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Home , Canadarm, Dale Gardner, Dick Scobee, Drink, Ellison Onizuka, Gary Payton (astronaut)

https://ntrs.nasa.gov/search.jsp?R=19890005322 2020-03-20T05:02:33+00:00Z

NASA Technical Memorandum 100 469

Space Shuttle -System Summary 1981 - 1986

Connie R. Stadler, R.D./L.D. and Michael F. Fohey Lockheed/EMSCO ,

Rita M. Rapp and Charles T. Bourland, Ph.D. L yndon B. Houston, Texas

CONTENTS

Section Page

INTRODUCTION ...... , ...... 1

ORBITAL FLIGHT TESTS ...... 1

SPACE SHUTTLE FOOD AND PACKAGING ...... 2

Development Concepts ...... 2

Sensory Evaluation ...... 2

Food Types ...... 3

Packaqe Types ...... 3

Rehydratable ...... 3

Beverages ...... 3

Foods ...... 4

Freeze Drying ...... 4

Rehydratable-food Packaqes ...... 4

Skylab Beverage Container ...... 4

Apollo Spoonbowl ...... 5

Square Space Shuttle Package ...... 5

Natural-form (NF) Foods ...... 6

Thermostabilized (T) Foods ...... 6

Intermediate-moisture (IM) Foods ...... 6

Fresh Foods ...... 7

Irradiated (1) Meat and Products ...... 7

Condiments ...... 7

Insult Bars ...... 7

Launch ...... 8

Foreiqn Foods ...... 8

iii

PR_CI_)II_G PAGE BLANK NOT O'ILMED Section Page

Frozen and Chtll_ Foods ...... 8

FOOD SYSTEM DESIGN AND STOWAGE ...... g

Menu Destqn ...... , .... g

Pantr2 ...... g

Food Lockers ...... 10

FOOD SYSTEM ACCESSORIES ...... 10

Space shuttle Galley .... , ...... 10

Water Dispensers ...... 11

Galley ...... 11

Operational Water-dlspensi_ Assaibly (OWl)A) ...... 12

Contingency Water Olspenser ...... 13

Food Heaters ...... , ...... 13

Galley Oven ...... 13

Portable Food Warmer ...... 14

Heal Tr_ys and Eatina Utensils . , ...... 14

OFT Tray ...... 14

OPS Meal Tray ...... , ...... 1S

Eating Utensils ...... 1S

PREFLIGHT FOOD SERVICE ...... , ...... , .... lS

IN-FLIGHT INTAKE . , ...... 16

SUMMARY ...... , , ...... 18

REFERENCES ...... , , , ...... 19

t¥ TABLES

Table Page

I SPACE SHUTTLE FLIGHT CREWS (1981-1984) ...... 22

II SPACE SHUTTLE FLIGHT CREWS (1985-1986) ...... 23

Ill SOURCES OF CONSTRAINTS ON SYSTEMS ...... 24

IV MICROBIOLOGICAL SPECIFICATIONS FOR NON- THERMOSTABILIZED FOOD ...... 24

V WEIGHT OF SPACE SHUTTLE FOOD SYSTEM (CONSUMABLES) .... 25

VI SENSORY EVALUATION OF SPACE SHUTTLE FOOD ...... 26

VII FOOD ITEMS USED DURING THE FIRST 25 SPACE SHUTTLE FLIGHTS ...... 29

VIII BEVERAGES AND CONDIMENTS USED DURING THE FIRST 25 SPACE SHUTTLE FLIGHTS ...... 30

IX TYPES OF FOOD USED IN THE SPACE SHUTTLE FOOD SYSTEM . . . 31

X ENTRY KITS FLOWN ON SPACE SHUTTLE FLIGHTS STS-3 THROUGH STS 61-C ...... 32

Xl STANDARD 4-DAY CYCLE FOR THE SPACE SHUTTLE ..... 33

XII MINIMUM DAILY NUTRIENT LEVELS SUPPLIED BY SPACE SHUTTLE ...... 34

XIII SUMMARY OF REHYDRATABLE BEVERAGES SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C . . . 35

XIV SUMMARY OF REHYDRATABLE FOOD SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-I THROUGH STS 61-C ..... 37

XV SUMMARY OF THERMOSTABILIZED FOOD SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C . . . 38

XVl SUMMARY OF NATURAL-FORM FOOD SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C ..... 39

XVII SUMMARY OF INTERMEDIATE-MOISTURE AND IRRADIATED FOODS SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C ...... 40

XVIII SUMMARY OF FRESH FOOD SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-6 THROUGH STS 61-C ...... 41

V Table Page

XIX ESTIMATED MEAN DAILY IN-FLIGHT NUTRIENT CONSUMPTION PER PERSON DURING SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C ...... 42

vt FIGURES

Figure Page

I The launches as a ..... 43

2 The Space Shuttle Orbiter lands as a . . 44

3 Types of food used on the first 25 Space Shuttle missions included thermostabilized food in flex pouches or cans, rehydratable foods and beverages in square packages, and IM and NF foods in transparent plastic pouches . . 45

In order to freeze-dry food for the Space Shuttle, the food was frozen in trays and placed inside a freeze dryer. After a was drawn, heat was applied to the product through the shelves to increase the rate of sublimation of the ice; but the pressure was held low enough so water could not exist in form, i.e., below the triple point of water, so the frozen food did not melt. The Final freeze-dried product retained its original shape and was easier to recon- stitute than products dehydrated by other methods ...... 46

5 The beverage container was used on Space Shuttle OFT flights. It was a collapsible, plastic, bellows bottle that expanded accordian-style when water was added to the package through a one-way, spring-loaded valve ...... 47

The Spoonbowl package was used for rehydratable foods during Space Shuttle OFT flights. Food was rehydrated by inserting water through the spring-loaded valve with a gun-type water dispenser. Rehydrated food was consumed by using a spoon after the top was cut open with scissors ...... 48

Rehydratable food and beverages were packaged in a square, nestable container. The package consisted of a rigid, opaque base designed to serve as a bowl with a clear, flexible, film lid which provided visibility while mixing food and water. Dry food was placed within the white bowl and the lid was heat sealed to the base in a vacuum ...... 4g

8 Crippen is shown removing the package lid with scissors so food could be consumed directly from the container with a spoon during STS 41-G .... 50

vii Figure Page g Beverages were consumed by inserting a polyethylene straw into the package through the septum after the beverage was rehydrated. On STS-5, Astronaut Robert Overmyer demonstrated that fluid can independently_ flow out of the package through the straw in micro- gravity. A clamp on the straw was used to prevent_ any unexpected fluid flow ...... 51

10 Astronaut Joe Allen is shown with a sphere of on STS-5. Astronaut Allen forced the out of the container through the straw. form solid, spherical shapes when allowed to float freely in microgravity because surface ten- sion forces the liquid to make the most compact shape possible ...... 52

11 Each astronaut had his own set of color-coded utensils which were stowed in a reusable plastic pouch. Eating utensils consisted of a knife, a fork, two spoons, and a pair of scissors for cutting open the packages. Insult fruit bars for use during EVA were inserted into elastic, nylon, food dispensers which attached to the neck ring of the pressure suit. The accessory food kit contained commercial packages of gum and Life Savers © for each crewmember. Straws for the beverages were color coded for each astronaut so they could identify their own beverage. Polyethylene, dropper bottles contained bulk supplies of liquid pepper, liquid salt, and toothpicks for flight use. Empty drink containers were provided so the could fill them during flight when L they wanted a drink of water ...... 53

IZ used for OPS included rehydratable foods and beverages packaged in square packages, irradiated foods in laminated-foil pouches, and thermostabilized foods in both aluminum cans and laminated-foil pouches. Food packages comprising a meal were over- wrapped together for spacecraft stowage during OFT missions. The practice of overwrapping meals was discontinued during OPS ...... 54

13 Food locker-tray stowed for STS-1 is shown. Overwrapped meals were stowed in locker trays arranged in three rows across the tray. For OFT missions, each row was restrained by an elastic strap which extended across the locker tray ...... 55

viii Figure Page

14 Meals were stowed onboard the Orbiter in locker trays with food packages arranged in the order in which they would be used. Labels on the front of the locker tray listed the locker contents and identi- fied each crewmember's menu by color-coded dots. A three-section net restraint covered the top of the locker tray to keep food packages from Floating out of the locker in microgravity while allowing high visibility of individual food items. Sections of the net were secured by Velcro © so the net could be easily opened, making each food item readily accessible to the astronauts ...... 56

15 Astronaut George "Pinky" Nelson uses the modular galley on STS 41-C to prepare a meal for the five crewmembers. Meal trays containing rehydrated orange drink and other packages were attached to the galley doors. Premoistened towelettes, condiment packages, and a polyethylene dropper bottle of liquid pepper were stowed in the midsection of the galley. The galley Flew For the first time in November 1983 on STS-9 ...... 57

16 An electric galley provided a centralized location For one crewmember to handle all food preparation activ- ities for a meal. It contained a personal hygiene station, a water dispenser, an oven, condiment and tray stowage areas, and a food-preparation area .... 58

17 Astronaut is shown demonstrating the personal hygiene station which was a galley com- ponent. The plastic bubble was designed to prevent water from escaping into the spacecraft atmosphere while washing hands or utensils or taking a sponge bath in microgravity ...... 59

18 The water-dispensing unit in the galley was designed to operate in conjunction with the square, rehy- dratable-food and beverage package. The package was inserted into a metal package holder and pushed forward so the needle-type water dispenser was in- serted into the package through the septum. The appropriate volume of water was selected on the water-volume dial and either the hot or cold button was pushed to release water into the package. A thermometer monitored the temperature of the hot water. The maximum hot water temperature was 160°F (71°C) ...... 60

ix Figure Page

Ig An OWDA provided the crew with either ambient or chilled water for food and beverage rehydration and drinking when the galley was not flown. Com- ponents of the OWDA included the ambient/chilled water selection valve in the upper right-hand corner of the unit, a 4-position, rotary dial that provided for 2-, 3-, 4-, or 8-oz water quantity selections, a power button which turned the unit on, a fill button which activated the electronic filling mechanism, and a bypass toggle switch which bypassed the automatic fill mechanism and supplied water to the package in unmeasured amounts as long as it was activated ...... 61

20 The OWDA was an electronic system for dispensing 2, 3, 4, or 8 oz of water into the square, rehydrata- ble-food and beverage containers through a replace- able needle. Water was dispensed by a pressure regulator and solenoid valve arrangement. Inlet water with a normal system pressure range of 12.0 to 22.0 psi was reduced to a constant pressure of 12.0 psi by the regulator. An electronic controller governed the time of flow. The timed shutoff with constant flow rates provided specific water quantities for accurate food and beverage rehydration. A mechanical bypass line with a continuous-Flow capability was also provided in the event a failure occurred in the solenoid valve or the pressure regulator. On the left side of the dispenser, there was a personal-hygiene, quick-disconnect fitting where the 12-ft, personal-hygiene hose and water-dispensing valve could be attached. A microbial check valve in the hygiene-dispenser line prevented back contamination of the water system ...... 62

21 The contingency water dispenser was a manually oper- ated toggle valve with a needle attached which was designed to supply water for food and water rehydra- tion in the event of a galley or an OWDA failure. The contingency water dispenser could be attached directly to the Orbiter water supply port through a contingency water hose. Both the contingency water dispenser and hose were a part of the in-flight maintenance kit stowed in the middeck lockers .... 63

22 Food in a was inserted into the upper compartment of the forced-air convection oven located in the Space Shuttle galley. Rehydrated vegetables and in plastic containers were heated in the lower portion of the oven ...... 64 Figure Page

23 A side view of galley oven shows the path of circu- lated air over the finned heat sink at the top of the oven and down over the square containers of rehydrated food. Flex pouches were held against the heat sink by spring-loaded aluminum plates 65

24 During launch and reentry, a strap with a snap was used to secure the galley oven door in the closed position ...... 66

25 A portable, suitcase-type Food and beverage warmer was used on Space Shuttle flights when the galley was not available. Food packages were placed adja- cent to a heater in a central plate and held in position by insulating foam. The food warmer heated Food to a desirable serving temperature in 15 to 20 minutes ...... 67

26 The food and beverage warmer was attached to either the outside of a stowage locker or the spacecraft wall during the orbital phase of Flight ...... 68

27 The power cable was stowed inside the Food and beverage warmer for launch and entry ...... 69

28 Astronaut Francis Scobee eats From a meal tray strapped to his lap on STS 41-C ...... 70

2g The meal tray used during OFT _issions consisted of 1-in.-square Velcro © patches affixed to a sheet of anodized aluminum which had springs attached to the edges. Food packages were attached to the Velcro © patches on the tray ...... 71

30 This top view shows that the OPS meal tray had two cutouts: one designed to hold a maximum of three rehydratable-food containers and the other designed with rubber tabs to adapt to various-sized food packages and cans ...... 72

31 Plastic, metal, and pouch food containers were held in the OPS meal tray by a fr_ction fit in either the rubber tabs or the cutouzs. Stainless steel eating utensils were retainel on the tray by a magnet ...... 73

32 Two Velcro © straps attached to the bottom of the OPS meal tray provided the capability of restraining the food tray to the crewme_er's leg while dining 74

xi Figure Page

33 Astronaut eats from a meal tray attached to the ceiling of the Orbiter during STS-7. Astronaut Ride floated unrestrained near her meal tray while she ate ...... 75

34 Meal trays were stowed in a middeck locker with the food warmer on nongalley flights. In this illustra- tion, Astronaut Sally Ride demonstrates that the food warmer has already been removed from the stow- age locker and attached to the ceiling where it was used during the mission ...... 76

35 Wash 'n Dri © wipes are shown in their flight dispenser ...... 77

36 Following a meal, food containers were discarded into large, plastic, trash bags and placed in the trash compartment located below the middeck floor. Astro- naut is shown with the filled trash bags ...... 78

37 Meals were prepared and served for each crew in a mobile home at JSC beginning 1 week before their scheduled launch when the isolation period for the health stabilization program went into effect ..... 7g

38 The in the HSP mobile home used for preflight food service was equipped with a larger-size refrig- erator than the standard mobile-home refrigerator and portable dishwasher plus two long tables for extra counter space ...... 80

39 The crew dining area was located adjacent to the kitchen in the HSP, food-service, mobile home at JSC and could comfortably accommodate eight people for a meal. Eventually, the rear wall of the was removed, expanding the dining area to include the adjoining bedroom so larger groups could be accommodated ...... 81

xii APPENDIXES

Section Page

APPENDIXI - HIGHLIGHTS OF SPACE SHUTTLE FLIGHTS ...... 1-I

APPENDIX 2 - SPACE SHUTTLE FOOD VENDORS AND PRODUCTS ...... 2-I

APPENDIX 3 - REHYDRATABLE BEVERAGES FLOWN IN SPACE SHUTTLF MENUS STS-1 THROUGH STS 51-L ...... 3-1

APPENDIX 4 - REHYDRATABLE BEVERAGES FLOWN IN SPACE SHUTTLF STS-1 THROUGH STS 51-L ...... 4-I

APPENDIX 5 - REHYDRATABLE FOOD FLOWN IN SPACE SHUTTLE MENUS STS-1 THROUGH STS 51-L ...... 5-I

APPENDIX 6 - REHYDRATABLE FOOD FLOWN IN SPACE SHUTTLE PANTRIES STS-I THROUGH STS 51-L ...... 6-I

APPENDIX 7 - SQUARE REHYDRATABLE-FOOD AND BEVERAGE PACKAGES FLOWN ON SPACE SHUTTLE STS-I THROUGH STS 51-I . . . 7-I

APPENDIX 8 - NATURAL-FORM FOOD FLOWN IN SPACE SHUTTLE MENUS STS-I THROUGH STS 51-L ...... 8-1

APPENDIX g - NATURAL-FORM FOOD FLOWN IN SPACE SHUTTLE PANTRIES STS-1 THROUGH STS 51-L ...... 9-1

APPENDIX 10 - THERMOSTABILIZED FOOD FLOWN IN SPACE SHUTTLF MENUS STS-1 THROUGH STS 51-L ...... 10-1

APPENDIX 11 - THERMOSTABILIZED FOOD FLOWN IN SPACE SHUTTLF PANTRIES STS-I THROUGH STS 51-L ...... 11-1

APPENDIX 12 - RETORT POUCHES FLOWN IN SPACE SHUTTLE MENUS AND PANTRIES STS-I THROUGH STS 51-L ...... 12-1

APPENDIX 13 - INTERMEDIATE-MOISTURE FOOD FLOWN IN SPACE SHUTTLF MENUS AND PANTRIES STS-I THROUGH STS 51-L ..... 13-1

APPENDIX 14 - FRESH FOOD FLOWN IN SPACE SHUTTLE PANTRIES STS-6 THROUGH STS 51-L ...... 14-1

APPENDIX 15 - IRRADIATED FOOD FLOWN IN SPACE SHUTTLE MENUS AND PANTRIES STS-I THROUGH STS 51-C ...... 15-1

APPENDIX 16 - CONDIMENTS FLOWN ON SPACE SHUTTLE STS-1 THROUGH STS 51-L ...... 16-i

APPENDIX 17 - LAUNCH SNACKS FLOWN WITH CREW ON SPACE SHUTTLF STS-1 THROUGH STS 51-L ...... 17-I

xiii Section Page

APPENDIX 18 - FOREIGN FOOD FLOWN AND RETURNED ON SPACE SHUTTLE STS-I THROUGH STS 51-L ...... 18-1

APPENDIX 19 - MENUS USED ON EACH OF THE FIRST 25 STS FLIGHTS STS-I THROUGH STS 51-L ...... 19-1

APPENDIX 20 - PANTRIES USED ON EACH OF THE FIRST 25 STS FLIGHTS STS-I THROUGH STS 51-L ...... 20-I

APPENDIX 21 - REHYDRATABLE BEVERAGES RETURNED FROM SPACE SHUTTLE MENUS STS-1 THROUGH STS 51-L ...... 21-I

APPENDIX 22 - REHYDRATABLE BEVERAGES RETURNED FROM SPACE SHUTTLE PANTRIES STS-1 THROUGH STS 51-L ...... 22-1

APPENDIX 23 - REHYDRATABLE FOOD RETURNED FROM SPACE SHUTTLE MENUS STS-1 THROUGH STS 51-L ...... 23-1

APPENDIX 24 - REHYDRJ_TABLE FOOD RETURNED FROM SPACE SHUTTLE PANTRIES STS-I THROUGH STS 51-L ...... 24-1

APPENDIX 25 - THERMOSTABILIZED FOOD RETURNED FROM SPACE SHUTTLE MENUS STS-I THROUGH STS 51-L ...... 25-1

APPENDIX 26 - THERMOSTABILIZED FOOD RETURNED FROM SPACE SHUTTLE PANTRIES STS-1 THROUGH STS 51-L ...... 26-1

APPENDIX 27 - THE NATURAL-FORM FOOD RETURNED FROM SPACE SHUTTLE MENUS STS-I THROUGH ST$ 51-L ...... 27-1

APPENDIX 28 - THE NATURAL-FORM FOOD RETURNED FROM SPACE SHUTTLE PANTRIES STS-1 THROUGH STS 51-L ...... 28-I

APPENDIX 29 - THE INTERMEDIATE-MOISTURE FOOD RETURNED FROM SPACE SHUTTLE MENUS AND PANTRIES STS-1 THROUGH STS 51-L . 29-I

APPENDIX 30 - FRESH FOOD RETURNED FROM SPACE SHUTTLE PANTRIES STS-6 THROUGH STS 51-L ...... 30-1

APPENDIX 31 - IRRADIATED FOOD RETURNED FROM SPACE SHUTTLE MENUS AND PANTRIES STS-1 THROUGH STS 51-L ...... 31-1

APPENDIX 32 - NUTRITIVE VALUE OF SPACE SHUTTLE FOOD ...... 32-1

APPENDIX 33 - NUTRITIVE VALUE OF SPACE SHUTTLE BEVERAGES ..... 33-1

APPENDIX 34 - FOOD HIGHLIGHTS, SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 51-L ...... 34-1

xiv ACRONYMS

ASTP Apollo- Test Project

CDR commander

DC current DOD Department of Defense

EVA

HSP health stabilization program

IM intermediate moisture

JSC Lyndon B. Johnson Space Center

KSC John F.

MS

NF natural form

OFT orbital flight test OPS operational missions OV Orbiter vehicle OWDA operational water-dispensing assembly

PLT pilot PS psi pounds per square inch

RDA recommended dietary allowance

SST Space Transportation System SSV Space Shuttle vehicle

VAFB Vandenberg Air Force Base

XV

INTRODUCTION

The launch of the (0V-I02) on April 12, 1981 marked the beginning of an era in the history of manned space flight. It was the first time the had put a man in space since the joint United States/Soviet Union flight in 1975 (the Apollo-Soyuz Test Project (ASTP)). More importantly, Columbia was the first vehicle in the history of space flight to perform as both a spacecraft and an aircraft. The Space Shuttle Orbiter vehicle (OV) launches as a rocket (fig. I), the as a spacecraft, and lands as a glider aircraft (fig. 2). The first four flights of the Space Shuttle (table I) comprised the manned orbital flight test (OFT) program of the Space Shuttle vehicle (SSV). The OFT program's primary objective was to evaluate and demonstrate safe ascent, on- operation, and return of the Orbiter and its crew under progressively more demanding conditions (ref. I). With the advent of operational missions (OPS) and the STS-5 mission in November 1982, the primary focus of Space Shuttle flights shifted from exploring SSV flight characteristics and maneuverability to conducting scientific experiments and ferrying payloads and materials into space for commercial use. The size of Space Shuttle crews doubled, tripled, and eventually quadrupled to meet this objective and included mission spe- cialist astronauts (MS) and payload specialists (PS) from private industry and foreign countries in addition to the two pilot (PLT) astronauts who had previously formed the crew on all OFT missions (tables I and If). The MS's and PS's were responsible for scientific experiments and payloads on the OPS. The purpose of this paper is to describe the food system and associ- ated hardware used on Space Shuttle missions from 1981 to 1986.

ORBITAL FLIGHT TESTS

Since the Space Shuttle was the first U.S. spacecraft to be placed into orbit without previous unmanned, orbital, flight testing, the first flight of the Space Transportation System (STS-1) was conservatively planned in the interest of safety. The primary purpose of STS-1 was to demonstrate the safe ascent and return of the Orbiter and its 2-man crew (ref. 2). Two days after llft-off from the NASA/John F. Kennedy Space Center (KSC), , Columbia became the first vehicle in the history of space flight to complete a wheels-down, -like landing from Earth orbit, touching down on the dry, lake bed at , , on April 14, 1981.

Seven months later, the STS-2 flight was successfully completed on November 14, 1981 (table I). Although this flight was shorter than anticipated due to a malfunctioning , STS-2 demonstrated the SSV's reusable capa- bilities for the first time. The moving and grappling capabilities of the Canadian-built, remote manipulator () were also evaluated during STS-2. Thermal response testing of the Orbiter was conducted during STS-3; the Canadarm grappled its first payload in orbit, and the first Space Shut- tle student experiment was flown. The STS-4 carried the first commercial and military payloads into orbit. The successful fourth landing of 0V-102 on July 4, 1982 completed the OFT program and opened the way for OPS to begin. Highlights from the first six flights (STS-1 through STS-6) are summarized in appendix 1. SPACESHUTTLEFOODANDPACKAGING

Development Concepts

Development concepts and constraints for the Space Shuttle food system were basically the same as those for the Apollo and ASTP food systems and are summarized in table III. Food safety must be addressed during the design, manufacture, and use of any aerospace food system (ref. 3) and, thus, was an essential aspect of the Space Shuttle food system. Food used onboard the Space Shuttle was processed in a manner that significantly reduced the prob- ability of pathogenic and food-spoilage bacteria, , and molds being present. The microbiological specifications for non-thermostabilized foods are indicated in table IV.

Weight and volume have always been primary design factors for not only the food system but for every system or hardware item launched into space, and the Spece Shuttle was no exception. For example, although the Space Shuttle Orbiter had the capacity to transport a crew of 7 and a payload of 30 tons into Earth orbit for up to 30 days, no refrigerator or freezer was onboard, and the total food allowance was limited to 3.4 Ibs per person per day plus a contingency food supply of 3.4 Ibs per person per day for 3 extra days. lnis total included the packaging, which accounted for 11b per person per day. Table V shows the weight of the food system for each Space Shuttle flight.

Food _vvice onboard the Space Shuttle was designed around commercially available food products which were individually packaged and stowed to promote ease of handling in microgravity. All food in the Space Shuttle food system was precooked and/or processed so it required no refrigeration and was either ready-to-eat or could be prepared for consumption by simply adding water and/or heating. The only exception was the fresh fruit and vegetables stowed in a fresh food locker. Since there was no refrigeration, items in the fresh food locker such as and had to be eaten within the first 2 or 3 days of the flight or else had to be discarded in the trash compartment located beneath the middeck floor.

Sensory Evaluation

The sensory qualities of potential foods were evaluated both by a technical, sensory-evaluation panel and by the Space Shuttle astronauts during the process of selecting items for the Space Shuttle food system. Parameters evaluated included appearance, color, odor, flavor, and texture plus an overall rating which was a general-acceptability score. A 9-point, hedonic scale was used in which a rating of "1" meant "dislike extremely", "9" meant "like extremely", and "5" was a neutral rating meaning "neither like nor dislike". A mean overall score of 6 or higher was required on technical panels before an item was either offered to the astronauts for evaluation or considered as a candidate for the Space Shuttle food system. Since it was uncertain whether or not food-warming capabilities would be available for the first few Space Shuttle flights, astronauts evaluated food items which would normally be consumed hot at both elevated and ambient temperatures. The mean overall scores from these evaluations are summarized in table VI.

Food Types

In addition to fresh foods, five food types were flown on the Space Shuttle. These included rehydratable food and beverages, natural-form (NF) foods, thermostabilized foods, intermediate-moisture (IM) foods, and some irradi- ated meat and bread items. Since the Space Shuttle food system relied heav- ily on commercially available food products, the items available for flight changed from time to time as old products were discontinued or modified by their manufacturers and new products were marketed that were requested for flight by the astronauts. Foods that were available for flight during the first 25 Space Shuttle missions are listed in table VII; beverages and con- diments which also were Flown are itemized in table VIII. Appendix 2 lists the Space Shuttle food vendors and the products each vendor supplied.

Packaqe Types

Packages employed in the Space Shuttle OFT food system included the Apollo Spoonbowl for rehydratable foods and the Skylab beverage container for re- hydratable beverages. Beginning with STS-5, a square package was used for both rehydratable food and beverages. Transparent plastic pouches, flexible foil-retort pouches, and aluminum and bimetallic cans were used throughout the first 25 missions (ref. 4). The types of space food in their flight packages are illustrated in figure 3.

Rehydratable Foods

Beverages

Over half of the total food items launched onboard the Space Shuttle were rehydratable food and beverage products (table IX). One way to conserve weight in the food system was to launch dehydrated foods. Water was re- stored to the food during flight just prior to consumption. Water for rehydration came from the Orbiter fuel cells which produced electricity by combining hydrogen and (ref. 5). Since ample water was produced by the fuel cells during flight to rehydrate all of the food, it was advanta- geous to launch the food in a dry form when possible and use the water produced during flight for rehydration (ref. 6). Beverages constituted the largest category of consumables in the Space Shuttle Food system, accounting for 33 percent of the total food items Flown (table IX). Beverages were launched as dry, beverage-powder mixes packed in rehydratable-food con- tainers. The beverages flown on each Space Shuttle mission are listed in appendix 3 For the menus and in appendix 4 for the pantries. The concept of Space Shuttle menus and pantries is explained in the "Food System Design and Stowage" section beginning on page 9 of this document. Salt tablets and beverages were assembled into entry kits to support a medical study begin- ning with STS-3. The contents of the entry kits are listed in table X.

Foods

Rehydratable foods made up the second-largest category of consumables in the Space Shuttle food system, constituting 22 percent of the total food items flown (table IX). Rehydratable foods included soups ( of mushroom and chicken consomme), casseroles (Chili Mac and chicken and rice), appetizers (shrimp ), and items (scrambled eggs and breakfast cere- als). Breakfast were prepackaged with nonfat dry and if needed. Milk was reconstituted by adding water to the package just before consuming the . Freeze-dried bananas and were used on OFT flights as items, but ambrosia and strawberries were the only freeze-dried fruit items included in the Space Shuttle OPS food system except for blueberries in one product.

Freeze Drying

Foods were prepared for freeze drying by processing them to the ready-to-eat stage and quick freezing them. The quick-frozen product was placed in a commercial freeze-dehydration unit on shelves that could be heated (fig. 4) and subjected to a vacuum in the closed chamber. While under vacuum, heat was slowly applied to the frozen product. Application of heat at this re- duced vressure caused sublimation of the ice in the product. The moisture in the food was thus vaporized and condensed on cold plates at the bottom and along the sides of the vacuum chamber. The final freeze-dried product retained its original shape but was lighter and more easily reconstituted than were products dehydrated by most other methods (ref. 7). The rehydrat- able food items flown on each Space Shuttle mission are listed in appendix 5 for the menus and in appendix 6 for the pantries.

Rehydratable-food Packaqes

Skylab Beverage Container

Beverages for OFT were packaged in the Skylab beverage container which consisted of a collapsible, plastic, bellows bottle that expanded accordian- style when water was added to the package through a one-way, spring-loaded valve (fig. 5). The container was designed as a non-spill device for micro- gravity. Fluid was removed from it by inserting a plastic mouthpiece into the valve to depress the spring. Fluid was then forced through the valve into the mouth by compressing the collapsible, bellows package (refs. 8 and 9). Apollo Spoonbowl

During OFT, rehydratable foods were packaged in transparent, plastic pouches called Apollo Spoonbowl packages (fig. 6). The Spoonbowl was designed for convenient food preparation and consumption in microgravity. Water was injected from the spacecraft water dispenser into the pouch through a one- way, spring-loaded valve. After the food was completely rehydrated, the astronaut opened the pouch by cutting along the black line at the top of the package, inserted his fingers through the finger loops, and ate the food in a conventional manner with a spoon (refs. 8, 10, 11, and 12). For OFT flights, a gun-type, water-dlspensing device was used to rehydrate the products. This dispenser interfaced with the one-way water valves in the Spoonbowl and beverage packages; however, water volume was not measured, so the astronauts had to develop a method of visually determining the amount of water to add to the packages.

Square Space Shuttle Package

New packaging was developed for rehydratable foods and beverages to replace both the Apollo Spoonbowl and the Skylab beverage containers (fig. 7). This packaging's square, nestable shape was designed for maximum stowage effi- ciency and minimum cost. The new package consisted of an injection-molded, rigid, opaque base designed to serve as a bowl with a clear, flexible, ther- moformed film lid which provided visibility during mixing. Food was placed in the bowl and the lid was heat sealed to the base in a vacuum chamber. Water was introduced without breaking the package seal via a hollow needle inserted through a silicone-rubber septum in the base of the cup. The food could be heated after it was completely rehydrated. At meal times, the package lid was removed with a knife or scissors and the food was consumed directly from the container with conventional eating utensils (fig. 8). Beverages were consumed by inserting a polyethylene straw into the package through the septum after the beverage was rehydrated (ref. 8). Rehydratable foods and beverages were first packaged _n the new container for on day 3 for STS-3, and for dinner on days 3, 4, and 5 for STS-4.

In general, the square, rehydratable-food package functioned very well. No problems were encountered during flight with the needle-septum rehydration concept, and the package design facilitated eating by allowing consumption from an open container with normal utensils. The STS-3 crew found that a clamp on the straw was necessary for some beverages in order to prevent fluid from flowing out of the package (fig. g). When liquids are allowed to float freely in microgravity, they form spherical shapes since surface ten- sion forces the liquid to make the most compact shape possible (fig. 10). The only disadvantage reported with the square, food package was that it generated a larger volume of trash than did the Spoonbowls. All rehydrat- able foods and beverages were packaged in the square container for STS-5 and subsequent missions. The square units on each Space Shuttle flight are enumerated in appendix 7. Natural-form (NF) Foods

Foods such as nuts, granola bars, and were classified as NF foods and comprised 15 percent of the Space Shuttle food system (table IX). The NF foods were ready-to-eat items packaged in flexible pouches which required no further preparation for in-flight consumption. These foods were vacuum- packaged in transparent, flexible pouches following a nitrogen flush. The pouches were opened with scissors to access the food. The NF foods flown on each Space Shuttle mission are listed in appendix 8 for the menu and in appendix g for the .

Thermostabilized (T) Foods

Thermostabilized foods are heat processed to destroy deleterious micro- organisms and (ref. 13). Individual servings of thermostabilized foods are commercially available in aluminum or bimetallic cans or in flex- ible, laminated-foil, retort pouches. The cans open either with easy-open, full-panel, pull-out lids or with can openers. Most of the used on the Space Shuttle, all of the puddings, and fish such as tuna fish and salmon were thermostabilized in cans. Food was eaten directly from the cans with a spoon or fork.

Most Space Shuttle entree items were packaged in flexible, laminated-foil, retort pouches. These included products such as beef and gravy, sliced beef with sauce, turkey and gravy, frankfurters, and ham. After the pouchc_ were heated, they were opened with scissors and the food was eaten directly from the containers using conventional eating utensils. Thermo- stabilized foods made up 14 percent of the total Space Shuttle food system (table IX). The number of thermostabilized food items flown on each Space Shuttle mission are listed in appendix 10 for the menu and in appendix 11 for the pantry. The retort pouches flown on the Space Shuttle are listed for each flight in appendix 12.

Intermediate-moisture (IM) Foods

Intermediate-moisture (IM) foods are preserved by restricting the amount of water available for microbial growth while retaining sufficient water so the food has a soft texture and can be eaten without further preparation. This is accomplished by removing and/or restricting the water in the product with a water-binding substance such as sugar, as in dried apricots and , or salt, as in dried beef. The IM foods usually range from 15 to 30 percent moisture, but the water present is chemically bound and is not available to support microbial growth (refs. 9, 14, and 15). The IM foods were packaged in the same pouches as the NF foods; however, the Fruit products were not flushed with nitrogen. The IM foods comprised 8 percent of the Space Shuttle food system (table IX). The IM food items flown on the Space Shuttle are enumerated in appendix 13 for each flight. Fresh Foods

A fresh food locker was introduced into the Space Shuttle food system on STS-6. This locker contained loaves of fresh bread, fruit, and vegetables such as apples, bananas, oranges, carrots, and celery sticks. Items flown in the fresh food lockers for each Space Shuttle mission are listed in appendix 14.

Irradiated (1) Meat and Bread Products

Irradiated food comprised 3 percent of the food flown on the Space Shuttle (table IX). The items flown are listed for each mission in appendix 15. Meat items were cooked, packaged in flexible laminated-foil pouches, and sterilized by exposure to ionizing radiation so they were stable at ambient temperature. Individual bread slices were packaged in clear, flexible pouches following a nitrogen flush and frozen prior to irradiation to inhibit mold growth. Frozen breakfast rolls without icing were purchased individually packaged in clear, flexible pouches and irradiated. When the fresh food locker was introduced into the Space Shuttle food system, bread and breakfast rolls were no longer irradiated. Loaves of bread were pur- chased in Florida and placed in the fresh food locker in their original commercial packages. Individually packaged, iced, breakfast rolls were kept frozen until they were stowed in the fresh food locker.

Condi_Hents

Commercial, individual portion packets of catsup, mustard, mayonnaise, taco sauce, and hot pepper sauce were supplied on all Space Shuttle flights (fig. 3) (app. 16). Polyethylene dropper bottles contained bulk supplies of liquid pepper, liquid salt, and toothpicks for flight use (fig. 11). Since granular salt and pepper could not be dispensed in microgravity, salt was dissolved in water and pepper extract was suspended in vegetable oil. The toothpick container had an enlarged opening so individual toothpicks could be dispensed with a gentle, shaking motion.

Insuit Fruit Bars

Fruit bars were designed for consumption within the pressure suit during extravehicular activity (EVA) since an astronaut could be without access to food for up to 8 hours during EVA procedures. The bars were made by com- sheets of fruit leather together and cutting 2.5 x 22.9 x 0.6 cm bars out of the compressed material. Fruit leather is a thin, flat product made from fruit pulp, corn syrup solids, and pectin. Each formed weighed approximately 50 g and provided 170 kcal. The bars were covered with an edible film to reduce stickiness and inserted into an elas- tic, nylon food dispenser. Velcro © patches were attached to the nylon for anchoring the dispenser and bar to the neck ring of the pressure suit. The fruit bar was consumed by grasping it with the teeth and withdrawing it from the dispenser before biting off a piece (ref. 16). A typical bar is shown in figure II. Insult fruit bars flown on each Space Shuttle flight are listed in appendix 16.

Launch Snacks

Frozen sandwiches were prepared in the Food Facility at the NASA/Lyndon B. Johnson Space Center (JSC) in Houston and shipped to KSC for STS-I, -2, and -3. Flight beverage packages were filled with water the night before launch and refrigerated. On launch morning, the water and frozen sandwiches were placed in a mesh bag brought onboard by the astronauts and later used for on-orbit helmet storage. These sandwiches constituted the astronauts' first in-flight snack; however, they had to be consumed within 6 hours of launch or discarded.

Beginning with STS-4, sandwiches were prepared at KSC the evening prior to launch_ sealed in polyethylene bags, and refrigerated until they were placed into the astronaut's helmet bag. A fresh apple for each astronaut was also included on STS-4. Launch snacks are enumerated in appendix 17 for each flight.

Foreiqn Foods

When the French PS, Patrick Baudry, and the Saudi Arabian PS, Sultan Salman Abdul Azize Al Saud, Flew on STS 51-G, their menus and the pantry included some Lypes of French food which had been used when the French Cosmonaut- Investigator, Jean-Loup Chretien, flew on Soyuz T-6. Twenty-nine French food packages and g packages of Saudi Arabian dates stuffed with whole almonds were flown on STS 51-G. On STS 61-A, individually packaged bread from and Edam cheese from the were flown. Several Amaranth products from Mexico were flown on STS 61-B. Foreign food items flown on the Space Shuttle are listed in appendix 18.

Frozen and Chilled Foods

A very small, experimental freezer was placed onboard for the STS-4 mission to bring biological samples back from orbit. At launch, the freezer was filled to capacity with three servings of vanilla , hand-packed in the new square rehydratable packages, and one filet mignon which had been broiled, packaged in a laminated-foil pouch, and quick frozen in the JSC Food Facility. These frozen items were scheduled for consumption during the first 2 days of flight since, on the second day, the freezer was to be turned off for test and evaluation purposes. After the tests were com- pleted, the freezer was reactivated at a refrigerator temperature and used to chill beverages, fruits, and puddings. According to the crew, this food- chilling capability greatly enhanced food palatability. They found that beverages, especially, were much more appealing when chilled.

B FOOD SYSTEM DESIGN AND STOWAGE

Menu Desiqn

In order to support and sustain the Orbiter crews, the food system was designed to be safe and nutritious, convenient for busy astronauts to pre- pare and manipulate in microgravity, appeal to the palate, and facilitate cleanup chores. The Space Shuttle food system was designed to provide 28 man-days of food to support a crew of 4 for 7 days, and had the additional flexibility of accommodating changes in the number of crewmembers from 2 to 7 and a preplanned flight duration of up to 30 days. Personal-preference menus had been designed and flown for each astronaut on all previous U.S. manned programs. However, this is an extremely cumbersome procedure due to the logistics involved in supplying food to the spacecraft (refs. 17 and 18). To simplify this task, a standard 4-day menu cycle, which included 3 meals and supplied a total of 3000 kcal per person per day, was designed for Space Shuttle OFT flights. The standard OFT menu is shown in table XI. Be- ginning with STS-9, however, the standard menu was changed to a 7-day cycle (app. 19) and the daily caloric level was reduced to 2800 kcal since crew- members were not using 3000 kcal of food per day and both the weight and volume of the food system were critical issues.

To maintain good nutritional levels, the standard menu also provided the recommended dietary allowance (RDA) of vitamins and minerals for adults (table XII) (refs. 4, 6, 19, and 20). At first, only the standard menu was available during flight; but, beginning with STS 41-D, the astronauts could use the standard menu, could make substitutions in the standard menu to accommodate their own food preferences, or could design their own menu for flight if so desired. Astronaut-designed menus were checked to ensure that they provided the RDA. If any nutrient was found to be in short supply, suggestions were made to the astronaut for menu adjustments to bring the nutrient level up to the recommended RDA amount. Beginning with STS 41-D when individual menus were available, each astronaut's food allotment was identified by a color code affixed to each food package. Appendix 19 contains the menus that were flown on each of the first 25 Space Shuttle flights.

Pantr_

In addition to the nominal menu, a supplementary food supply, which provided approximately 2100 kcal per person for 3 extra days during OFT and for 2 extra days during OPS, was stowed onboard the Space Shuttle for each flight. The pantry was used to accommodate individual food preferences prior to STS 41-D and also functioned as a contingency food supply in case the flight was unexpectedly extended. During flight, this food supply was used as a pantry providing extra beverages and snacks. Pantry items could also be exchanged for menu items during flight, but all unused food packages were retained in the pantry so they would be available in case they were needed later. Ap- pendix 20 lists the pantries that were Flown on each of the first 25 Space Shuttle flights. Empty beverage containers were provided for

9 containers. Color-coded straws were supplied so crewmembers could identify their pantry beverages after rehydration (fig. 11).

Food Lockers

Food was stowed onboard the Orbiter in locker trays with individual meal components packaged in single-meal overwraps and labeled according to day and meal for OFT (fig. 12). Similar items were overwrapped together in trays containing the pantry items. Overwrapping was later discontinued and food packages were simply arranged in the order in which they appeared in the menu for locker trays containing meals or were grouped with like items in trays containing the pantry. Overwrapped meals and pantry items were arranged in their respective locker trays in three rows. Initially, each row was restrained by an elastic strap extending across the locker tray (fig. 13), but, as the tray was emptied, food packages shifted and floated out of the tray between the straps in microgravity. Later, a net restraint which covered the top of the locker tray was used, but food packages floated out of the locker when the net was opened to remove the contents. Finally, a three-section net restraint was developed which kept food packages from Floating out of the locker in microgravity while allowing for high- visibility of individual food items (fig. 14). Sections of the net were secured to each other by Velcro © for ease of opening, making each food item readily accessible.

Food was packaged and stowed in the locker trays at JSC about 1 month before launch. Food lockers and shipping containers were refrigerated at JSC until approximately 2 weeks prior to launch. The food lockers were then shipped to KSC where they were refrigerated until 2 days before launch when they were installed in the forward modular lockers of the Orbiter middeck. In addition to the meal and pantry food lockers, one fresh food locker was packed at KSC and installed on the Space Shuttle 18 hours prior to launch beginning with STS-6.

FOOD SYSTEM ACCESSORIES

Space Shuttle Galley

An electric galley connected to the Orbiter ambient and chilled water system was developed for use on Space Shuttle missions to facilitate meal prepara- tion by providing a centralized location for one individual to handle all food preparation activities for a given meal (fig. 15) (refs. 4, 6, and 7). The galley weighed 164 Ibs and was mounted to the middeck floor and wall at the portside of the vehicle forward of the side hatch. It was a modular unit that could be removed for special missions that were weight-critical or that required extra middeck space (fig. 16).

The galley contained a personal hygiene station, a water dispenser, an oven, condiments, wet wipe and meal tray stowage space, and a food preparation area. The personal hygiene station was designed to provide an area for

10 washing hands, cleaning small items, and sponge bathing in microgravity without allowing water to escape into the spacecraft atmosphere (fig. 17). It consisted of a plastic bubble with two cylindrical ports on each side for hand insertion. A lever located inside the left arm port could be depressed by the forearm to release water from a spigot inside the top of the bubble. A vacuum-activated drain was located at the bottom of the bubble. The per- sonal hygiene station was used only one or two times during flight, however, because crewmembers found that some water escaped through the arm ports and tended to run up their arms. They recommended that water spigots and vacuum drains could be located around the inside circumference of the bubble, but the arm-access ports needed to fit more snugly to prevent water from running up their arms.

The galley doors initially were lined with metallic strips. Individual crewmember aluminum meal trays were fitted with magnets on their undersides for attachment to the galley doors, thus providing meal assembly areas. In microgravity, however, people and objects could float into the galley doors, and even a slight jar would send the meal trays and food packages flying. Subsequently, the metallic strips and magnets were replaced with Velcro © strips which held the trays more securely.

Water Dispensers

Galley

The galley water-dispensing unit was designed to operate in conjunction with the square, rehydratable-food package. The square package was inserted into a metal package holder and pushed forward so the stainless steel, needle- type water dispenser penetrated the package through the silicone-rubber septum in the base of the package (fig. 18). The appropriate water volume was dial-selected, and button activation released measured quantities of either hot (160°±5°F, 70°C) or cold (50°±5°F, I0°C) water into the package. The package holder was basically a drawer with a cutout that automatically aligned the food container with the needle. The holder was attached to the rehydration station on sliding, parallel rods so it could be moved away from the needle for installation or removal of containers or moved toward the needle for rehydration.

A transparent, Lexan © shield encircled the needle area and was of sufficient diameter to accommodate the package holder, thus protecting the needle while simultaneously providing user observation of the food package during fill- ing. Water could be dispensed only when a package was connected to the needle. A flowmeter, valves, and plumbing related to dispensing water were located behind the panel. Dispensing system controls consisted of 1 rotary switch for volume selection of 0.5 to 8 oz of water in O.5-oz increments and 2 pushbutton switches for hot and cold water, respectively. The switches were located on the control panel above the rehydration station (ref. 21).

11 Operational Water-dispenslng Assembly (OWDA) An OWDAwhich operated in a similar mannerto the galley was used whena galley was not onboard (fig. 19). The OWDAwas a compact system which weighed 13.5 Ibs, was mountedon the middeck wall prior to launch, and was connected to the Orbiter ambient and chilled potable water systems via quick disconnects. Quick disconnects were located on the Orbiter middeck forward of the side hatch. The water dispenser provided the crew with either ambi- ent water of 65°F to 75°F (18°C to 24°C) or chilled water of 45°F to 55°F (7°C to 13°C) for food rehydration and drinking. Hot water was not avail- able when the galley was not flown.

The OWDA consisted of a rehydration unit and housing assembly. The rehydra- tion unit consisted of an electronic system for dispensing measured quanti- ties of water into the square, rehydratable-food and beverage containers through a replaceable needle. A spare needle was stowed at the rear of the rehydration unit. Either needle could be removed or installed with a 3/8- in., open-end wrench. The housing assembly measured 12.75 x 8.6 x 3.75 in. (32.4 x 21.8 x 9.53 cm) and encased the water-dispenser components (ref. 21).

The OWDA rehydration-unit components included a power switch, rotary switch, fill switch, bypass valve, waterlines, microbial check valve, and an ambient/chilled water-selection valve (figs. 19 and 20). Power was supplied to the water dispenser through a power cable provided with the unit.

The _erational water dispenser required 28 V DC power from the middeck utility power panel. The power switch on the OWDA (fig. 19) provided power to the electronic, food-rehydration system. The ambient/chilled water- selection valve was a 3-position, manual valve on the upper, right-hand corner of the OWDA (fig. 19) that controlled water flow to the rehydration unit.

The rotary switch (fig. 19) was a 4-position, rotary dial that provided for a 2-, 3-, 4- or 8-oz water-quantity selection. After selection, the fill switch activated the electronic filling mechanism, and water was dispensed by a pressure regulator and solenoid valve arrangement (fig. 20). Inlet water with a normal system pressure range of 12.0 to 22.0 pounds per square inch (psi) was reduced to a constant pressure of 12.0 psi by the regulator. Downstream of the solenoid valve, an electronic controller governed the time of flow. The timed shutoff coupled with constant flow rates provided spe- cific water quantities for accurate food and beverage rehydration. During filling, the fill switch was lighted (fig. 19). When filling was completed, the light switched off automatically and the system deactivated (ref. 21).

A mechanical bypass line with a continuous-flow capability was also provided in the event a failure occurred in the solenoid valve or the pressure regu- lator. This line was regulated by a bypass toggle valve (figs. 19 and 20) that could be activated by either depressing or lifting the toggle. The toggle valve could be used in place of the automatic fill mechanism de- scribed above to supply varying amounts of water to food or beverage pack- ages in unmeasured amounts as long as it was activated. It was sometimes

12 used to dispense small additional amounts of water into the food packages when individuals preferred additional dilution, or it could be used to fill empty beverage containers with drinking water. A personal hygiene, quick-disconnect fitting was located on the side of the dispenser where the 12-ft, personal-hygiene hose and water-dispensing valve could be attached. The OWDAcontained one microbial check valve for the hygiene dispenser line (fig. 20). The microbial check valve prevented back contamination of the water system. It was contained in the assembly housing of the OWDAand held in place by a set of clips. After approximately four or five flights, the microbial check valve was refurbished (ref. 21).

Contingency Water Dispenser The contingency water dispenser (fig. 21) was a simple, manually-actuated toggle valve with a rehydration needle attached. It was designed to supply water in the event of either a galley or an OWDAfailure. It could be attached to a contingency water hose which supplied water to the Orbiter. The dispenser consisted of a toggle valve, male coupling, and needle assembly. Water was delivered by activating the toggle valve lever which permitted water to flow through the replaceable needle (ref. 21).

Food Heaters

Galley Oven

A forced-air convection oven for warming foods in the square, rehydratable- food packages and in flexible, laminated-foil pouches was contained within the upper midsection of the galley. The oven was divided into two principal compartments: a lower compartment designed for use with the square, rehydratable-food package and an upper compartment for the thermostabilized flex pouches (fig. 22). In the lower compartment, square containers were retained by seven pairs of tracks. Two containers fit in each pair of tracks so the maximum capacity of the oven was 14 square packages. In the upper compartment, flex pouches were retained against the lower surface of the heat sink by four spring-loaded aluminum plates. Spring loading was required to ensure adequate contact with the heat sink since flex pouches were heated mainly by conduction.

The oven heaters were connected with the water heaters and were always powered. The oven was thermostatically controlled to operate at approxi- mately 150°F to 180°F (66°C to 82°C). Since all of the food was precooked before it was packaged, the oven did not have to food, only warm it to serving temperatures. Heating of the square, rehydratable-food packages was accomplished by forced-air convection provided by three fans that circulated air over a finned heat sink at the top of the oven and down over the food containers (fig. 23). The fans were operated by an on/off switch located directly below the oven (fig. 22).

13 The oven door was hinged at the top and could be stowed in a recessed com- partment above the oven (fig. 22). The door was kept closed during heating by a special latch that could be operated by squeezing it with one hand. For launch and entry, a snap strap was used to further secure the oven door in the closed position (fig. 24) (ref. 21).

Portable Food Warmer

A portable, aluminum, suitcase-type food and beverage warmer was developed for use during Space Shuttle flights (fig. 25) when the galley was not flown (ref. 13). The conductive food warmer, which was attached to either the outside of a stowage locker or the spacecraft wall during the orbital phase of flight (fig. 26), contained a thermostatically-controlled electric heater in a central plate. Food packages were held in place by urethane-foam insu- lation with recessed cutouts to retain the rehydratable-food and beverage packages by friction fit. The upper surface of the rehydratable-food pack- age was inserted into the recessed cutouts with the base of the package fac- ing the heating element. A maximum of 14 rehydratable-food packages could be installed in the food warmer. A maximum of 6 flexible, laminated-foil pouches could be heated in conjunction with 12 rehydratable-food packages. The flex pouches could be stacked 3-deep. The food warmer simultaneously heated meals for up to 4 crewmembers to a desirable serving temperature (170°F, 76°C) in 15 to 20 minutes. The packaged food became too hot to handle or eat in 30 minutes.

A po_. cable was provided with the unit to supply power to the food warmer. On later flights when no galley was available, two food warmers were flown to accommodate larger crews and provide redundancy. A special "Y" cable permitted their use with one outlet. The food warmer required two phases of alternating current power provided by vehicle utility outlets. The power cable was stowed within the food warmer (fig. 27) which was placed in a middeck, forward modular locker for launch and entry (ref. 21).

Meal Trays and Eatinq Utensils

Meal trays provided each crewmember with a dining surface containing re- straints for food packages and associated dining accessories. They enabled the astronaut to consume food from several open containers in meal fashion (fig. 28) as opposed to opening the containers one at a time and completely consuming the contents of one container before opening another.

OFT Meal Tray

At meal time, food containers were held on an anodized aluminum meal tray that could be restrained on the lap by a Velcro © strap. During OFT flights, the tray consisted of a flat sheet of aluminum with upturned edges. Twelve l-in. squares of Velcro © were attached to the tray to restrain the food packages (fig. 29). Eating utensils could be restrained by springs which were secured along the edge of the meal tray (fig. 30).

14 OPSMeal Tray

The OFTmeal tray worked well with the Spoonbowl packages used for rehydrat- able food during OFT missions. However, the square, rehydratable-food and beverage packages were somewhat cumbersome to handle on the flat OFT tray, so the meal tray was redesigned for OPS (fig. 31). The OPS tray had two cutouts: one designed to hold a maximum of three rehydratable-food con- tainers, the other designed with rubber strips to accommodate Food packages and cans of assorted sizes (fig. 32). The tray included a number of spring clips and two 3/4-in.-wide binder clips for retaining condiment packets, wet-wipes, etc. Two magnetic strips held the stainless steel eating uten- sils to the tray. Velcro © strips on the tray bottom held it against the galley or locker doors during . Velcro © straps were also attached to the bottom of the tray, allowing crewmembers to secure the tray to their leg while dining (fig. 33) or permitting attachment to a wall dur- ing flight (Fig. 34). The OPS trays were color coded for each crewmember to facilitate meal setup and preparation procedures. Since each astronaut's food was identified by a colored dot, meals for each crewmember could be quickly sorted out by matching colors.

Meal trays were stowed for launch and landing in a galley storage compart- ment above the oven (fig. 16). A strap restrained the trays in the com- partment. For non-galley Flights, meal trays were stowed in the middeck storage locker with the food warmer.

Eat]_ig Utensils

Eating utensils consisted of a knife, a fork, two spoons (a teaspoon and a spoon), and a pair of scissors for opening packages. Eating utensils were color coded for each crewmember, and each set was stowed within a soft, reusable, plastic, color-coded pouch with a Velcrom-snap cover. Wash-'n- Dri© wipes were used to clean the eating utensils after use. When the galley was not flown, 21 wipes were packed in a cloth dispenser. The galley dispenser held 115 wipes (fig. 35). Following a meal, food containers were discarded into large plastic bags (fig. 36) and placed in the trash compart- ment below the middeck floor. Eating utensils and food trays were cleaned with premoistened towelettes.

PREFLIGHT FOOD SERVICE

Preflight food service was provided for each crew beginning 1 week prior to their scheduled launch when the isolation period of the health stabilization program (HSP) went into effect. The health stabilization program was designed to minimize infectious disease exposure For all flight crews. Two prime factors in minimizing crew exposure to infectious agents were a reduction of the number of direct crew contacts and medical health certifi- cation of these contacts (ref. 22). During the isolation period, crewmem- bers lived and worked in specific areas designated as primary areas and only individuals identified as "primary contacts" were allowed access to these areas when the crew was present. Housing and food service were provided for

15 crewmembers at JSC, KSC, and Vandenberg Air Force Base (VAFB), California, throughout the isolation period until launch. Meals were prepared and served to the crew and their guests in a mobile home at JSC (fig. 37). Three days prior to launch, the flight crew transferred to their quarters in the Operations and Checkout Building at KSC and the food service program was transferred with them. On the occasions when the commander (CDR) and pilot flew to VAFB to practice landings, food was sent with them.

The JSC mobile home kitchen (fig. 38) was equipped with a larger than usual refrigerator, a portable dishwasher, and two long tables for extra counter space (fig. 3g) in addition to the standard mobile home stove and sink. A microwave oven, chest Freezer, and standard mobile home refrigerator were located in the rear bedroom. The dining area was adjacent to the kitchen and could comfortably accommodate eight people. The rear wall of the dining- room was eventually removed, expanding the dining area to include the ad- joining bedroom so larger groups could be accommodated. Selective menus were provided during the preflight isolation period. The crews chose their menus For the next day following the dinner meal. Meat for the preflight food service was obtained from a meat supplier in Houston. The remainder of the food was obtained From grocery stores in either Texas or Florida. Frozen foods were obtained from a Houston source in case-lot quantities.

Meal service schedules varied with each flight as crewmembers shifted their own schedules during the preflight period to coincide with their in-flight schedules. Usually meals were served at normal meal times, but, for flights that either required crews to work in shifts to maintain a 24-hour operation or p....vi_ed launches that demanded a marked shift in daily work schedules, the meal service was adjusted to comply with these requirements.

IN-FLIGHT NUTRIENT INTAKE

There were no requirements to determine nutritional intake during preflight or in-flight phases of any Space Shuttle missions except during STS-4. On STS-4, two student experiments required nutritional-intake data both pre- flight and in-flight. For STS-4, the nutrient intake of each crewmember was estimated during the 7 days immediately preceding launch and throughout the flight. During the STS-4 preflight period, all food was weighed for each crewmember and nutrient intakes were determined using a computerized United States Department of Agriculture data base. During the STS-4 flight, the crew kept a log of their food intake.

Although measurements of in-flight nutrient intake were not required for any other flights, food consumption was estimated for all other flights from an inventory of unused food packages returned in locker trays and used con- tainers returned in the trash. This was a fairly effective procedure when trash was available since missing food packages could be determined, were assumed not to have been used, and, therefore, were not included in the nutrient calculations. On some flights, the number of missing food packages was quite substantial. In addition, visual estimates could be made of any food residues. The residual food also could be quite substantial. On seve- ral flights, the commander was actively interested in maintaining adequate

16 nutritional intakes for each crewmember. Accordingly, on these flights it was mandatory that the entire planned meal for each crewmember would be consumed insofar as possible. On other flights, the cook-for-the-day would confirm which items were actually desired for any given meal with each crewmember. In such cases, the amount of food returned in the trash was usually less. Trash, however, was returned to Houston and available for examination on only about 50 percent of the flights. The remainder of the time it was sent either to for various trash management studies or to the following Department of Defense (DOD) flights.

The food-package inventory from STS-4 was compared with the crew's onboard food log to maximize accuracy in assessing in-flight nutrient intake. On missions prior to STS 41-D, when each astronaut's food was not identified by color coding and the returned packages were not labeled in any way to indi- cate crew usage, it was impossible to estimate individual nutrient intake. Tables XIII through XVIII summarize the number of Space Shuttle food items provided and returned from STS-1 through STS 51-L. The tables are catego- rized according to food type. Appendixes 21 through 31 list the number of food items returned from Space Shuttle flights STS-1 through STS 51-L.

The nutritional composition of Space Shuttle food and beverages was analyzed in the Medical Sciences Laboratory at JSC and is listed in appendixes 32 and 33. The mean daily in-flight nutrient intake was estimated for each Space Shuttle crew and is listed in table XIX. The difficulties in trying to estimate nutrient intake for flight crews when the crews do not keep food- intc:,e logs and when used and unused food packages are not available for inventory are apparent.

The mean caloric intake per person for the 5-man crew of STS 51-C was esti- mated in excess of 3800 kcal per day. The STS 51-C mission was planned and food was stowed for a 7-day flight. However, the STS 51-C mission was a DOD mission and the exact landing time was not revealed until a few hours prior to touchdown. The mission actually lasted 3 days, but so much food was not returned from flight that the crew's intake levels appear to be grossly over estimated. Without access to the trash, it was impossible to determine what packages were used and what packages were missing, so all food items that were not returned were calculated as food eaten.

The mean daily caloric intake on STS 61-C was estimated in excess of 3300 kcal per person, but appendixes 5 and 21 show that only 7 of the 187 rehy- dratable foods flown (3.7 percent) were returned. An average of 28 percent of the rehydratable food provided for all Space Shuttle flights, STS-1 through STS 61-C, was returned (table XIV). This would seem to imply that, on STS 61-C, all of the food was probably prepared for all of the meals, but this does not necessarily mean that all of it was actually consumed.

Food consumption was lowest during STS-2 due to the impact of a fuel-cell failure. The STS-2 crew experienced several problems which affected their in-flight health and well-being and which resulted in a lower than optimum food intake. Neither crewmember slept for more than 2.5 uninterrupted hours during the mission due to the many alarms and warnings that were continually

17 activated, and neither crewmember consumed adequate fluids because the pota- ble water supply did not function properly as a result of the fuel cell failure. This fuel-cell failure produced water that was filled with gas bubbles and reduced the flow rate to the degree that approximately 5 minutes were required to fill an 8-oz beverage container (ref. 23). As a result of the time involved in obtaining water, the crew's fluid intake was inade- quate. In microgravity, gas bubbles do not rise to the surface of a liquid and escape. Instead, they remain suspended and are consumed with the fluids. In addition, because crewmembers were busily working spacecraft- related problems and performing test procedures, they did not have suffi- cient time to consume a full meal during the Flight and subsisted primarily on snacks as time permitted (refs. 24 and 25).

Similarly, although adequate food was included on STS-3 to support a 4000- kcal intake for one of the two crewmembers based on previous flight history, food consumption was somewhat lower than anticipated because both crewmem- bers r_ported symptoms of space or motion sickness during the first 3 days of flight. The STS-4 mission was the only flight where any attempt was made in-flight to record food intake; however, during a postflight debriefing, the crew indicated that they felt some reluctance to get food from the pantry because they often did not have time and/or it was not convenient to record it.

SUMMARY

All rood in the Space Shuttle food system was precooked and processed so no refrigeration was required and meals were either ready-to-eat or could be prepared for consumption by simply adding water and/or heating. A gun-type water dispenser and a portable, suitcase-type heater were used to support this food system during OFT. When square, rehydratable food packages were introduced on STS-5, the gun-type water dispenser was replaced with a needle-injection water dispenser compatible with the new packages. The needle-injection dispenser measured water as it entered the packages. A modular galley was developed to facilitate the meal preparation process on- board the Space Shuttle. This galley initially flew on STS-9. A personal hygiene station, a hot/cold water dispenser, a convection oven, and meal assembly areas were included in the galley.

Crews reported that the Space Shuttle food system functioned well in space. The food system consisted of familiar, appetizing, well-accepted food items which could be quickly and easily prepared for consumption. A full meal for a crew of four could be set up by one person in about 5 minutes. Reconsti- tuting and heating the food took an additional 20 to 30 minutes. Food was assembled on meal trays in its primary package and eaten directly from the package with conventional eating utensils. All food packages were dispos- able, so the meal tray and eating utensils were the only items that required cleaning after a meal. Food service onboard the Space Shuttle was conveni- ent and easy for busy astronauts to handle in the microgravity environment. Highlights of the food system during the first 25 Space Shuttle flights are summarized in appendix 34.

18 The Space Shuttle missions provided an to evaluate a new concept in menudesign for U.S. mannedspace missions. All previous space food systems provided personal-preference menusfor each astronaut. Due to the complex logistics involved in providing personal-preference menus, a stan- dard menuproviding the RDAfor adults was substituted on all Space Shuttle flights from STS-1 through STS41-C. The menuwas supplemented with a crew- approved pantry that accommodatedpersonal food preferences and also served as a contingency food supply. After sufficient experience was gained in supplying food for SpaceShuttle missions and crews becamemore diversified in their food preferences, the option of personal-preference menuswas re- introduced beginning with STS41-D. Meandaily nutrient intake was estimated for each mission from an inventory of food packages returned unused in locker trays, and, whenavailable, used containers in the trash were examinedand inventoried. Difficulties in accurately estimating crew nutrient intake in the absence of food-intake logs were apparent in the results.

REFERENCES

ii Pool, S. L., Johnson, P. C., and Mason, J. A., eds. "STS-2 Medical Report." NASA TM 58245. Washington, D.C., National Aeronautics and Space Administration, 1982.

. Pool, S. L., Johnson, P. C., and Mason, J. A., eds. "STS-1 Medical Report." NASA TM 58240. Washington, D.C., National Aeronautics and Space Administration, 1981.

. Smith, Jr., M. C., Rapp, R. M., Huber, C. S., Rambaut, P. C., and Heidelbaugh, N. D. "Apollo Experience Report - Food Systems." NASA TN D-7720. Washington, D.C., National Aeronautics and Space Administra- tion, 1974.

. Haynes, Robert. "Space Shuttle Food Systems." NF-150/I-86. NASA Facts: An Educational Publication of the National Aeronautical and Space Administration, 1986.

. Steinberg, F. S. "Aboard the Space Shuttle." Washington, D.C., National Aeronautics and Space Administration, Division of Public Affairs, 1980.

. Stadler, C. R., Bourland, C. T., Rapp, R. M., and Sauer, R. L. "Food System Space Shuttle Columbia." J. Am. Dietet. A. 80:108, 1982.

. Hall, C. W., Farrall, A. S., and Rippen, A. L. Encyclopedia of Food Enqineerinq. Westport, Connecticut: The Avi Publishing Company, Inc., 1971.

. Bourland, C. T., Fohey, M. F., Rapp, R. M., and Sauer, R. L. "Space Shuttle Food Package Development." J. Food Tech. 36:38, 1982.

19 . Heidelbaugh, N. D., Smith, M. C., Rambaut, P. C., Lutwak, L., Huber, C. S., Stadler, C. R., and Rouse, B.M. "Clinical Nutrition Applications of Space Food Technology." J. Am. Dietet. A. 62:383, 1973.

I0. Bourland, C. T., Rapp, R. M., and Smith, Jr., M. C. "Space Shuttle Food System." Food Tech. 31:40, 1977.

11. Smith, M. and , C.A. "Dinner on the ." Nutrition Today 4:37, 1969.

12. Smith, Jr., M. C., Huber, C. S., and Heidelbaugh, N. D. " Food System." Aerospace Med. 42:1185, 1971.

13. Bourland, C. T., Fohey, M. F., Rapp, R. M., and Sauer, R. L. "Space Shuttle and Packaging." J. Food Protect. 44:313, 1981.

14. Huber, C. S., Heidelbaugh, N. D., Smith, Jr., M. C., and Klicka, M. "Space Foods." In Birch, G. G., Green, L. F., and Plaskett, L. G., eds. Health and Food. New York: John Wiley and Sons, 1972.

15. Labuza, T. P. "Mechanisms of Deterioration of Intermediate Moisture Food Systems." NASA CR-114861, Washington, D.C., National Aeronautics and Space Administration, 1972.

16. Berry, C. A. and Smith, M. "What We've Learnt From ." Nutrition Today 7:4, 1972.

17. Klicka, M. V. and Smith, Jr., M. C. "Food for U.S. Manned Space- flight." NATICK/TR-82/019. Natick, Massachusetts: United States Army Natick Research and Development Laboratories, 1982.

18. Stadler, C. R., Sanford, D. D., Reid, J. M., and Heidelbaugh, N. D. "Skylab Menu Development." J. Am. Dietet. A. 62:390, 1973.

19. "Food and Nutrition Board: Recommended Dietary Allowances." 9th rev. ed., 1980. Washington, D.C.: National Academy of Science, 1980.

20. "NASA Facts: Food for Space Flight." NF-133 6-82. Washington, D.C.: Government Printing Office, 1982.

"Shuttle Flight Operations Manual." JSC-12770.

"Health Stabilization Program for the Space Transportation System." JSC-14899.

23. Sauer, R. L. "Potable Water." In Pool, S. L., Johnson, P. C., and Mason, J. A., eds. STS-2 Medical Report. NASA TM 58245. Washington, D.C.: National Aeronautics and Space Administration, 1982.

24. LaPinta, C. K. and Fischer, C. L. "Evaluation of Crew Health." In Pool, S. L., Johnson, P. C., and Mason, J. A., eds. STS-2 Medical

20 Report. NASA TM 58245. Washington, D.C.: National Aeronautics and Space Administration, 1982.

25. Bungo, M. W. "Inflight Observations." In Pool, S. L., Johnson, P. C., and Mason, J. A., eds. STS-2 Medical Report. NASA TM 58245. Wash- ington, D.C.: National Aeronautics and Space Administration, 1982.

21 November 16, 1984

TABLE I.- SPACE SHUTTLE FLIGHT CREWS (1981-1984)

STS-I Columbia STS-9 I Columbia November 28-December 8, 1983 (11:00am) April 12-14[ 1981 , CDR John Young, CDR Robert L. Crippen, PLT Brewster Shaw, PLT (Capt. USAF) Owen K. Garriott, Ph.D., MS STS-2 Columbia Robert Parker, Ph.D., MS -14, 1981 Byron Lichtenberg, Ph.D, PS (M.I.T) , CDR , ESA, PS Richard Truly, PLT 41-B Challenger (STS-11)(EVA-MMU) KSC Landing STS-3 Columbia -11, 1984 (8:00 AM Launch) March 22-29, 1982 Vance D. Brand, CDR Jack Lousma, CDR Robert (Hoot) Gibson, PLT (Lt. Cdr., USN) Gordon Fullerton, PLT Bruce McCandless, MS (Capt., USN) Robert (Bob) Stewart, MS (Maj., USAF) STS-4 Columbia Ronald (Ron) McNair, Ph.D., MS June 27-July 4, 1982(DOD) , CDR 41-C Challenger (STS-13) (EVA-MMU Solar Max) Henry W. Hartsfield, PLT April 6-13, 1984 Robert L. (Bob) Crippen, CDR (Capt., USN) STS-5 Columbia Francis (Dick) Scobee, PLT (Maj USAF, Ret) November 11-16, 1982 George D. (Pinkie) Nelson, Ph.D., MS Vance D. Brand, CDR Terry J. (T.J.) Hart, MS Robert Overmyer, PLT (Col. USMC) Janw_s D. (Ox) Van Hoften, Ph.D., MS Joseph P. Allen, Ph.D., MS Wil!Tam Lenoir, Ph.D., MS 41-D Discovery (STS-14) August 30-September 5, 1984 (8:45 AM Launch) STS-6 Challenger (EVA) Henry (Hank) Hartsfield, CDR (USAF, Ret) April 4-9, 1983 (1:30 pm Launch) Michael (Mike) Coats, PLT (Lt. Cdr., USN) Paul J. Weitz, CDR (USN, Ret) Richard M. (Mike) Mullane, MS-I (Maj.USAF) Karol J. Bobko, PLT (Col., USAF) Steven A. (Steve) Hawley, Ph.D., MS-2 Donald Peterson, MS (USAF, Ret) Judith A. (J.R.) Resnik, Ph.D., MS-3 , MD, MS Charles D. (Charlie) Walker PS (McDonnell Douglas, St. Louis) STS 7 Challenger June 15-24, 1983 (7:30 am Launch) 41-G Challenger (STS-17) (EVA) _obert L. Cri.ppen, CDR (Capt. USN) October 5-13, 1984 7:00 AM Launch; KSC Land redrick H. maucK, PLT (Capt. USN) Robert L. Crippen, CDR (Capt., USN) John M. Fabian, MS (Col., USAF) Jon A. McBride, PLT (Cdr, USN) Sally K. Ride, Ph.D., MS Kathryn D. Sullivan, Ph.D., MS-I , M.D., MS Sally K. Ride, Ph.D., MS-2 David C. Leestma, MS-3 (Lt. Cdr., USN) STS-8 Challenger , PS () August 30-September 5, 1983 (2:30 am) Paul D. Scully-Power, PS(Navy, New London) Richard Truly, CDR (Cdr., USN) Dan Brandenstein, PLT (Lt Cdr, US STS 51-A Discovery (STS-19) launch 7:17 am EST , Jr., MS (Maj, USAF) November 8-16, 1984 KSC landing w/ 2 satalite , MS (Lt. Cdr. USN) Frederick H. (Rick) Hauck, CDR (Capt. USN) William Thornton, M.D., MS David M. Walker, PLT, (Cdr. USN) Joseph P. Allen, Ph.D., MS-I Anna L. Fisher, MD.D, MS-2 Dale A. Gardner, MS-3 (Lt. Col., USN)

2? January 31, 1986

TABLE II.- SPACE SHUTTLE FLIGHT CREWS (1985-1986)

STS 51-C Discovery (STS-20)(DOD) STS 51-J Atlantis (DOD) (STS-28) January 24-27, 1985 (launch 2:50 pm EST) October 3-7, 1985 (Launch 11:40 am EST) Ken Mattingly, II, CDR (Capt., USN) Karol J. (Bo) Bobko, CDR (Col. USAF) , PLT (Lt. Col., USMC) Ronald J. Grabe, PLT (Lt. Col., USAF) E11ison Onizuka, MS-1 (Maj., USAF) David C. Hilmers, MS-I (Maj., USMC) James Buchli, MS-2 (Lt. Col., USMC) Robert L. Stewart, MS-2 (Col. USAF) , PS-I (USAF) William Pails, PS (Maj., USAF)

STS 51-D Discovery (STS-23) STS 61-A Challenger Spacelab D-I (STS-30) April 12-19, 1985 (Launch 8:59 am EST) October 30-November 6, 1985 (Launch Noon) Karol (Bo) Bobko, CDR (Col. USAF) Henry (Hank) Hartsfield, CDR (USAF, Ret.) Donald (Don) Williams, PLT (Cdr USN) Steven R. Nagel, PLT (Lt. Col., USAF) Jeffrey Hoffman, Ph.D., MS-I Bonnie S. Dunbar, Ph.D., MS-I S. David Griggs, MS-2 James F. Buchli, MS-2 (Lt.Col. USAF) Rhea Seddon, M.D., MS-3 Guion Bluford, Jr., MS-3 (Col., USAF) Charles D. Walker,PS-1 (MDAC, St.Louis) , PS-I () Senator Jake Garn, PS-2 , PS-2 (West Germany) , Ph.D., PS-3 (ESA, Holland) STS 51-B Challenger Spacelab 3 (STS-24) April 29-May 6, 1985 (Launch 12:04 PM EDT) STS 61-B Atlantis (STS-31)(Launch 7:28 pm EST) Robert F. Overmyer, CDR (Coi., USMC) November 26-December 3, 1985 Fredrick D. Gregory, PLT (Col., USAF) Brewster H. Shaw, CDR (Lt. Col., USAF) Don L. Lind, Ph.D., MS-1 Bryan D. O'Connor, PLT (Lt. Col., USMC) Norman E. Thagard, M.D., MS-2 Sherwood (Woody) Spring,MS-I(Lt.CoI.USAF) William E. Thornton, M.D., MS-3 Mary Cleave, Ph.D., MS-2 Taylor G. Wang, Ph.D., PS-1 Jerry L. Ross, MS-3 (Maj., USAF) (Jet Propulsion Lab, CA) Charles D. Walker, PS-1 (MDAC, St. Louis) , PS-2 Rudolfo Neri Vela, PS-2 (Mexico)(Morelos) (EG&G, Inc., Go]eta, CA)

STS 51-G Discovery (STS-25) STS 61-C Columbia (STS 32)(Launch 6:55 am EST) June 17-24, 1985 January 12-18, 1986 Daniel C. Brandenstein, CDR (Capt.,USN) Robert (Hoot) Gibson, CDR (Cdr., USN) John (J.O.) Creighton, PLT (Cdr., USN) Charles F. Bolden, Jr., PLT (Lt.CoI.USMC) John M. Fabian, MS-I (Col., USAF) George D. (Pinky) Nelson, Ph.D., MS-I Steven R. Nagel, MS-2 (Lt. Col., USAF) Steven A. Hawley, Ph.D., MS-2 Shannon W. Lucid, Ph.D., MS-3 Franklin R. Chang-Dias, Ph.D., MS-3 Patrick Baudry, French PS Robert J. Cenker, PS-I (RCA, New Jersey) Sultan Salman Abdul Azize AI-Saud, Saudi PS Bill Nelson, PS-2 (FL Congressman)

STS 51-F Challenger Spacelab 2 (STS-26) STS 51-L Challenger (STS-33) July 29-Aug 6, 1985 3:00 PM EDT Launch , 1986 (Launch 11:36 am EST) Charles (Gordo) Fullerton, CDR (Col. USAF) Francis R. {Dick) Scobee, CDR Roy D. Bridges, Jr., PLT (Col. USAF) Michael J. Smith, PLT (Cdr. USN) Karl G. Henize, Ph.D., MS-I E11ison S. Onizuka, MS-1 (Maj. USAF) F. Story Musgrave, M.D., MS-2 Judith A. Resnik, Ph.D., MS-2 Anthony W. (Tony) England, MS-3 Ronald E. McNair, PhD, MS-3 Loren W. Acton, PS-I Sharon Christa (Chris) Mc Auliffe, PS-I John-David Bartoe, PS-2 , PS-2 (Hughes Aircraft)

STS 51-I Discover X (STS-27) August 27-Sept 3, 1985 6:57 AM EDT Launch Joe Henry Engle, CDR (Col., USAF) Richard O. Covey, PLT (Lt. Col., USAF) James D. Van Hoften, Ph.D., MS-I John M. (Mike) Lounge, MS-2 William F. (Bill) Fisher, M.D., MS-3

23 TABLE Ill.- SOURCES OF CONSTRAINTS ON SPACE FOOD SYSTEMS

Biol ogi cal Operational Engi neeri ng

Safety Vehicle Interface Weight Nutrition Stability Volume Sensory Qualities Packaging Water for Rehydration Personal Hygiene Storage Pressure Ingestion Preparation Temperature Digestion Servicing Relative Humidity Absorption Waste Disposal Acceleration Gastroenterology Schedules Vibration Crew Idiosyncracies Crew Time Power Cost

TABLE IV.- MICROBIOLOGICAL SPECIFICATIONS FOR NON-THERMOSTABILIZED FOOD

Organism Limits

Total Aerobic Count Not greater than 10,000 Fecal Coliform/Escherichia Coli None in 1 gm Coagulase Positive Staphylococci None in 5 gm Salmonellae None in 25 gm Clostridium Perfringens Not greater than lO0/gm and mold not greater than lO0/gm

24 TABLEV.- WEIGHTOFSPACESHUTTLEFOODSYSTEM(CONSUMABLES)

STS Food System Crew Length Length Flight w/o Fresh Food Size Planned Flown # Ibs # # Days # Days

1 2 2 2 2 2 5 2 3 2 7 8 4 72.68a 2 7 7 5 116.3a 4 5 5 6 118.5b 4 6 5 7 151.11b 5 6 6 8 106.1b 5 6 6 9 199.98b 6 8 9 41-B 160.2b 5 8 8 41-C 125.1b 5 6 7 41-D 157.47b 6 7 6 41-G 191.55c 7 8 8 51-A 162.6b 5 8 8 51-B 216.41b 5 7 3 51-C 115.14b 7 7 7 51-D 180.17b 7 5 7 51-F 226.28 b 7 6 7 51-G 184.06 b 7 7 7 51-I 176.01 b 5 7 7 51-J 148.27 b 5 7 4 61-A 201.41 b 8 7 7 61-B 191,56 b 7 7 7 61-C 142.16 c 7 5 5 51-L 154.6 b 7 6 0 aNo fresh food locker bFresh food locker was sent but not included in the food system weight CTwo fresh food lockers were sent but not included in the food system weight

25 1/24/78

TABLE VI.- SENSORY EVALUATION OF SPACE SHUTTLE FOOD

SHUTTLE ASTRONAUT ASTRONAUTS TECHNICAL RATINGS FOOD ITEM EVALUATION FROM PRIOR Hot Ambient PROGRAMS mean±S.D, mean±S.D. mean mean

Applesauce(T) 7.3 ± 1.2 7.4 7.5 Apricots(IM) 7.4 ± 1.3 8.0 7.6 Asparagus(R) 6.9 _ 0.9 6.7 ± 1.2 7.0 7.3 Bananas(FD) 7.1 ± 1.3 7.5 Beef Almond±he(R) 6.3 ± 2.0 5.5 ± 1.6 6.9 6.6 Beef, Corned(1) 7.2 ± 0.8 7.3 ± 0.8 Beef & Gravy(T) 6.0 ± 1.6 4.1 ± 1.7 6.8 6.8 Beef, Ground w/Pickle Sauce(T) 7.1 ± 0.8 6.7 ± 1.2 6.4 Beef (IM) 7.2 ± 1.3 6.8 Beef, Patties(R) 7.2 ± 0.9 6.5 ± 1.0 6.7 Beef, Sliced w/BBQ Sauce(T) 8.0 ± 0.0 7.7 ± 0.6 6.4 8.2 Beef Steak(1) 8.3 ± 0.7 7.5 ± 0.9 7.0 8.1 Beef Stew(T) 7.3 ± 0.8 5.8 ± 1.2 4.2 Beef Stew(R) 6.5 ± 0.6 5.3 ± 1.8 5.9 Beef Stroganoff w/Noodles(R) 7.7 ± 0.4 6.9 ± 1.2 7.4 Bread, Seedless (1) 7.4 ± 0.5 7.2 7.2 Broccoli au Gratin(R) 7.1 ± 1.0 6.2 ± 1.2 7.3 Breakfast Roll(1) 7.7 8.0 Carrots(R) 5.3 ± 1.3 5.8 ± 1.6 6.6/4.4 Cauliflower w/Cheese(Baked)(R) 7.7 ± 0.7 5.7 ± 1.7 6.6 Cauliflower w/Cheese(Boiled)(R) 6.3 ± 0.7 5.2 ± 1.5 7.1 Cereal, Bran Flakes(R) 6.7 Cereal, Cornflakes(R) 6.2 7.4 Cereal, Granola(R) 5.9 ± 1.6 8.1 8.0 Cereal, Granola w/Blueberries(R) 6.5 ± 1.4 8.3 Cereal, Rice Krispies(R) 6.4 Cereal, Oatmeal w/Raisins(R) 7.6 6.4 Cheddar Cheese Spread(T) 7.1 ± 0.7 7.7 Chicken ala King(T) 6.2 ± 0.8 4.7 ± 1.0 8.0 6.3 Chicken Chop Suey(R) 6.7 ± 1.3 5.3 ± 1.7 7.4 Chicken & Noodles(R) 6.4 _ 1.1 6.0 ± 1.2 7.9 Chicken & Rice(R) 6.5 ± 0.6 6.0 ± 0.0 7.8 7.2 Chili Mac w/Beef(R) 6.6 ± 1.1 5.6 ± 0.9 7.3 6.8 Chinese Vegetables(R) 5.0 ± 1.4 4.5 ± 1.9 7.2 Cookies, Pecan(NF) 8.0 ± 0.0 7.9 7.5 Cookies, Shortbread(NF) 7.4 ± 1.1 7.6 7.2 Corn(R) 6.5 ± 1.4 4.7 ± 1.0 6.4 6.8 Crackers, Graham(NF) 6.4 ± 1.1 7.8 7.5 Eggs, Scrambled(R) 4.5 ± 2.8 4.0 ± 2.6 8.1 6.5 Food Bar, Almond Crunch(NF) 5.8 ± 1.9 6.0 Food Bar, Chip(NF) 6.5 ± 1.3 6.9 Food Bar, Chocolate Crunch(NF) 6.7 ± 0.7 7.5 Food Bar, Granola(NF) 6.5 ± 1.0 7.7 Food Bar, Granola/Raisins(NF) 7.5 , 0.7 7.6

26 I124178

TABLE VI.- Continued

SHUTTLE ASTRONAUT ASTRONAUTS TECHNICAL RATINGS FOOD ITEM EVALUATION FROM PRIOR Hot Ambient PROGRAMS mea n±S .D. mean±S.D. mean mean

Food Bar, Peanut Butter/Granola(NF) 6.5±0.9 7.2/7.6 Frankfurters(Vienna )(T) 7.7±0.4 7.0±0.8 6.8 Fruitcake(T) 6.8±1.6 7.1 Fruit Cocktail(R) 7.2±0.4 7.6 Fruit Cocktail(T) 7.8±i.I 7.6 Green Beans, French w/Mushrooms(R) 7.5±0.9 7.0±1.7 7.5 7.3 Green Beans(R) 5.5±1.5 5.1±1.4 4.0 Green Beans & Broccoli(R) 7.1±1.1 7.3±1.2 7.2 Ham(1) 7.1±0.9 6.9±0.7 8.0 Ham(T) 6.4±1.1 6.2±0.8 Jam/Jelly(T) 7.3 Macaroni & Cheese(R) 6.2±2.8 5.4±2.5 7.1 6.8 Meatballs w/BBQ Sauce(T) 7.3±0.4 6.2±1.5 7.5 Nuts, Almonds(NF) 7.5±1.0 8.4 8.2 Nuts, Cashews(NF) 8.0±1.2 7.9 6.7 Nuts, (NF) 7.5 ± 1.3 7.6 7.3 Peach Ambrosia(R) 7.5±3.0 7.5 6.7 Peaches(IM) 7.2±0.9 7.8 8.2 Peaches(R) 7.7±0.7 8.2 7.7 Peaches(T) 7.8±0.5 7.2 7.7 Peanut Butter(IM) 7.4 Pears(FD) 7.0±1.7 6.9 Pears(T) 8.0 Peas w/Butter Sauce(R) 7.4±0.9 6.3±1.0 7.0 6.8 Pineapple, Crushed(T) 7.3±1.0 7.6 7.6 Pork & Potatoes(R) 6.2 Potatoes au Gratin(R) 7.0±1.4 5.0±1.8 6.4 Potatoes, Mashed(R) 7.7 6.9 Potato Patties(R) 5.7±1.4 3.2±0.4 6.7 Potatoes, Scalloped(R) 5.4±1.5 4.2±1.9 7.2 Pudding, Butterscotch(R) 7.0 Pudding, Chocolate(R) 6.8±1.9 6.9 Pudding, (R) Pudding, Vanilla(R) 7.2±0.8 Rice Pilaf(R) 7.2±1.3 5.7±1.3 Salad Spreads, Chicken(T) 5.5±1.9 5.6 Salad Spreads, Ham(T) 5.6 Salad Spreads, Tuna(T) 5.5±1.9 6.5 Salmon(T) 6.5±0.6 6.8 7.7 Sausage Patties(R) 7.3±0.8 5.8±1.2 6.0 6.8 Shrimp Creole(R) 7.7±0.7 7.3±1.0 7.9 Shrimp Cocktail(R) 6.7±0.6 6.8 Shrimp Cocktail(R) 7.3±1.5 7.7 Soup, Beef Noodle(R) 6.4,1.6 5.1±1.6 5.2

27 1/24/78

TABLE VI.- Concluded

SHUTTLE ASTRONAUT ASTRONAUTS TECHNICAL RATINGS FOOD ITEM EVALUATION FROM PRIOR Hot Ambient PROGRAMS mean±S.D, mean±S.D. mean mean

Soup, Chicken Noodle(R) 5.1±1.9 4.5±2.1 6.9 Soup, Cream of Mushroom(R) 6.8±1.9 5.4±2.8 6.6/7.1 6.8 Soup, Pea(R) 6.4±1.2 4.2±1.9 6.4 6.3 Soup, Potato(R) 7.5 Soup, Chowder(R) 5.5±1.0 5.0±0.7 7.0 Soup, (R) 6.2±1.5 5.2±1.8 7.0 6.5 Spaghetti w/Meat Sauce(R) 6.7±0.6 5.7±1.2 6.8 7.0 Spaghetti w/Meatless Sauce(R) 6.3±1.5 6.2±1.3 6.9 Spinach w/Sauce(R) 2.2 ± 1.3 2.8 ± 2.5 6.1 Strawberries(R) 8.4±0.5 7.0 7.7 Tomatoes, Stewed(T) 6.0±2.8 5.5±2.4 7.2 Tuna(T) 6.7±1.2 7.8 Tuna ala Neptune(R) 6.6±0.5 5.4±1.8 6.6/7.5 Turkey & Gravy(T) 6.2 ± 2.3 4.3 ± 1.6 6.9 Turkey, Smoked Sliced(1) 6.9±1.7 6.4±1.7 Turkey Tetrazzini(R) 7.8±0.8 6.6±1.1 7.7 Veal w/BBQ Sauce(R) 6.8 6.8 Vegetables, Mixed Italian(R) 7.7±0.7 7.0±1.6 7.5 Vegetable Stew(R) 5.0±0.8 4.5±1.0 6.7

BEVERAGES

Apple 7.8±0.4 6.9 Apple Drink 7.9±0.5 7.3 7.9 Cocoa(A) 6.8 ± 1.8 6.4±2.3 7.6 Cocoa(B) 7.2 ± 1.8 6.9±I.6 7.7 , Black 7.7 Coffee w/Sugar 7.6 Coffee w/Cream & Sugar 8.8 Drink 6.0±2.9 6.8 7.5 Grapefruit Drink 7.2±0.6 7.6 7.3 , Chocolate 6.7 6.4 Instant Breakfast, Chocolate 6.5 ± 1.1 6.1±1.5 6.2 Instant Breakfast, Vanilla 7.2±0.9 7.0 7.6±0.8 7.2 Milk 5.9±I.4 7.0 Orange Drink 7.3 ± 0.7 7.9 7.5 Orange-Grapefruit Drink 6.6±1.1 7.6 7.0 Orange-Pineapple Drink 6.2±0.8 5.9 7.0 Strawberry Drink 6.5 ± 1.5 7.0 7.9 6.2 ± 1.3 5.6±1.7 6.9 Tea w/Lemon & Sugar(A) 5.0±2.4 7.5 Tea w/Lemon & Sugar(B) 5.5±1.8 Tropical 6.0*I.3 7.1

28 9/23/87

TABLE VII.- FOOD ITEMS USED DURING THE FIRST 25 SPACE SHUTTLE FLIGHTS

Almond Crunch Bar(NF) Eggs, Scrambled(R) Peaches, Dried(IM) Almonds(NF) Eggs, Seasoned Scrambled(R) Peanut Butter, Creamy(IM) Applesauce(T) Eggs, Mexican Scrambled(R) Peanut Butter, Crunchy(IM) Apricots, Dried(IM) Peanuts, Dry Roasted(NF) Asparagus(R) Frankfurters(T) Pears, Diced(T) Fruit Bars, Insuit(IM) Pears, Dried(IM) Bananas, Dried Sliced(FD) Fruitcake(T) Pears, Dried S1iced(FD) Beef Almondine(R) Fruit Cocktail(T) Peas w/Butter(R) Beef w/BBQ Sauce(T) Pecan Cookies(NF) Beef & Gravy(T) Graham Crackers(NF) Pineapple(T) Beef, Ground w/Spice Sauce(T) Granola Cereal(R) Potatoes au Gratin(R) Beef Patty(R) Granola w/Blueberries(R) Potato Patty(R) Beef Steak(1) Granola w/Raisins(R) Pudding, Banana(T) Beef Stroganoff w/Noodles(R) Granola Bar(NF) Pudding, Butterscotch(T) Bran Flakes(R) Granola/Raisin Bar(NF) Pudding, Chocolate(T) Bread(NF) Green Beans & Broccoli(R) Pudding, Lemon(T) Breakfast RolI(NF) Green Beans w/Mushrooms(R) Pudding, Tapioca(T) Broccoli au Gratin(R) Grits w/Butter(R) Pudding, Vanilla(T) Brownies(NF) Gum(NF) Butter Cookies(NF) Rice & Chicken(Soup)(R) Ham, Sliced(T) Rice Krispies(R) Candy Coated (NF) Ham Salad Spread(T) Rice Pilaf(R) Candy Coated Mints(NF) Candy Coated Peanuts(NF) Italian Vegetables(R) Salmon(T) Cashews(NF) Sausage Patty(R) Cauliflower w/Cheese(R) jam/Jelly(T) Shortbread Cookies(NF) Cheddar Cheese Spread(T) Shrimp Cocktail(R) Chicken a la King(T) Life Savers(NF) Shrimp Creole(R) Chicken Consomme(R) Soda Crackers(NF) Chicken Salad Spread(T) Macadamia Nuts(NF) Spaghetti w/Meat Sauce(R) Chicken, Sweet'n Sour(R) Macaroni & Cheese(R) Spinach, Creamed(R) Chicken Teriyaki(R) Meatballs w/BBQ Sauce(T) Strawberries(R) Chili Mac w/Beef(R) Mushroom Soup(R) Chocolate Chip Bar(NF) Tomatoes, Stewed(T) Chocolate Covered (NF) Noodles & Chicken(R) Trail Mix(IM) Corn Beef(1) Tuna in Water(T) Cornflakes(R) Oatmeal w/Brown Sugar(R) Tuna Salad Spread(T) Corn, Green Beans & Pasta(R) Oatmeal w/Raisins(R) Turkey & Gravy(T) Turkey Salad Spread(T) Dried Beef(IM) Peach Ambrosia w/Pecans(R) Turkey, Sliced Smoked(1) Peaches, Diced(T) Turkey Tetrazzini(R)

(NF) Natural Form (R) Rehydratable (T) Thermostabilized (FD) Freeze Dried, not rehydrated for consumption (IM) Intermediate Moisture (1) Irradiated

29 2/06/87

TABLE VIII.- BEVERAGES AND CONDIMENTS USED DURING THE FIRST 25 SPACE SHUTTLE FLIGHTS

Apple Cider Orange Drink w/A/S Orange Drink w/A/S Apple Drink Orange Drink Mix Cherry Drink w/A/S Orange Citrus Drink Orange-Grapefruit Drink Cocoa Orange-Mango Drink Coffee, Black Orange-Pineapple Drink Coffee w/A/S Peach Drink Coffee w/Cream Peach-Apricot Drink Coffee w/Cream & A/S Pineapple Drink Coffee w/Cream & Sugar Strawberry Drink Coffee w/Sugar Tea Coffee, Kona Black Tea w/A/S Coffee, Kona w/A/S Tea w/Cream Coffee, Kona w/Cream Tea w/Lemon Coffee, Kona w/Cream & A/S Tea w/Lemon & A/S Coffee, Kona w/Cream & Sugar Tea w/Lemon & Sugar Coffee, Kona w/Sugar Tea w/Sugar Decaffeinated Coffee, Black Tropical Punch Decaffeinated Coffee w/A/S Tropical Punch w/A/S Decaffeinated Coffee w/Cream Decaffeinated Coffee w/Cream & A/S Decaffeinated Coffee w/Cream & Sugar Decaffeinated Coffee w/Sugar Grape Drink CONDIMENTS Grape Drink w/A/S Grapefruit Drink Catsup(T) Instant Breakfast, Chocolate Liquid Pepper Instant Breakfast, Strawberry Liquid Salt Instant Breakfast, Vanilla Mayonnaise(T) Lemonade Mexican Pepper Sauce(T) Lemonade w/A/S Mustard(T) Lemon-Lime Drink Tabasco Sauce(T)

A/S Artificial Sweetner (T) Thermostabilized

30 TABLE IX.- TYPES OF FOOD USED IN THE SPACE SHUTTLE FOOD SYSTEM

TOTAL FOOD SYSTEM FOOD TYPE ITEMS COMPOSITION % SENT

Irradiated Food 609 3 Fresh Food 1333 6 Intermediate Moisture Food 1894 8 Thermostabilized Food 3385 14 Natural Form Food 3532 15 Rehydratable Food 5289 22 Rehydratable Beverages 7677 33

Total 23,719

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33 TABLE XII.- MINIMUM DAILY NUTRIENT LEVELS SUPPLIED BY SPACE SHUTTLE MENUS

Nutrient Amount Nutrient Amount

Kilocalories 2800 Vitamin A 5000 IU Protein 56 gm Vitamin D 400 IU Calcium 800 mg Vitamin E 15 IU Phosphorus 800 mg Ascorbic Acid 45 mg Sodium 150 mEq Folacin 400 ug Potassium 70 mEq Niacin 18 mg Iron 18 mg Riboflavin 1.6 mg Magnesium 350 mg Thiamin 1.4 mg Zinc 15 mg Vitamin B6 2.0 mg Vitamin B12 3.0 ug

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36 TABLE XIV.- SUMMARYOF REHYDRATABLE FO00 SENT ANO RETURNED FROM SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C

M E N U P A N T R Y T 0 T A L

FOOD ITEM TotaiTotal Returned Total Total Returned Sent Returned Sent Sent l i # # I % # # I % # # 1% I I

Asparagus 175 78 45 5 5 100 180 83 46 Beef Almondine 10 I 10 2 0 0 12 I 8 Beef Patty 249 59 24 30 24 80 279 83 30 Beef Stroganoff 30 7 23 16 15 94 46 22 48 Bran Flakes 92 38 41 12 11 92 104 49 47 Broccoli au Gratin 146 42 29 31 18 58 177 60 34 Brown Rice 8 6 75 8 6 75 Cauliflower w/Cheese 143 37 26 143 37 26 Chicken Consomme 18 6 33 90 51 57 108 57 53 Chicken, Sweet'n Sour 20 5 25 25 15 60 45 20 44 Chicken, Teriyaki 29 11 38 22 12 55 51 23 45 Chili Mac w/Beef 2 i 50 2 I 50 Cornflakes 123 48 39 6 5 83 129 53 41 Corn, Green Beans & Pasta 26 5 19 31 24 77 57 29 51 Eggs, Scrambled 201 53 26 12 7 58 213 60 28 Eggs, Seasoned Scrambled 181 23 13 181 23 13 Eggs, Mexican Scrambled 134 31 23 134 31 23 Granola Cereal 151 57 38 151 57 38 Granola w/Blueberries 135 52 39 3 0 0 138 52 38 Granola w/Raisins 84 31 37 84 31 37 Green Beans & Broccoli 141 59 42 5 5 I00 146 64 44 Green Beans w/Mushrooms 229 48 21 74 53 72 303 I01 33 Grits w/Butter 20 7 35 8 0 0 28 7 25 Italian Vegetables 144 45 31 17 12 71 161 57 35 Macaroni & Cheese 91 32 35 91 32 35 Mushroom Soup 37 17 46 89 57 64 126 74 59 Noodles & Chicken 43 14 33 43 14 33 Oatmeal w/Brown Sugar 7 2 29 7 2 29 Oatmeal w/Raisins 13 3 23 7 7 I00 20 10 50 Peach Ambrosia 138 50 36 36 28 78 174 78 45 Peas w/Butter 11 6 55 4 4 100 15 10 67 Potatoes au Gratin 133 19 14 14 9 64 147 28 19 Potato Patty 188 44 23 17 11 65 205 55 27 Rice & Chicken 130 44 34 96 51 53 226 95 42 Rice Krispies 4 0 0 4 0 0 Rice Pilaf 190 48 25 21 8 38 211 56 27 Sausage Patty 254 50 20 16 15 94 270 65 24 Shrimp Cocktail 252 51 20 115 23 20 367 74 20 Shrimp Creole 12 4 33 4 4 100 16 8 50 Spaghetti w/Meat Sauce 22 8 36 46 31 67 68 39 57 Spinach, Creamed 19 4 21 2 2 100 21 6 29 Strawberries 172 33 19 68 26 38 240 59 25 Turkey Tetrazzini 131 46 35 27 26 96 158 72 46

Total 4330 1219 28 959 565 59 5289 1784 34

28% of the Rehydratable Food Flown in Shuttle Menus was Returned. 59% of the Rehydratable Food Flown in Shuttle Pantries was Returned. 34% of all the Rehydratable Food Flown on Shuttle was Returned.

37 TABLE XV.- SUI91ARY OF THERNOSTABILIZEO FOOD SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-[ THROUGH STS 61-C

M E N U P A N T R Y T 0 T A L

FOOD ITEM Total Total Returned Total Total Returned Sent Returned Sent Sent # # %

Applesauce 161 82 51 17 12 71 178 94 53 Beef w/BBQ Sauce 148 38 26 148 38 26 Beef & Gravy 80 28 35 4 4 100 84 32 38 Beef, Grd w/Spice Sce 95 32 34 3 3 100 98 35 36 Cheddar Cheese Spread 113 69 61 113 69 61 Chicken ala King 115 36 31 115 36 31 Chicken Salad Spread 69 38 55 23 8 35 92 46 50 Frankfurters 107 42 39 58 35 60 165 77 47 Fruitcake 67 33 49 21 4 19 88 37 42 Fruit Cocktail 166 64 39 166 64 39 Ham, Sliced 225 133 59 47 43 91 272 176 65 Ham Salad Spread 18 3 17 32 17 53 50 20 40 Meatballs w/BBQ Sauce 90 26 29 23 20 87 113 46 41 Peaches, Diced 160 74 46 7 6 86 167 80 48 Pears, Diced 200 81 40 200 81 40 Pineapple 122 67 55 122 67 55 Pudding, Banana 11 0 0 11 0 0 Pudding, Butterscotch 152 51 34 10 7 70 162 58 36 Pudding, Chocolate 216 70 32 13 5 38 229 75 33 Pudding, Lemon 119 55 46 15 5 33 134 60 45 Pudding, Tapioca 4 0 0 4 0 0 Pudding, Vanilla 193 95 49 23 11 48 216 106 49 Salmon 89 39 44 23 17 74 112 56 50 Tomatoes, Stewed 18 11 61 18 11 61 Tuna, Water Pack 87 52 60 4 I 25 91 53 58 Tuna Salad Spread 33 10 30 34 13 38 67 23 34 Turkey & Gravy 112 36 32 35 23 66 147 59 40 Turkey Salad Spread 15 5 33 _ _ 75 23 11 48

Total 2985 1270 42 400 240 61 3385 1510 45

42% of the Thermostabilized Food Flown in Shuttle Menus was Returned. 61% of the Thermostabilized Food Flown in Shuttle Pantries was Returned. 45% of all the Thermostabilized Food Flown on Shuttle was Returned.

38 TABLE XVI.- SUMMARYOF NATURAL-FORHFOODSENT AND RETURNEDFROH SPACE SHUTTLE FLIGHTS STS-1 THROUGHSTS 61-C

M E N U P A N T R Y T 0 T A L

FOOD ITEM Total Total Returned ITotal Total Returned Sent Returned

Sent iSent t # # % # # % # # %

Almond Crunch Bar 30 24 80 30 24 80 Almonds 124 53 43 228 86 38 352 143 41 Bananas(FD) 22 17 77 2 2 I00 24 19 79 Brownies 82 20 24 7 2 29 89 49 55 Butter Cookies 148 36 24 192 83 43 340 115 34 Candy Coated Chocolate 8 1 12 197 62 31 205 57 28 Candy Coated Mints 10 I 10 120 40 33 130 53 41 Candy Coated Peanuts 18 3 17 170 33 19 188 41 22 Cashews 164 65 40 262 100 38 426 158 37 Chocolate Chip Bar 11 9 82 11 9 82 Choc Covered Cookies 90 34 38 57 17 30 147 51 35 Graham Crackers 3 1 33 48 27 56 51 18 35 Granola Bar 78 33 42 155 82 53 233 114 49 Granola/Raisin Bar 27 23 85 27 23 85 Macadamia Nuts 39 9 23 141 17 12 180 26 14 Peanut Butter Granola Bar 8 8 i00 8 8 i00 Peanuts, Dry Roasted 147 73 50 176 101 57 323 171 53 Pears(FD) 14 7 50 2 2 I00 16 9 56 Pecan Cookies 149 67 45 81 37 46 230 104 45 Shortbread Cookies 150 56 37 123 73 59 273 129 47 Soda Crackers 13 2 15 236 154 65 249 148 59

1289 502 39 2243 958 43 3532 1469 42

FD - Freeze dried, not rehydrated for consumption.

39% of the Natural Form Food Flown in Shuttle Menus was Returned. 43% of the Natural Form Food Flown in Shuttle Pantries was Returned. 42% of all the Natural Form Food Flown on Shuttle was Returned.

39 TABLE XVII.- SUI_IARY OF INTERNEDIATE-NOISTURE AND IRRADIATED FOODS SENT AND RETURNED FRON SPACE SHUTTLE FLIGHTS STS-1 THROUGH STS 61-C

M E N U P A N T R Y IT 0 T A L

FOOD ITEM Total Total Returned Total Total Returned Sent Returned

Sent | Sent # # I % I

INTERMEDIATE MOISTURE FOOD Apricots, Dried 216 74 34 160 95 59 376 169 45 Beef, Dried 144 50 35 215 97 45 359 147 42 Jelly, Apple (Individual) 66 40 61 47 44 94 113 84 74 Jelly, Grape (Jar) 2 2 100 2 2 100 Jelly, Strawberry (Jar) 6 5 83 6 5 83 Peaches, Dried 293 119 41 142 91 65 435 210 48 Peanut Butter, Creamy 69 42 61 58 49 84 127 91 72 Peanut Butter, Crunchy (Jar) 13 8 62 13 8 62 Pears, Dried 166 81 49 18 13 72 184 94 51 Trail Mix 102 26 25 177 48 27 279 74 27

Total 1056 432 41 838 452 54 1894 884 47

IRRADIATED FOOD Beef Steak 124 27 22 107 40 37 231 67 29 Bread, Seedless Rye 128 92 72 24 16 67 152 108 71 Breakfast Rolls 78 21 27 3 3 100 81 24 30 Corned Beef 29 18 62 12 12 100 41 30 73 Turkey, Smoked 30 14 47 74 37 50 104 5I 49

Total 389 172 44 220 108 49 609 280 46

41% of the Intermediate Moisture Food Flown in Shuttle Menus was Returned. 54% of the Intermediate Moisture Food Flown in Shutt]e Pantries was Returned. 47% of all the Intermediate Moisture Food Flown on Shuttle was Returned,.

44% of the Irradiated Food Flown in Shuttle Menus was Returned. 49% of the Irradiated Food Flown in Shuttle Pantries was Returned, 46% of all the Irradiated Food Flown on Shutt]e was Returned.

40 TABLE XVIII.- SUMMARY OF FRESH FOOD SENT AND RETURNED FROM SPACE SHUTTLE FLIGHTS STS-6 THROUGH STS 61-C

FOOD ITEM TotaIITotal Returned Sent i

Apples, Granny Smith 82 5 6 Apples, Red Delicious 127 12 9 Bananas 118 2 2 Beef Jerky, pkg 2 0 0 Beef Sticks (Frenches) 42 0 0

BREAD: Cracked 1 i I00 Cocktail Pumpernickle 2 i 50 Cocktail Rye 2 1.5 75 Raisin Pumpernickel Indiv Pkg 19 16 84 Rye, Individual Pkgs 39 0 O Seedless Rye 9 I 11 White 8 0 O Whole Wheat, Indiv Pkg 72 23 32 Whole Wheat, Loaves 30 3.5 12 Breakfast Rolls(Z) 234 14 6 Butter Thins, Box I 0 0 Cake, Chocolate I 0 0 Cake, Pumpkin I 7/8 88 Carbonated Beverages 8 0 0 Sticks (Ziplock Bag) 49 II 22 Celery Sticks (Ziplock Bag) 33 2 6 Cheese, Cracker Barrel (2oz) 150 28 19 Chocolate Chip Dipps 36 13 36 Cranberry Juice (Brik Paks) I 0 0 Cran Orange Sauce (Packets) 7 0 0 Fiber Crackers 15 9 60 Goldfish Crackers, Plain, 45gin 135 38 28 Grapefruit 9 0 0 Halloween Candy, 2 1/2 Ibs i 0 0 Hearty Wheat, box 1 0 0 Balls, 5 oz 1 2/5 4O Marshmallows, pkg I 0 0 Mint Chocolate Chip Dipps 6 2 33 Nectarines 4 0 0 Oranges 54 6 Ii Pears I 0 0 Raisins 7 3 43 Pickles, Candied Dill Strips (jar) i 0 0 Pickles, Kosher Dill (pkg) 6 6 i00 Tortillas, pkg 5 0 0 Tostitos Chips, Ziplock Bag 2 0 0 Wheat Thins, Ziplock Bag 10 5.5 55

Total 1333 204.8 15

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42 Figure I.- The Space Shuttle Orbiter launches as a rocket.

ORIGINAL PAGE IS OF POOR QUALITY

43 Figure 2.- The Space Shuttle Orbiter lands as a glider aircraft.

ORIGINAL PAGE BLACK AND WHITE PHOTOGRAPH

44 Figure 3.- Types of food used on the first 25 Space Shuttle missions in- cluded thermostabilized foods in flex pouches or cans, rehydrat- able foods and beverages in square packages, and IM and NF foods in transparent plastic pouches.

ORIGINAL PAGE I_ OF PO_.);IQUALITY

45 Figure 4.- In order to freeze-dry food for the Space Shuttle, the food was frozen in trays and placed inside a freeze dryer. After a vacuum was drawn, heat was applied to the product through the shelves to increase the rate of sublimation of the ice; but the pressure was held low enough so water could exist in liquid form, i.e., below the triple point of water, so the frozen food did not melt. The final freeze-dried product retained its original shape and was easier to reconstitute than products dehydrated by most other methods.

ORIGINAL PAGE BLAOK AND WHITE PHOTOGRAPH

46 Figure 5.- The Skyiab beverage container was used on Space Shuttle OFT flights. It was a collapsible, plastic, bellows bottle that expanded accordian-style when water was added to the package through a one-way, spring-loaded valve.

47 C,_..,'tt{K ?'-D",_D_{_t!TE P!-tOTO, t_.t_l Figure 6.- The Apollo Spoonbowl package was used for rehydratable foods during Space Shuttle OFT flights. Food was rehydrated by inserting water through the spring-loaded valve with a gun-type water dispenser. Rehydrated Food was consumed by using a spoon after the top was cut open with scissors.

ORIGINAL PAGE BLACK AND WHITE PHOTOGRAPH

48 Figure 7.- Rehydratable food and beverages were packaged in a square, nestable container. The package consisted of a rigid, opaque base designed to serve as a bowl with a clear, flexible, film lid which provided visibility while mixing food and water. Dry food was placed within the white bowl and the lid was heat sealed to the base in a vacuum.

ORIGINAl_ PAGE BLACK AND WHIIE PHOTOGRAPH

49 Figure 8.- Astronaut is shown removing the package lid with scissors so food could be consumed directly from the container with a spoon during STS 41-G.

ORIGINAL PAGE BLAOK AND WHITE p_,,-,- • _u/OGR,_ pL_

50 Figure g.- Beverages were consumed by inserting a polyethylene straw into the package through the septum after the beverage was rehydrated. On STS-5, Astronaut Robert Overmyer demonstrated that fluid can independently flow out of the package through the straw in micro- gravity. A clamp on the straw was used to prevent any unexpected fluid flow.

ORIG1NAE PAGE' BLACK AND WHt I"IL ,-.._,..,FOGRAPH

51 Figure tO.- Astronaut Joe Allen is shown with a sphere of orange drink on STS-5. Astronaut Allen forced the orange drink out of the container through the straw. Liquids form solid, spherical shapes when allowed to float freely in microgravity because surface tension Forces the liquid to make the most compact shape possible.

ORIGINAL PAGE BLA,eK AND WHITE pi.iO-T,OQr,,_p N

52 iitili!i!ii

Figure li.- Each astronaut had his own set of color-coded eating utensils which were stowed in a reusable plastic pouch. Eating utensils consisted of a knife, a fork, two spoons, and a pair of scissors for cutting open the packages. Insult fruit bars for use during EVA were inserted into elastic, nylon, food dispensers which attached to the neck ring of the pressure suit. The accessory food kit contained commercial packages of gum and Life Savers © for each crewmember. Straws for drinking the beverages were color coded for each astronaut so they could identify their own beverage. Polyethylene, dropper bottles contained bulk supplies of liquid pepper, liquid salt, and toothpicks for flight use. Empty drink containers were provided so the astronauts could fill them during flight when they wanted a drink of water.

OP!¢ ll",Z_,L PABE' BLACK AttD _,"¢HtFE PI4OTOGRAPN

53 Figure 12.- Meals used for OPS included rehydratable foods and beverages packaged in square packages, irradiated foods in laminated-foil pouches, and thermostabilized foods in both aluminum cans and laminated-foil pouches. Food packages comprising a meal were overwrapped together for spacecraft stowage during OFT missions. The practice of overwrapping meals was discontinued during OPS.

ORIGINAL PAGE" BLAOK /_D WHITE PHOTOGRAPH

54 Figure 13.- A food-locker tray stowed for STS-I is shown. Overwrapped meals were stowed in locker trays arranged in three rows across the tray. For OFT missions, each row was restrained by an elastic strap which extended across the locker tray.

ORIGINAL pA ur,E.. BLACK AND WHITE PHOTooRAPFf

55 Figure 14.- Meals were stowed onboard the Orbiter in locker trays with Food packages arranged in the order in which they would be used. Labels on the front of the locker tray listed the locker contents and identified each crewmember's menu by color-coded dots. A three-section net restraint covered the top of the locker tray to keep food packages from floating out of the locker in microgravity while allowing high visibility of individual food items. Sections of the net were secured by Velcro © so the net could be easily opened, making each food item readily accessible to the astronauts.

ORI_ It_'AL PAGE B!_A(._K AND WI-!IF_ Pl !3TOGRAF_I-i

56 Figure 15.- Astronaut George "Pinky" Nelson uses the modular galley on STS 41-C to prepare a meal for the five crewmembers. Meal trays containing rehydrated orange drink and other packages were attached to the galley doors. Premoistened towelettes, condiment packages, and a polyethylene dropper bottle of liquid pepper were stowed in the midsection of the galley. The galley flew for the first time in November 1983 on STS-9.

57 Figure 16.- An electric galley provided a centralized location for one crewmember to handle all food preparation activities for a meal. It contained a personal hygiene station, a water dispenser, an oven, condiment and tray stowage areas, and a food preparation area.

ORiGi:i_L P,4(-;E 58 8LAOK AND \,VN_TE PHOTOC-]RAp!-4 Figure 17.- Astronaut Rhea Seddon is shown demonstrating the personal hygiene station which was a galley component. The plastic bubble was designed to prevent water from escaping into the spacecraft atmosphere while washing hands or utensils or taking a sponge bath in microgravity.

ORfGINAL P_A_E 8LAcN _.i_ip vJHi;-E. ;; ,v iOGRAPH

59 Figure 18.- The water-dispensing unit in the galley was designed to operate in conjunction with the square, rehydratable-food and beverage package. The package was inserted into a metal package holder and pushed forward so the needle-type water dispenser was inserted into the package through the septum. The appropriate volume of water was selected on the water-volume dial and either the hot or cold button was pushed to release water into the package. A thermometer monitored the temperature of the hot water. The maximum hot water temperature was 160°F (71°C).

ORIGINAL PA,C:E BLAOK AND WHITE PHOTOORAFFf 60 Figure 19.- An OWDA provided the crew with either ambient or chilled water for food and beverage rehydration and drinking when the galley was not flown. Components of the OWDA included the ambient/ chilled water selection valve in the upper right-hand corner of the unit, a 4-position, rotary dial that provided for 2-, 3-, 4-, or 8-oz water quantity selections, a power button which turned the unit on, a Fill button which activated the electronic filling mechanism, and a bypass toggle switch which bypassed the automatic fill mechanism and supplied water to the package in unmeasured amounts as long as it was activated.

ORIGINAL P'AGE' BLACk( A;',,D _HIiE PiTO-FOGRAFH

61 ! 28 V DC TO MIDDECK OUTLET

OPERATIONAL WATER DISPENSER ASSEMBLY ..... 1 YPASS WATER I I TOGGLEVALVE SELECTIONI I VALVE I I _ _ (CHILLED-OFF-AMBIENT)

SOLAEL%O' D _ PRESSURE

PERSONAL- MICROBIAL I I HYGIENE POST_/_ I CHECK VALVE V I I I L__

Figure 20.- The 0WDA was an electronic system for dispensing 2, 3, 4, or 8 oz of water into the square, rehydratable-food and beverage containers through a replaceable needle. Water was dispensed by a pressure regulator and solenoid valve arrangement. Inlet water with a normal system pressure range of 12.0 to 22.0 psi was reduced to a constant pressure of 12.0 psi by the regulator. An electronic controller governed the time of flow. The timed shutoff with constant flow rates provided specific water quantities for accurate food and beverage rehydration. A mechanical bypass line with a continuous-flow capability was also provided in the event a failure occurred in the solenoid valve or the pressure regulator. On the left side of the dispenser, there was a personal- hygiene, quick-disconnect fitting where the 12-ft, personal- hygiene hose and water-dispensing valve could be attached. A microbial check valve in the hygiene-dispenser line prevented back contamination of the water system.

62 OGGLE VALVE

I I

COUPLING [ 'i i'J I I

NEEDLE

Figure 21.- The contingency water dispenser was a manually operated toggle valve with a needle attached which was designed to supply water for food and water rehydration in the event of a galley or an OWDA failure. The contingency water dispenser could be attached directly to the Orbiter water supply port through a contingency water hose. Both the contingency water dispenser and hose were a part of the in-flight maintenance kit stowed in the middeck lockers.

63 Figure 22.- Food in a retort pouch was inserted into the upper compartment of the forced-air convection oven located in the Space Shuttle galley. Rehydrated vegetables and soups in plastic containers were heated in the lower portion of the oven.

ORIGINAL PAGE BLAOK /V,D WHITE PHOTOGRAPH

64 , FOOD I,! I

:::::iii!i _1 CONTAINER i! I II iiiil I _ i " RETAINING SCREW Z ,i i! ,i II" FOR LOWER RACK AND SHELF ASSEMBLY - i_:i /__k ...... _,J L_. _J- ;REEN ::,-: '1/

,- RETAINING PiN --_ FOR LOWER RACK DOOR LATC ASSEMBLY t PUSH UP C807370C.ART;1 TO RELEASE

Figure 23.- A side view of the galley oven shows the path of circulated air over the finned heat sink at the top of the oven and down over the square containers of rehydrated food. Flex pouches were held against the heat sink by spring-loaded aluminum plates.

65 Figure 24.- During launch and reentry, a strap with a snap was used to secure the galley oven door in the closed position.

BLACK AND WHJTE PHOTOGRAPH

66 Figure 25.- A portable, suitcase-type food and beverage warmer was used on Space Shuttle flights whenthe galley was not available. Food packages were placed adjacent to a heater in a central plate and held in position by insulating foam. The food warmer heated food to desirable serving temperature in 15 to 20 minutes.

ORIGINAL PA(3E" "'-_ BLACK ,,'ki'4O WHITE Pi,OTOGRAPR

67 Figure 26.- The food and beverage warmer was attached to either the outside of a stowage locker or the spacecraft wall during the orbital phase of flight.

68 Figure 27.- The power cable was stowed inside the food and beverage warmer for launch and entry.

ORIGINAL P:_,.'3-,E' BLACK AND WHITE _,,OIOGRAPN

69 t

Figure 28.- Astronaut Francis Scobee eats from a meal tray strapped to his lap on STS 41-C.

70 _I ? I

BLACK A.I'qD WHITE PHOIOGR._P_ Figure 29.- The meal tray used during OFT missions consisted of 1-in.-square Velcro © patches affixed to a sheet of anodized aluminum which had springs attached to the edges. Food packages were attached to the Velcro © patches on the tray.

ORiGiNAL PAGE BLACK. AND WHITE PHOTOIG_

71 Figure 30.- This top view shows that the OPS meal tray had two cutouts: one designed to hold a maximum of three rehydratable-food containers and the other designed with rubber tabs to adapt to various- sized food packaqes and cans.

t_Ik._l_ _ _,CFLI.T.EPHOTC_F,_;_H

72 Figure 31.- Plastic, metal, and pouch food containers were held in the OPS meal tray by a friction fit in either the rubber tabs or the cutouts. Stainless steel eating utensils were retained on the tray by a magnet.

ORIGINAL P),3E _K AND WttlTE Pr-I,...', D,.:,RAPH

73 Figure 32.- Two Velcro © straps attached to the bottom of the OPS meal tray provided the capability of restraining the food tray to the crewmember's leg while dining.

_.,,'_,_;K AND WttlTE PI-÷OTO_R,_kPH

74 Figure 33.- Astronaut Sally Ride eats from a meal tray attached to the ceiling of the Orbiter during STS-7. Astronaut Ride floated unrestrained near her meal tray while she ate.

75 Figure 34.- Meal trays were stowed in a middeck locker with the food warmer on nongalley flights. In this illustration, Astronaut Sally Ride demonstrates that the Food warmer has already been removed from the stowage locker and attached to the ceiling where it was used during the mission.

76 ORIGINAL PAGE BLACK AND WHITE PHOTOGRAPH Figure 35.- Wash 'n Dri © wipes are shown in their Flight dispenser.

'ORI_I_D,L PAQE r_ r

77 Figure 36.- Following a meal, food containers were discarded into large, plastic, trash bags and placed in the trash compartment located below the middeck floor. Astronaut Jack Lousma is shown with the Filled trash bags.

ORIGINAL PAGE BLA,OK AND WHITE PHOTOGE'_pH

78 Figure 37.- Meals were prepared and served for each crew in a mobile home at JSC beginning 1 week before their scheduled launch when the isolation period for the health stabilization program went into effect.

ORIGINAL PAGE BLACK AfJD '_,_'r-ii(_Z _',,JFOQRApf._

79 Figure 38.- The kitchen in the HSP mobile home used for preflight food service was equipped with a larger-size refrigerator than the standard mobile-home refrigerator and a portable dishwasher plus two long tables for extra counter space.

80 ORIGINAL PI_ BLAOK AND WHITE PHOTOGRAPH iilliiiiii

Figure 39.- The crew dining area was located adjacent to the kitchen in the HSP, food-service, mobile home at JSC and could comfortably accommodate eight people for a meal. Eventually, the rear wall of the dining room was removed, expanding the dining area to include the adjoining bedroom so larger groups could be accommodated.

t::)RIGINAL P:AC._E ORIGINAL PAGE BLAOK AND WHITE PHOTOGRAPH" 81 BY.A_I< A;,,_ _,,,"HITE P,iOTO_RApN

APPENDIX I HIGHLIGHTS OF SPACE SHUTTLE FLIGHTS

Flight Mission Highlights

STS-1 First use of solid on a manned vehicle Safe ascent into orbit Columbia Changed orbit during flight Checked out all systems April 12-14, Opened and closed cargo bay doors 1981 Carried the DFI (DFI) package which contained strain sensors and measuring devices to report on spacecraft performance and the stresses encountered during launch, flight and landing First airplane-like landing of a craft from orbit at Edwards Air Force Base(EAFB)

STS-2 First to be used more than once One of three fuel cells that convert hydrogen and oxygen into Columbia electrical power for the spacecraft and drinking water for the crew malfunctioned shortening the mission from 5 to 2 days November 12-14, First test in space of a Canadian-built Remote Manipulator Arm 1981 (Canadarm) Carried the DFI package of special sensors to report on the performance of the spacecraft and its various systems Payload from the Office of Space and Terrestrial Applications (OSTA-I) at NASA

STS-3 Thermal tested Columbia Used the Canadarm to grasp and move the Plasma Diagnostics Columbia Package Experiment around outside and inside the cargo bay Carried the first Shuttle Student Involvement Project (SSIP) to March 22-29, find out how flying insects behave in a nearly gravity-free 1981 environment Flew a Spacelab pallet-mounted set of experiments called OSS-I for the Office of Space Science and Applications at NASA Carried a Continuous Flow Electrophoresis System to investigate (CFES) to investigate separation of biological components Monodisperse Latex Reactor experiment to produce micron-sized latex particles of uniform diameter The DFI package was flown for the third time Landed at alternate landin_ site, Northrup Air Strip at White Sands, New Mexico

STS-4 Classified Air Force payload in the cargo bay First , a series of nine experiments prepared by Columbia students from Utah State University Carried the frist experiment by a commercial firm, an engineer- June 27- ing test of a second and larger Continuous Flow Electrophore- July 4, 1982 sis System (CFES) designed by McDonnell Douglas Astronautics Co., St. Louis, Missouri Monodisperse Latex Reactor experiment

I-i Flight Mission Highlights

STS-4 (con't) Cloud-top lightning survey using hand-held cameras. Collected medical data on themselves for two student experiments Operated the Canadarm to move an Induced Environmental Contamination Monitor around the orbiter in space to gather data on any gases or particles being released by the orbiter Space Transportation System (STS) certified as a fully opera tional carrier

STS-5 First operational flight Four astronaut crew Columbia Deployed two co_nercial communications , Telesat-E and SBS-C Three SSIP experiments were conducted for student experimenters Monodisperse Latex Reactor test West German Getaway Special

STS-6 First Challenger flight Tracking and Data Relay (TDRS-I) satellite Two Mission Specialists completed planned spacewalks using new spacesuits Three Getaway Specials

I-2 September 30, 1987 APPENDIX 2 SPACE SHUTTLE FOOD VENDORS AND PRODUCTS

VENDOR PRODUCT

Armanino Marketing Corporation San Francisco Seasoning (R) 1945 Carroll Avenue (ingredient in Seasoned Scrambled Eggs) San Francisco, CA 94124 Verdura Mexicana Mix (R) (ingredient in Mexican Scrambled Eggs)

Baltimore Spice Company Pepper, Liquid Black (NF) P. O. Box 5858 , MD 21208

Beatrice Hunt-Wesson Foods, Inc. Lemon Pudding(T) 1225 North Loop West Houston, TX 77008

Borden, Inc. Lemonade w/Nutra Sweet(B) Industrial Products Tropical Punch w/Nutra Sweet(B) P.O. Box 5858 Wild Cherry w/Nutra Sweet(B) Baltimore, MD 21208 Wild Grape w/Nutra Sweet(B)

California Almond Growers Exchange Almonds, Smokehouse (NF) P. O. Box 1768 Sacramento, CA 95808

Calreco, Inc. Apple [rink(B) Research and Development 8015 Van Nuys Boulevard Van Nuys, CA 95808

Carnation Company Chocolate Instant Breakfast (B) 5045 Wilshire Blvd. Non-fat Dry Milk (B) , CA 90036 Strawberry Instant Breakfast (B) Vanilla Instant Breakfast (B)

Continental Mills Inc. Apple Cider (B) Kent, WA 98032 Apple Cider w/A/S (B)

Crystals International Inc. Orange ,Juice (B) 1111W. Haines Street Plant City, FL 33566

Del Monte Corporation Applesa_ce (T) Research Center Banana Pudding (T) 205 North Wiget Lane Butterscotch Pudding (T) Walnut Creek, CA 94598 Chocolate Pudding (T) Diced Pineapple (T) Diced Peaches (T) Diced Pears (T) Mixed Fruit (T) Tapioca Pudding (T) Vanilla Pudding (T)

(T) Thermostabilized (R) Rehydratable (B) Rehydratable Beverage (NF) Natural Form

2-I September 30, 1987

VENDOR PRODUCT

Del Monte Corporation Dried Apricots (IM) P.O. Box 3573 Dried Peaches (IM) San Francisco, CA 94119 Dried Pears (IM)

Flavorite Laboratories, Inc. Sweet n' Sour Sauce (R) P. O. Box 1315 (ingredient in Sweet-n-Sour Chicken) Memphis, TN 38101 Teriyaki Sauce (R) (ingredient in Teriyaki Chicken)

General Foods Corporation Citrus Blend Drink (B) Beverage & Breakfast Food Division Grape Drink (B) 250 North Street Grapefruit Drink (B) White Plains, NY 10625 Orange Drink (B) Orange-Mango Drink (B) Orange-Pineapple Drink (B) Peach Drink (B) Peach-Apricot Drink (B) Pineapple Drink (B) Strawberry Drink (B) Sugar Free Orange Drink (B) Tropical Punch (B) Sanka (B)

General Foods Corporation Green Beans & Broccoli(Z) Birds Eye Division Mixed Italian Vegetables(Z) 250 North Street White Plains, NY 10625

General Foods Corporation Green Beans w/Mushrooms(Z) Technical Center Cranbury, NJ 08512

General Mills Granola Bar, Oats 'n (NF) 9200 Wayzata Minneapolis, MN 55440

The Gordon Company, Inc. Tuna (T) 4800 W. 34th, Suite B-3 Houston, TX 77092

Kahn's & Company Dried Beef (IM) 3241 Spring Grove Cincinnati, OH 45225

(IM) Intermediate Moisture (B) Rehydratable Beverage (NF) Natura] Form (R) Rehydratable (Z) Frozen (T) Thermostabilized

2-2 September 30, 1987

VENDOR PRODUCT

Kitchens of Sara Lee Breakfast Roll (Z) 500 Waukegan Road (Cinnamon-Raisin Danish) Deerfield, IL 60015

Kona Farmers Cooperative Macadamia Nuts (NF) P.O. Box 309 Captain Cook, HA 96704

Kraft Foods Service Mayonnaise (NF) I0 S. Trade Center Parkway Mustard (NF) Conroe, TX 77302 Mexican Pepper Sauce (NF) Tomato Ketchup (NF)

McIlhenny Company Tabasco Sauce (T) Avery Island, LA 70513

M & M M & M Peanuts (NF) Division of Mars, Inc. M & M Plain (NF) Hackettstown, NJ 07840 M & M Royals (NF)

Mid-America Farms Dehydrated Cheddar Sauce (R) P. O. Box 1837 S.S.S. Dehydrated Cheese Product (R) Springfield, MO 65805 (ingredients in Scrambled Eggs)

L. J. Minor Corporation Chicken Style Consomme(R) , OH 44115 Mushroom Base

Morrow's Nut House Trail Mix (IM) 1112 Baybrook Mall Friendswood, TX 77546

Nabisco Inc. Grarlam Crackers(NF) 6803 Almeda Road Shortbread Cookies(NF) Houston, TX 77001

Nabisco Inc. Dry Roasted Peanuts(NF) Planters Division Whole Cashews(NF) 200 Johnson Avenue Suffolk, Virginia 23434

Nestles Company, Inc. Coffee (B) I00 Bloomingdale Road Tea (B) White Plains, NY 10605 Tea w/Artificial Sweetener (B)

(IM) Intermediate Moisture (NF) Natural Form (R) Rehydratable (Z) Frozen (T) Thermostabilized

2-3 September 30, 1987

VENDOR PRODUCT

Nestles Company, Inc. Tea w/Lemon (B) 100 Bloomingdale Road Tea w/Lemon & Artifical Sweetener(B) White Plains, NY 10605 Tea w/Lemon & Sugar (B)

Oregon Freeze Dry Foods, Inc. Beef Almondine (R) 770 W. 29th Street Beef Stroganoff w/Noodles (R) P. O. Box 1048 Chili Mac w/Beef (R) Albany, OR 97321 Granola w/Blueberries (R) Gulf Shrimp (R) Macaroni & Cheese (R) Noodles & Chicken (R) Rice & Chicken (R) Shrimp Cocktail (R) Shrimp Cocktail Sauce (R) Shrimp Creole (R) Spaghetti & Meat w/Sauce (R) Strawberries (R) Turkey Tetrazzini (R)

Pecan Producers International Shelled Pecans (NF) P.O. Box 1301 (ingredient in Peach Ambrosia) Corsicana, TX 75110

Rubschlager Baking Corporation Pumpernickle Bread, Cocktail Loaf(NF) 3220 West Grand Avenue Raisin Pumpernickle Bread, Individual , IL 60651 Packages(NF) Rye Bread, Cocktail Loaf(NF) Rye Bread, Individual Packages(NF) Whole Wheat Bread, Individual Package

Superior Coffee Company Royal Kona Freeze Dried Coffee (B) 99-910 lwaena Street Aiea, 96701

U.S. Army Natick Beef & Gravy (T) Research, Development Beef, Ground w/Spiced Sauce(T) and Center Beef Pattie (R) Natick, MA 01760 Beef Slices w/BBQ Sauce (T) Brownie (NF) Cheddar Cheese Spread (T) Chicken a la King (T) Chocolate Covered Cookie (NF) Cocoa (B) Frankfurters (T) Fruitcake (T)

(B) Rehydratable Beverage (R) Rehydratable Food (NF) Natural Form

2-4 September30, 1987

VENDOR PRODUCT

U.S. Army Natick (Con't) Ham (T) Research, Development Jelly (T) and Engineering Center Meatballs w/BBQ Sauce (T) Natick, MA 01760 Peanut Butter (T) Potato Patties (R) Sausage Pattie (R) Soda Cracker (NF) Strawberries (R) Turkey & Gravy (T)

Washington Fish and Oyster Company Salmon (T) P. O. Box /0739 , WA 9810/

Local Stores, Miscellaneous Apples, Red Delicious (NF) Apples, Granny Smith (NF) *Asparagus, Fresh (NF) Bananas (NF) **Beef Steak (Blue Ribbon) (NF)(1) Beef Sticks (Frenches) (NF) Bran Flakes (Kellogg's) (R) Bread, Cracked Wheat (Pepperidge Farm)(NF) Bread, Seedless Rye (Pepperidge Farm)(NF) Bread, White (NF)(Pepperidge Farm) Bread, Whole Wheat (Pepperidge Farm)(NF) *Broccoli au Gratin (Stouffer) (Z) Butter (Land 0 Lakes)(NF) Butter Cookies (Pepperidge Farm) (NF) Butterbuds (Cumberland Packing Corp.) (NF) Candy, Life Savers (Life Savers) (NF) Carrots, Fresh (NF) *Cauliflower w/Cheese (Stouffer) (Z) Celery, Fresh (NF) Cheddar Cheese, Cracker Barrel (NF) Chewing Gum (Trident) (NF) Chewing Gum (Dentyne) (NF) Chicken Salad Spread (Carnation) (T) Coffee Creamer (Carnation) (NF) *Corn, Green Beans & Pasta (Birds Eye) (Z) Cornflakes, Sugar Coated (Kellogg's) (R) Dipps, Chocolate Chip, Mint Choc Chip(NF) (Quaker Oats Co.) Fruit Rolls, Assorted Flavors(Flavor Tree(IM)

(T) Thermostabi]ized (R) Rehydratable (NF) Natural Form *Frozen items processed and freeze dried for flight by FEPC/Boeing, Houston, TX **Government Furnished Product

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APPENDIX 18 FOREIGN FOOD FLOWN AND RETURNED ON SPACE SHUTTLE ST$-I THROUGH STS 51-L

FOOD FLOWN FOOD RETURNED

STS STS STS STS STS STS FOOD ITEM 51G 61A 61B SUM 51G 61A 61B SUM

Amaranth Cake(NF)(Mexico) 1 ! Amaranth Cookies(NF)(Mexico) 6 6 5 5 Amaranth Cookies w/Nuts(NF)(Mexico) 4 4 2 2 Amaranth Flakes(NF)(Mexico) 3 3 1 1 Bread, German Katenbrot(NF) 16 16 8 8 Bread, Rye(NF)(France) I 1 Cheese, Cantel(T)(France) 8 6 Cheese, Gouda(NF)(Netherlands) 42 42 Chocolate Pudding(T)(France) 3 1 Cocoa w/Amaranth(NF)(Mexico) 3 3 3 3 Crab Mousse(T)(France) 2 Dates w/Almonds(NF)(Saudia Arabia) 9 9 4 4 Green Pepper Pie(T)(France) I Jugged Hare A'Isacienne(T)(France) 4 Lobster in Amorican Sce(T)(France) 3 Pates De Fruit(NF)(France) 7 7 4 4 Sausage Sticks(NF)(Germany) 3 3

Total 38 61 17 101 9 8 11 28

18-1

APPENDIX 19

MENUS USED ON EACH OF THE FIRST 25 STS FLIGHTS STS-1 THROUGH STS 51-L

19-1 TABLES

Table Page

19-I SPACE SHUTTLE OFT MENU - STS-1, STS-2, STS-3 +, AND STS-4 ...... 19-5

19-II SPACE SHUTTLE OFT MENU - STS-3, CDR ...... 19-6

19-III SPACE SHUTTLE MENU - STS-5 ...... 19-7

19-IV SPACE SHUTTLE MENU - STS-6 ...... 19-8

I9-V SPACE SHUTTLE MENU - STS-7 AND STS-8 ...... 19-9

19-VI SPACE SHUTTLE STANDARD MENU - STS-9 ...... 19-10

19-V II SPACE SHUTTLE MENU - STS 41-B* AND 41-C** ...... 19-12

19-VIII SPACE SHUTTLE MENU - STS 41-D (a) , CDR (Red) ...... 19-14 (b) , PLT (Yellow) ...... 19-16 (c) Richard M. Mullane, MS-I (Blue) ...... 19-18 (d) Steven A. Hawley, MS-2 (Green) ...... 19-20 (e) Judith A. Resnik, MS-3 (Orange) ..... 19-22 (f) Charles D. Walker (McDonnell Douglas,'St.'Louis_ MO), PS (Brown) ...... 19-24

19-1X SPACE SHUTTLE MENU - STS 41-G (a) Robert L. Crippen, CDR (Red) ...... 19-26 (b) Jon A. McBride, PLT (Yellow) ...... 19-28 (c) Kathryn D. Sullivan, MS-1 (Bluei ...... 19-30 Sally K. Ride, MS-2 (Green) ...... 19-32

Idel(f) DavidMark GarneauC. Leestma,(Canada),MS-3 PS-I(Orange)..(Brown) i ii ! i i i... . 19-3419-36 (g) Paul D. Scully-Power (U.S. Navy, New o d n T , PS-2 (Purple) 19-38

19-X SPACE SHUTTLE MENU - STS 51-A ...... 19-40

19-XI SPACE SHUTTLE MENU - STS 51-B (a) Robert Overmyer, CDR (Red) (Gold Team) .... 19-42 (b) Fredrick D. Gregory, PLT (Yellow) (Silver'Team) . . . 19-44 (c) Don Lind, MS-I (Blue) (Gold Team) ...... 19-46 (d) Norman E. Thagard, M.D., MS-2 (Green) (Silver Team) ...... 19-48 (e) William E. Thornton, M.D._ MS_3 (Orangei (Gold Team) ...... 19-50 (f) Taylor G. Wang iJet'Propuision Laboratory, CAi, PS-I (Brown) (Gold Team) .... 1g-52 (g) Lodewijk Van Den Berg (EG&G'Inc_,'Goleta,'CA)_ PS-2 (Purple) (Silver Team) ...... 19-54

19-2 Table Page

19-X l ! SPACE SHUTTLE MENU - STS 51-C (a) Kent Mattingly, CDR (Red) ...... 19-56 (b) Loren Shriver, PLT (Yellow) ...... 19-58 (c) , MS-I (Blue) ...... 19-60 (d) James Buchli, MS-2 (Green) ...... 19-62 (e) Gary Payton (USAF), PS-I (Orange) ...... 19-64

19-XIII SPACE SHUTTLE MENU - STS 51-D (a) Karol J. Bobko, CDR (Red) ...... 19-66 (b) Donald E. Williams, PLT (Yeilowi ...... 19-67 (c) Jeffrey A. Hoffman, MS-I (Blue) ...... 19-68 (d) David Griggs, MS-2 (Green) ...... 19-69 (e) Rhea Seddon, MS-3 (Orange) ...... 19-70 (f) Charles Walker (McDonnell Douglas_ St. Louls, MO), PS-I (Brown) ...... 19-71 (g) Senator Jake Garn (UTi,'PS-2iP rple)...... 19-7z

19-XIV SPACE SHUTTLE MENU - STS 51-F (a) Gordon Fullerton, CDR (Red) ...... 19-73 (b) Roy D. Bridges, PLT (Yellow) ...... 19-75 (c) Karl G. Heinze, MS-I (Blue) ...... 19-77 (d) Story Musgrave, MS-2 (Green) ...... 19-79 (e) Tony England, MS-3 (Orange) ...... 19-80 (f) Loren Acton, PS-I (Brown) ...... 19-82 (g) John-David Bartoe, PS-2 (Purplei ...... 19-84

19-XV SPACE SHUTTLE MENU - STS 51-G (a) General ...... 19-36 (b) Patrick Baudry iFrance): PS'l'(Brown)" . . . . 19-88 (c) Sultan Salman Abdel Azize AI-Saud (Saudi /_rabiai, PS-2 (Purple) ...... 19-90

19-XVI SPACE SHUTTLE MENU - STS 51-I (a) Joe H. Engle, CDR (Red) ...... 19-92 (b) Richard Covey, PLT (Yellow) ...... 19-94 (c) , MS-1 (Blue) ...... 19-96 (d) Mike Lounge, MS-2 (Green) ...... 19-98 (e) William Fisher, M.D., MS-3 iOrange) ...... 19-100

19-XVII SPACE SHUTTLE MENU - STS 51-J (a) Karol J. Bobko, CDR (Red) ...... 19-102 (b) Ronald J. Grabe, PLT (Yellow) ...... 19-104 (c) David C. Hilmers, MS-1 (Blue) ...... 19-106 (d) Robert L. Stewart, MS-2 (Green) ...... 19-108 (e) William Pails (USAF), PS (Orange) ...... 19-110

19-XVIII SPACE SHUTTLE MENU - STS 61-A (a) Henry Hartsfield, CDR (Red) (Blue Team) ...... 19-112 (b) Steven R. Nagel, PLT (Yellow) (Blue Team) ..... 19-114 (c) Bonnie S. Dunbar, MS-I (Blue) (Blue Team) ..... 19-116

19-3 Table Page

(d) James F. Buchli, MS-2 (Green) (Red Team) . . . . . 19-118 (e) Guion Bluford, Jr., MS-3 (Orange) (Red Team) . . . 19-120 (f) Ernst Messerschmid (West Germany), PS-1 19-122 (g) Reinhard(Brown) (RedFurrerTeam)(West ...... Germany), PS-2 iPurple) .... (Blue Team) ...... 19-124 (h) Wubbo Ockels iESA: Hoiland): PSi3 (Tan) ...... 19-126

19-XIX SPACE SHUTTLE MENU - STS 61-B (a) Brewster Shaw, CDR (Red) ...... 19-128 (b) Bryan O'Connor, PLT (Yellowi ...... 19-129 (c) Woody Spring, MS-I (Blue) ...... 19-130 (d) Mary Cleave, MS-2 (Green) ...... 19-131 (e) Jerry Ross, MS-3 (Orange) .... 19-132 (f) Charles Walker (McDonnell DouGlas: St: Louis,'MO): PS-I (Brown) ...... 19-133 (g) Rudolfo Neri (Mexico)_ PS12 (Purpiei ...... 19-135

19-XX SPACE SHUTTLE MENU - STS 61-C (a) Robert (Hoot) Gibson, CDR (Red) ...... 19-137 (b) Charles F. Bolden, PLT (Yellow) ...... 19-138 (c) George D. (Pinky) Nelson, MS-I (Blue) ...... 19-139 (d) Steven A. Hawley, MS-2 (Green) ...... 19-140 19-141 Franklin R. Chang-Diaz, MS-3 (Orange) . . . I_I Robert J. Cenker (RCA, NJ), PS-I (Brown) ...... 19-142 (g) Congressman Bill Nelson (FL), PS-2 (Purple) .... 19-143

19-XXI SPACE SHUTTLE MENU - STS 51-L (a) Francis R. (Dick) Scobee, CDR (Red) ...... 19-144 (b) Michael J. Smith, PLT (Yellow) ...... 19-146 (c) Ellison Onizuka, MS-1 (Blue) ...... 19-148 (d) Judith A. Resnik, MS-2 (Green) ...... 19-150 (e) Ronald E. McNair, MS-3 (Orange) ...... 19-152 (f) Sharon Christa (Chris) McAuliffe (Teacher, NH), PS-I (Brown) . . . 19-154 (g) Gregory Jarvis iHughes Alrcrafti,'PS-2 iPurple) . . 19-156

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TABLE I9-XIV.- Continued

(d) Story Musgrave, MS-2 (Green)

MEAL DAYS 1-7

Peaches, Dried(IM) Pears, Dried(IM) Dried Beef(IM) Ham(T) Bread, Wheat(NF) Granola Bar(NF) Mix(B) Coffee w/Cream(B)

Turkey & Gravy(T) Broccoli au Gratin(R) Peach Ambrosia(R) Apricots, Dried(IM) Almonds(NF) Cashews(NF) Lemonade(2X)(B)

C Shrimp Cocktail(R) Beef Steak(1) Spaghetti w/Meat Sauce(R) Dried Beef(IM) Asparagus(R) Strawberries(R) Apple Drink(B)

IM- Intermediate Moisture T- Thermostabilized NF- Natural Form B- Beverage R - Rehydratable I - Irradiated

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19-156 APPENDIX 20 pANTR|{$ USED ON EACH OF THE FIRST 25 STS FLIGHTS STS-I THROUGH STS 51-L

20-i TABLES

Table Page

20-I STS-1 CONTINGENCY/PANTRY 20-4

20-11 STS-2 CONTINGENCY/PANTRY 20-5

20-111 STS-3 CONTINGENCY/PANTRY 20-6

20-1V STS-4 CONTINGENCY/PANTRY 20-7

20-V STS-5 CONTINGENCY/PANTRY 20-8

20-Vl STS-6 CONTINGENCY/PANTRY ooooooooeoeooooe 20-9

20-V II STS-7 CONTINGENCY/PANTRY oooeooooooeooooe 20-10

20-VI II STS-8 CONTINGENCY/PANTRY 20-11

20-1X STS-g CONTINGENCY/PANTRY oooooeoeooooeooo 20-12

20-X STS 41-B CONTINGENCY/PANTRY oeooooeooooeooo 20-13

20-XI STS 41-C CONTINGENCY/PANTRY 20-14

20-X II STS 4I-D CONTINGENCY/PANTRY oeoooooeooooooo 20-15

20-XI I I STS 41-G CONTINGENCY/PANTRY oooooooooeooooe 20-16

20-XIV STS 51-A CONTINGENCY/PANTRY ooooooeoooooeoe 20-17

20-XV STS 51-B CONTINGENCY/PANTRY ooeoeoeeoooooeo 20-18

20-XVI STS 51-C CONTINGENCY/PANTRY eooooooooooeoee 20-19

20-XVII STS 51-D CONTINGENCY/PANTRY 20-20

20-XV III STS 51-F CONTINGENCY/PANTRY 20-21

20-XIX STS 51-G CONTINGENCY/PANTRY 20-23

20-XX STS 51-I CONTINGENCY/PANTRY 20-24

20-XXI STS 51-J CONTINGENCY/PANTRY 20-25

20-XX II STS 61-A CONTINGENCY/PANTRY 20-26

20-XX III STS 61-B CONTINGENCY/PANTRY 20-27

20-XXIV STS 61-C CONTINGENCY/PANTRY 20-28

20-2 Page

20-29 STS51-L CONTINGENCY/PANTRY

ZO-3 TABLE ZO-I.- STS-1 CONTINGENCY/PANTRY ?_ N ( m _ _ F Reh_dratable Beverages Qty Snacks Qty

Apple Drink 8 Almonds(NF) 2 Coffee, Black 12 Apricots, Oried(IM) 4 Coffee w/Cream & Sugar 8 Bananas(FD) 2 Grapefrult Drink 6 Bread, Seedless Rye(1) 4 Lemonade 8 Cashews(NF) 2 Orange Brink 8 Dried Beef(IM) 4 Tea I0 Granola/Raisin Bar(NF) 4 Peaches, Dried(IM) 2 Total 50 Peanut Butter(IM) 4 Peanuts, Dry Roasted(NF) Pears(FD) 2 Shortbread Cookies(NF) 4 Soda Crackers(NF) 4

Total 42

R_.e.hydratabl e Food T hermostabi 1t zed

Asparagus 3 Beef Steak(1) 4 Beef Patty 2 Corned Beef(1) 4 Green Beans & Broccoli 3 Ham, Sliced 4 Green Beans w/Mushrooms 2 Pudding, Butterscotch 2 Peach Ambrosia 3 Pudding, Lemon 2 Salmon 2 Sausage Patty __2 Turkey, Smoked(1) 4 Total 15 Total 22

NF - Natural Form |M - Intermediate Molsture FD - Freeze Dried I - Irradiated

20-4 5/22/81

TABLE 20-1I.- STS-2 CONTINGENCY/PANTRY

Rehydratabl e Beverages Oty Entrees 8 Apple Drink 8 Beef Steak([) Coffee, B]ack 10 Corned Beef([) 4 4 Coffee w/Cream & Sugar 10 Ham, Sliced(T) 2 Grapefruit Drink 6 Salmon(T) Lemonade 8 Turkey, Smoked([ 2 Orange Drink 8 Tea 10 Total 20

Total 60

Reh_dratable Food Snacks

Asparagus 2 Almonds(NF) : 4 Beef Patty 2 Apricots, Dried(IM) 4 Green Beans &Brocco]t 2 Bread, SeedleSs Rye(1) 4 Green Beans w/Mushrooms 2 Cashews(NF) '_ 4 Italian Vegetables 2 Dried Beef(IM) '_ 4 Peach Ambrosia Z Granola/RaisinBar(NF) 4 Potato Patty 2 Peaches, Drled(IM) 2 Sausage Patty 2 Peanut Butter(IM) 4 Strawberries Peanuts, Dry Roasted(NF) 4 Shortbread Cookies(NF) 4 Total 18 Soda Crackers(NF) 4

Total 42

% - Irradiated T - Thermostabllized NF - Natural Form IM - Intermediate Moisture

20-5 12114181

TABLE 20-Ill,- SIS-3 CONTINGENCY/PANTRY

, Entrees _,: Rehydratable Beverages t_ , i _ .,,L. 4 Apple Drink I0 Beef Steak( [ ) . '. 2 Grapefruit Drink I0 Frankfurters(T) ..,, 4 Lemonade I0 Ham, Sliced(T) - " Orange Orlnk 10 Meatballs wlBBQ Sauce(T) 2 2 Strawberry Drink 10 Turkey, Smoked(I ) Tea w/Lemon & Sugar 10 n :Total 14 Total 60

Reh_dratable Food Snack____.._s .) Beef Patty 2 Almonds(NF) 2 Chicken &Rtce Soup 4 Apricots, Dried(IN) 2 Eggs, Scrambled 2 Butter Cooktes(NF)' 3 ltaltan Vegetables 2 Candy Coated Chocolate(NF) 4 Peas w/Butter 2 Cashews(NF) 2 Potato Patty 2 Chocolate Chip Bar(NF) 5 Rtce Pilaf 2 Dried Beef(IN) 4 Turkey Tetrazztnt 2 Granola/Ralsln Bar(NF) 5 Peaches, Dried(IM) 2 Total 18 Peanut Butter(IM) 2 Peanuts, Dry Roasted(NF) 2 Pecan Cookies(NF) 3 Soda Crackers(NF) 4

Total 40

I - Irradiated T - Thermostabllized NF - Natural Form IM - Intermediate Moisture

20-6 4122182

TABLE 20-IV.- STS-4 CONTINGENCY/PANTRY

Rehydratable Beverages Qty Snacks Qty

Coffee, Black 30 Almonds(NF) 3 Coffee w/Sugar 20 Apricots, Drled(IM) 2 Grape Drink 3 Butter Cookies(NF) 3 Grapefruit Drink 10 Candy Coated Chocolate(NF) 3 Instant Breakfast Chocolate 2 Cashews(NF) 3 InStant Breakfast, Vanil]a 2 Chocolate Chip Bar(NF) 2 Lemonade 3 Dried Beef(IM) 2 Orange Drink 2 Graham Crackers(NF) 3 Strawberry Drink 3 Jelly(IM) 2 Tea w/Sugar 3 Peaches, Dried(IM) 2 Iea w/Lemon & Sugar __2 Peanut Butter, Creamy(IM) 3 Peanuts, Dry Roasted(NF) 7 Total 80 Pecan Cookies(NF) 2 Soda Crackers(NF) 3

Total 40

Rehydratabl e Food Thermostabilized

Beef Patty 2 Beef Steak(1) 4 Chicken & Rice Soup 2 Frankfurters 2 Eggs, Scrambled 2 Ham, Sliced 4 |tallan Vegetables 2 Meatballs w/BBQ Sauce 2 Peach Ambrosia 4 Pudding, Lemon 2 Peas w/Butter 2 Turkey. Smoked(1) 2 Potato Patty 2 Strawberries 4 Total 16 Turkey Tetrazzini __2

Total 22

NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-7 9/01/82

TABLE 20-V.- STS-5 CONTINGENCY/PANTRY

Rehydratable Beverages Qty Snacks

Apple Drink 10 Almonds(NF) 7 Coffee, Black 24 Apricots, Dried(IM) 4 Coffee w/Cream 12 Bread, Seedless, Rye.(I_ 4 Coffee w/Cream & Sugar 12 Butter Cookies(NF) _: 5 Grapefruit Drink 15 Candy Coated Chocolate(NF) 4 Instant Breakfast, Chocolate 2 Cashews(NF) 6 Instant Breakfast, Strawberry 4 Dried Beef(IM) , 4 Instant Breakfast, Vanilla 2 Graham Crackers(NF) 4 Lemonade 6 Granola Bar(NF) 4 Orange Drink 11 Granola/Raisin Bar(NF) 4 Orange-Pineapple Ortnk 4 Jelly(IM) 4 Strawberry Drink |O Peaches, Dried(IM) 4 Tea w/Lemon & Sugar 4 Peanut Butter, Creamy(IM) 6 Peanuts, Dry Roasted(NF) 6 Total I16 Pears, Dried(IM) 4 Pecan Cookies(NF) 5 Shortbread Cookies(NF) 5 Soda Crackers(NF) 4

Total 84

Rehydratable Food Thermostabilized

Beef Patty 4 Applesauce 2 Bran Flakes 2 Corned Beef(1) 4 Chicken & Rice Soup 4 Frankfurters 2 Eggs, Scrambled 4 Ham, Sliced 4 Green Beans w/Mushrooms 4 Meatba]Is w/BBQ Sauce 2 Peach Ambrosia 3 Pudding, Butterscotch 2 Potato Patty 4 Pudding, Chocolate 2 Shrimp Creole 4 Pudding, Lemon 2 Shrimp Cocktail 3 Pudding, Vanilla 2 Strawberries 4 Salmon 4 Turkey Tetrazzini 3 Tuna 2 Turkey, Smoked(1) 4 Total 39 Total 32

NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-8 2105183

TABLE 20-VI.- STS-6 CONTINGENCY/PANTRY

Rehydratable Beverages ._ Fresh Food

Apple Drink 6 Apples, Red 8 Cocoa 2 Bananas ]0 Coffee w/Cream & Sugar 26 Bread, Cracked Wheat I Coffee w/Sugar 10 Bread, Whole Wheat- 3 Grape Drink 4 Carrot Sticks 2 Grapefruit Drink 8 Celery Sticks 1 Instant Breakfast, Chocolate 2 Cheddar Cheese, 2oz 8 Instant Breakfast, Strawberry 2 Raisins (8oz pkgs) Instant Breakfast, Vani]la 2 Lemonade 6 Total 35 Lemon-Lime Drink 16 Orange Drink 8 Orange-Grapefruit Drink 2 R_ehydratable Food Orange-Pineapple Drink 2 Strawberry Drink 4 Beef Patty 4 Tea 4 Beef Stroganoff 4 Tea w/Lemon & Sugar 4 Chicken & Rice Soup 4 Tea w/Sugar 6 Cornflakes 4 Tropical Punch 2 Eggs, Scrambled 4 Peach Ambrosia 4 Total 116 Potato Patty 4 Shrimp Cocktail 4 Strawberries 4 Snacks Total 36 A1monds(NF) 8 Apricots, Dried(IM) 4 Butter Cookies(NF) 4 Thermostabilized Candy Coated Chocolate(NF) 4 Cashews(NF) 8 Applesauce 4 Chocolate Chip Bar(NF) 4 Beef & Gravy 4 Dried Beef(IM) 4 Ham, Sliced 2 Graham Crackers(NF) 4 Meatballs w/BBQ Sauce 4 Jelly(IM) 4 Salmon 4 Peaches, Dried(IM) 4 Turkey, Smoked(1) 4 Peanut Butter, Creamy(IM) 4 Turkey & Gravy 4 Peanut Butter/Granola Bar(NF) 2 Pears, Dried(IM) 4 Total 26 Pecan Cookies(NF) 4 Shortbread Cookies(NF) 4 Soda Crackers(NF) 4

Total 70

|M - Intermediate Moisture NF - Natural Form I - Irradiated

20-9 6114183

TABLE 20-V[[.- STS-7 CONTINGENCY/PANTRY

Rehydratable Beverages Fresh Food Qty

Apple Drink 5 Apples, Red 4 Coffee, Black 70 Bread, Whole Wheat , 3 Grapefruit Drink 5 Carrot Sticks 2 Lemonade 5 Celery Sticks 1 Lemon-Lime Drink 5 Cheddar Cheese, 2oz 8 Milk 8 Oranges Orange Juice Mix 16 Tea 10 Total ZO Tea w/Lemon & k/S 15 Tea w/A/S 15 ,.m------Rehydratable Food Total |54 Beef Patty 2 Beef Stroganoff 4 Snacks Chicken & Rice Soup 4 Cornflakes 2 Almonds(NF) 15 Mushroom Soup 4 Apricots, Dried(IM) 10 Potatoes au Gratin 4 Breakfast Roll(1) 3 Shrimp Cocktail 4 Butter Cookies(NF) 5 Spaghetti w/Meat Sauce 4 Candy Coated Chocolate(HF) IO Strawberries 4 Candy Coated Mints(NF) 10 Cashews(NF) I5 Total 32 Dried Beef(IM) 10 Graham Crackers(NF) 5 Granola Bar(NF) 5 Thermostabillzed Granola/Raisin Bar(NF) 5 Jelly(IM) 5 Applesauce 4 Peaches, Dried(IM) 5 Beef Steak(1) 4 Peanut Butter, Creamy(IM) 5 Ham, Sliced 5 Peanuts, Dry Roasted(NF) 15 Meatballs w/BBQ Sauce 5 Pears, Dried(IM) 5 Pudding, Butterscotch 2 Pecan Cookies(NF) 5 Pudding, Vanilla 2 Shortbread Cookies(NF) 5 Salmon 5 Soda Crackers(NF) 15 Turkey, Smoked(1) 3

Total 153 Total 30

Drinking Water Containers 30

AIS - Artificial Sweetener IM - Intermediate Moisture NF - Natural Form I - Irradiated

20-10 7/26/81_

TABLE 20-VIII.- STS-8 CONTINGENCY/PANTRY

Rehydratable Beverages t._ Fresh Food Qty

Apple Drink 5 Apples, Red 5 Cocoa 10 Bananas 4 Coffee, Black 20 Bread, White 1 Grapefruit Drink 15 Bread, Whole Wheat 2 ten_nade 15 Carrot Sticks 2 Lemon-Lime Drink 10 Celery Sticks I Orange Drink 8 Cheddar Cheese, 2oz 16 Orange Juice Mix 15 Oranges Strawberry Drink 8 Tea 10 Total 34 Tea w/Lemon & A/S 20 Tea w/A/S 20 Rehydratable Food Total 156 Beef Stroganoff 3 Chicken & Rice Soup 3 Snacks Qty Mushroom Soup 3 Potatoes au Gratin 3 Almonds(NF) 10 Shrimp Cocktail 5 Apricots, Dried(IM) 5 Spaghetti w/Meat Sauce 3 Butter Cookies(NF) 5 Strawberries 5 Candy Coated Chocolate(NF) 10 Candy Coated Mints(NF) 10 Total 25 Cashews(NF) 10 Chocolate Covered Cookies(NF) 5 Dried Beef(IM) 10 Thermostabi Iized Graham Crackers(NF) 5 Granola Bar(NF) 5 Beef Steak(1) 4 Granola/Raisin Bar(NF) 5 Chicken Salad Spread I Jelly(IM) 5 Frankfurters 5 Peaches, Dried(IM) 5 Ham Salad Spread i Peanut Butter, Creamy(IM) 5 Ham, Sliced 5 Peanuts, Dry Roasted(NF) 10 Meatballs w/BBQ Sauce 5 Pears, Dried(IM) 5 Salmon 4 Pecan Cookies(NF) 5 Tuna Salad Spread 1 Shortbread Cookies(NF) 5 Turkey, Smoked(1) __3 Soda Crackers(NF) ]O Total 29 Total 130

Drinking Water Containers 25

A/S - Artificial Sweetener NF - Natural Form |M - Intermediate Moisture I - Irradiated

20-11 11128183

TABLE 20-IX.- STS-9 CONTINGENCY/PANTRY

Rehydratable Beverage _ Fresh Food Qty

Apple Drink 4 Apples, Red 18 Cocoa 6 Bananas 4 Coffee, Black 14 Bread, White 1 Coffee w/Cream & Sugar 26 Bread, Whole Wheat 3 Grapefruit Drink I0 Carrot Sticks 3 Instant Breakfast, Chocolate 10 Celery Sticks I Lemonade 12 Cheddar Cheese, Zoz 12 Lemon-Lime Drink 14 Oranges 2 Orange Drink 8 Orange Juice Mix 8 Total 44 Tea 14 Tea w/Sugar 10 Rehydratable Food Total 136 Beef Patty 3 Bran Flakes IO Brown Rice 8 Snack_ Mushroom Soup 6 Almonds(NF) 8 Sausage Patty 3 Apricots, Orled(IM) 12 Butter Cookles(NF) 6 Total 30 Candy Coated Chocolate(NF) 8 Candy Coated Mints(NF) 8 Cashews(NF) 8 Thermostabillzed Dried Beef(IM) 10 Fiher Crackers(NF) 15 Chicken Salad Spread 3 Graham Crackers(NF) 6 Ham Salad Spread 3 Granola Bar(NF) 10 Tuna Salad Spread 3 Jelly(IM) 3 Turkey, Smoked(1) 6 Peaches, Dried(IM) 12 Peanut Butter, Creamy(IM) 10 Total 15 Peanuts, Dry Roasted(NF) 8 Shortbread Cookies(NF) 6 Soda Crackers(NF) I__2

Total 142

Drinking Water Containers 35

NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-12 1/12/84

TABLE 20-X.- STS 41-B CONTINGENCY/PANTRY

Reh_dratable BeveraQes Qty Fresh Food Oty

Citrus Drink 5 Apples, Red 5 Cocoa 5 Bananas S Coffee, Black 45 Bread, Seedless Rye l Coffee w/A/S 15 Bread, White 1 Coffee w/Cream & Sugar 15 Bread, Whole Wheat I Grapefruit Drink 7 Carrot Sticks 2 Instant Breakfast, Vanilla 3 Celery Sticks 2 Lemonade 5 Cheddar Cheese, 2oz 8 Orange Juice Mix 5 Oranges 5 Orange-Mango Drink 5 Orange-Pineapple Drink 5 Total 30 Peach Drink 5 Tea 5 Tea w/Lemon & Sugar 15 Rehxdratable Food Tea w/Sugar 5 Green Beans w/Mushrooms 5 Tota] 145 Mushroom Soup 5 Shrimp Cocktail 5 Spaghetti w/Meat Sauce 5 Snacks Strawberries 5

Almonds(NF) 6 Total 25 Apricots, Dried(IM) 6 Butter Cookies(NF) 7 Candy Coated Chocolate(NF) 4 Thermostabilized Candy Coated Mints(NF) 4 Candy Coated Peanuts(NF) 10 Beef Steak(1) 5 Cashews(NF) 6 Ham Salad Spread 2 Chocolate Covered Cookies(NF) 3 Pudding, Vanilla 2 Dried Beef(IM) 7 Salmon 2 Graham Crackers(NF) 5 Tuna 2 Jelly(IM) 3 Tuna Salad Spread 2 Peaches, Dried(IM) 6 Turkey, Smoked(1) Peanut Butter, Chunky(Jar)(IM) I Peanut Butter, Creamy(IM) 5 Total 20 Peanut Butter/Granola Bar(NF) 3 Peanuts, Dry Roasted(NF) 5 Pecan Cookies(NF) 5 Shortbread Cookies(NF) 5 Soda Crackers(NF) 5 Trail Mix(IM) 30

Total 126

Drinking Water Containers 35

AIS - Artificial Sweetener NF - Natural Form IN - Intermediate Moisture I - Irradiated

20-13 2/13/84

TABLE20-XI.- STS'41-C CONTINGENCY/PANTRY

Reh_dratable Beverages ._ Fresh Food

Apple Drink 5 Apples, Red 5 Citrus Drink 5 Bananas 4 Coffee, Black 20 Bread, Seedless Rye 1 Coffee wIAIS 10 Bread, Whole Wheat 1 Coffee w/Cream 10 Carrot Sticks 2 Coffee w/Cream & Sugar 10 Celery Sticks 2 Grapefruit Drink 7 Cheddar Cheese, 2oz 8 Instant Breakfast, Vanilla 3 Cranberry Juice Cocktail, Brtk Pak 1 Lemonade 5 Oranges 3 Orange Juice Mix 5 Orange-Mango Drink 5 Total 27 Orange-Pineapple Drink 5 Peach Drink 5 Tea 15 Reh_dratable Food Tea w/A/S 5 Tea w/Sugar 5 Beef Patty 2 Beef Stroganoff 3 Total 120 Mushroom Soup 5 Shrimp Cocktail 10 Spaghetti w/Meat Sauce 3 Snacks Strawberries 5 Sausage Patty 2 Almonds(NF) I0 Apricots, Drled(IM) 7 Total 30 Butter Cookies(NF) 7 Candy Coated Chocolate(NF) 5 Candy Coated Mints(NF) 4 Thermostabtlized Candy Coated Peanuts(NF) 8 Cashews(NF) 10 Beef Steak(1) 5 Chocolate Covered Cookles(NF) 3 Frankfurters 2 Dried Beef(IM) 5 Ham Salad Spread 2 Graham Crackers(NF) 3 Pudding, Chocolate 2 Granola Bars(NF) 4 Pudding, Vanilla 2 Jelly, Apple(IM) 3 Tuna Salad Spread 2 Peaches, Dried(IM) 7 Turkey, Smoked(1) __5 Peanut Butter, Crunchy(Jar)(IM) I Peanut Butter, Creamy(IM) 5 Total 20 Peanut Butter/Granola Bar(NF) 3 Peanuts, Dry Roasted(NF) 5 Pecan Cookies(NF) 2 Shortbread Cookies(NF) 4 Soda Crackers(NF) 5 Trail Mix(IM) 10 _+_

Total 111

Drinking Water Containers 25

A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-14 6/Z2/B4

TABLE 20-XII.- STS4I-D CONTINGENCY/PANTRY

Reh_dratable Beverages Qty Fresh Food 9_z

Cherry Drink w/A/S 6 Apples, Granny Smith 4 Citrus Drink 3 Apples, Red 8 Cocoa 12 Bananas 12 Coffee, Black 15 Bread, Seedless Rye I Coffee w/A/S 15 Bread, White i Coffee w/Cream 12 Bread, Whole Wheat 2 Coffee w/Cream & Sugar 12 Carrot Sticks 2 Grape Drink 3 Celery Sticks I Grape Drink w/A/S 3 Cheddar Cheese, 2oz 8 Grapefruit Drink 6 Instant Breakfast, Chocolate 6 Total 39 Lemonade 15 Lemonade w/A/S 15 Orange Juice Mix 6 Rehydratable Food, Orange-Mango Drink 3 Tea 12 Chicken Consomme 6 Tea w/A/S 12 Chicken & Rice Soup 5 Tropical Punch 3 Green Beans w/Mushrooms 6 Tropical Punch w/A/S 3 Italian Vegetables 6 Mushroom Soup 6 Total 162 Turkey Tetrazzini __5

Total 34 Snacks

Almonds(NF) 15 Thermostabilized Butter Cookies(NF) 16 Candy Coated Mints(NF) 6 Ground Beef w/Spice Sauce 3 Candy Coated Peanuts(NF) 15 Ham Salad Spread 2 Cashews(NF) 15 Meatballs w/BBQ Sauce 3 Chocolate Covered Cookies(NF) 6 Tuna Salad Spread 2 Dried Beef(IM) 4, Turkey & Gravy 6 Granola Bars(NF) 6 Jelly, Apple(IM) 6 Total 16 Peanut Butter, Crunchy(Jar)(IM) I Peanuts, Dry Roasted(NF) 15 Soda Crackers(NF) I__22

Total I17

Drinking Water Containers 12

A/S - Artificial Sweetener NF - Natural Form |M - Intermediate Moisture

20-15 9/14/84

TABLE 20-XII[.- STS41-G CONTINGENCY/PANTRY

Rehydratable Beverages Qty Fresh Food

Citrus Drink 7 Apples, Granny Smith. 10 Cocoa 10 Apples, Red 4 Coffee, Black 16 Bread, Whole Wheat :: 6 Coffee w/Cream g Sugar 20 Carrot Sticks 2 Coffee w/Sugar B Celery Sticks 2 Grapefruit Drink 7 Cheddar Cheese, 2oz 10 Instant Breakfast, Chocolate 2 Oranges 7 Instant Breakfast, Vanilla 2 Lemonade 21 Total 41 Orange Juice Mix 20 Orange-Mango Drink 25 Peach-Apricot Drink 7 Rehydratable Food Tea 7 Tea w/Lemon & A/S 14 Broccoli au Gratin 3 Chicken Consomme 7 Total [66 Chicken & Rice Soup l Green Beans w/Mushrooms 4 Italian Vegetables 3 Snacks: Mushroom Soup 7 Shrimp Cocktail 7 Almonds(NF) 10 Turkey Tetrazzini Apricots, Dried(IM) 7 Butter Cookies(NF) 10 Total 45 Candy Coated Chocolates(NF) 17 Candy Coated Mints(NF) 14 Candy Coated Peanuts(NF) 17 Thermostabilized Cashews(NF) 13 Dried 8eef(IM) 7 Beef Steak(1) 7 Granola Bars(NF) 7 Chicken Salad Spread I Jelly, Apple(IM) 3 Frankfurters 4 Peaches, Dried(IM) 7 Ham Salad Spread 2 Peanut Butter, Crunchy(Jar)(lM) I Tuna Salad Spread 2 Peanuts, Dry Roasted(NF) 13 Turkey & Gravy 7 Soda Crackers(NF) 28 Turkey Salad Spread

Total 154 Total 24

Drinking Water Containers 14

A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-16 tt/08/84

TABLE 20-XlV.- STS 51-A CONTINGENCY/PANTRY

Reh_dratable Beverages Qty Fresh Food Qty

Cocoa 5 Apples, Red 7 Coffee, Black 32 Bananas 3 Coffee w/Cream & Sugar 32 Bread, Whole Wheat 4 Grapefruit Drink 5 Carrot Sticks 2 Instant Breakfast, Chocolate 5 Celery Sticks 2 Lemonade 10 Cheddar Cheese, 2oz 10 Lemonade w/A/S 12 Orange-Grapefruit Drink 5 Total 28 Orange Juice Mix 5 Orange-Mango Drink 9 Peach-Apricot Drink 5 Rehydratable Food Tea w/Lemon 5 Tea w/Lemon & Sugar 5 Broccoli au Gratin 5 Tea w/Lemon & A/S 15 Chicken Consomme 5 Chicken & Rice Soup 5 Total 150 Green Beans w/Mushrooms 5 Mushroom Soup 5 Shrimp Cocktail 5 Snacks Turkey Tetrazzini 5

Almonds(NF) 10 Total 35 Apricots, Dried(IM) 5 Butter Cookies(NF) 5 Candy Coated Chocolates(NF) 10 Thermostabilized Candy Coated Mints(NF) 20 Candy Coated Peanuts(NF) 10 Beef Steak(1) 5 Cashews(NF) 10 Chicken Salad Spread 2 Dried Beef(IM) 16 Frankfurters 3 Granola Bars(NF) 5 Ham Salad Spread 2 Jelly, Apple(IM) 4 Tuna Salad Spread 2 Peaches, Dried(IM) 10 Turkey & Gravy __5 Peanut Butter, Crunchy(Jar)(IM) ! Peanuts, Dry Roasted(NF) 10 Total 19 Soda Crackers(NF) 20 Trail Mix(IM) 10

Total 146

Drinking Water Containers 15 In-Suit Food Bars 4

A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture ! - Irradiated

20-17 4129185

TABLE 20-XV.- $T$ 51-B CONTINGENCY/PANTRY

Reh_dratable Beverages ' Fresh Food Qty

Citrus Drink 7 Apples, Granny Smith 4 Cocoa 7 Apples, Red 13 Coffee, Black 14 Bananas 12 Coffee w/Cream 7 Bread, White 2 Coffee w/Cream & Sugar 7. Bread, Whole Wheat I Grapefruit Drink 14 Candied Dill Strips(Jar) I Instant Breakfast, Chocolate 4 Carrot Sticks 2 Instant Breakfast, Vanilla 3 Celery Sticks 2 Lemonade 21 Cheddar Cheese, 2oz 10 Orange Juice Mix 14 Kosher Dill Pickles 6 Orange-Mango Drink 21 Oranges Peach-Apricot Drink 7 Tea 7 Total 60 Tea, Bag Lapsang Souchong 7 Tea, Earl Gray 7 Tea w/Lemon & Sugar Rehydratable Food

Total 154 Chicken Consomme 7 Chicken & Rice Soup 5 Green Beans w/Mushrooms 7 Snacks Mushroom Soup 7 Peach Ambrosia 7 Almonds(NF) iO Shrimp Cocktail 7 Apricots, Dried(IM) 10 Spaghetti w/Meat Sauce 4 Butter Cookies(NF) 14 Turkey Tetrazzini __3 Candy Coated Chocolates(NF) 10 Candy Coated Mints(NF) 7 Total 47 Candy Coated Peanuts(NF) 14 Cashews(NF) IO Dried Beef(IM) 14 Thermostabilized Granola Bars(NF) 14 Jelly, Strawberry(Jar)(IM) I Beef Steak(1) 7 Macadamia Nuts(NF) 10 Chicken Salad Spread I Peaches, Dried(IM) 10 Frankfurters 4 Peanut Butter, Chunky(Jar)(IM) i Ham, Sliced 4 Peanuts, Dry Roasted(NF) 10 Ham Salad Spread 2 Soda Crackers(NF) 21 Tuna Salad Spread 2 Trail Mix(IM) 20 Turkey & Gravy 3 Turkey Salad Spread _1_I Total 176 Total 24

A/S - Artificial Sweetener Drinking Water Containers 21 NF - Natural Form In-Suit Food Bars , 2 IM - Intermediate Moisture Reentry Kit I - Irradiated 56 Salt Tablets 28 Longer Straws 24 Drinking Water Containers 4 Orange Juice Mix

20-18 1/24/85

TABLE 20-XVI.- $T$ 51-C CONTINGENCY/PANTRY

Rehydratable Beverages Qty Fresh Food Qty

Cherry Drink w/A/S 3 Apples, Granny Smith I Cocoa 4 Apples, Red 3 Oecaffeinated Coffee w/Sugar 15 Bananas 4 Grape Drink 3 Bread, Seedless Rye i Grapefruit Drink 3 Bread, White I Instant Breakfast, Chocolate 4 Bread, Whole Wheat 1 Kona Coffee, Black 40 Carrot Sticks I Kona Coffee w/Cream & A/S 15 Celery Sticks I Lemonade 4 Cheddar Cheese, 2oz 5 Lemonade w/A/S 4 Pears 1 Orange-Grapefruit Drink 4 Orange Juice Mix 5 Total 19 Orange-Mango Drink 10 Orange-Pineapple Drink 3 Peach-Apricot Drink 3 Rehydratable Food Tea 5 Tropical Punch w/A/S 5 Broccoli au Gratin 4 Chicken Consomme 5 Total 130 Chicken & Rice Soup 5 Green Beans w/Mushrooms 4 Mushroom Soup 5 Snacks Rice Pilaf 2 Shrimp Cocktail 5 Almonds(NF) I0 Sweet 'n Sour Chicken 3 Apricots, Dried(IM) 5 Teriyaki Chicken 3 Butter Cookies(NF) 10 Candy Coated Chocolates(NF) 10 Total 36 Candy Coated Mints(NF) 5 Candy Coated Peanuts(NF) 9 Cashews(NF) 15 Thermostabilized Dried Beef(IM) 6 Granola Bars(NF) 5 Beef Steak(1) 5 Jelly, Grape(Jar)(IM) 1 Chicken Salad Spread 2 Macadamia Nuts(NF) 20 Frankfurters 3 Peaches, Dried(IM) 5 Ham, Sliced 3 Peanut Butter, Crunchy(Jar)(IM) i Ham Salad Spread 2 Peanuts, Dry Roasted(NF) 3 Tuna Salad Spread 2 Pecan Cookies(NF) 5 Turkey & Gravy 3 Soda Crackers(NF) 10 Trail Mix(IM) 10 Total 20

Total 130

AIS - Artificial Sweetener Drinking Water Containers 10 NF - Natural Form In-Suit Food Bars 2 IM - Intermediate Moisture Reentry Kit I - Irradiated 40 Salt Tablets 20 Long Straws 20 Drinking Water Containers

20-19 4/11/85

TABLE ZO-XVII.- STS 51-D CONTINGENCY/PANTRY

Rehydratable Beverages Qty Fresh Food Qty

Apple Drin'k 5 Apples, Gcanny Smith 4 Citrus Drink 4 Apples, Red 5 Cocoa 3 Bananas 6 Coffee, Black 18 Bread, Seedless Rye I Coffee w/Cream 10 Bread, Whole Wheat I Coffee w/Cream & Sugar 5 Carrot Sticks 2 Coffee w/Sugar 10 Celery Sticks I Grape Drink 3 Cheddar Cheese, 2oz I0 Grapefruit Drink 5 Chocolate Chip Granola Oipps 12 Instant Breakfast, Chocolate 3 Mint Chocolate Chip Dipps 6 Instant Breakfast, Strawberry 3 Oranges 2 Instant Breakfast, Vanilla 3 Lemonade 7 Total 50 Lemonade w/A/S 14 Orange-Grapefruit Drink 5 Orange Juice Mix 7 Reh_dratable Food Orange-Mango Drink 7 Orange-Pineapple Drink 3 Broccoli au Gratin 7 Peach-Apricot Drink 4 Chicken Consomme 7 Tea 5 Chicken & Rice Soup 7 Tea Bag, Earl Gray w/A/S 14 Granola w/Blueberries 3 Tea Bag, Formosa 5 Mushroom Soup 7 Tea Bag, Lapsang Souchong 5 Rice Pilaf 7 Tea w/Lemon & A/S 7 Shrimp Cocktail 7 Tropical Punch w/A/S 5 Sweet 'n Sour Chicken 4 Teriyaki Chicken 3 Total 160 Total 52

Snacks ThermostabiIized Almonds(NF) 10 Apricots, Dried(IM) i0 Beef Steak(1) 7 Butter Cookies(NF) 10 Chicken Salad Spread 2 Candy Coated Chocolates(NF) 7 Frankfurters 3 Candy Coated Mints(NF) 7 Fruitcake 3 Candy Coated Peanuts(NF) 7 Ham Salad Spread 2 Cashews(NF) I0 _una Salad Spread 2 Dried Beef(IM) 3 Graham Crackers(NF) 3 Tota] Ig Granola Bars(NF) 7 Jelly(IM) 5 Macadamia Nuts(NF) 10 Drinking Water Containers 14 Peaches, Dried(IM) I0 In-Suit Food Bars 2 Peanut Butter, Creamy(Jar)(IM) 5 Reentry Kit Peanuts, Dry Roasted(NF) I0 56 Salt Tablets Pecan Cookies(NF) I0 28 Long Straws Soda Crackers(NF) 14 28 Drinking Water Containers

Total 138

A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-20 9/05/85

TABLE 20-XVIII.- STS 51-F CONTINGENCY/PANTRY

RehEdratable Beverages Qty Fresh Food Qty

Cherry Drink w/A/S 4 Apples, Granny Smith 10 Cocoa 7 Apples, Red 5 Coffee, Black 1B Bananas 14 Coffee w/Cream 14 Bread, Cocktail Pumpernickel I Coffee w/Cream & Sugar 21 Bread, Cocktail Rye i Grapefruit Drink 10 Bread, Raisin/Pumpernickel 19 Kona Coffee, Black 7 Bread, Seedless Rye I Lemonade 11 Bread, Whole Wheat I Le_nade w/A/S 10 Breakfast Roils 2B Orange Drink w/A/S 7 Carrot Sticks 3 Orange-Grapefruit Drink 7 Celery Sticks I Orange Juice Mix 7 Cheddar Cheese, 2oz 10 Orange-Mango Drink 6 Oranges 4 Tea 7 Tea w/Lemon & Sugar 10 Total 98

Total 146 Rehydratab]e Food

Snacks Chicken Consomme 7 Chicken & Rice Soup 7 Almonds(NF) 21 Corn, Green Beans & Pasta 7 Apricots, Dried(IM) 14 Green Beans w/Mushrooms 7 Butter Cookies(NF) 14 Peach Ambrosia 3 Candy Coated Chocolates(NF) 14 Shrimp Cocktail 7 Candy Coated Peanuts(NF) 14 Spaghetti w/Meat Sauce 7 Cashews(NF) 21 Strawberries 4 Dried Beef(IM) 14 Sweet 'n Sour Chicken 4 Granola Bars(NF) 14 Teriyaki Chicken 3 Jelly, Strawberry(Jar)(IM) I Macadamia Nuts(NF) 14 Total 56 Peaches, Dried(IM) 14 Peanut Butter, Crunchy(Jar)(IM) I Pecan Cookies(NF) 14 Thermostabilized Shortbread Cookies(NF) 14 Soda Crackers(NF) 14 Chicken Salad Spread 2 Trail Mix(IM) 28 Frankfurters 4 Fruitcake 4 Total 226 Ham Salad Spread 3 Ham, Sliced 4 Drinking Water Containers 21 Tuna Salad Spread 3 In-Suit Food Bars 2 Turkey Salad Spread 2 Reentry Kit Turkey, Smoked(1) 7 56 Salt Tablets 28 Long Straws Total 29 18 Drinking Water Containers 2 Grapefruit Drink A/S - Artificial Sweetener 4 Lemonade NF - Natural Form 2 Orange Drink IM - Intermediate Moisture 2 Orange-Grapefrult Drink I - Irradiated

Z0-21 2 TABLE 20-XVIII.- Concluded 6117/85

STS51°F Reentry Kit IFluid Loadin)l

Salt Tablets

28 Long Straws

28 Beverages or Water Containers (4 per person)

CDR (Red) 2 Orange Drink Gordon Fullerton 2 Grapefruit Drink

PLT (Yellow) 4 Water Containers Roy Bridges

MSI (Blue) 2 Orange-Grapefruit Drink Karl Henize 2 Water Containers

MS2 (Green) 4 Lemonade Story Musgrave

MS3 (Orange) 4 Water Containers Tony England

PSI (Brown) 4 Water Containers Loren Acton

PS2 (Purple) 4 Water Container_ John-David Bartoe

20-22 6107185

TABLE 20-XIX,- SIS 51-G CONTINGENCY/PANTRY

Rehydratable Beverages Qty Fresh Food g!z

Cherry Drink w/A/S 4 Apples, Granny Smith II Cocoa 7 Apples, Red 6 Coffee, Black 24 Bananas 6 Coffee w/Sugar I0 *Bread, Rye I Decaffeinated Coffee w/Cream & A/S 6 Bread, White I Grapefruit Drink I0 Bread, Whole Wheat 2 Lemonade 11 Breakfast Rolls 14 Lemonade w/A/S 10 Cake I Lemon-Lime Drink 6 *Cantal Cheese 6 Orange Drink w/k/S 7 Carrot Sticks 2 Orange-Grapefruit Drink 7 Celery Sticks 2 Orange Juice Mix 7 Chocolate Chip Dipps 24 Tea w/A/S 7 **Dates w/Almonds g Tea Bag, Early Riser I0 Nectarines 4 Tea w/Lemon I0 Oranges 3 Tostito Chips i Total 136 Total g3

Snacks Rehydratable Food A1monds(NF) 28 Apricots, Oried(IM) I0 Chicken Consomme 7 Butter Cookies(NF) 33 Chicken & Rice Soup 7 Candy Coated Chocolates(NF) 25 Corn, Green Beans & Pasta 7 Candy Coated Peanuts(NF) 14 Green Beans w/Mushrooms 7 Cashews(NF) 26 Rice Pilaf 7 Chocolate Covered Cookies(NF) 23 Shrimp Cocktail 7 Dried Beef(IM) 23 Strawberries 7 Granola Bars(NF) 14 Sweet 'n Sour Chicken 4 Macadamia Nuts(NF) 14 Teriyaki Chicken 3 Peaches, Dried(IM) 10 Pecan Cookies(NF) 21 Total 56 Shortbread Cookies(NF) 14 Soda Crackers(NF) 14 "Pates De Fruit(IM) 7 Thermostabilized Trail Mix(IM) i0 Chicken Salad Spread 2 Total 286 Frankfurters 4 Ham, Sliced 4 Drinking Water Containers 21 Pudding, Vanilla 6 In-Suit Food Bars 2 Tuna Salad Spread 2 Reentry Kit Turkey, Smoked(1) 7 56 Salt Tablets 26 Long Straws Total 25 9 Drinking Water Containers 2 Grapefruit Drink A/S - Artificial Sweetener 9 Lemonade NF - Natural Form 2 Lemon-Lime Drink IM - Intermediate Moisture 2 Orange-Grapefrult Or|nk *French Food 2 Tea w/Lemon **Saudi Arabian Food I - Irradiated

20-23 8/28/85

TABLE 20-XX.- STS 51-1 CONTINGENCY/PANTRY

Rehydratable Beverages Qty Fresh Food , Qty

Coffee, Black 32 Apples, Granny Smith 3 Grapefruit Drink 10 Apples, Red 10 Kona Coffee, Black 32 Bananas 9 Kona Coffee w/Cream & Sugar 16 Bread, Seedless Rye- I Lemonade 10 Bread, Whole Wheat I Lemonade w/A/S 10 Breakfast Rolls 12 Orange Drink w/A/S 5 Carrot Sticks 2 Orange-Grapefruit Drink 5 Cheddar Cheese, 2oz 5 Orange Juice Mix 5 Crackers 5 Orange-Mango Drink 10 Oranges 4 Tea 5 Tea w/Lemon 5 Total 52 Tea w/Lemon & Sugar 5

Total 150 Reh_dratable Food

Chicken Consomme 5 Snacks Chicken & Rice Soup 5 Corn, Green Beans & Pasta 5 Almonds(NF) 10 Green Beans w/Mushrooms 5 Apricots, Dried(IM) 5 Mushroom Soup 5 Butter Cookies(NF) 10 Peach Ambrosia 3 Candy Coated Chocolates(NF) 10 Shrimp Cocktail 5 Candy Coated Peanuts(NF) 10 Spaghetti w/Meat Sauce 5 Cashews(NF) 10 Strawberries 3 Dried Beef(IM) 10 Sweet 'n Sour Chicken 3 Granola Bars(NF) 10 Teriyaki Chicken Jelly, Strawberry(Jar)(IM) i Macadamia Nuts(NF) I0 Total 47 Peaches, Dried(IM) 5 Peanut Butter, Crunchy(Jar)(IM) I Peanuts, Dry Roasted(NF) I0 Thermostabilized Shortbread Cookies(NF) 10 Soda Crackers(NF) 5 Beef Steak(1) 5 Trail Mix(IM) 12 Chicken Salad Spread I Frankfurters 3 Total 129 Ham Salad Spread i Pudding, Butterscotch 4 Drinking Water Containers 20 Pudding, Chocolate 4 In-Suit Food Bars 2 Pudding, Vanilla 4 Reentry Kit Tuna Salad Spread I 40 Salt Tablets Turkey Salad Spread I 20 Long Straws Turkey, Smoked(1) 5 12 Lemonade 4 Lemon-Lime Drink Total 29 4 Orange-Mango Drink A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture [ - Irradiated

20-24 i0102185

TABLE 20-XXI.- STS 51-J CONTINGENCY/PANTRY

Rehxdratable Beverages Qty Fresh Food Qty

Coffee w/A/S 12 Apples, Granny Smith 5 Coffee w/Sugar 10 Apples, Red 5 Grapefruit Drink 20 Bananas 6 Lemonade 12 Bread, Seedless Rye I Lemonade w/A/S 10 Bread, Whole Wheat I Lemon-Lime Drink 5 Breakfast Rolls 8 Orange Drink w/A/S 5 Carrot Sticks 2 Orange-Grapefruit Drink 10 Celery Sticks I Orange Juice Mix 12 Cheddar Cheese, 2oz 5 Orange-Mango Drink 12 Crackers, Goldfish(bag) 5 Peach-Apricot Drink 5 Oranges 3 Tea 5 Tostitos 1 Tea w/A/S 5 Tea w/Lemon 5 Total 43 Tea w/Lemon & Sugar 5

Tota| 133 Rehydratable Food

Chicken Consomme 5 Snacks Chicken & Rice Soup 5 Corn, Green Beans & Pasta 5 Almonds(NF) 10 Green Beans w/Mushrooms 5 Apricots, Dried(IM) 5 Mushroom Soup 5 Butter Cookies(NF) 10 Peach Ambrosia 3 Candy Coated Chocolates(NF) 10 Shrimp Cocktail 5 Candy Coated Peanuts(NF) 10 Spaghetti w/Meat Sauce 5 Cashews(NF) 15 Strawberries 3 Dried Beef(IM) 10 Sweet 'n Sour Chicken 3 Granola Bars(NF) 10 Teriyaki Chicken 3 Macadamia Nuts(NF) 10 Peaches, Dried(IM) 5 Total 47 Peanuts, Dry Roasted(NF) 10 Shortbread Cookies(NF) 24 Soda Crackers(NF) 5 Thermostabilized Trail Mix(IM) 10 Beef Steak(1) 5 Total 144 Chicken Salad Spread 2 Ham Salad Spread 2 Drinking Water Containers 20 Tuna Salad Spread 2 In-Suit Food Bars 2 Turkey Salad Spread 2 Reentry Kit Turkey, Smoked(1) 5 40 Salt Tablets 20 Long Straws Total 18 4 Lemonade 16 Water Containers A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture I - Irradiated

20-25 12/04/85

TABLE 20-XXII.- STS 61-A CONTINGENCY/PANTRY

Rehydratable Beverages Oty Fresh Food Qty

Cocoa 8 Apples, Granny Smith 7 Coffee w/A/S 8 Apples, Red 4 Coffee, Black 16 Bananas 9 Coffee w/Cream & A/S 8 Beef Sticks 42 Coffee w/Cream & Sugar 16 Bread Cocktail Rye I Grapefruit Drink 24 *Bread, German Katenbrot 16 Lemonade 12 *Bread, Rubschlager, Rye 24 Lemonade w/A/S 10 *Bread, Whole Wheat Rubsch + 46 Orange Juice Mix 12 Breakfast Rolls 13 Orange-Mango Drink 12 Carrot Sticks 2 Peach-Apricot Drink 8 Celery Sticks i Tea 8 Cheddar Cheese, 2oz 5 Tea w/Lemon 10 Crackers, Goldfish(pkg) 4 Tea w/Lemon & Sugar 8 German Sausage Sticks 3 Gouda Cheese 42 Total 160 Halloween Candy(2.Slbs) i Oranges 4 Snacks Total 224 Almonds(NF) 12 Apricots, Dried(IM) 4 Rehydratable Food Butter Cookies(NF) 8 Candy Coated Chocolates(NF) 8 Chicken Consomme 8 Candy Coated Peanuts(NF) 8 Chicken & Rice Soup 8 Cashews(NF) 12 Corn, Green Beans & Pasta 4 Dried Beef(IM) 16 Green Beans w/Mushrooms 4 Granola Bars(NF) 8 Grits w/Butter 8 Macadamia Nuts(NF) 8 Mushroom Soup 8 Peaches, Dried(IM) 4 Peach Ambrosia 4 Peanuts, Dry Roasted(NF) 8 Shrimp Cocktail 8 Shortbread Cookies(NF) 8 Spaghetti w/Meat Sauce 4 Soda Crackers(NF) 16 Strawberries 4 Trail Mix(IM) 16 Sweet 'n Sour Chicken 4 Teriyaki Chicken 4 Total 136 Total 68 Drinking Water Containers 24 In-Suit Food Bars 2 Thermostabilized Reentry Kit 64 Salt Tablets Beef Steak(1) 8 32 Long Straws Chicken Salad Spread 2 8 Drinking Water Containers Frankfurters 4 4 Lemonade Ham Salad Spread 2 4 Orange-Grapefruit Drink Tuna Salad Spread 2 4 Orange Juice Mix Turkey Salad Spread 2 10 Orange-Mango Drink Turkey, Smoked(1) 8 2 Strawberry Drink Total 28 A/S - Artificial Sweetener NF - Natural Form IM - Intermediate Moisture *Single Slices +Rubschlager I - Irradiated

' 20-26 12102185

TABLE 20-XXIII.- STS 61_B CONTINGENCY/PANTRY

Rehxdratable Beverages Qty Fresh Food Qty

Cocoa 14 Amaranth Cake 1 Grapefruit Drink 14 Amaranth Flakes 2 Kona Coffee w/Cream 10 Amaranth Cookies 4 Kona Coffee w/Cream & Sugar 30 Amaranth Cookies w/Nuts 4 Lemonade 14 Apples, Granny Smith 3 Lemonade w/A/S 14 Apples, Red 3 Tea 7 Bread, Seedless Rye I Tea w/Lemon 7 Bread, Whole Wheat I Tea w/Lemon & A/S 7 Breakfast Rolls 13 Tea w/Lemon & Sugar Carrot Sticks 2 Celery Sticks I Total 124 Cheddar Cheese, 2oz 5 Cocoa w/Amaranth 3 Crackers, Goldfish(bag) 4 Snacks Crackers, Wheat Thins(bag) 3 Cran-Orange Sauce 7 Almonds(NF) 7 Malted Milk Balls, 5oz I Apricots, Dried(IM) 14 Oranges I Browines 7 Pumpkin Cake I Butter Cookies(NF) 7 Raisins, 85g 2 Candy Coated Chocolates(NF) 10 Tortillas(pkg) __I Candy Coated Mints(NF) 7 Candy Coated Peanuts(NF) 10 Total 63 Cashews(NF) 10 Chocolate Covered Cookies(NF) 7 Dried Beef(IM) 14 Rehydratable Food Graham Crackers(NF) 3 Granola Bars(NF) 14 Beef Patty 7 Macadamia Nuts(NF) 10 Broccoli au Gratin 7 Peanuts, Dry Roasted(NF) 7 Chicken Consomme 7 Soda Crackers(NF) 7 Chicken & Rice Soup 7 Trail Mix(IM) 7 Corn, Green Beans & Pasta 3 Creamed Spinach 2 Total 141 Green Beans w/_ushrooms 2 Oatmeal w/Raisins 7 Potatoes au Gratin 4 Thermostabilized Potato Patty 3 Sausage Patty 7 Applesauce 7 Shrimp Cocktail 7 Beef Steak(1) 7 Strawberries 7 Frankfurters 7 Peaches, Diced 7 Total 70 Pudding, Vanilla 7 Turkey & Gravy 7 Drinking Water Containers 28 In-Suit Food Bars 2 Total 42 Reentry Kit 56 Salt Tablets A/S - Artificial Sweetener 2_ Long Straws NF - Natural Form 24 Drinking Water Containers IM - Intermediate Moisture 4 Lemonade w/A/S I - Irradiated

20-27 1114186

TABLE 20-XXIV.- STS 61-C CONTINGENCY/PANTRY

Reh_dratable Beveraqes Qty Fresh Food Qty

Apple Drink 5 Apples, Granny Smith 7 Coffee, Black 25 Bananas 7 Coffee w/Cream & Sugar 5 *Bread, Rubschlager Whole Wheat 16 Coffee w/Sugar 10 Bread, Seedless Rye I Decaffeinated Coffee w/Cream & A/S 5 Bread, Whole Wheat I Grapefruit Drink 7 Breakfast Rolls 16 Lemonade 7 Carrot Sticks I Lemonade w/A/S 7 Celery Sticks I Orange Juice 6 Cheddar Cheese, 2oz 5 Orange-Mango Drink 7 Crackers, Wheat Thins llb (pkg) 7 Tea 14 Grapefruit 4 Tea w/A/S 7 Oranges 4 Tea w/Lemon 7 Raisins, box 6 Tea w/Sugar 7 Tortillas 1

Total I19 Total 77

Snacks Rehydratable Food

Almonds(NF) 7 Beef Almondine 2 Apricots, Dried(IM) 4 Beef Stroganoff 2 Butter Cookies(NF) 7 Chicken Consomme 7 Candy Coated Chocolates(NF) 7 Mushroom Soup 7 Candy Coated Mints(NF) 4 Shrimp Cocktail 7 Candy Coated Peanuts(NF) 7 Spaghetti w/Meat Sauce 3 Cashews(NF) 7 Strawberries 7 Chocolate Covered Cookies(NF) 3 Dried Beef(IM) 7 Total 35 Granola Bars(NF) 6 Jelly, Strawberry(Jar)(IM) 2 Macadamia Nuts(NF) 7 Thermostabilized Peaches, Dried(IM) 4 Peanut Butter, Crunchy(Jar)(IM) 2 Beef Steak(1) 7 Peanuts, Dry Roasted(NF) 7 Frankfurters 3 Shortbread Cookies(NF) 4 llam Salad Spread 2 Trail Mix(IM) 7 Pudding, Chocolate 3 Pudding, Vanilla 3 Total 92 Tuna Salad Spread 2

Drinking Water Containers 28 Total 20 In-Suit Food Bars 2 Reentry Kit A/S - Artificial Sweetener 56 Salt Tablets NF - Natural Form 28 Long Straws IM - Intermediate Moisture 28 Drinking Water Containers * Single Slices I - Irradiated

20-28 1/26/86

TABLE 20-XXV.- STS 51-L CONTINGENCY/PANTRY

Rehydratable Beverages __ Fresh Food Qty

Grapefruit Drink 10 Apples, Granny Smith 9 Kona Coffee, Black 21 Bananas 12 Kona Coffee w/A/S 14 Beef Jerky, pkg 2 Kona Coffee w/Cream & Sugar 14 *Bread, Rubschlager Whole Wheat 10 Lemonade 8 Bread, Whole Wheat I Lemonade w/A/S 20 Breakfast Rolls 16 Orange Drink w/A/S 4 Carrot Sticks 2 Orange Juice 7 Celery Sticks I Orange-Mango Drink 10 Cheddar Cheese, 2oz 10 Tea 7 Crackers, Butter Thins, pkg I Tea w/Lemon 14 Crackers, Hearty , pkg I Tea w/Lemon & A/S 14 Grapefruit 5 Marshmallows, pkg (Large) I Tota| 143 Oranges 6 Teacher Experiment I Marshmallows, ea 10 Snacks M&Ms, pkg 2 IO"xlO" ziplock bag Almonds(NF) 7 Tortillas, pkg 3 Apricots, Oried(IM) 7 Butter Cookies(NF) 7 Total 93 Candy Coated Chocolates(NF) 7 Candy Coated Mints(NF) 14 Candy Coated Peanuts(NF) 7 Rehxdratable Food Cashews(NF) 14 Chocolate Covered Cookies(NF) 7 Broccoli au Gratin 5 Dried Beef(IM) 7 Chicken Consomme 7 Graham Crackers(NF) 7 Green Beans w/Mushrooms 5 Granola Bars(NF) 7 Italian Vegetables 4 Jelly, Strawberry(Jar)(IM) I Mushroom Soup 7 Macadamia Nuts(NF) 28 Potatoes au Gratin 3 Peaches, Dried(IM) 7 Rice Pilaf 3 Peanut Butter, Crunchy(Jar)(IM) 3 Shrimp Cocktail 7 Peanuts, Dry Roasted(NF) 7 Spaghetti w/Meat Sauce 3 Shortbread Cookies(NF) 7 Soda Crackers(NF) 7 Total 44 Trail Mix(IM)

Total 158 Thermostabilized

Drinking Water Containers 28 Beef Steak(1) 7 In-Suit Food Bars 2 Chicken Salad Spread 2 Reentry Kit Frankfurters 3 56 Salt Tablets Ham Salad Spread 2 28 Long Straws Pudding, Chocolate 2 28 Drinking Water Containers Pudding, Lemon 2 Pudding, Vanilla 2 A/S - Artificial Sweetener Tuna Salad Spread 2 NF - Natural Form IM - Intermediate Moisture Total 22 * - Single Slices I - Irradiated

20-29

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APPENDIX 34 FOOD HIGHLIGHTS, SPACE SHUTTLE FLIGHTS STS-1 THROUGHSTS 51-L

FLIGHT CREW DAYS DAYS COMMENTS NUMBER M-_PLANNED FLOWN

STS-I 2 2 2 Standard 4-day menu cycle Single meal overwraps Frozen sandwiches and water for launch snacks Irradiated bread and breakfast rolls Apollo spoonbowl and beverage packages used for rehydratables Gun-type water dispenser Meal tray was a flat aluminum tray with 12 one-inch squares of Velcro attached to restrain food packages

STS-2 2 5 2 Fuel cell failure inflight resulted in a malfunction- ing water supply. Water supply was filled with gas bubbles Water flow rate was reduced from 1 oz/sec to I oz/38 sec so it took approximately 5 minutes to fill one 8 oz beverage container. Crew subsisted primarily on snacks because they did not have time to prepare and eat a full meal.

STS-3 2 7 8 New square packages were used for rehydratable food and beverages for dinner on Day 3. Supplemental food was provided to increase the caloric provisions for the CDR.

STS-4 2 7 1 Fresh sandwiches and water for launch snacks Fresh apples included for launch snacks. This was the first fresh fruit flown. New square packages were used for rehydratable food and beverages for dinner on Days 3-5. An experimental freezer was filled with three serv- ings of vanilla ice cream and one frozen filet. Freezer was changed to a chiller inflight and was used to chill fruits, puddings and beverages inflight. The crewmembers maintained food intake records for a student experiment.

STS-5 4 5 5 Multimeal overwraps Three fresh jalapeno peppers New square packages were used for a11 rehydratables. Needle-type water dispenser replaced the gun-type dispenser. Aluminum meal truly with cutouts and Fubber strips replaced the flat tray.

1M=Males F=Females

34-1 FLIGHT NUMBER PLANNEDDAYS DAYSFLOWN COMMENTS

STS=6 4 6 5 Meals IB-3B stowed in order of use without overwraps Meals 3C-7A stowed pantry style with all together, together and together. Fresh food locker flew for the first time. Carrot sticks, celery sticks, cheddar cheese and ba- nanas were flown for the first time. Loaf of bread replaced individually packaged slices of irradiated bread.

STS-7 4 I 6 6 Meal overwraps were discontinued. All meals stowed in order of use without overwraps. Jelly beans from the White House Oranges included in fresh food locker. Frozen breakfast rolls replaced irradiated ones.

STS-8 5 6 6

STS-9 6 8 9 Standard menu was revised from a 4-day to a 7-day cycle. Galley flew for the first time.

STS 41B 5 8 8 First glass jar wrapped with tape was flown contain- ing crunchy peanut butter. Trail mix flew for the first time. Galley Salad sprout experiment Artificial sweetener used in coffee for first time.

STS 41C 5 6 7 Started flying toothpicks in a polyethylene bottle. Galley One bric pack container of cranberry juice was flown as a test.

STS 41D 5 I 7 6 No galley The option of individual menus for each crewmember was initiated. Food packages were coded with colored dots to indi- cate which menu they belonged to. Artificially sweetened fruit flavored beverages flew for the first time.

STS 41G 5 Z 8 8 Galley Taste perception test, , M.D., Canada

IM=Males F=Females

34-2 FLIGHT CREW DAYS DAYS COMMENTS NUMBER M-'I_PLANNED FLOWN

STS 51A 4 I 8 8 Galley

STS 51B 7 7 7 Galley

STS 51C 5 7 3 DOD Flight Galley Fresh flew for the first time.

STS 51D 6 I 5 7 No galley

STS 51F 7 6 7 Galley Coca Cola and Pepsi Cola were flown as an experiment

STS 51G 6 1 7 7 Galley First foreign food flew (France and Saudia Arabia). Cake baked in the Crew Quarters at KSC was flown. Tostitos flew in a ziplock bag for the first time.

STS 511 5 I 7 7 Galley No launch snacks.

STS 51J 5 7 4 DOD Flight Galley Launch sandwiches resumed.

STS 61A 7 1 7 7 Galley Bread from Germany Cheese from the Netherlands

STS 61B 6 1 7 7 No galley No launch snacks. Amaranth products from Mexico Tortillas flew for the first time.

STS 61C 7 5 5 Galley Launch sandwiches resumed.

STS 51L 5 2 6 0 Gal Iey

1M=Males F-Females

34-3

REPORT DOCUMENTATION PAGE

1 Report No. 2. Government Accession No. 3. Recipient's Catalog No. NASA TM 100 469

4. Title and Subtitle 5. Report Date December 1988 Space Shuttle Food System Summary

1981-1986 6. Performing Organization Code

7. Author(s) Connie R. Stadler, R.O./L.D.; Rita M. Rapp; 8. Performing Organ=zatlon Repo_ No. Charles T. Bourland, Ph.D.; Michael F. Fohey S-584

9. Performing Organization Name and Address 10. Work Unit No.

Lyndon B. Johnson Space Center

Houston, Texas 77058 11. Contract Or Grant No

12. Sponsoring Agency Name and Address 13. Type of Report and Period Covered Technical Memorandum National Aeronautics and Space Administration

Washington, D.C. 20546 14 Sponsoring Agency Code

15. Supplementary N_es

Connie R. Stadler and Michael F. Fohey, Lockheed/EMSC0 Rita M. Rapp and Charles T. Bourland, Lyndon B. Johnson Space Center

16. Abstract

All food in the Space Shuttle food system was precooked and processed so it required no refrigeration and was either ready-to-eat or could be prepared for consumption by simply adding water and/or heating. A gun-type water dispenser and a portable, suitcase-type heater were used to support this food system during the first four missions. On STS-5, new rehydratable packages were introduced along with a needle-injection water dispenser that measured the water as it was dispensed into the packages. A modular galley was developed to Facilitate the meal preparation process aboard the Space Shuttle. The galley initially flew on STS-9. A personal hygiene station, a hot or cold water dispenser, a convection oven, and meal assembly areas were included in the galley.

17, Key Words (Suggested by Author(s)) 18. Distribution Statement Space Shuttle nutrition Unclassified - Unlimited space food food warmer galley food vendors meal trays food packages menu Subject category: 54

19, Security Classification (of this report) 20 Security Classification (of this page) 21_ No of pages 22 Price Unclassified Unclassified 335

For sale by the National Technical Information Service, Sprlngheld, VA 22161-2171

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