Health Stabilization Program: What is this?
The primary purpose of the Flight Crew Health Stabilization Program (HSP) is to mitigate the risk of occurrence of infectious disease among astronaut flight crews in the immediate preflight period. Infectious diseases are contracted through direct person-to-person contact, and through contact with infectious material in the environment. The HSP establishes several controls to minimize crew exposure to infectious agents. The HSP provides a quarantine environment for the crew that minimizes contact with potentially infectious material. The HSP also limits the number of individuals who come in close contact with the crew.
This year the challenge will be to make an ENTIRE meal that consists of an entree, a side dish, and a dessert.
This year the challenge will be to make an ENTIRE meal that consists of an entree, a side dish, and a dessert.
Make sure to READ Challenge information |
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Nutritional Guidelines : entire meal: entree, side dish and dessert
Either of these should work for analyzing recipes:
https://happyforks.com/analyzer
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
For the Entire Meal:
Calories - 900-1100
Fat - 40 grams or less
Saturated Fat - 10 g or less
Sodium - 800 mg or less
Dietary Fiber - 8 grams or more
Sugar - 25 grams or less
**Menu items may not contain raw fish or shellfish or uncooked meats and or desserts, sauces, or dressings using raw eggs or egg whites.
** All items must be source-able from publix.com (check your ingredients that they can be found on this website, if they can't
be found on this website- then you cannot use in your recipe. )
Calories - 900-1100
Fat - 40 grams or less
Saturated Fat - 10 g or less
Sodium - 800 mg or less
Dietary Fiber - 8 grams or more
Sugar - 25 grams or less
**Menu items may not contain raw fish or shellfish or uncooked meats and or desserts, sauces, or dressings using raw eggs or egg whites.
** All items must be source-able from publix.com (check your ingredients that they can be found on this website, if they can't
be found on this website- then you cannot use in your recipe. )
Timeline Information
| culinary_timeline_2021-2022_rev_b.docx |
Templates for Research paper submission and Recipe Submissions
| template_initial_research_paper_submission__7_.docx |
| template_for_the_final_research_paper.docx |
| template_culinary_recipe_submissions_2021_rev_b.docx |
Space Physiology and Astronaut Nutrition Video
Preliminary Competition Challenge Information
Each region will hold preliminary culinary challenges. All preliminary challenges use the sensory evaluation sheet(same evaluation sheet the astronauts use to judge food)
| culinary_preliminary_challenge_guidebook.docx |
| 2021_culinary_evaluation_instructions_for_judges.docx |
| hunch_sensory_evaluation_score_sheet_2021.docx |
Final Product Broken down into 3 different aspects:
Food Prep, Recipe, Entree Review (does it meet the Nutritional Standards ) 60 %
Paper: 25%
Video: 15%
Food Prep, Recipe, Entree Review (does it meet the Nutritional Standards ) 60 %
Paper: 25%
Video: 15%