<Li> Intermediate Moisture (IM) - Foods that have some moisture but not enough to cause immediate spoilage . </Li> <Li> Natural Form (NF) - Commercially available, shelf - stable foods such as nuts, cookies and granola bars that are ready to eat . </Li> <Li> Rehydratable (R) Foods - Foods that have been dehydrated by various technologies (such as drying with heat, osmotic drying and freeze drying) and allowed to rehydrate in hot water prior to consumption . Reducing the water content reduces the ability of microorganisms to thrive . </Li> <Li> Thermostabilized (T) - Also known as the retort process . This process heats foods to destroy pathogens, microorganisms and enzymes that may cause spoilage . </Li>

What type of food do astronauts eat in space