As civilian space travel becomes more and more of a reality, the question of what you’ll be eating in space is a popular one. Before booking a trip to space, check out the advice below so you can prepare your eating habits, body, and taste buds beforehand.
There are quite a few things about eating in space that may surprise you. Others, you may expect. One of the first noticeable differences when eating in space is the way food is packaged and prepared. Many foods will be dehydrated in order to make them non-perishable, but others can be eaten in their natural form. There is an oven to reheat food, but no refrigerators, so it is important that there is a large supply of food that won’t go bad over the weeks or months you’ll be in space.
When in space, you’ll also have different calorie requirements. A small woman would require about 1900 a day, and a large man would need about 3200. It may surprise you to learn that all of the foods you enjoy here on Earth can also be enjoyed in space. They may come in a different form, but you will have access to fruits, veggies, nuts, fish and other seafood, chicken and beef, and even sweeties like brownies and various types of candy. You’ll have some diverse drink options as well, including coffee and tea, juices, and even lemonade. Nutritionists ensure the diets eaten in space contain the right amounts of macronutrients, and vitamins and minerals.
You will also have the opportunity to use condiments in space. All of your standard condiments like ketchup and mustard will be available, and you can even get salt and pepper. However, it won’t be the form you are used to. Due to the gravity issue in space, you can’t sprinkle salt and pepper. Instead, it will be provided in a liquid form.
The last thing you’ll need to be aware of is the disposal of your food packaging. The packaging can prevent food from flying away, and it is very flexible and easy to use. Everything will need to be disposed of right away in order to keep things hygienic and prevent potential damage from occurring.
