Shows & Panels
- The 2014 Big Picture on Cyber Security
- AFCEA Answers
- Ask the CIO
- Building the Hybrid Cloud
- Connected Government: How to Build and Procure Network Services for the Future
- Continuing Diagnostics and Mitigation: Discussion of Progress and Next Steps
- Federal Executive Forum
- Federal Tech Talk
- The Future of Government Data Centers
- The Future of IT: How CIOs Can Enable the Service-Oriented Enterprise
- The Intersection: Where Technology Meets Transformation
- Maximizing ROI Through Data Center Consolidation
- Moving to the Cloud. What's the best approach for me
- Navigating Tough Choices in Government Cloud Computing
- The New Generation of Database
- Satellite Communications: Acquiring SATCOM in Tight Times
- Targeting Advanced Threats: Proven Methods from Detection through Remediation
- Transformative Technology: Desktop Virtualization in Government
- The Truth About IT Opex and Software Defined Networking
- Value of Health IT
- Air Traffic Management Transformation Report
- Cloud First Report
- General Dynamics IT Enterprise Center
- Gov Cloud Minute
- Government in Technology Series
- Homeland Security Cybersecurity Market Report
- National Cybersecurity Awareness Month
- Technology Insights
- The Cyber Security Report
- The Next Generation Cyber Security Experts
Shows & Panels
NASA builds menu for planned Mars mission in 2030s
Tuesday - 7/17/2012, 1:18pm EDT
By RAMIT PLUSHNICK-MASTI
HOUSTON (AP) - Through a labyrinth of hallways deep inside a 1960s-era building that has housed research that dates back to the early years of U.S. space travel, a group of scientists in white coats is stirring, mixing, measuring, brushing and, most important, tasting the end result of their cooking.
Their mission: Build a menu for a planned journey to Mars in the 2030s.
The menu must sustain a group of six to eight astronauts, keep them healthy and happy and also offer a broad array of food. That's no simple feat considering it will likely take six months to get to the Red Planet, astronauts will have to stay there 18 months and then it will take another six months to return to Earth. Imagine having to shop for a family's three-year supply of groceries all at once and having enough meals planned in advance for that length of time.
"Mars is different just because it's so far away," said Maya Cooper, senior research scientist with Lockheed Martin who is leading the efforts to build the menu. "We don't have the option to send a vehicle every six months and send more food as we do for International Space Station."
Astronauts who travel to the space station have a wide variety of food available to them, some 100 or so different options, in fact. But it is all pre-prepared and freeze-dried with a shelf life of at least two years. And while astronauts make up a panel that tastes the food and gives it a final OK on Earth before it blasts off, the lack of gravity means smell _ and taste _ is impaired. So the food is bland.
On Mars though, there is a little gravity, allowing NASA to consider significant changes to the current space menu. That's where Cooper's team comes in. Travel to Mars opens the possibility that astronauts can do things like chop vegetables and do a little cooking of their own. Even though pressure levels are different than on Earth, scientists think it will be possible to boil water with a pressure cooker, too.
One option Cooper and her staff in the Johnson Space Center in Houston are considering is having the astronauts care for a "Martian greenhouse." They would have a variety of fruits and vegetables _ from carrots to bell peppers _ in a hydroponic solution, meaning they would be planted in mineral-laced water instead of soil. The astronauts would care for their garden and then use those ingredients, combined with others, such as nuts and spices brought from Earth, to prepare their meals.
"That menu is favorable because it allows the astronauts to actually have live plants that are growing, you have optimum nutrient delivery with fresh fruits and vegetables, and it actually allows them to have freedom of choice when they're actually cooking the menus because the food isn't already pre-prepared into a particular recipe," Cooper said.
The top priority is to ensure that the astronauts get the proper amount of nutrients, calories and minerals to maintain their physical health and performance for the life of the mission, Cooper said.
The menu must also ensure the psychological health of the astronauts, Cooper explained, noting studies have shown that eating certain foods _ such as meatloaf and mashed potatoes or turkey on Thanksgiving _ improve people's mood and give them satisfaction. That "link to home" will be key for astronauts on the Mars mission, and there are currently two academic studies looking further into the connection between mood and food. Lacking certain vitamins or minerals can also harm the brain, she said.
Jerry Linenger, a retired astronaut who spent 132 days on the Russian Mir space station in 1997, said food is important for morale and the monotony of eating the same thing day after day is difficult.
"You just wanted something different. I didn't care if it was something I wouldn't eat in a million years on Earth. If it was different, I would eat it," Linenger said, recalling with a laugh how he would even drink up a Russian sour milk-like concoction for breakfast or drink up some borscht because it offered variety.
Already, Cooper's team of three has come up with about 100 recipes, all vegetarian because the astronauts will not have dairy or meat products available. It isn't possible to preserve those products long enough to take to Mars _ and bringing a cow on the mission is not an option, Cooper jokes.