Make sure to READ Challenge information and watch video on Space Physiology |
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Space Physiology and Astronaut Nutrition Video
Nutritional Guidelines :
For the Hearty Ethnic Soup or Stew
Calories - 150-350
Fat - 10 grams or less
Saturated Fat - 3grams or less
Sodium - 250 mg or less
Dietary Fiber - 2 grams or more
Sugar - 8 grams or less
**** A serving size of soup is 6-8oz. ***
**Menu items may not contain raw fish or shellfish, raw or undercooked meats, raw eggs or egg whites. No alcohol such as cooking wine, brandy, etc.
Calories - 150-350
Fat - 10 grams or less
Saturated Fat - 3grams or less
Sodium - 250 mg or less
Dietary Fiber - 2 grams or more
Sugar - 8 grams or less
**** A serving size of soup is 6-8oz. ***
**Menu items may not contain raw fish or shellfish, raw or undercooked meats, raw eggs or egg whites. No alcohol such as cooking wine, brandy, etc.
Either of these should work for analyzing recipes: (Remember a serving size of soup is 6-8oz)
https://happyforks.com/analyzer
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Timeline Information
| culinary_timeline_2022-2023.docx |
Templates for Research paper submission and Recipe Submissions
| template_initial_research_paper_submission_2022.docx |
| template_for_the_final_research_paper__1_.docx |
| template_culinary_recipe_submissions_2022.docx |
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). The preliminary challenge guidebook is to help anyone hosting a competition know what the responsibilities are.
| culinary_preliminary_challenge_guidebook_2022-2023.docx |
| hunch_sensory_evaluation_score_sheet_2022.docx |
| judges_evaluation_instructions_22-23.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%