A Theoretical Evaluation on the Process of Nutrition and Development in Space
Keywords:
Nutrion, Nutrition in space, Astronouts foods, NASA, Food and beverageAbstract
The aim of this study is to examine the process of nutrition types and development on space flights from the past to the present day. Literature search has been done related to subject and it has been examined into accessible databases, NASA resources, articles and
books. As a result of the review, eight space flight programs have been identified. About these programs have made the determinations are: In flights on the Mercury program, astronauts contributed to the development of food and beverages by conducting first tests of eating. Because the flight times were longer in the Gemini program, the importance of nutrition was emphasized for the first time. The astronauts in the Apollo program were the first astronauts to have hot water. In the Skylab program, a heating tray was used to heat food for the first time. The Apollo-Soyuz test project was the first joint space project of the United States and Russia, and astronauts shared their meals for the first time. In the Space Shuttle program, a modular kitchen was used to prepare meals for the first time. Because of the long-time space flights carried out on the Shuttle-Mir program, the need for foods with long shelf life arose. It has been determined that food and beverages are of international quality in the International Space Station program..
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