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Space Food
Space food is a type of food product created and processed for consumption by astronauts during missions to outer space. The food has specific requirements of providing balanced nutrition for individuals working in space, while being easy and safe to store, prepare and consume in the machinery-filled weightless environments of crewed spacecraft.

In recent years, space food has been used by various nations engaging on space programs as a way to share and show off their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet that would supply all the needed vitamins and nutrients.

Types
There are several classifications of space food, as follows:


 * Beverages (B) - Freeze dried drink mixes (coffee or tea) or flavored drinks (lemonade or orange drink) are provided in vacuum sealed beverage pouches. Coffee and tea may have powdered cream and/or sugar added depending on personal taste preferences. Empty beverage pouches are provided for drinking water.
 * Fresh Foods (FF)- Fresh fruits, vegetables, and tortillas delivered by resupply missions. These foods spoil quickly and need to be eaten within the first two days of the package's arrival to the ISS to prevent spoilage. These foods are provided as psychological support for astronauts who may not return home for extended periods of time.
 * Irradiated (I) Meat - Beef steak that is sterilized with ionizing radiation to keep the food from spoiling. NASA has dispensation from the U.S. Food and Drug Administration (FDA) to use this type of food sterilization.
 * Intermediate Moisture (IM) - Foods that have some moisture but not enough to cause immediate spoilage. Examples include Sausage, and Beef jerky.
 * Natural Form (NF) - Commercially available, shelf-stable foods such as nuts, cookies, and granola bars that are ready to eat.
 * Rehydratable (R) Foods - Foods that have been dehydrated by various technologies (such as drying with heat, osmotic drying, and freeze drying) and allowed to rehydrate in hot water prior to consumption. Reducing the water content reduces the ability of microorganisms to thrive.
 * Thermostabilized (T) - Also known as the retort process, this process heats foods to destroy pathogens, microorganisms, and enzymes that may cause spoilage.
 * Extended shelf-life bread products - Scones, waffles, and rolls specially formulated to have a shelf life of up to 18 months.

More common staples and condiments do not have a classification and are known simply by the item name:


 * Shelf Stable Tortillas - Tortillas that have been heat treated and specially packaged in an oxygen-free nitrogen atmosphere to prevent the growth of mold.
 * Condiments - Liquid salt solution, oily pepper paste, mayonnaise, ketchup, and mustard.

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