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Graham Mooney
Food provided for daily meals. Food will be provided so that each crew member receives three daily meals. The calorie intake resulting from these meals will be approximately 2700 calories per day per person.
Planning for a crew of three with an on-LTV mission duration of six days, approximately TBD of storage space will be required for food.
Note: this size is an estimate only; actual data have yet to be located.
Storage within a locker located near the Galley. The locker should be divided in such a way that each day's meals are separated from each other, as well as being separated by crew member.
CONDIMENTS |
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T = Thermostabilized |
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Barbecue Sauce |
Hot Pepper Sauce |
Salt (Liquid) |
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Catsup (T) |
Mayonnaise (T) |
Soy Sauce |
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Curry Sauce |
Mustard (T) |
Tabasco Sauce (T) |
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Hot Mustard |
Pepper (Liquid) |
Taco Sauce (T) |
Pantry food is defined as that which is used as snacks and beverages in between regular meal times. In addition, the pantry will contain a minimal two day contingency supply of Menu food. The caloric intake supplied by Pantry food should amount to approximately 2100 calories per day per person.
Planning for a crew of three with an on-LTV mission duration of six days, approximately TBD of storage space will be required for Pantry food. TBD amount of space will also be required for the supply of contingency Menu food.
Note: this size is an estimate only; actual data have yet to be located.
Storage within a locker located near the Galley. The locker should be divided in such a way that beverages and snacks are separated by type for ease of location. It may prove advantageous to separate the Pantry food by crew member as well. This would allow each crew member to ration their own snacks and thereby avoid any potential conflicts.
The Galley is the heart of the food preparation system. Contained within is a two-compartment oven which has a temperature range of 145-185°F, a food rehydrator which dispenses water in half-ounce increments from 1/2 ounce to 8 ounces at temperatures between 100-200°F (hot tap) and 45-55°F (cold tap), an adjustable light, and a wash station which gives a continuous flow of water (when the handle is depressed or locked open) between 45-55°F (cold tap) or 65-75°F (hot tap).
The Galley also has condiment dispensers for catsup, taco sauce, mayonnaise, and mustard attached to it. It also has a wet-wipe dispenser attached to its front and restraining clips for liquid salt and pepper, and vitamin dispensers just below the rehydrator.
The entire unit will occupy TBD amount of space.
Note: this size is an estimate only; actual data have yet to be located.
Near to the sleep area and as far as possible from the flight deck.
Zero-g introduces many problems with regards to eating as liquid and solid foods alike have to be prevented from floating away. For this reason, special food trays, eating utensils, and glasses are needed.
Two types of drink container are used. The first is a collapsible container that can be filled at the rehydration station and discarded when empty. The second container type is made of rigid plastic so that it may be carried in a crew member's clothing. This container can also be filled at the rehydration station.
In order to drink from the drink containers, color-coded straws are provided to the crew members. Each crew member has their own color (this is maintained for the food trays and cutlery discussed later). The straws have a clip on them so that they may be sealed when not in use.
Special food trays are used that act both as a restraint for the food and cutlery as well as providing an eating surface. The tray is made of clear, anodized aluminum and has velcro on its bottom so that it can be attached to the walls or doors of the LTV. There are also straps on the tray that allow it to be strapped to the crew member's leg while dining. A cut-out on the tray can hold up to three rehydratable food packages in place while another cut-out is lined with rubber strips so that it will adapt to various-sized containers (cans, pouches, etc.). Two magnetic strips on the tray hold utensils (knife, small and large spoon, fork, and can opener) in place and two 0.75" wide binder clips hold condiment packages and wipes down.
Each crew member will have their own, color-coded set of eating utensils including a velcro-sealed package of cutlery, an eating tray, 5 straws, and 2 rigid plastic drinking containers. The collapsible drink containers are considered to be part of the Menu and Pantry food described above.
Each tray will be 19" x 12" x 1". Thus, the total space required, assuming three crew members, will be approximately 19" x 12" x 6" (the 6" is to account for space left between the trays so that the crew members can grasp a tray to pull it out).
The package of cutlery (which will also house the straws) will be 6" x 6" x 3". Three of these units therefore require an area of at least 6" x 6" x 12" (12" is to account for space left between the packages so that the crew members can grasp a package to pull it out).
Note: these sizes are an estimate only; actual data have yet to be located.
Storage within a locker located in the Galley area.
While in space, a problem experienced is that the bodily fluids, blood in particular, thin out. While this is not a problem while in zero-g, it becomes a problem when an astronaut tries to return to a gravity field such as Earth or the moon.
The Re-Entry Kit is designed to give the astronauts an extra dose of both sodium and fluid, the effect of which is to prompt the body to generate extra blood.
Four times prior to re-entry, each astronaut must take two salt tablets (TBD mg each) with an eight ounce glass of water.
Negligible (1" x 1" x 1" per crew member)
Note: this size is an estimate only; actual data have yet to be located.
Storage within a locker located in the Galley area.
The following tables were adapted from The Mars One
Crew Manual by Kerry Mark Joçls for Ballantine Books, New York, 1985, and NASA's
Shuttle Web Site article:
Possible Foods, Possible Condiments, and Possible Beverages.
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