exchanged for menu items in
flight, but all unused food pack-
ages are retained in the pantry so
they will be available in case they
are needed later.
But It Wasn't Always This Easy
The food that NASA's early astro-
nauts had to eat in space is a tes-
tament to their fortitude. John
Glenn, America's first man to eat
anything in the near-weightless
environment of Earth orbit, found
the task of eating fairly easy, but
found the menu not very tasty.
Other Mercury astronauts had to
endure bite-sized cubes, freeze -
dried powders, and semi-liquids
stuffed in aluminum tubes. Most
agreed the foods were unappetiz-
ing and disliked squeezing the
tubes. Moreover, freeze-dried
foods were hard to rehydrate and
crumbs had to be prevented from
fouling instruments.
The astronauts complained and
on the Gemini missions eating
improved somewhat. The first
things to go were the squeeze
tubes. Bite-sized cubes were
coated with gelatin to reduce
crumbling, and the freeze-dried
foods were encased in a special
plastic container to make recon-
stituting easier. With improved
packaging came improved food
quality and menus. Gemini astro-
nauts had such food choices as
shrimp cocktail, chicken and veg-
etables, butterscotch pudding,
and apple sauce, and were able to
select meal combinations them-
selves.
By the time of the Apollo pro-
gram, the quality and variety of
food increased even further.
Apollo astronauts were first to
have hot water, which made re-
hydrating foods easier and im-
proved the food's taste. These as-
tronauts were also the first to use
the "spoon bowl," a type of pres-
surized, plastic container that
could be opened and its contents
eaten with a spoon.
The task of eating in space got
a big boost in Skylab. Unlike pre-
vious space vehicles for astro-
nauts, Skylab featured a large inte-
rior area where space was
available for a dining room and
table. Eating for Skylab's three-
member teams was a fairly normal
operation: footholds allowed
them to situate themselves
around the table and "sit" to eat.
Added to the conventional knife,
fork, and spoon was a pair of scis-
sors for cutting open plastic seals.
Because Skylab was relatively
large and had ample storage area,
it could feature an extensive
menu: 72 different food items. It
also had a freezer and refriger-
ator, a convenience no other
vehicle offered.
 Types Of Foods. Weight and vol-
ume have always been primary
design factors for every piece of
hardware launched into space.
The Shuttle is no exception.
Weight allowed for food is limited
to 3-4 pounds per person per day,
which includes the 1 pound of
packaging for each person each
day. Although there is currently
no room on board the Shuttle for
a freezer and refrigerator, designs
are underway to build them.
Foods are individually pack-
aged and stowed for easy hand-
ling in the zero gravity of space.
All food is precooked or processed
so it requires no refrigeration
and is either ready to eat or can
be prepared simply by adding
water or by heating. The only ex-
ceptions are the fresh fruit and
vegetables stowed in the fresh
food locker. Without refrigeration,
the carrots and celery must be
eaten within the first two or three
Freeze-drying Process. When does not melt, causes sublimation days of the flight or they will spoil.
foods are to be freeze dried they of the ice in the product. In this
are first prepared as if ready to way the moisture in the food is
eat. Then they are quickly frozen. vaporized and condensed on
The frozen product is placed in a cold plates at the bottom and
commercial freeze-dehydration along the sides of the vacuum
unit and subjected to a vacuum chamber. The final freeze-dried
in the closed chamber. The frozen product retains its original shape
food is placed in the vacuum but it is much lighter without its
chamber on shelves that can be water content. This method of
heated. While under vacuum, freeze drying foods makes them
heat is slowly applied to the fro- easier to reconstitute than in
zen product. This heat, which is most other methods.
kept low enough so the product
Rehydratable (R) Food and
Beverages (B)
SPACE SHUTTLE MENU DESIGN Rehydratable items include both
foods and beverages. One way
The Shuttle menu is designed to provide nutrition and energy require- weight can be conserved in the
ments essential for good health and effective performance with safe, food system is to remove water for
highly acceptable foods. In order to maintain good nutrition, the menu launch. During the flight, water is
provides the Recommended Dietary Allowances as follows: added back to the food just before
Protein (g) 56 Vitamin B12 (g) 3.0 it is eaten. The Shuttle Orbiter
Vitamin A (iu) 5000 Calcium (mg) 800 fuel cells, which produce electric-
Vitamin D (iu) 400 Phosphorous (mg) 800 ity by combining hydrogen and
Vitamin E (iu) 15 Iodine (Jtg) 130 oxygen, provide ample water for
Ascorbic Acid (mg) 45 Iron (mg) 18 rehydrating foods as well as
Folacin G«g) 400 Magnesium (mg) 350 drinking and a host of other uses.
Niacin (mg) 18 Zinc (mg) 15 Foods packaged in rehydrat-
Riboflavin (mg) 1 (, Potassium (meq) 70 able containers include soups
Thiamine (mg) 1 t Sodium (meq) 150 like chicken consomme and
Vitamin B6 (mg) 2.0 cream of mushroom, casseroles
like chili macaroni and chicken
 rice, appetizers like shrimp cock- ter is removed or its activity re-
tail, and breakfast foods like stricted with a water-binding sub-
scrambled eggs and cereals. stance such as sugar or salt.
Breakfast cereals are prepared by Intermediate moisture foods usu-
packaging the cereal in a rehy- ally range from 15 to 30 percent
dratable package with nonfat dry moisture, but the water present is
milk and sugar, if needed. Water chemically bound with the sugar
is added to the package just be- or salt and is not available to
fore the cereal is eaten. support microbial growth. Dried
So far, all vegetables on the peaches, pears, and apricots, and
Shuttle are freeze dried, but the dried beef are examples of this
only freeze-driedfruits are straw- type of Shuttle food.
berries and peach ambrosia.
Blueberries are included in one
granola item.
Thermostabilized (T) Food
Thermostabilized foods are heat
processed to destroy deleterious
microorganisms and enzymes.
Individual servings of these
thermostabilizedfoods are com-
mercially available in aluminum
or bimetallic cans or in flexible
retort pouches. The cans open Natural Form (NF) Foods
with either easy-open, full-panel Foods such as nuts, granola bars,
pull-out lids or can openers. Most and cookies are classified as nat-
of the fruits, all of the puddings, ural form foods. They are ready
and fish such as tuna and salmon to eat, packaged inflexible
Rehydratable Package are thermostabilized in cans. pouches and require no further
Rehydratable food and beverages Most of the entrees are packaged processing for consumption in
are packaged in square, nestable inflexible retort pouches. This in- flight. Both natural form and in-
containers designed especially to cludes products such as beef and termediate moisture foods are
maximize Shuttle storage space gravy, sliced beef with barbecue packaged in clear, flexible
and to minimize package cost. sauce, chicken ala king, and pouches that are cut open with
Individual packages have a rigid, ham. After the pouches are scissors.
opaque base that serves as a bowl heated, they are cut open with
and have aflexible,see-through scissors. The food is eaten directly
film lid. The lid, which allows from the containers with conven- Irradiated (I) Meat
visibility while mixing food with tional eating utensils.
Beefsteak and smoked turkey
water, is heat-sealed to the base. are the only irradiated products
Water is introduced into the currently used on Shuttle. They
package (without breaking the are cooked, packaged in flexible,
seal) through a hollow needle in- foil-laminated pouches, and ster-
serted through a septum in the ilized by exposure to ionizing ra-
base of the cup. After the cup is diation so they are stable at am-
completely rehydrated, it may be bient temperature.
heated. At mealtime, the astro-
naut removes the package lid
with a knife or scissors and food Condiments
is consumed directly from the Intermediate Moisture
container with conventional eat- (IM) Foods Condiments include commer-
ing utensils. Beverages are con- cially packaged individual
sumed by inserting a polyeth- Intermediate moisture foods are pouches of catsup, mustard, may-
ylene straw into the package preserved by restricting the onnaise, taco sauce, and hot pep-
through the septum after the bev- amount of water available for per sauce. Polyethylene dropper
erage is rehydrated. A clamp on microbial growth, while retaining bottles contain bulk supplies of
the straw prevents the fluid from sufficient water to give the food a liquid pepper and liquid salt. The
flowing out of the package in soft texture and let it be eaten pepper is suspended in oil and
zero gravity. without further preparation. Wa- the salt is dissolved in water.
Shuttle Standard Menu After STS-9
Meal Day 1
A Dried pears (IM)
Sausage patty (R)
Scrambled eggs (R)
Cornflakes (R)
Cocoa (B)
Orange pineapple drink (B)
B Ham (T)
Bread (NF)
Diced peaches (T)
Pecan cookies (NF)
Apple drink (B)
C Chicken ala king (T)
Chicken and rice (R)
Asparagus (R)
Chocolate pudding (T)
Grape drink (B)
Day 4
A Dried pears (IM)
Beef patty (R)
Breakfast roll (NF)
Grapefruit drink (B)
B Ham (T)
Cheese spread (T)
Bread (NF)
Pineapple (T)
Cashews (NF)
Strawberry drink (B)
C Meatballs w/BBQ (T)
Rice pilaf (R)
Italian vegetables (R)
Chocolate pudding (T)
Apple drink (B)
Day 7
A Dried peaches (IM)
Beef patty (R)
Mexican scrambled eggs (R)
Granola w/blueberries (R)
Orange juice mix (B)
B Chicken salad spread (T)
Bread (NF)
Vanilla pudding (T)
Chocolate covered cookies (NF)
Lemonade (B)
C Shrimp cocktail (R)
Beef and gravy (T)
Macaroni and cheese (R)
Green beans w/mushrooms (R)
Peach ambrosia (R)
Day 2 Day 3
Dried peaches (IM) Dried apricots (IM)
Granola (R) Seasoned scrambled eggs (R)
Breakfast roll (NF) Bran flakes (R)
Vanilla instant breakfast (B) Cocoa(B)
Orange grapefruit drink (B) Orange juice mix (B)
Salmon (T) Peanut butter (T)
Bread (NF) Jelly (T)
Diced pears (T) Bread (NF)
Butter cookies (NF) Fruit cocktail (T)
Lemonade (B) Tea w/lemon and sugar (B)
Beef w./BBQ sauce (T) Frankfurters (T)
Potatoes au gratin (R) Potato patty (R)
Green beans w/mushrooms (R) Green beans and broccoli (R)
Butterscotch pudding (T) Strawberries (R)
Orange drink (B) Vanilla pudding (T)
Tropical punch (B)
Day 5 Day 6
Dried peaches (IM) Dried apricots (IM)
Sausage patty (R) Beef patty (R)
Mexican scrambled eggs (R) Seasoned scrambled eggs (R)
Granola w/raisins (R) Chocolate instant brkfst (B)
Cocoa (B) Orange grapefruit drink (B)
Orange pineapple drink (B)
Dried beef (NF) Tuna (T)
Bread (NF) Bread (NF)
Applesauce (T) Lemon pudding (T)
Peanuts (NF) Shortbread cookies (NF)
Tea w/lemon and sugar (B) Almonds (NF)
Apple drink (B)
Turkey and gravy (T) Ground beef w/spice sauce (T)
Turkey tetrazzini (R) Potato patty (R)
Cauliflower w/cheese (R) Broccoli au gratin (R)
Brownies (NF) Diced pears (T)
Lemonade (B) Orange drink (B)
Abbreviations
T Thermostabilized
IM Intermediate Moisture
R Rehydratable
NF Natural Form
B Beverage (Rehydratable)

Orbiter's Food Lockers. Meals
are stowed aboard the Orbiter in
locker trays with food packages
arranged in the order they will
be used. A label on the front of
the locker tray lists the locker
contents. A three-section net re-
straint keeps food packages from
floating out of the locker in
microgravity while still allowing
items inside to be seen. Velcro
strips secure sections of the net,
making it easily opened and the
wn
food items readily accessible to
the astronauts.
Food is packaged and stowed
in the locker trays at the Johnson
Space Center (JSC) in Houston
about a month before each
launch. Food lockers and ship-
ping containers are kept under
refrigeration at JSC. About
2 weeks before launch, the food
lockers are shipped to Kennedy
Space Center (KSC) in Florida.
There they are refrigerated until
they are installed in the Shuttle
2 days before launch. Besides the
meal and pantry food lockers, a
fresh food locker is packed at KSC
and installed on the Shuttle
18 hours before launch. The fresh
food locker contains fresh bread,
breakfast rolls, and fresh fruit
and vegetables such as apples,
bananas, oranges, and carrot
and celery sticks.
 Opening Rehydratable Packages.
Astronaut Robert Crippen (on
STS-41-G) removes the package
lid with scissors so he can eat the
food directly from the container
with a spoon.

Rehydratable Food Packages.

Rehydratable food and beverages
are packaged in a square,
nestable container. The package
has a rigid, opaque base that
serves as a bowl, andflexiblefilm
lid through which food can be
seen while mixing. Dry food is
placed in the white howl and the
lid is heat-sealed to the base.

Rehydratable Beverage. Bever-

ages are consumed by inserting a
polyethylene straw into the pack-
age through the septem after the
beverage is rehydrated. Astronaut
Robert Overmyer (on STS-5)
demonstrates that fluid flows out
of the package independently
through the straw in zero gravity.
A clamp on the straw prevents
any unexpected liquid flow.
 Galley Water Dispenser. The wa-
ter dispensing unit in the galley is
used for reconstituting dehy-
drated foods in the rehydratable
packages. The square package is
inserted into a metal holder and
pushed forward so the needle of
the water dispenser is inserted
through the package septum. Wa-
ter volume is selected on a water
volume dial and when either the
hot or cold button is pushed, the
selected amount of water is re-
leased into the package. A ther-
mometer monitors the hot water
temperature, which may be as
hot as 71 degrees Celsius (160
degrees F).

Galley Hygiene Station. Astro-

naut Rhea Seddon demonstrates
the personal hygiene station
which is a component of the Shut-
tle 's galley. At this station, crew
members may wash their hands
or utensils or take sponge baths.
The plastic bubble prevents water
from escaping into the space-
craft's atmosphere.

Convection Oven in Galley. The

forced-air convection oven in the
galley is for warming foods inside
their square packages and foil
pouches. The oven can reach 82
degrees Celsius (180 degrees F)
and can hold temperatures at 65
degrees Celsius (150 degrees F)
for an extended period. Because
all the food on board is cooked
before it is packaged, the oven
does not need to cook the food,
only warm it to serving tempera-
tures. A microwave was not used
on the Shuttle because is uses
more electrical power than the
spacecraft designers wished to
make available.

:
Space Shuttle Galley. Astronaut
George Nelson (on STS-41-C) uses
the modular galley to prepare a
meal for the five crew members.
Meal trays containing rehydrated
orange drink and other packages
are attached to the galley doors.
Premoistened toweletts, condi-
ment packages, and a polyeth-
ylene dropper bottle of liquid pep-
per are stowed in the midsection
of the galley. The galley flew for
the first time on STS-9 in 1983.

When the Galley Is Not Flown.

Shown below, Astronaut Guion
Bluford (on STS-8) uses the Or-
biter Water Dispensing Assembly
(OWDA), which is mounted on
the mid-deck wall when the gal-
ley is not used. This system works
in a similar way to the water dis-
penser on the galley, except only
ambient or cold water is avail-
able. The OWDA was first flown
on STS-5 in 1982. Pictured on the
left is the portable food and bever-
age warmer which is used when
the galley is not aboard. The food
warmer is attached either to the
outside of a stowage locker or on
a spacecraft wall during the or-
bital phase of flight. Food is
placed adjacent to a central
plate and held in place by insu-
lating foam. The warmer heats
food to a desirable serving tem-
perature in about 15-20 minutes.

-. _ _ /•*-

::
Pantry for Shuttle Flights STS 1-4
STS* -1 STS-2 STS-3 STS-4
Food classification and name servings servings servings
Rehydratable beverages
Apple drink 8 8 10 —
Black coffee 12 10 — 30
Chocolate breakfast drink — — — 2
Coffee with cream and sugar 8 10 — —
Coffee with sugar ^HH^^IHiJ^H i^i^^^imiIHI^HHHI 20
Grape drink — — — 3
Grapefruit drink 6 6 10 10
Lemonade 8 8 10 3
Orange drink 8 8 10 2
Strawberry drink — — 10 3
Tea 10 10 — —
Tea with sugar — — — 3
Tea with lemon and sugar IH — IHH•HliHIiHHI 10 2
Vanilla breakfast drink
Total 60 60 60 80

Ready-to-eat snacks
Almonds 2 4 2 3
Apricots, dried 4 4 2 2
Bananas, freeze dried 2 HHHHJJHIJ^^l
Dried beef 4 4 ^^^^^^^^H
4 ^^^^^^^HH
2
Butter cookies — — • 3 •HHHHH
Candy coated chocolates — — 4 3
Cashews 2 4 2 3
Chocolate chip food bar — — 5 2
Graham crackers IHI' — HIHI^^HIHHim — ••^HHHI
Granola/raisin food bar 4 4 5 —
Jelly
Peaches, dried
m — HI•m^^^^^^iHIHHHH
2 2 2
2
2
Peanut butter 4 4 2 3
Peanuts 4 4 2 7
Pears, freeze dried 2 mm^^^n IBHI^I^^I^^i^^i^mi
Pecan cookies — — 3 2
Rye bread 4 4 JHHHIHIlilHH^^lHi
Shortbread cookies 4 4 — —
Soda crackers 4
• 4
• • ^3
Total 50
^ 42 in 40

12
 STS*-1 STS-2 575-3 STS-4
Food classification and name servings servings servings servings
Irradiated foods
Beef steak 4 8 • 4 4
Corned beef 4 4 — —
Turkey, smoked 4 2 2 2
Total 12 1 i 6 6

Rehydratable foods
Asparagus • 3 2 — —
Beef patty 2 2 2 2
Chicken and rice soup m— — 4 2
Green beans with broccoli 3 2 — —
Green beans with mushrooms 2 2 — —
Italian vegetables 2 — 2
^^^ 2
Peach ambrosia 3 2 — 4
Peas with butter sauce — — 2 2
Potato patty — 2 2 2
Rice pilaf — — 2 —
Sausage patty 2 2 — —
Scrambled eggs — — 2 2
Strawberries 3 2 — 4
Turkey tetrazzini — —
Total 20 18 16 22

Thermostabilized foods
Butterscotch pudding 2 — IHB — HIHJJJHHf^HHHH
Frankfurters — — 2 2
Ham 4 4 4 4
Lemon pudding 2 — — 2
Meatballs with barbecue sauce HHMMIHI — 2 2
Salmon
Total 8 6 8 10

* Space Transportation System

13
Shuttle Food and Beverage List
Foods Jam/jelly (IM) Coffee w/sugar
Almonds (NF) Grape drink
Lemon pudding (T)
Applesauce (T) Grape drink w/artificial
Life savers (NF) sweetener
Apricots, dried (IM)
Asparagus (R) Macadamia nuts (NF) Grapefruit drink
Macaroni and cheese (R) Instant breakfast, chocolate
Barbecue beef w/sauce (R) Meatballs w/BBQ sauce (T) Instant breakfast, strawberry
Beef almondine (R) Mushroom soup (R) Instant breakfast, vanilla
Beef w/BBQ sauce (T) Lemonade
Beef and gravy (T) Noodles and chicken (R) Lemonade w/artificial sweetener
Beef, gound w/spice sauce (T) Oatmeal w/raisins and spice (R) Lemon-lime drink
Beef patty (R) Orange drink
Beef steak (T) Peach ambrosia (R)
Orange drink w/artificial
Beef stroganoff w/noodles (R) Peaches, diced (T) sweetener
Bran flakes (R) Peaches, dried (IM) Orange juice mix
Bread (NF) Peanut butter (T) Orange-grapefruit drink
Breakfast roll (NF) Peanuts (NF)
Orange-mango drink
Broccoli au gratin (R) Pears, diced (T)
Pears, dried (IM) Orange-pineapple drink
Brownies (NF) Peach drink
Butter cookies (NF) Pecan cookies (NF)
Pineapple drink
Butterscotch pudding (T) Pineapple (T) Strawberry drink
Potatoes au gratin (R) Tea
Candy coated chocolates (NF) Potato patty (R)
Candy coated peanuts (NF) Tea w/artificial sweetener
Cashews (NF) Rice krispies (R) Tea w/cream
Cauliflower w/cheese (R) Rice pilaf (R) Tea w/lemon
Cheese spread (T) Tea w/lemon and artificial
Salmon (T) sweetener
Chicken a la king (T) Sausage patty (R)
Chicken consomme (R) Tea w/lemon and sugar
Shortbread cookies (NF) Tea w/sugar
Chicken and rice (R) Shrimp cocktail (R)
Chicken salad spread (T) Tropical punch
Shrimp Creole (R) Tropical punch w/artificial
Chili mac w/beef (R) Soda crackers (NF)
Chocolate covered cookie (NF) sweetener
Spaghetti w/meat sauce (R)
Chocolate mints (NF) Spinach, creamed (R)
Chocolate pudding (T) Strawberries (R)
Corn, green beans and pasta (R) Catsup
Sweet 'n sour chicken (R) Mustard
Cornflakes (R)
Teriyaki chicken (R) Pepper
Dried beef (IM) Trail mix (NF) Salt
Eggs, scrambled (R) Tuna (T) Hot pepper sauce
Eggs, seasoned scrambled (R) Tuna salad spread (T) Mayonnaise
Eggs, mexican scrambled (R) Turkey and gravy (T) Taco sauce
Turkey salad spread (T)
Frankfurters (T) Turkey tetrazzini (R)
Fruit bars, insuit (IM)
Fruitcake (T) Vanilla pudding (T)
Fruit cocktail (T) Beverages
Graham crackers (NF) Apple drink
Granola cereal (R) Cherry drink w/artificial
Granola cereal w/blueberries (R) sweetener
Granola cereal w/raisins (R) Citrus drink
Granola bar (NF) Cocoa
Green beans and broccoli (R) Abbreviations
Coffee, black
Green beans w/mushrooms (R) Coffee w/artificial sweetener T Thermostabilized
Ham (T) Coffee w/cream IM Intermediate Moisture
Ham salad sandwich spread (T) Coffee w/cream and artificial R Rehydratable
sweetener FD Freeze-Dried
Italian vegetables (R) Coffee w/cream and sugar NF Natural Form
Eating "Sitting" Down and Up-
side Down. On the right, Astro-
naut Francis Scobee (on STS-41-
C) eats in space's version of a
seated position. The metal meal
tray is strapped to his lap. On the
left, Astronaut Sally Ride (on 575-
7) attaches her meal tray to the
Shuttle's ceiling and floats upside
down while she eats.