Santa Cruz Sentinel from Santa Cruz, California • Page 37

Wednesday, April 15, 1981 Santa Cruz Sentinel 37 Astronauts Eat Well on Space Shuttle Columbia In space kitchen a food tray must be strapped to the knee to eat in zero gravity. In simulated shuttle galley. it costs NASA about $500 to put a pound of food in orbit, thus food and packages have strict weight and volume limitations. Food in primary packages is assembled into meals, overwrapped in lightweight polyethylene pouches, and stowed in a narrow locker drawer. A typical daily food supply for one person consists of about 20 packages.

It takes the astronauts about an hour to rehydrate and hoat meals. To qualify for flight, all foods went through a battery of microbiological tests, storage studies and nutrient analyses, lioal ol the original Project Mercury food program was to prove that people could indeed eat and drink in a space environment. Seventeen years later a sophisticated food system has evolved with the goal to provide space travelers with nutritious, appetizing food closely resembling the home cooked meal. menus, were to make the lood as close as possoible to earth lood and make it easy to prepare in zero gravity. Foods such as pecan cookies, nuts, bread and almond crunch bars were repackaged in flexible pounches.

Another flexible package called a "Spoon Bowl" allowed the astronauts to eat rehydratable foods such as turkey tetrazzini, shrimp cocktail, asparagus and green beans with mushrooms right from the package. A dispenser on board was used to inject water through the package's built-in valve to reconstitute freeze-dried food. "One of the most common complaints about space program food had been that it's too bland," says Rapp. "So on this flight we added commercially available condiment packages." Single serving packages provided Young and Crippen with ketchup, mayonnaise, pepper sauce and mustard trimmings not available on earlier flights. pureed food was squeezed Irom toothpaste-like tubes, the Columbia crew enjoyed nutritious, appetizing food closely resembling their everyday meals.

Young and Crippen ale with ordinary utensils from food packages made with "Mylar" polyester film Irom Du Pont. The standard menu tor the flight included meats such as frankfurters and beef steak on day one, and corned beef and beef with barbecue sauce for lunch and dinner the second day. All meats were packaged in a flexible retort pouch, a package introduced recently to consumers. Since the food is already cooked, the astronuats simply heated the pouch using a portable stove. The packages provided them with quality food comparable to frozen entrees available in the supermarket.

Two major goals of the Space Shuttle food program, according to Rita Rapp, a NASA physiologist in charge of planning packages are The menu included shrimpo cocktail appetizer, a main course of beef steak, rice pilaf and broccoli au gratin, with butterscotch pudding for dessert. It sounds like an average restaurant meal, b'tt it actually was the launch day dinner for astronauts John W. Young and Robert L. Crippen aboard the Space Shuttle Columbia. I'nlike the early space flights when affixed to tray with Velcro tabs.

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