Timeline Information
Templates for Research paper submission and Recipe Submissions
| culinary_timeline_2020-2021.docx |
| template_culinary_research_paper_submission.docx |
| template_culinary_recipe_submissions_2020__4_.docx |
Culinary Challenge Information
| culinary_preliminary_challenge_guidebook.docx |
| 2021_culinary_evaluation_instructions_for_judges.docx |
Healthier Comfort Food Nutrition Guidelines
Calories: 200-400
Fat 12 g or less
Saturated Fat 3g or less
Sodium 250 mg or less
Dietary Fiber 3 grams or more
Sugar 8 grams or less
**MUST process well for Space flight and use in microgravity**
Calories: 200-400
Fat 12 g or less
Saturated Fat 3g or less
Sodium 250 mg or less
Dietary Fiber 3 grams or more
Sugar 8 grams or less
**MUST process well for Space flight and use in microgravity**
Final Product Broken down into 3 different aspects:
Food Prep, Recipe, Entree Review (does it meet the Nutritional Standards and easy to process for space flight?) 60 %
Paper: 25%
Video: 15%
Food Prep, Recipe, Entree Review (does it meet the Nutritional Standards and easy to process for space flight?) 60 %
Paper: 25%
Video: 15%
Each region will hold preliminary culinary challenges. All preliminary challenges use the sensory evaluation sheet(same evaluation sheet the astronauts use to judge food), then the top 10 will have their recipes made and judged by the American Culinary Federation and Sullivan University. (Preliminary challenges will be based solely on the Preliminary research papers and the sensory evaluation of the entree and the JSC Food lab assessment on space flight compatibility)
| hunch_sensory_evaluation_score_sheet_2021.docx |
| culinary_challenge_information_2020-2021__1_.docx |