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Destination Tomorrow - Episode 17
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NASA Destination Tomorrow video containing three segments as described below. NASA Destination Tomorrow Future Space Food Concerns segment desribes the problems with long duration space travel such as bone loss, food stability, food nutrition and the need for astronauts to have alternative food sources once they reach their destination. The Future Space Food Concerns segment ends with a Did You Know? segment about astronaut ice cream. NASA Destination Tomorrow Food Tech in Long Space Trip segment contains the Behind the Scenes segment that describes the technology and goals for food on space missions. The Food Tech in Long Space Trip segment describes how food is stored, and the challenges of providing food in space. The Food Tech in Long Space Trip segment next describes the processing and preparing of food on the planet Mars. The Food Tech in Long Space Tripsegment also discusses some of the issues with food like food preparation time, food preparation tools, weight of food, weight of food processing machines, what nutrition astronauts will need to maintain healthy bodies and the effects of radiation on food. The Food Tech in Long Space Trip segment ends with a Did You Know? segment describing the first time solid food was eaten in space. NASA Destination Tomorrow Eating In Space segment contains the How it Works segment in which Astronaut Michael Foale describes what eating in space is like. This video is part two of a two part series discussing Food Technology and how it is used by NASA.
Coming up on Part 2 of this special two-part Destination Tomorrow, we take a look at food
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technology and how it is used by NASA.
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We'll see what the future holds for food technology on long-duration missions to planets
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like Mars.
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Plus, Jonny Alonzo speaks with astronaut Mike Fole to find out what it is like to live and
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eat in space.
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All this and more next on Destination Tomorrow.
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Hello everyone, I'm Cara O'Brien and welcome to Part 2 of this special edition of Destination
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Tomorrow.
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In Part 1, we found out how NASA researchers have made improvements in the types of foods
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astronauts have eaten since the beginning of the space program up to today.
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On this program, we will be discussing future food technologies and how they will be used
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on long-duration missions.
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Recently, it was announced that NASA is planning to send a crewed mission back to the Moon
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and to Mars.
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Obviously, huge technological challenges will need to be overcome before these missions
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can be successfully accomplished.
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NASA researchers realized that trips like these will require building the appropriate
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type of spacecraft, having flawless life support systems, and will need the right
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tools to perform work once we arrive on these distant worlds.
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But a major concern that often gets overlooked by the general public is what types of food
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will be eaten by our astronauts on these long missions.
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Fortunately, previous missions to low-Earth orbit in the space shuttle and longer missions
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aboard the International Space Station have helped NASA better understand how food and
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the astronaut interact.
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Not much is known about how food will fare on these long missions.
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The primary goal of the food systems in these long missions will be to provide a palatable,
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nutritious, and safe food for our explorers while also taking up as little room as possible.
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Food is vital for survival here on Earth, but is even more important in some respects
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in space.
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Its preparation, quantity, and quality are critical and can affect astronauts on a physiological
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level.
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One of the most crucial problems on long missions is bone loss.
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Typically, astronauts lose 1 to 2 percent of bone mass each month that they are in space,
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especially in the lower halves of their bodies.
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In the weightless environment of space, there is almost no stress on the skeletal system.
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Bones are no longer providing support to walk and are not being used to maintain body posture.
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This lack of stress on the bones may be a key factor in an astronaut's progressive bone
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loss in space.
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Other problems like fluid shift and space motion sickness must be taken into account
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when providing food to the astronaut crews.
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Meals must be chosen that can help slow many of the problems faced by astronauts.
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Another major concern for NASA food scientists is the stability of food that is packaged
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for these missions.
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It's vital that the food remain edible for years at a time, staying safe and stable aboard
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the spacecraft.
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This is perhaps one of the most important factors of the planned long-duration missions.
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If the food spoils, there are no options currently available to astronauts for nourishment.
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With missions to Mars requiring at least three years to complete, stored food must remain
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shelf-stable for that time, preferably longer.
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In the short term, food systems that are currently being used aboard the shuttle and space station
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are suitable for transit to another world, but once astronauts arrive, other alternatives
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need to be considered.
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With these thoughts in mind, researchers at NASA are developing new ways to help crews
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eat well in space.
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In addition to storing food aboard the spacecraft, many at NASA believe that growing food in
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space or on planetary surfaces will need to be perfected to help feed astronauts on these
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long missions.
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Coming up, Jennifer Pooley speaks with Dr. Michelle Perchonok at NASA Johnson Space Center
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to find out about food for the future.
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But first...
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Did you know that freeze-dried ice cream sold in many museums today is not really eaten
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by our astronauts in space?
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In the mid-1960s, scientists blended and froze a mixture of coconut fat, milk solids
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and sugar, then ground and compressed the mixture into cubes under high pressure, making
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a freeze-dried ice cream.
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This concoction was only taken into space once.
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In 1968, the Apollo 7 astronauts tested it while orbiting Earth.
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Although it is not known exactly what the crew thought of the ice cream, it's telling
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it was put on only one mission.
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Incidentally, the product sold today in the museum is produced differently.
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It is simply ice cream cut into cubes, then freeze-dried.
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One of the biggest challenges facing NASA in the development of long-duration space
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missions is food.
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In centuries past, explorers could almost always find food in their surroundings, even
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if they were thousands of miles from home.
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Of course, this same luxury will not be afforded to space travelers.
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They will have to rely solely on food that is taken with them, or that can be grown during
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the mission, in the vehicle, or on the planetary surface.
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Although this may seem daunting, researchers at NASA are now developing viable systems
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to help keep our astronauts well-fed on long-space missions.
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I spoke with National Space Biomedical Research Institute food scientist, Dr. Michelle Prochonok,
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here at NASA Johnson Space Center, to find out more.
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Well, we have several goals.
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First is safety.
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We have to make sure the food is safe so that the crew doesn't get sick.
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Second of all, we have to make sure it's nutritious.
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The crew is getting all of their nutrition from the food.
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And thirdly is acceptability.
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If the food isn't acceptable, the crew is not going to like it.
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And we know that as the duration of the missions get longer, we need to make sure that that
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food is acceptable to them.
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And we do testing, and we'll be doing testing here at Johnson Space Center on the acceptability
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of the food with the general Johnson Space Center public, and then later with the actual
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crews.
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So, what are some of the challenges that you'll have to overcome?
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Well, first of all, it's going to take us six to eight months to get to Mars with the
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current propulsion system.
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And yes, there are engineers here at NASA trying to get the propulsion systems improved,
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but right now it's six to eight months, and of course six to eight months home.
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And because of the way the planets align with each other, it's going to be 18 months on
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the surface.
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So, the mission is going to be somewhere on the order of two and a half to three years
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long.
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So, what that means is we're going to have two kinds of food systems.
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The first is a transit food system.
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On the vehicle, because of microgravity, it is very difficult or almost impossible to
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do any sort of preparation or cooking of the food.
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So, we're going to have a food system that's very similar to the ISS food system, prepackaged
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foods.
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Most likely, they'll be stored at room temperature, so we won't have a refrigerator or a freezer.
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Well, that gives us some challenges because it's very difficult to find some foods that
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have a three to five year shelf life at room temperature and that you're not keeping it
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frozen or even at refrigerated temperatures.
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The other part of the challenge is looking at the packaging materials to make sure that
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we have the barrier properties to provide us with that three to five year challenge.
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So, we have that issue.
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Now, think about it.
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Six months, you've got all these packages of food because at each meal, you've got about
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three to five packages of food for each crew member times three meals and snacks.
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How do you store all this?
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Not only are you storing it at ambient or room temperatures, but you have to keep track
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of it, inventory management and tracking and knowing where it is and how much you've used
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and when you've used it.
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So, the challenges are unbelievable even just for the transit mission and even though we've
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done it already on ISS and Shuttle, we've got that many more challenges to go after
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for this.
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One of the main challenges for NASA planners will be to provide food that will help keep
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crews healthy and happy, while also helping the astronauts' bodies acclimate to the rigors
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of space travel.
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During these long missions, astronaut physiology will need to be taken into consideration.
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The human body has adapted to the effects of gravity here on Earth, but once gravity
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is reduced, the body slowly begins to adapt to its new surroundings.
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During this adaptation process, weight loss, dehydration, constipation, electrolyte imbalance,
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bone loss and a myriad of other problems may occur.
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To help prevent or alleviate many of these problems, researchers are investigating the
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levels of nutrients each astronaut may need.
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Proper diet and exercise should counteract many of the problems associated with the physiological
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changes.
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So that takes care of the transit, of getting to Mars.
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Once they're there, on Mars, then what?
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Well, then we have the opportunity to use the gravity of Mars.
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Mars has one-third gravity, so that's a little bit of gravity, enough to keep things down
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towards our feet.
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And with that, we can start looking at processing and preparing food.
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Now, we may be growing some of these crops, or we may be bringing up these items in bulk,
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such as soybeans or wheat.
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We will have to grow the vegetables and fruits because those don't have the shelf life we
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need.
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When I talk about bulk, what we're saying is we're going to bring up in large quantities
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unprocessed foods that you would then add in, either through processing or maybe in
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the recipe.
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So, for example, we would bring up large quantities of soybeans, and then we could use those soybeans
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to process into texturized vegetable proteins, or maybe we make it into tofu.
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So we would have that opportunity for more variety, therefore more acceptability in the
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processed food system.
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We'll also be bringing up items that will help us do the preparation in the galley,
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such as dried herbs and spices, or dried nonfat dry milk, or maybe dried egg whites, because
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it's going to be hard to bake a cookie or a cake without those kinds of ingredients.
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And in addition to the baking soda and baking powder.
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So we're looking at all those different ingredients, what the quantities might be, and whether
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they will also last that three to five year shelf life, and how we're going to store them.
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We think we'll have to store the soybeans and the wheat berries at refrigerated temperatures,
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and probably in a non-oxygen atmosphere.
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Oxygen's not food's friend, and we want to keep the oxygen away from those bulk ingredients
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until they're used.
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Other than providing bulk foods, there is also a plan for astronauts to grow food once
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they arrive and set up planetary bases.
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The plan would consist of crews growing crops hydroponically, which means to grow the food
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by using water rather than soil.
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Having fresh crops would not only provide variety in the menu, but would also offer
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great psychological benefits to the crews as well.
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With both fresh foods and bulk ingredients, crews would be able to process many of the
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foods that they would be eating.
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Processing food would consist of taking one type of food and making it into many different
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types of foods.
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As Michelle mentioned, foods such as soybeans could be processed and made into tofu, soy
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milk, soy oil, soy flour, and many other items.
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Other foods that would be ideal for processing include potatoes, wheat, rice, tomatoes, and
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peanuts.
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With the right equipment, crews could potentially grow and process large amounts of the food
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they would need to survive on site, rather than solely relying on food from Earth.
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Well processing is not so hard down here, but now we need to worry about not bringing
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up too much weight, too much volume, and trying to be multifunctional with the equipment.
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For example, maybe a piece of equipment will not only make pasta, but it'll also mill
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wheat berries, and it may also make cereal for breakfast.
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Crew time is an issue.
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You don't want the crew to be spending all their time processing and preparing the foods
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because they want to be out there exploring and doing real science.
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Weight is going to be a major factor in getting crews to other planets.
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Knowing this, NASA planners are deciding if they should provide multifunctional processing
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equipment, or if they should rely on age-old proven methods of food processing.
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For example, how do we make bread?
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Well, we could do the more modern way of putting everything into the bread maker and letting
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it happen, or we could actually just go the old-fashioned way, mix all the dough up, knead
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it, let it rise, knead it again, let it rise again, and then bake it.
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And we're going to have to be looking at where that fine line is on crew time versus automation
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and the mass that we would have to uplift to the Mars surface.
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They're not at Mars to do cooking.
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They can do that at home.
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They're there to explore.
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To help make NASA's exploration goals a reality, NASA planners are also relying on outside
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help.
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Many colleges, universities, and other entities are performing experiments on food and processing
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equipment that may someday be used in the space program.
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The expertise that is being provided will help focus and quicken the development of
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technologies that will make exploration possible.
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We are a small group here, and we're not the experts in everything, so we go externally.
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For example, we have a researcher at UC Davis looking at developing, and he's actually built
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a prototype on a multipurpose fruit and vegetable processor, testing it using tomatoes, but
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again, a multipurpose piece of equipment that will dice, cut, concentrate the tomatoes
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or anything else.
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One of our faculty fellows actually has looked at radiation issues.
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We know that radiation is going to be an issue.
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We know it for the crew as well as, we believe, for the food, but we don't know at what extent.
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So Dr. Wilson's been working on how radiation affects soybean functionality, and he's looking
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at it on two sides.
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Again, the safety side.
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If you're going to bring up bulk ingredients, you need to make sure they're clean and safe
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before you bring them up.
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Then, he also is looking at what kind of radiation they may incur during a mission to Mars.
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We don't have the atmosphere here on Earth on Mars, so he's looking at how that's affecting,
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for him, the tofu processing or manufacture.
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He's finding that, yes, at higher levels of radiation, the tofu isn't made quite as firm,
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and it has an off flavor, an aroma to it, because we get that rancidity from the oil.
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Well, Michelle, it seems like you and your co-workers really have your work cut out for
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you.
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We do.
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It's going to be a huge challenge, but we're going to do it.
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Although the Mars mission is more than 25 years away, we're still going to be able to
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potentially use some of the technologies that we're working on here on Earth before that
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time.
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So what we're learning today will not only help our astronauts, but will help the people
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here on Earth also.
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With proper cultivation, many of the technologies that are being developed to help our astronauts
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eat well in space may also someday be used to help feed people back here on Earth.
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An added byproduct of plants being grown on permanent planetary bases is that plants will
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not only be eaten by astronauts, but they will also be providing oxygen.
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In a moment, we'll meet an astronaut who will give us a first-person account of what it
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is like to live and eat in space.
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First, did you know that the first time solid food was eaten in space was on Gemini 3?
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Astronaut John Young carried two meal packages to sample on his five-hour mission.
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While in orbit, Young surprised fellow astronaut Virgil Grissom when he presented him with
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a corned beef sandwich on rye, which had been purchased at a delicatessen in Cocoa Beach,
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Florida.
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Although Grissom enjoyed the gesture, he did not finish the sandwich because it was producing
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so many crumbs.
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Many of us have only dreamed of going to space, but only a few of the best and brightest have
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actually had the opportunity.
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But an even smaller amount have spent long periods of time there.
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The experiments and data collected from these pioneers is helping scientists and future
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astronauts learn more about the effects of long-duration missions on the human body.
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One of these pioneers that has spent significant time in space helping lead the way is astronaut
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Michael Full.
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A veteran of six spaceflights, Full is credited with four spacewalks totaling almost 23 hours.
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He's also spent time on both the Russian space station Mir and was the commander of Expedition
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8 aboard the International Space Station.
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He currently holds the U.S. record for time spent in space at 374 days, 11 hours and 19
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minutes.
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So who better to help us understand what it's like to actually live and eat in space?
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Johnny Alonzo spoke with Dr. Full to find out how it works.
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The International Space Station is without doubt one of the most amazing structures ever
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built.
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Orbiting Earth some 242 miles above us, its stated goal is to teach us how to live in
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space for long periods of time.
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Although there are many areas of scientific study being researched, one of the most important
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is food technology.
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Understanding how the human body interacts with food in microgravity will be one of several
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key questions that need to be answered when we travel outside of Earth's orbit for long
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periods of time.
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Who better to ask about food in space than an astronaut who spent over a year on both
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the ISS and the Mir eating a variety of different foods?
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Astronaut Mike Full will give us the skinny on what it's like to live in space and to
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find out how it works.
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Eating in space is a treat.
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Basically you get hungry, you get thirsty just like we do on Earth.
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After the first day in space, when you get launched into space, your stomach lifts up
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a little bit as you float.
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And so for the very first hours after arrival in space, there isn't a desire to eat.
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And that's because you're finding some vestibular issues, some nausea.
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But those pass, and they pass pretty quickly.
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In my case, two or three hours.
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After about two orbits, an orbit is one and a half hours, 90 minutes.
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After about two or three orbits, you're starting to get ready to take off your space suit that
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you use to launch into space.
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In my last flight, it was on a Soyuz rocket.
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You get out of this cramped space, stretch out, you change clothes into something soft,
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not this bulky, awkward space suit.
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And then you think about eating.
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There are many different types of fare, food fare I mean, in space.
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On the Soyuz rocket, which is probably the most meager food cuisine I've come across
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in my career.
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The Soyuz simply has dried foods and juices.
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This food is really not made for a real meal.
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However, it's enough to get us by for the two days it takes to get to the International Space Station.
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You get to the space station after two days, and it's a wonderful, wonderful sight.
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You know, not only there are friends there, there's more places to stretch out and move about,
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big windows, but there's also food, real food, and they're talking to you about it.
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You know, they're saying, hey, what should we put on for you?
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And the first thing that came to my mind was I remembered my experience of Russian foods
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and American foods that we shared 50-50.
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Where we keep our food.
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The red boxes are Russian food.
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The blue boxes are American food.
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Why do we have so few American boxes?
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That's a good question.
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I'm not sure what I'm going to have tonight, but I think it's going to be American.
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Ah.
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I've got chocolate pudding cake.
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Not sure I want that just yet.
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All right, let it go.
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Let's try something else.
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One of the worst things to eat in space, but they still keep sending it, both Americans and Russians,
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they send crackers.
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And you eat crackers and they go...
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And you have all these crumbs flying out.
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And the whole issue is to somehow put the cracker into your mouth and then seal your lips around it
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and then crunch on it so the crumbs don't explode out of your mouth.
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Tell me, does food in space taste differently than it does here on Earth?
00:21:03
The issue of taste in space is one of, I think, research.
00:21:07
In my personal experience, I don't believe my taste, my sensation of taste really changes in space.
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I did notice on my first long-duration flight on the space station Mir,
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over time I started to want or crave salty foods more.
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So, Mike, when it's time to eat, do you guys all get together at the table or do you sit by yourself?
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What's the procedure?
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The most important thing I think anybody does in their day is eat.
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And what do we do? We're social creatures, human beings, and we like to eat together.
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And that's where social events normally occur, is around food or drink.
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The same is true in space.
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And as the commander of the International Space Station,
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I understood very, very clearly that I was not going to let us, just two of us for most of the time,
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Sasha Kaleri and myself, eat at different times.
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Because then we would start to come apart. We wouldn't understand each other.
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There wouldn't be the exchange. It would just be very, very poor.
00:22:06
It's hard enough living for six and a half months in a small space with only one other person far away from everybody else.
00:22:09
So I said, Sasha, we're going to have breakfast.
00:22:15
We're going to have maybe, you know, a coffee break, about 11.
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And we're going to go to lunch.
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And we're going to have a fixed lunch.
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And we're not going to let the ground bother us.
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And we're going to make it clear to the ground we don't want to be bothered.
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And we're going to go to tea at about, like, four.
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And then we go to evening meal at about seven.
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And sure enough, we then got this routine going.
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This is a good example of a space shuttle tray.
00:22:39
Not often used, simply because the tray really is designed to hold your food.
00:22:43
Now here in front of you, it's very convenient for me to just hold the implements that I would use to talk about eating.
00:22:48
But actually, on the International Space Station, or indeed on the space shuttle,
00:22:54
there's so much Velcro patches around that you can always use the same food implements or items
00:22:57
to simply stick your food to whatever Velcro is near you.
00:23:05
Any wall, any surface generally has some Velcro nearby.
00:23:10
And it attaches just with a little Velcro circle.
00:23:13
They always make a point on the space station or on the space shuttle
00:23:17
to have hook Velcro on the items that you would attach.
00:23:20
And they always have pile Velcro on the walls.
00:23:24
Pile is softer. It doesn't scratch your skin, for one thing.
00:23:28
So it's just more comfortable to be around everywhere.
00:23:31
And then you make hook Velcro, the stuff that's just kind of small and specific.
00:23:33
And so I'm holding right here minestrone soup.
00:23:37
And notice there's a barcode.
00:23:41
There's also soup minestrone, which is in Russian.
00:23:43
And I read that for you.
00:23:46
The barcode is used in the case that we have to do any food logging experiments.
00:23:49
They know exactly how many calories, what the food value is of this packet.
00:23:54
And we have food specialists who know exactly what's in this,
00:23:57
all the vitamins, all the calories, fats, et cetera, and cholesterols.
00:24:00
If we're going to drink water, for example, we would still log it.
00:24:04
Even though there's no calories in it, we would scan the packet,
00:24:07
and we'd fill it with the right amount of water.
00:24:11
So we've been talking about all this food.
00:24:13
I mean, how do you control your weight in orbit?
00:24:15
Obviously, you eat more or you eat less, and your weight will change.
00:24:17
In space, the initial reaction, the first two days, is for you to go to toilet a lot,
00:24:21
and you lose a lot of fluids.
00:24:30
You probably lose 5 to 10 pounds just in the first two days, just through fluid loss.
00:24:33
And a lot of the fluid is coming from your legs.
00:24:39
It's also shifting up into your upper body.
00:24:41
That's why when you see people on television from space, they kind of have slightly puffed-up cheeks.
00:24:44
I do believe we actually lose that fluid shift somewhat in our faces
00:24:49
because we basically just lost fluid.
00:24:53
So that's a change in the body, and so you have lost weight at that point.
00:24:56
And we measure our mass every two weeks.
00:24:59
And the first month of my flight, we talk to our flight surgeons, our doctors,
00:25:02
every week about how things are going.
00:25:06
And generally, it's always, how are you doing, nothing's wrong, et cetera.
00:25:08
They want us to eat enough so that our mass, our weight on Earth, stays the same.
00:25:12
And they know that when you come back to Earth, those astronauts,
00:25:21
and we've had many different types of flight, many different cases,
00:25:24
those astronauts that have not kept their weight on orbit but have lost weight
00:25:28
do very poorly recovering on Earth.
00:25:33
They don't get their fluids back into their body quick enough.
00:25:36
They aren't strong enough to move around easily.
00:25:39
So I was being told by my flight surgeon, Mike, eat.
00:25:41
And I went, yes, I will.
00:25:46
So it was simply a license to eat.
00:25:49
So that's how it works.
00:25:51
So if you're into really expensive takeout, I've got the stuff for you.
00:25:53
Mmm, minestrone.
00:25:58
That's all for this edition of NASA's Destination Tomorrow.
00:26:00
I'm Cara O'Brien.
00:26:03
For all of us here at NASA, we'll see you next time.
00:26:05
NASA Jet Propulsion Laboratory, California Institute of Technology
00:26:08
NASA Jet Propulsion Laboratory, California Institute of Technology
00:26:38
NASA Jet Propulsion Laboratory, California Institute of Technology
00:27:08
NASA Jet Propulsion Laboratory, California Institute of Technology
00:27:38
NASA Jet Propulsion Laboratory, California Institute of Technology
00:28:08
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