Make sure to READ Challenge information and watch video on Space Physiology
Space Physiology and Astronaut Nutrition Video
You can start video at 4:49 for the presentation material. This material gives you understanding as to why the astronauts have certain nutritional requirements in order to be in space.
Culinary Challenge information- READ
| culinary_challenge_information_2024-2025.docx |
Timeline Information- READ
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In January/February there will be preliminary culinary competitions. The top 10 will be given the opportunity to participate in the final Culinary Challenge in Houston. Culinary Preliminary Reviews will be determined by each NASA center and Mentor for that area. Finals in Houston will be on April 8, 2025 for those that are selected.
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Scroll to the bottom for Initial Research paper, Final Research paper and Recipe Templates. Follow these templates before ANY submission
Nutritional Guidelines : Pasta Dish
Calories: between 200-400
Fat: 10 grams or less
Saturated Fat: 3 grams or less
Sodium: 300 mg or less
Dietary Fiber: 2 gram or more
**Menu item may not contain raw fish or shellfish or undercooked meats. Sauces or dressings may not contain raw eggs or egg whites. No ALCOHOL such as cooking wine, brandy, etc.
** Must process well for spaceflight and for use in microgravity. (Please note: Bread products do not work well for food processing)
Keep in mind that since the astronauts can't taste or smell as well in the microgravity environment, that your food item needs to have lots of flavor. Please avoid salt as much as possible. You can achieve this by using herbs and spices.
Fat: 10 grams or less
Saturated Fat: 3 grams or less
Sodium: 300 mg or less
Dietary Fiber: 2 gram or more
**Menu item may not contain raw fish or shellfish or undercooked meats. Sauces or dressings may not contain raw eggs or egg whites. No ALCOHOL such as cooking wine, brandy, etc.
** Must process well for spaceflight and for use in microgravity. (Please note: Bread products do not work well for food processing)
Keep in mind that since the astronauts can't taste or smell as well in the microgravity environment, that your food item needs to have lots of flavor. Please avoid salt as much as possible. You can achieve this by using herbs and spices.
Nutritional Recipe Analyzer
Please note that when you put your ingredients into the recipe analyzer you need to double check that the item that is listed for your ingredient is the same that you wanted. (ie. the analyzer may choose a duck egg instead of a chicken egg, so you may have to edit the analyzer)
Either of these should work for analyzing recipes:
https://happyforks.com/analyzer
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Templates for Research paper submission and Recipe Submissions
When turning in your initial research paper please save it as: initial-paper-your school name (and then save as word document or PDF). Please email initial paper by the due date to [email protected]
| template_initial_research_paper_submission_2024.docx |
When turning in your FINAL research paper save your document as: final-paper-your school name (then save as word doc or PDF) Please email final paper by the due date to [email protected]
| template_for_the_final_research_paper__2024-2025.docx |
When turning in your 2 recipes please save your document as : recipes-name of school (and then save as word document or PDF). Please email 2 recipes by the due date to [email protected]
| template_culinary_recipe_submissions_2024-2025.docx |
Preliminary Competition Challenge Information
Each region or individual schools 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_2024-2025.docx |
The sensory evaluation sheet is what the Johnson Food Lab uses to evaluate any food that will be eaten by the astronauts. The sensory evaluation sheet evaluates areas like taste, texture, aroma, appearance. The appearance that is evaluated is NOT of the plated food, but rather their samples that the judges taste( and only from the exact recipe). Also, all number values given should be whole numbers ONLY. And the overall column is NOT an average of all of the other columns. It is the number value that a judge may decide the entire product is valued at.
| hunch_sensory_evaluation_score_sheet_2024-2025.docx |
| judges_evaluation_instructions_24-25.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%