Shuttle/Mir Food Experience NASA-Johnson Space Center

Format:

Conference/Event

Author/Creator:

Bourland, Charles T., author.

Conference Name:

International Conference On Environmental Systems (1999-07-12 : Denver, Colorado, United States)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 1999

Summary:

The Shuttle/Mir food system was based on a plan that included 50% U.S. food and 50% Russian food. Using inputs from crew evaluations, nutritional requirements, and analytical data, menus for each Long Duration Mission (LDM) were developed by the U.S. and Russian food specialists. The cosmonaut' planned menus were identical while the astronaut's menu differed slightly, based on personal preferences. Bonus food containers of astronaut's favorite foods were provided to increase variety. Six out of 7 astronauts reported that the menu plan was seldom, if ever, followed. Five out of 7 astronauts ate most of their meals with the other crew members. In most cases, the bonus food containers were not opened until near the end of the mission. All crew members emphasized that variety was critical and that the use of Mir and Shuttle food together added a unique variety to the food system. Three of the 7 Mir astronauts lost significant weight during their stay on Mir. The length of stay varied from 116 to 188 days

Notes:

Vendor supplied data

Publisher Number:

1999-01-2016

Access Restriction:

Restricted for use by site license