NASA-STD-3001 Technical Brief

Relevant Technical 

Requirements

Food and Nutrition

OCHMO-TB-013

Rev D

NASA-STD-3001 Volume 1, Rev C

[V1 3002] Pre-Mission Preventive Health 

Care 

[V1 3003] In-Mission Preventive Health Care 

[V1 3004] In-Mission Medical Care 

[V1 3016] Post-Mission Health Care 

[V1 3018] Post-Mission Long-Term 

Monitoring 

[V1 4019] Pre-Mission Nutritional Status 

[V1 4020] In-Mission Nutrient Intake 

[V1 4022] Post-Mission Nutritional 

Assessment and Treatment

NASA-STD-3001 Volume 2, Rev D

[V2 3006] Human-Centered Task Analysis1

[V2 6026] Water Quality

[V2 6039] Water Dispensing Rate

[V2 6040] Water Dispensing Increments

[V2 6109] Water Quantity

[V2 6110] Water Temperature

[V2 7001] Food Quality

[V2 7002] Food Acceptability

[V2 7003] Food Caloric Content

[V2 7004] EVA Food Caloric Content

[V2 7007] Food Microorganism Levels

[V2 7008] Food Preparation

[V2 7009] Food Preparation and Cleanup

[V2 7010] Food Contamination Control

(continued on next page)

Executive Summary

Nutrition has been critical in every phase of 

exploration on Earth, from the time when scurvy 

plagued seafarers to the last century when polar 

explorers died from malnutrition or, in some 

cases, nutrient toxicities. 

The space food system must provide food that is 

safe, nutritious, and acceptable to the crew to 

maintain crew health and performance during 

space flight. Nutritional standards in NASA-STD3001 are based on National Institutes of Health 

(NIH) standards dietary recommended intake 

(DRI). Achieving and maintaining food system 

acceptability, nutrition, and safety for space flight 

is complex and influenced by factors such as 

availability of mass, volume, power, crew time, 

food preparation capability, preference foods, 

resupply, variety, mission duration, and required 

shelf life. 

NASA astronaut Kjell Lindgren (left) and Japan 

Aerospace Exploration Agency (JAXA) astronaut 

Kimiya Yui, participate in a food tasting session. 

1. OCHMO-TB-018 Human-in-the-Loop 

(HITL) Technical Brief
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Relevant Technical 

Requirements

Executive Summary (continued)

2

NASA-STD-3001 Volume 2, Rev D

[V2 7011] Food and Beverage Heating

[V2 7012] Dining Accommodations

[V2 7014] Food Spill Control

[V2 7015] Food System Cleaning and 

Sanitizing

[V2 7100] Food Nutrient Composition

[V2 7110] Food and Impacts to 

Environmental Systems

[V2 7111] Food Safety

[V2 7112] Food Production Facility

[V2 7052] Stowage Location

[V2 8001] Volume Allocation

[V2 11025] Suited Nutrition

[V2 11029] LEA Suited Hydration

[V2 11030] EVA Suited Hydration

12/07/2023

Rev D

Houston, We Have a Podcast: Interview with 

Dr. Scott Smith. 

https://www.nasa.gov/johnson/HWHAP/dietlike-an-astronaut

Regulatory Guidance and Requirements

• FDA Food Code – retail best practices for safe food 

handling

• FoodSafety.gov – news, alerts, and tips on safely 

handling and storing food to prevent food poisoning

• Food Safety Modernization Act (FSMA) – U.S. 

Congressional act that requires the prevention of 

foodborne illness 

• Current Good Manufacturing Practice (CGMP), 

Hazard Analysis, and Risk-Based Preventive Controls 

for Human Food (Title 21 CFR Part 117) – required 

throughout the food preparation and transport 

process

• Control of Communicable Diseases (Title 21 CFR 

Part 1240) – requirements on food illness 

prevention and food handling for interstate 

shipments

• Interstate Conveyance Sanitation (Title 21 CFR Part 

1250) – vessel requirements on food and drink 

preparation, storage, handling, and service

• Hazard Analysis Critical Control Point (HACCP) – a 

systematic approach to the identification, 

evaluation, and control of food safety hazards

• US Dept of Agriculture (USDA) – alerts on recalls, 

statistics, response, tips on food handling and 

preparation

o Food Safety and Inspection Service (FSIS) –

ensuring food safety through inspection of 

meat, poultry and egg products

• National Institutes of Health (NIH) standards –

dietary recommended intake (DRIs) for micro- and 

macronutrients

Risks of Inadequate Food & Nutrition for Long 

Duration Space Missions – Why is the food so 

important?

• Adequate food and nutrition prevents:

• Performance decrements1

• Negative health effects2

• Drug/nutrient interactions must be understood to 

prevent unexpected deficiencies3

1. OCHMO-TB-016 Behavioral Health and Performance

Technical Brief

2. OCHMO-TB-030 Bone Loss and Prevention Technical

Brief

3. OCHMO-TB-006 Pharmaceutical and Medications

Technical Brief
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Background

Throughout history, one of the performance-affecting 

factors for explorers on Earth was the availability of an 

adequate food supply. Even with tremendous gains in 

scientific knowledge, the need for adequate and 

acceptable food is underestimated. In space, 

inadequate food and nutrition provisions and intake 

has led to weight loss, bone and muscle loss, 

cardiovascular deconditioning, and impaired immune 

function, among other health and performance 

decrements.

Historical Events

1897-1899 Belgica Expedition (Cook)

Beri beri (thiamine deficiency) that led to death, 

shortness of breath, irregular heart rate and 

edema

1910-1913 Terra Nova Expedition (Scott)

Weight loss due to inadequate caloric intake 

that was 1500-3000 kcal less than expended

Inadequate wound healing due to Vitamin C 

deficiency that led to skin rotting, loss of nails 

and a hand wound that began to suppurate

Gemini, Apollo, Skylab, ASTP, and ISS flights

Weight loss occurred even during the short 

durations due in part to food acceptability

Biosphere 2

Weight loss of 14-21% due to inadequate food 

availability

Mars 500

Food likely became the greatest problem in 

isolation (Šolcová et al., 2016)

12/07/2023

Rev D 3

“An army marches on its 

stomach.” –Napoleon 

Bonaparte

Food System Evolution

Mercury – Semi-solid, sterile, tubed foods, fruits, and 

meat combinations packaged in collapsible 

aluminum tubes. Supplementing the semi-solid 

foods were special dry bite-size foods.

Gemini – More complex, all dehydrated food system 

with more meals per person per day. Some of the 

bite-size foods had to be altered to control crumb 

problems.

Apollo – Greater attention was focused on astronaut 

preferences which resulted in greater menu 

variation of both bite-sized and rehydratable foods. 

Hot water was available for food rehydration and 

“wet packs” were introduced.

Skylab – Efforts were focused on making food a 

positive morale factor by including variety and 

acceptance. Menus were on a 6-day cycle with 

more consistent nutrient content. A food warmer 

for canned and freezer foods were provided.

Apollo-Soyuz Test Project (ASTP) – Use of freeze-dried 

foods and irradiated meats. No freezer or food 

warmer available, along with limited water.

Shuttle – Redesigned packaging of rehydratables and 

improved galley that included convection oven and 

rehydration unit with hot and cold water.

ISS – Standard menu which provides eight Standard 

Categories that the crew can choose food from 

typically for a 7- to 9-day usage rate, but will be 

dependant on number of crew present. Crew 

Specific Containers are allotted to each crew 

member, typically one container per 20 days. Other 

supplemental containers include condiments, 

nutrition bars, and periodic fresh foods. ISS has hot 

metered water, ambient water, food warmers, and 

small chiller to aid in food preparation. However, 

there is currently no refrigeration for foods.

Houston, We Have A 

Podcast: Interview with 

Dr. Grace Douglas 

https://www.nasa.gov/j

ohnson/HWHAP/eatlike-a-martian
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Requirements of space food systems. A depiction of the many 

facets of and requirements for space food systems. As described 

in the text, each element is critical for the ultimate success of a 

space mission, and failure of any aspect could endanger the 

mission and the crew. The moon and Mars are also depicted 

here, reflecting two likely destinations for future human space 

exploration.

Source: J Nutr, Volume 150, Issue 9, September 2020, Pages 

2242–2244, https://doi.org/10.1093/jn/nxaa188

Reference Information

12/07/2023

Rev D 4

Houston, We Have A Podcast: Interview with Gioia Massa 

and Anna-Lisa Paul 

https://www.nasa.gov/johnson/HWHAP/plants-in-space
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Reference Information

Spaceflight Standards

NASA utilizes the appropriate age and gender matched macronutrient and micronutrient Dietary Reference Intakes 

(DRIs) as suggested by the National Institute of Health, except for Vitamin D, which is increased to counter the 

limited UV exposure from sunlight and protein intake. This can be modified based on individual crewmember 

needs identified pre-flight and in-flight.

Estimated Energy Requirement

NASA utilizes the terrestrial energy requirements and considers mission operations (such as EVAs) to determine 

additional caloric content.

12/07/2023

Rev D 5

“The soldier who is well fed is not only in better bodily health and better 

able to resist disease, but he is more cheerful in difficulties and therefore 

more equal to any strain he may be called upon to endure.” –SurgeonLieutenant-Colonel GS Robinson

Estimated Energy Intake

EER for men 19 years old and older

EER (kcal/day) = 662 – 9.53 × Age [y] + [activity factor] × (15.9 × Body 

Mass [kg] + 539.6 × Height [m])

EER for women 19 years old and older

EER = 354 – 6.91 × Age [y] + [activity factor] × (9.36 × Body Mass [kg] 

+ 726 × Height [m]) 

Considerations for Off-Nominal Events

• Contingency food and watersupplies will need to account for the needs of the crew in the event of a delayed or

unplanned rescue

• For example, plans for a change in consumed calories, fats and carbs to conserve O2 use and reduce CO2

production during events where the ECLSS isstrained

Technical Challenges 

Use of alcohol on the ISS is 

prohibited due to impacts to 

the ISS ECLSS1 and Body 

Waste Management Systems2. 

For future vehicles/habitats, 

use of any ingredients 

containing even minor levels 

of alcohol (methanol, ethanol, 

etc.), in the form of ethanol’s 

such as extracts, vinaigrettes, 

or cooking wine, should be 

considered in the ECLSS and 

waste management system 

designs.

1. OCHMO-TB-002 ECLSS Technical Brief

2. OCHMO-TB-042 Body Waste Management Technical Brief

Current ISS Standard Food System

Skylab Food System
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 6

Space Food System Design – Pre-Mission

Utilizing Regulatory Practices and Requirements

Considerations for Food Development:

Duration of Mission1

• Following dietary recommended intake 

(DRIs) and addition of VitD

• Low sodium vs preservatives 

• Shelf life

• Resupply

Packaging

• Individual vs group meals

• Packaging considerations prior to 

production

• Fresh food cleansing and packing

• Shelf life

• Extra processing/testing

• Can packaging withstand launch, 

spaceflight environment

• Reduce air/liquid to conserve 

volume/mass

• Labeling

• Ability to be stowed easily

Preparation (environmental microgravity)

• Training on equipment

• Training for consumption

• Minimize foreign object debris (FOD)

Vehicle

• Stowage/Access pre- and in-mission 

(freezer, soft bag)

• Meal prep equipment (hot water, food 

warmer etc.)

• Access to replace expired food if needed

• Waste (packaging/food waste)

• Waste (human waste)2

• Portion control

• Cleaning of equipment

Distribute to Spaceflight 

Customer

Transport

Processing raw 

ingredients

(refining and preparing – homogenization, 

slaughterhouse, grind grain etc.) 

Source 

(Acquire ingredients from 

certified facilities) 

Vendor

Fresh/Ready to Eat

(produce- fresh and frozen, raw 

meat, dairy, eggs, nuts and seeds)

Formulation

(Recipe development and 

testing, hedonistic testing) 

Production? Yes

No

Processing/ 

Preparation

(Freezing, Dehydrating, 

Thermostabilizing,Irradiation) 

Packaging

(Foil, plastic, vacuum sealed, 

extra vibration/tear resistant.)

Food 

Production

(Prepare multi-ingredient 

foods) 

Transport

Transport

Transport

All phases of food transport should 

comply with Interstate Conveyance 

Sanitation (Title 21 CFR Part 1250)

Transport

Hazard Analysis Critical Control Point (HACCP) and

Current Good Manufacturing Practice (CGMP),

Hazard Analysis, and Risk-Based Preventive

Controls for Human Food (Title 21 CFR Part 117)

is required throughout the food preparation and

transport process.

1.OCHMO-TB-007 Mission Duration Technical 

Brief

2.OCHMO-TB-042 Body Waste Management 

Technical Brief
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 7

Space Food System Design – Food and Galley In-Flight 

Packaged 

Items

Fresh or 

Ready to 

Eat/Use

No Cooking

(Fruits, Veggies, 

Dairy, etc.)

Stowage 

Non-Perishable 

Items

Stowage

Trash

Stowage 

Perishable 

Items

Cooking 

(flameless)

Plating Food and Dining

Cleaning

Stowage of 

Supplied 

Food Items

Food/Drink 

Products 

Disposal

Non-Perishable 

Items, 

Packaging

Considerations:

• Impacts to ECLSS and waste 

management system

• Flameless cooking

• Water (hot and cold)

• Food warmer

• Drinking containers (use of straws, 

bags)

• Cleaning materials (wipes, etc.)

• Stowage volume (food items, packaging 

& food waste)

• Refrigeration or freezer capabilities

• Food types that are compatible with 

microgravity and partial gravity 

scenarios

FDA Food Code

and

Control of Communicable Diseases 

(Title 21 CFR Part 1240)

and

Interstate Conveyance Sanitation 

(Title 21 CFR Part 1250)

The ISS Galley in the USOS includes a conduction 

food warmer and a Potable Water Dispenser with 

metered hot or ambient temperature water. NASA 

astronaut Christina Koch is heating pizzas, part of 

the limited shelf-life foods that may be included in 

some resupply provisions to the ISS. Inset: Example 

of a food package during rehydration. Photo Credits: 

NASA.

Current Good Manufacturing 

Practice (CGMP), Hazard Analysis, 

and Risk-Based Preventive 

Controls for Human Food (Title 21 

CFR Part 117) is required 

throughout the food preparation 

and transport process. Federal, 

State, and Local applicable laws 

and regulations help ensure food 

safety.
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 8

Food Safety

Food safety is important pre-flight to prevent any food borne illnesses from impacting the crew and mission during 

the ascent phase of flight and for preventing any infectious disease prior to or during the mission. Post-flight food 

safety is important for the health of the crew as they may return with impaired immune systems.

Staging of food should consider long duration storage and temperatures to ensure food quality and acceptability.

• Contingency planning

• Prepositioning or staging of foods

• Available fresh fruits/vegetables

• Crew preferences

• Stability of food micro- and macronutrients

• Preservation of food quality

Contamination Sources

Waste and Hygiene Areas – microbes that can lead to gastrointestinal illnesses (see OCHMO-TB-042 Body 

Waste Management Technical Brief)

Air – odors that are not properly contained

Water Sources – microbial contamination, leeching or biocides (see OCHMO-TB-027 Water Technical Brief)

Packaging – must be food grade

• Primary packaging will need to be uncompromised

Eating Utensils – forks, spoons, scissors, straws, etc.

Chemical Sources – cleaning materials used in the same area that leave a residue or have off-gassing

Physical Debris – dirt, regolith, wood, plastic and other small objects 

Fresh Fruits and Vegetables – direct shipment from the ground, items that are picked and then eaten

• Recommendation of 30-second dip in a 200 parts per million chlorine solution (or approved 

equivalent), followed by a final potable water rinse and thorough air drying prior to 

stowage/storage, which should include a wrapping to maintain cleanliness

Opened Food Items - consuming food that was prepared and open past 2 hours

Food Safety Modernization Act (FSMA) 

FoodSafety.gov 

Top 5 Germs Causing Illness, Hospitalizations, and Deaths From Food Eaten in the United States 

(source: CDC Food Safety)

Illnesses Hospitalizations Deaths

1. Norovirus 1. Salmonella (non-typhoidal) 1. Salmonella (non-typhoidal)

2. Salmonella (non-typhoidal) 2. Norovirus 2. Toxoplasma gondii

3. Clostridium perfringens 3. Campylobacter 3. Listeria monocytogenes

4. Campylobacter 4. Toxoplasma gondii 4. Norovirus

5. Staphylococcus aureus 5. E. coli 0157 5. Campylobacter
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 9

Food Safety During Production

Food safety is defined by the absence of a health risk due to physical, chemical and microbiological contamination. 

Shelf stable food products will need to be processed in compliance with local, state, and federal codes and laws 

and NASA specific requirements, as well as follow FDA regulations, including but not limited to, visual inspections, 

vacuum integrity and microbial testing. This can also include testing items prior to or during use, empty pouches 

at receiving, septum adapter assemblies at receiving, and straw assemblies after cleaning. It is recommended that 

these tests are verified by inspection, as well as testing by a qualified ISO/IEC 17025:2005 accredited laboratory. 

Further guidance can be found in Current Good Manufacturing Practice (CGMP), Hazard Analysis, and RiskBased Preventive Controls for Human Food (Title 21 CFR Part 117). 

Food and Production Area Microorganism Levels (NASA-STD-3001 [V2 7007] Food Microorganism Levels )

Area/Item Microorganism Tolerances

Food Production Area Samples Collected Limits

Surfaces 3 surfaces sampled per daya 3000 CFU/ft2 (total aerobic count)

Packaging Materials Before use 3000 CFU per Pouch, Septum, 25 cm2 or base

Air 1 sample of 320 L monthly 113 CFU/320 L (Total aerobic count)

Food Product Factor Limits

Non-Thermostabilizedb

Total aerobic count 20,000 CFU/g for any single sample (or if any two samples 

from a lot exceed 10,000 CFU/g)

Enterobacteriaceae

100 CFU/g for any single sample (or if any two samples from a 

lot exceed 10 CFU/g). No detected serious or severe hazard 

human enteric pathogenic organism

Salmonella 0 CFU/g for any single sample

Yeasts and molds

1000 CFU/g for any single sample (or if any two samples from 

a lot exceed 100 CFU/g or if any two samples from a lot exceed 

10 CFU/g Asperfillis flavus)

In-House Thermostabilized 

Products

Package integrity inspection 100% inspection for package integrity

Incubation test Test package must remain intact with no gas production 

following 10-day incubation at 35 ± 3°C

Commercial Thermostabilized 

Products Package integrity inspection 100% inspection for package integrity

Irradiated Sterile Products

Package integrity inspection 100% inspection for package integrity

Incubation test Test package must remain intact with no gas production

Total aerobic count

<10 CFU/g

Note: test conducted on samples following incubation at 35°C 

for 10 days

Yeasts and molds

<10 CFU/g

Note: test conducted on samples following incubation at 35°C 

for 10 days

a. Samples collected before food processing on days that the food facility is in operation. Environmental samples will be collected when there is a 1-hour break 

in activity, or after five hours of continuous work.

b. Food samples that are considered “finished” products that require no additional repackaging are only tested for total aerobic counts.

Source: NASA-STD-3001 Volume 2, 

Revision C, Table 15 – Food and 

Production Area Microorganism Levels
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 10

Types of Food and Packaging for Spaceflight

Food/Packaging Type ISS Example Parameters

Thermostabilized – heating food to a 

temperature that renders it free of pathogens, 

spoilage microorganisms, and enzyme activity

Beef stew, 

Chocolate Pudding, 

Split Pea Soup, 

Tuna casserole, Red 

beans & rice

Shelf life: 2.5-3.5 years

Packaging: Multilayer aluminum-containing 

laminate pouch

Preparation: None or heating

Mass: 3.07 to 8.32 oz (87 to 236 g)

Irradiated – use of gamma rays, X rays, or 

electrons, and uses energy levels that ensure 

negative induction of radioactivity in the 

irradiated product. Irradiation controls naturally 

occurring processes such as ripening or 

senescence of raw fruits and vegetables, and is 

effective to inactivate spoilage and pathogenic 

microorganisms

Beef fajitas, 

Smoked turkey

Shelf life: 4.5 years

Packaging: Multilayer aluminum-containing 

laminate pouch

Preparation: None or heating

Mass: 3.03 to 6.94 oz (86 to 197 g)

Rehydratable – are drying with heat, osmotic 

drying, and freeze drying

Vegetables, Chicken 

salad, Cornbread 

dressing, Sausage 

patty, Shrimp 

cocktail

Shelf life: 2 years in interim cans; 2 years with 

overwrap; or 3 months with no overwrap

Packaging: Multilayer laminate pouch with, 

vacuum packaged with gas flush, adapter for 

rehydration

Preparation: Rehydration using hot or cold 

Water

Mass: 0.88 to 3.40 oz (25.0 to 96.6 g)

Natural form – these foods rely on reduced 

water activity to prevent microbial activity

Cookies, Brownies, 

Nuts, Granola bars

Shelf life: 2 years with overwrap; 0.5 year with 

no overwrap

Packaging: Multilayer laminate pouch

Preparation: None

Mass: 0.74 to 2.43 oz (21 to 69 g)

Extended-shelf-life bread products – the 

products must be specially formulated to a water 

activity level low enough to prevent the growth 

of anaerobic pathogenic bacteria

Tortillas, Wheat flat 

bread

Shelf life: 3 years

Packaging: Multilayer aluminum-containing 

laminate or packaged by Department of Defense

Preparation: None

Fresh food – foods with a short shelf life and no 

processing

Fresh fruit and 

vegetables

Shelf life: 1 week

Packaging: Vacuum packaged with gas flush, 

protection of structure and contamination 

Preparation: None

Beverages – either freeze-dried beverage mixes 

(e.g., coffee or tea) or flavored drinks (e.g., 

lemonade, orange drink, etc.)

Dehydrated (coffee 

or tea), Drink mix 

(lemonade)

Shelf life: 3 years

Packaging: Multilayer aluminum-containing 

laminate pouch, adapter for rehydration, straw

Preparation: Rehydration using hot or cold 

water

Mass: 0.42 to 1.90 oz (12.0 to 54.0 g)

Source: Human Integration Design Handbook, Section 7.2.3.4 Food Types and Table 7.2-6: Types of Food and Packaging for Spaceflight with updates
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

Factors to Ensure Consumption of Adequate Nutrition

Past experience and personal preference – The ability to choose and consume foods that are familiar, and the 

availability of personal favorites becomes more important in isolation and confinement; considerations are 

needed for international crews.

Variety – Food can lose its acceptability if eaten too frequently. Additionally, individuals will have favorite foods 

and avoid foods they do not like. In closed systems, a wide variety of foods helps support preferences that lead 

to intake of adequate nutrition. 

-The US military limits the use of MREs to 21 consecutive days to prevent health and performance impacts due to 

inadequate food consumption.

Availability – Some foods requiring minimum preparation should be available, which is particularly important for 

high-energy-output tasks such as extravehicular activity (EVA) operations. Food overage is necessary in a closed 

system to help support preferences that lead to intake of adequate nutrition. Situations that risk losing food also 

risk losing crew (inadequate packaging or protection if the vehicle goes to vacuum; loss of crops if dependent on 

bioregenerative foods).

Food form – Food quality that is more familiar and “Earth-normal” will facilitate acceptability of the food and 

subsequent consumption.

Meal scheduling – Lack of consistent meal periods and time in the crew schedule can lead to skipped meals and 

undernourishment.

-Crew days are planned to ensure there is adequate time for meals, as well as time for dining together as a team.

-Meal scheduling will likely be impacted on days with EVAs and the specific needs of those activities.

Meal Preparation Time and Capability – Complexity of preparation, or availability of preparation equipment, 

including rehydration and heating, can lead to skipped meals or incomplete consumption due to time constraints 

from crew day scheduling, and presence of food items to increase acceptability and intake.

Microgravity environment – Anecdotally, some crewmembers have reported that changes occur in their taste 

and odor perception of foods during space flight, which may be influenced by factors such as bodily fluid shift, 

changes in air circulation, and competing odors in the closed spacecraft. Condiments are flown to allow the 

crewmembers to individually alter the flavors of the foods.

-Some crew have noted that spicier foods are desired due to the lack of smell or taste. 

Waste management facilities – Inadequate body waste management facilities have discouraged food 

consumption. 

-Previous crew comments have noted that odors from the waste management system has caused a decrease in 

appetite.

Space Adaptation Sickness (SAS) – Control of SAS is essential for a healthy appetite.

-Crew have medications available to them to help mitigate this occurrence, as well as having the flexibility to consume 

less solid food while maintaining hydration with the available water quantities.

Atmospheric contaminants – Buildup of background odors during missions could contribute subliminally to a 

decrease in appetite and consumption.

-This could include the stowage of trash, as well as the off-gassing from various chemicals used or payloads.

12/07/2023

Rev D 11
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 12

Space Food System Design

Development of Food Products – Food products are 

developed with consideration for nutritional content, 

safety, and acceptability, as well as:

• storage duration (based on mission duration plus 

the time required to process, test, and ship the 

foods for launch) and shelf life (based on each 

food’s composition, preparation and processing 

method, packaging, and storage conditions)

• packaging type is essential for maintaining safety, 

nutritional quality, and acceptability throughout 

shelf life – food packaging must meet safety and 

gaseous barrier specifications and mass/volume 

limitations

• suitability for use in microgravity, for example, 

foods that produce crumbs (such as crackers) 

should be provided in bite-sized pieces to minimize 

debris and foods that easily break and crumb 

should not be used; meal items should contain 

enough moisture to stay in the package or on a 

utensil through surface tension

Mission Requirements – Missions up to three days 

in length may have mass and power constraints that do 

notsupport certain types of foods, such as rehydratables 

and heated foods. As mission length increases menu 

cycle length must increase to provide variety, which 

promotes consumption.

Menu Development 

(personal preference vsstandard menu) – Personal 

preference coupled with providing a standard menu for 

use by all crew is considered based on launch and 

crew selection timelines.

Food Reserves - Sufficient supply will also need 

to be considered for planning. For example, the 

reserve for ISS USOS crewmembers is 4-month 

worth of food for 4 crewmembers.

Food Stowage – Food may be stowed in various 

configurations, as long as the packages are 

protected from chemicals, puncture or damage 

during transport and in mission.

Product Packaging on System Compatibility and 

Crew Safety – Other considerations should include 

flammability of the packaging, avoiding the use of 

fragile materials, off-gas testing and limiting foreign 

object debris (FOD).

Expertise and Facilities

Expertise – NASA utilizes the following expertise to 

develop and provide a food system:

• food scientists develop process and food 

specifications, confirm safety, confirm shelf life, 

and suitability

• registered dietitians develop menus and confirm 

nutritional content

• engineers develop and test package integrity 

(sealing and vacuum) of packaged foods 

• logistics specialists develop stowage procedures 

and monitor food inventory

• system engineers design food processing 

equipment to rehydrate and heat food

Facilities – Proper facilities such as an analytical lab, 

food processing plant, packaging room, sensory 

facility and stowage room are needed to maintain 

the food quality and safety.

Risk of 

Performance 

Decrement and 

Crew Illness Due to 

Inadequate Food 

and Nutrition
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Application

12/07/2023

Rev D 13

Additional Considerations

Packaging – The food packaging needs to provide the 

capability to maintain food safety and limit 

environmental contamination during all nominal and 

contingency phases of the mission. 

Personnel – All personnel working directly with food 

intended for human consumption will need to receive 

food handling training equivalent to or exceeding the 

requirement for obtaining a food handler’s permit from 

the local health authority (ServSafe® certification, or the 

equivalent). Additionally, the personnel need to avoid 

personal behaviors that can contaminate food, properly 

wash and care for hands, wear proper PPE (e.g., 

disposable lab coat, hair nets, face mask, gloves, and 

beard nets when applicable are required when handling 

exposed food and packaged food for flight).

Facility – The facility where food is prepared, processed, 

packaged, stowed, and stored will need to:

• Comply with applicable federal/state/local laws and 

regulations and industry Good Manufacturing Practice 

standards. 

• Limit access to prevent food adulteration.

• Have temperature and FOD control.

• Control for microbial and particulate contaminants.

Crew Training – Crewmembers will need to have 

understanding and training of in-flight food safety 

(proper food preparation, consumption, and clean up; 

food hardware’s reuse frequency; etc.).

Documentation – Maintain records that demonstrate 

compliance with federal food regulations and laws for 

inspection at any time. Documentations such as 

standard operating procedures, technical 

specifications of food, and applicable drawings are to 

be in place to ensure consistent and quality work.

Technical Challenges for Moon to Mars

• Nutrient-dense, shelf stable foods that 

meet overall nutritional, safety, and 

sensory acceptability metrics

• Menu items with at least a 5-year shelf 

life

• Partial gravity cooking processes that 

minimize microbial risk

• High-barrier, low-mass, & process 

compatible packaging materials that help 

extend shelf-life to five years 

• Packaging that can withstand vibration, 

acceleration loads, radiation, various 

environmental factors (i.e., temperature, 

humidity, zero-pressure and 

decompression)

Sourcing – All food and ingredients are sourced 

from a major chain grocery store or food 

companies with a quality assurance system in place 

that audits their suppliers for compliance with 

federal, state, and local food regulations and laws 

including but not limited to FSMA, Current Good 

Manufacturing Practices (CGMP), and Hazard 

Analysis, and Risk-Based Preventive Controls in 

accordance with the Code of Federal Regulations 

(CFR) Title 21 and Title 9 as applicable. Any items 

that are imported into the United States will need 

to meet all the requirements of the FDA FSMA rule 

on the Foreign Supplier Verification Program 

(FSVP), according to the federal government import 

requirements. 

Processing – Shelf-stability is the standard used 

product type. This can include the processing 

methods of freeze drying, thermostabilizing, and 

irradiation. 

Inventory Control –This includes maintaining, 

tracking, tracing, and recalling all food items that 

are subject to a recall. 
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Back-Up

12/07/2023

Rev D 14
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Rev C  Rev D

• Added new requirements currently under consideration for addition to NASA-STD3001.

• Included regulatory references and guidance information

Rev B  Rev C

• Modified layout to be consistent with new formatting

• Additional content added for clarity and guidance throughout

• Corrected Food and Production Area Microorganism Levels table

Rev A  Rev B

• Updated information to be consistent with NASA-STD-3001 Volume 1 Rev B and 

Volume 2 Rev C

Original  Rev A

• Modified Dietary Reference Intakes (DRIs) exceptions

• Added protein and deleted B6 adjustment

• Added note that DRIs may be tailored

• Added Considerations for Off-Nominal Events

• Added Packaging Considerations to “Technical Challenges” section on slide 8

• Added Back-Up slides to include Standard details

Major Changes Between Revisions

12/07/2023

Rev D 15
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Reference Information

12/07/2023

Rev D 16

Food and Water Intake for Previous Spaceflight Programs and Expeditions

Updated nutrient intake data for several space programs are reported below. For ISS, we report the data on 

nutrients available from the Food Frequency Questionnaire analysis. Data on planned ISS menu content and 

information on a wider range of nutrients are available online at https://www.nasa.gov/hhp/education.

Apollo Skylab Shuttle ISS (E1-13) ISS (E14-25) ISS (E26-34)

N 33 9 32 19 19 17

Energy, kcal/d 1880 ± 415a 2897 ± 447 2090 ± 440 2313 ± 514 2317 ± 591 2444 ± 536

Energy, %WHO 64.2 ± 13.6 99.1 ± 8.2 74.2 ± 16.0 79 ± 18 83 ± 17 84 ± 15

Protein intake, g/d 76.1 ± 18.7 111.0 ± 18.4 78.0 ± 18.8 102 ± 25 96 ± 34 109 ± 30

Protein intake, % of kcal 16.3 ± 2.1 15.7 ± 2.1 14.9 ± 2.4 18 ± 2 16 ± 2 18 ± 2

Carbohydrate intake, g/d 268.9 ± 49.1 413.3 ± 59.3 304.0 ± 67.3

Carbohydrate intake, % of kcal 58.1 ± 7.1 57.5 ± 9.1 58.4 ± 5.0

Fat intake, g/d 61.4 ± 21.4 83.2 ± 13.8 64.0 ± 17.8

Fat intake, % of kcal 28.9 ± 5.5 26.8 ± 8.6 27.2 ± 4.4

Calcium, mg/d 774 ± 212 894 ± 142 826 ± 207 878 ± 274 944 ± 258 1074 ± 205

Phosphorus, mg/d 1122 ± 325 1760 ± 267 1216 ± 289

Magnesium, mg/d 310 ± 58 294 ± 74

Iron, mg/d 15.0 ± 3.9 18 ± 5 18 ± 5 20 ± 5

Zinc, mg/d 12.0 ± 2.9

Sodium, mg/d 3666 ± 890 5185 ± 948 3984 ± 853 4601 ± 1239 4658 ± 1593 3823 ± 785

Potassium, mg/d 2039 ± 673 3854 ± 567 2391 ± 565 3315 ± 513 3214 ± 863 3559 ± 784

Water, g/d 1647 ± 188b 2829 ± 529 2223 ± 669 2012 ± 462 2142 ± 387 2320 ± 581

Source: Human Adaptation to Spaceflight: The Role of 

Nutrition, 1st Ed by Smith, Zwart and Heer. 

a All data are mean ± SD. Empty cells show where data were 

not available. 

b n=3 for water intake during Apollo missions.

See the OCHMO 

OCHMO-TB-027 

Water Technical 

Brief for additional 

information.
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Regulatory Considerations and Guidance Sources

12/07/2023

Rev D 17

Food Safety Modernization Act (FSMA) - FDA has finalized nine major rules to implement FSMA, recognizing

that ensuring the safety of the food supply is a shared responsibility among many different points in the

global supply chain. The FSMA rules are designed to make clear specific actions that must be taken at each

of these points to prevent contamination.

• Agricultural Water

• Accredited Third-Party Certification

• Food Traceability

• Foreign Supplier Verification Programs(FSVP)

• Laboratory Accreditation for Analyses of Foods(LAAF)

• Mitigation Strategies to Protect Food Against Intentional Adulteration

• Preventive Controlsfor Human Food

• Produce Safety

• Sanitary Transportation of Human and Animal Food

• Voluntary Qualified Importer Program (VQIP)

Food Safety - Four simple steps to prevent food poisoning: clean, separate, cook and, chill.

• Safe Minimum Cooking Temperatures

• Cold Food Storage Chart

• Meat and Poultry Charts

Foodborne Illness and Disease - Illness that comes from eating contaminated food, which and the onset of 

symptoms may occur within minutes to weeks and often presents itself as flu-like symptoms, as the ill 

person may experience symptoms such as nausea, vomiting, diarrhea, or fever. 

Control of Communicable Diseases (Title 21 CFR Part 1240) – Requirements on prevention and food 

handling for interstate shipments.

CDC List of the A-Z 

Index for 

Foodborne Illness

Interstate Conveyance Sanitation (Title 21 CFR Part 1250) – Requirements 

on food and drink preparation, storage, handling and service. This is also 

intended to be in accordance with Title 21 CFR Part 1240.

Food Hygiene for Businesses - Food hygiene requirements for your 

business and how to keep your food safe. From the Food Standards 

Agency in the United Kingdom.

Food Hygiene Certification – as required by the UK for those who will be 

working with or around food to ensure food safety for the consumer or 

customer. For situations involving a chef or cook, the Level 3 certification 

is required in UK associated kitchens.
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Regulatory Considerations and Guidance Sources

12/07/2023

Rev D 18

Hazard Analysis Critical Control Point (HACCP) - HACCP is a management system in which food safety is 

addressed through the analysis and control of biological, chemical, and physical hazards from raw material 

production, procurement and handling, to manufacturing, distribution and consumption of the finished 

product.

Retail & Food Service HACCP - Specific information is provided to assist the regulator and industry in 

meeting the needs for providing safe food to the consumer.

Current Good Manufacturing Practice (CGMP), Hazard Analysis, and Risk-Based Preventive Controls for 

Human Food (Title 21 CFR Part 117) – Requirements for establishing qualifications for individuals who 

manufacture, process, pack, or hold food.

FDA Food Safety Modernization Act (FSMA) and Small Business - The FDA Food Safety Modernization Act 

(FSMA) recognizes the role of small businesses in the food industry and provides for various ways to assist 

small businesses in meeting the new food safety requirements of the law. Specifically for several key 

provisions, the law mandates “plain language” guidance documents and phased-in effective dates.

Small Business Assistance - Units provide technical assistance to small companies, hold exchange meetings 

to hear the views and perspectives of small businesses, conduct educational workshops, develop 

informational materials, and provide an accessible, efficient channel through which small businesses can 

acquire information from the FDA.

Food Industry - Links and resources that includes information on outbreaks, recalls, industry systems, 

submission, registrations, CGMPs, etc.

How to Start a Food Business - This information provides a cursory overview of regulatory requirements

that relate to starting a food business. In addition to the Food and Drug Administration’s (FDA's)

requirements, food businesses are subject to other federal, state, and local requirements.

Sanitary Transportation of Human and Animal Food: What you need to Know About the FDA Regulation:

Guidance for Industry - This guidance document is intended to assist small entities in complying with the

rules set forth in 21 CFR Part 1, subpart O concerning Sanitary Transportation of Human and Animal Food.

This guide was developed to inform shippers, receivers, loaders, and carriers engaged in transportation

operations about the Sanitary Transportation rule and how to comply with it.

Bad Bug Book: Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins (2nd Edition) - The

second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the

Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current

information about the major known agents that cause foodborne illness.
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

NASA-STD-3001 Volume 1 Revision C

[V1 3002] Pre-Mission Preventive Health Care Pre-mission preventive strategies shall be used to reduce 

in-mission and long-term health medical risks, including, but not limited to: (see NASA-STD-3001, Volume 

1 Revision C for full technical requirement list).

[V1 3003] In-Mission Preventive Health Care All programs shall provide training, in-mission capabilities, 

and resources to monitor physiological and psychosocial well-being and enable delivery of in-mission 

preventive health care, based on epidemiological evidence-based probabilistic risk assessment (PRA), 

individual crewmember needs, clinical practice guidelines, flight surgeon expertise, historical review, 

mission parameters, and vehicle-derived limitations. These analyses consider the needs and limitations of 

each specific vehicle and design reference mission (DRM) with particular attention to parameters such as 

mission duration, expected return time to Earth, mission route and destination, expected radiation profile, 

concept of operations, and more. In-mission preventive care includes, but is not limited to: (see NASASTD-3001, Volume 1 Revision C for full technical requirement list).

[V1 3004] In-Mission Medical Care All programs shall provide training, in-mission medical capabilities, 

and resources to diagnose and treat potential medical conditions based on epidemiological evidencebased PRA, individual crewmember needs, clinical practice guidelines, flight surgeon expertise, historical 

review, mission parameters, and vehicle-derived limitations. These analyses consider the needs and 

limitations of each specific vehicle and design reference mission (DRM) with particular attention to 

parameters such as mission duration, expected return time to Earth, mission route and destination, 

expected radiation profile, concept of operations, and more. In-mission capabilities (including hardware 

and software), resources (including consumables), and training to enable in-mission medical care, and 

behavioral care, are to include, but are not limited to: (see NASA-STD-3001, Volume 1 Revision C for full 

technical requirement list).

[V1 3016] Post-Mission Health Care Post-mission health care shall be provided to minimize occurrence of 

deconditioning-related illness or injury, including but not limited to: (see NASA-STD-3001, Volume 1 

Revision C for full technical requirement list).

[V1 3018] Post-Mission Long-Term Monitoring Crewmembers returning from spaceflight shall be 

monitored longitudinally for health, behavioral health, and well-being parameters in a standardized 

manner. 

[V1 4019] Pre-Mission Nutritional Status Pre-mission nutritional status shall be assessed, and any 

deficiencies mitigated prior to launch. 

[V1 4020] In-Mission Nutrient Intake Programs shall provide each crewmember with 100% of their 

calculated nutrient and energy requirements, based on an individual’s age, sex, body mass (kg), height 

(m), and appropriate activity factor. 

[V1 4022] Post-Mission Nutritional Assessment and Treatment Post-mission nutritional assessment and 

treatment shall be aimed at returning to pre-mission baseline.

Referenced Technical Requirements

12/07/2023

Rev D 19

View the current versions of NASA-STD3001 Volume 1 & Volume 2 on the 

OCHMO Standards website
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

NASA-STD-3001 Volume 2 Revision D

[V2 3006] Human-Centered Task Analysis Each human spaceflight program or project shall perform a 

human-centered task analysis to support systems and operations design. 

[V2 6026] Water Quality At the point of crew consumption or contact, the system shall provide 

aesthetically acceptable potable water that is chemically and microbiologically safe for human use, 

including drinking, food rehydration, personal hygiene, and medical needs. 

[V2 6039] Water Dispensing Rate Water shall be dispensed at a rate that is compatible with the food 

system.

[V2 6040] Water Dispensing Increments To prevent overflow, water shall be dispensable in specified 

increments that are compatible with the food preparation instructions and time demands of the allotted 

meal schedule. 

[V2 6109] Water Quantity The system shall provide a minimum water quantity as specified in Table 6.3-

1—Water Quantities and Temperatures, for the expected needs of each mission, which are considered 

mutually independent. 

[V2 6110] Water Temperature The system shall provide the appropriate water temperature as specified in 

Table 6.3-1—Water Quantities and Temperatures, for the expected needs of each mission and task. 

[V2 7001] Food Quality The food system shall provide the capability to maintain food safety and nutrition 

during all phases of the mission.

[V2 7002] Food Acceptability The system shall provide food that is acceptable to the crew for the duration 

of the mission.

[V2 7003] Food Caloric Content The system shall provide each crewmember with an average of 12,698 kJ 

(3,035 kcal) per day, else an average energy requirement value is determined using Table 7.1-1—EER 

Equations and applying an activity factor appropriate to the mission gravity and planned level of physical 

activity. 

[V2 7004] EVA Food Caloric Content For crewmembers performing EVA operations, the food system shall 

provide an additional 837 kJ (200 kcal) per EVA hour above nominal metabolic intake as defined by [V2 

7003] Food Caloric Content, of this NASA Technical Standard. 

[V2 7007] Food Microorganism Levels Microorganism levels in the food and production area shall not 

exceed those specified in Table 7.1-3—Food Microorganism Levels. 

[V2 7008] Food Preparation The system shall provide the capability for preparation, consumption, and 

stowage of food. 

All referenced tables and figures are available in NASA-STD-3001 Volume 2 Revision D.

Referenced Technical Requirements

12/07/2023

Rev D 20

View the current versions of NASA-STD3001 Volume 1 & Volume 2 on the 

OCHMO Standards website
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

NASA-STD-3001 Volume 2 Revision D

[V2 7009] Food Preparation and Cleanup The food system shall allow the crew to unstow supplies, 

prepare meals, and clean up for all crewmembers within the allotted meal schedule. 

[V2 7010] Food Contamination Control The food storage, preparation, and consumption areas within the 

vehicle shall be designed and located to protect against cross-contamination between food and the 

environment.

[V2 7011] Food and Beverage Heating The system shall provide the capability to heat food and beverages 

to a temperature appropriate for the given item.

[V2 7012] Dining Accommodations The system shall provide adequate volume and accommodations for 

crewmembers to dine together. 

[V2 7014] Food Spill Control The system shall provide the ability to contain and remove food particles and 

spills. 

[V2 7015] Food System Cleaning and Sanitizing The system shall provide methods for cleaning and 

sanitizing food facilities, equipment, and work areas. 

[V2 7100] Food Nutrient Composition The system shall provide a food system with a diet including the 

nutrient composition that is indicated in the Dietary Reference Intake (DRI) values as recommended by the 

National Institutes of Health, with the exception of those adjusted for spaceflight as noted in Table 7.1-2—

Nutrient Guidelines for Spaceflight.

[V2 7110] Food and Impacts to Environmental Systems Food items and packaging shall be evaluated for 

impacts on vehicle systems.

[V2 7111] Food Safety The program shall maintain flight food safety throughout product life cycle.

[V2 7112] Food Production Facility The facility where food is prepared, processed, packaged, stowed, and 

stored shall comply with applicable laws and regulations, or FDA equivalent, as well as industry Good 

Manufacturing Practice standards.

[V2 7052] Stowage Location All relocatable items, e.g., food, EVA suits, and spare parts, shall have a 

dedicated stowage location.

[V2 8001] Volume Allocation The system shall provide the defined habitable volume and layout to 

physically accommodate crew operations and living.

[V2 11025] Suited Nutrition The system shall provide a means for crewmember nutrition in pressure suits 

designed for surface (e.g., Moon or Mars) EVAs of more than 4 hours in duration or any suited activities 

greater than 12 hours in duration.

All referenced tables and figures are available in NASA-STD-3001 Volume 2 Revision D.

Referenced Technical Requirements

12/07/2023

Rev D 21

View the current versions of NASA-STD3001 Volume 1 & Volume 2 on the 

OCHMO Standards website
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

NASA-STD-3001 Volume 2 Revision D

[V2 11029] LEA Suited Hydration The system shall provide a means for on-demand crewmember 

hydration while suited, including a minimum quantity of potable water of 2 L (67.6 fl oz) per 24 hours for 

the LEA suit.

[V2 11030] EVA Suited Hydration The system shall provide a means for on-demand crewmember 

hydration while suited, including a minimum quantity of potable water of 240 mL (8.1 fl oz) per hour for 

EVA suited operations.

[V2 11037] Suited Metabolic Rate Measurement The system shall measure or calculate metabolic rates of 

suited EVA crewmembers.

[V2 11038] Suited Metabolic Rate Display The system shall display metabolic data of suited EVA 

crewmembers to the crew.

All referenced tables and figures are available in NASA-STD-3001 Volume 2 Revision D.

Referenced Technical Requirements

12/07/2023

Rev D 22

View the current versions of NASA-STD3001 Volume 1 & Volume 2 on the 

OCHMO Standards website
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Reference List

1. Bartholomew, M. Lames Lind’s Treatise of Scurvy (1753). Postgrad Med J 2002;78:695–696. 

https://pmj.bmj.com/content/postgradmedj/78/925/695.full.pdf

2. Cooper M, Douglas G, Perchonok M. Developing the NASA Food System for Long-Duration Missions. 

Food Science March 2011. https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2010.01982.x

3. Dietary Guidelines for Americans 2015-2020 8th Edition. December 2015. 

https://health.gov/dietaryguidelines/2015/

4. Dietary Reference Intake. National Institutes of Health 2011. 

https://ods.od.nih.gov/Health_Information/Dietary_Reference_Intakes.aspx

5. Douglas GL, Zwart SR and Smith SM. Space Food for Thought: Challenges and Considerations for Food 

and Nutrition on Exploration Missions. The Journal of Nutrition, Volume 150, Issue 9, September 2020, 

Pages 2242–2244, https://doi.org/10.1093/jn/nxaa188

6. Evidence Report: Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System. 

Human Research Program Space Human Factors and Habitability Element. National Aeronautics and 

Space Administration June 26, 2012.

7. Food and Drug Administration. Bad Bug Book, Foodborne Pathogenic Microorganisms and Natural 

Toxins. Second Edition.2012.

8. Food for U.S. Manned Space Flight. Technical Report TR-82. United States Army Natick Research and 

Development Laboratories. April 1982. 

9. “From Farm to Fork”: How Space Food Standards Impacted the Food Industry and Changed Food Safety 

Standards. Historical Studies in the Societal Impact of Spaceflight. Jennifer Ross-Nazzal. Chapter 12, 

pages 220-236. National Aeronautics and Space Administration 2015. NASA SP-2015-4803. 

https://history.nasa.gov/sp4801-chapter12.pdf

10. How the Moon Landing Led to Safer Food for Everyone. 2020.NASA Spinoff. 

https://spinoff.nasa.gov/moon-landing-food-safety

11. HR Guly. ‘Polar anaemia’: cardiac failure during the heroic age of Antarctic exploration. Polar Record 48 

(245): 157–164 (2012). 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3617608/pdf/S0032247411000222a.pdf

12. Halsey LG and Stroud MA. 100 Years Since Scott Reached the Pole: A Century of Learning About the 

Physiological Demands of Antarctica. Physiol Rev 92: 521–536, 2012. 

https://www.physiology.org/doi/pdf/10.1152/physrev.00031.2011

13. Human Adaptation to Spaceflight: The Role of Nutrition. 2nd Edition. Smith SM, Zwart SR and Heer M. 

National Aeronautics and Space Administration 2021. 

https://www.nasa.gov/sites/default/files/atoms/files/human_adaptation_2021_final.pdf

14. Human Integration Design Handbook (HIDH). 

https://www.nasa.gov/sites/default/files/atoms/files/human_integration_design_handbook_revision_

1.pdf

15. Human Integration Design Processes (HIDP). 

https://www.nasa.gov/sites/default/files/atoms/files/human_integration_design_processes.pdf

16. Maria Trimarchi "How the NASA Space Food Research Lab Works" 27 May 2008. HowStuffWorks.com. 

https://science.howstuffworks.com/nasa-space-food-research-lab.htm. 

12/07/2023

Rev D 23
NASA-STD-3001 Technical Brief

OCHMO-TB-013

Food and Nutrition

NASA Office of the Chief Health & Medical Officer (OCHMO)

This Technical Brief is derived from NASA-STD-3001 and is for reference only.

It does not supersede or waive existing Agency, Program, or Contract requirements.

Reference List

17. Poláčková Šolcová, I., Šolcová, I., Stuchlíková, I., & Mazehóová, Y. (2016). The story of 520 days on a 

simulated flight to Mars. Acta Astronautica, 126, 178-189.

18. “Space Food Systems”. March 3, 2015. https://www.nasa.gov/content/space-food-systems. 

19. “Space Station 20th: Food on ISS”. August 14, 2020. https://www.nasa.gov/feature/space-station-20thfood-on-iss

20. The Special Operations Forces Nutrition Guide. PA Deuster, T Kemmer, L Tubbs, S Zeno, C Minnick. 

December 2007.

21. Updates to the Risk of Performance Decrement and Crew Illness Due to Inadequate Food and 

Nutrition. CR: SA-01986 Human System Risk Board Presentation. September 19, 2019.

22. Witze, Alexandra. Fingernail absolves lead poisoning in death of Arctic explorer. Nature December 08, 

2016. https://www.nature.com/news/fingernail-absolves-lead-poisoning-in-death-of-arctic-explorer1.21128

12/07/2023

Rev D 24