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National Aeronautics andSpace AdministrationEducational ProductEducators Grades K–8EG-1999-02-115-HQEG-1998-12-115-HQSPACE FOOD AND NUTRITIONAn Educator’s Guide With Activities in Science and Mathematics

Space and Food Nutrition—An Educator’s Guide WithActivities in Science and Mathematics is available inelectronic format through NASA Spacelink—one of theAgency’s electronic resources specifically developedfor use by the educational community.The system may be accessed at the following address:http://spacelink.nasa.gov/products

SPACE FOODAND NUTRITIONAn Educator’s GuideWith Activities inScience and MathematicsNational Aeronautics andSpace AdministrationThis publication is in the Public Domain and is not protected by copyright.Permission is not required for duplication.EG-1999-02-115-HQ

Space Food and NutritionAn Educator’s Guide With Activities in Science and MathematicsAcknowledgmentsNational Aeronautics and Space AdministrationOffice of Human Resources and EducationEducation DivisionWashington, D.C.Education Working GroupNASA Johnson Space CenterHouston, TexasWritersAngelo A. CasaburriAerospace Education Services ProgramNASA Johnson Space CenterHouston, TexasCathy A. GardnerDickinson Independent School DistrictDickinson, TexasEditorJane A. GeorgeTeaching From Space ProgramNASA HeadquartersWashington, D.C.Special thanks to the followingcontributors and reviewersCharles T. Bourland, Ph.D.System Manager, Space Station FoodFlight Crew Support DivisionNASA Johnson Space CenterDebbie A. BrownISS Education LiaisonEducation Working GroupNASA Johnson Space CenterGregory L. Vogt, Ed.D.Crew Educational Affairs LiaisonEducation Working GroupNASA Johnson Space CenterKarol L. Yeatts, Ed.D.1998 Einstein FellowMiami Dade County Public SchoolsMiami, FloridaSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • I

Table of ContentsNational Science Education Standards ..........................................................................................................vNational Mathematic Standards ....................................................................................................................viIntroduction ....................................................................................................................................................1Mercury ..........................................................................................................................................................2Gemini ............................................................................................................................................................3Apollo..............................................................................................................................................................4Skylab ............................................................................................................................................................5Apollo-Soyuz Test Project ..............................................................................................................................6Space Shuttle ................................................................................................................................................7International Space Station ............................................................................................................................8Food Systems Engineering Facility ................................................................................................................9Types of Space Food....................................................................................................................................10Microgravity ..................................................................................................................................................11Classroom Activities ....................................................................................................................................14Activities for Grades K–41. Food Preparation for Space ..........................................................................................................152. Food Selection ..............................................................................................................................173. Planning and Serving Food ..........................................................................................................20Activities for Grades 5–84. Classifying Space Food ................................................................................................................215. Ripening of Fruits and Vegetables ................................................................................................236. Mold Growth ..................................................................................................................................257. How Much Is Waste? ....................................................................................................................308. Dehydrating Food for Space Flight ................................................................................................33AppendicesAppendix A: Baseline Space Shuttle Food and Beverage List ................................................................34Appendix B: International Space Station Daily Menu Food List ..............................................................37Appendix C: Gemini Standard Menu (4-day cycle)..................................................................................41Appendix D: Space Shuttle Standard Menu (4 days of a 7-day menu) ..................................................42Appendix E: International Space Station Standard Menu (4-days of a 30-day menu) ............................43Appendix F: Space Tortilla Formulation (Recipe) ....................................................................................44Appendix G: USDA Food Guide Pyramid ................................................................................................45References ..................................................................................................................................................46NASA On-Line Resources for Educators......................................................................................................47Educator Reply Card ....................................................................................................................................49Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • III

National Education StandardsNational Science Education StandardsNational Research Council, 1996Grades K–8FoodPreparationfor SpaceFoodSelectionPlanning andServingFoodClassifyingSpace FoodFruits andVegetablesIs Waste?DehydratingFood forSpace FlightScience as InquiryAbilities necessaryto do scientificinquiry√√√√√√√√Life ScienceMatter, energy, andorganization in livingsystems√√√√√Science in Personaland SocialPerspectivesPersonal Health√√√√√√√Physical ScienceProperties of objectsand materials√√Position and motionof objects√Ripening ofMold GrowthHow MuchSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • V

National Mathematic StandardsNational Mathematic StandardsNational Council of Teachers ofMathematics, 1988Grades K–8FoodPreparationfor SpaceFoodSelectionPlanning andServingFoodClassifyingSpace FoodRipening ofFruits andVegetablesMold GrowthHow MuchIs Waste?DehydratingFood forSpace FlightComputation√√√√√Measurement√√√√√Reasoning√√√√√√√√Observing√√√√√√√√Communicating√√√√√√√√VI • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

IntroductionFrom John Glenn s mission to orbit Earth to theInternational Space Station program, space foodresearch has met the challenge of providing foodthat tastes good and travels well in space. To better understandthis process, we can look back through history.Explorers have always had to face the problem of how tocarry enough food for their journeys. Whether thoseexplorers are onboard a sailing ship or on the SpaceShuttle, adequate storage space has been a problem. Foodneeds to remain edible throughout the voyage, and it alsoneeds to provide all the nutrients required to avoidvitamin-deficiency diseases such as scurvy.Early in history, humans discovered that food wouldremain edible longer if it were dried and stored in a cooldry place until it was time to be consumed. Early fooddehydration was achieved by cutting meat, fish, and certainfruits into thin strips and drying them in sunlight.Rubbing food with salt or soaking it in salt water, an earlyform of curing food, also helped preserve it. Latertechniques were developed for cooking, processing, preserving,and storing food in sealed containers. With thedevelopments of pasteurization and canning, a much largervariety of foods could be stored and carried on longjourneys. More recently, refrigeration and quick-freezinghave been used to help preserve food flavor and nutrientsand prevent spoilage.While these forms of packaged food products are fine fortravel on Earth, they are not always suitable for use onspace flights. There are limitations to weight and volumewhen traveling and the microgravity conditions experiencedin space also affect the food packaging. Currently,there is limited storage space and no refrigeration. Tomeet these challenges, special procedures for the preparation,packaging, and storing of food for space flightwere developed.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 1

MercuryIn the early days of the space program, known asProject Mercury, space flights lasted from a fewminutes to a full day. Because of the short duration,complete meals were not needed. The major meal wasconsumed prior to the flight. However, the Mercuryastronauts did contribute to the development of spacefood. They tested the physiology of chewing, drinking,and swallowing solid and liquid foods in a microgravityenvironment. These first astronauts found themselveseating bite-sized cubes, freeze-dried foods, and semi-liquidsin aluminum toothpaste-type tubes. The food wasEarly Project Mercury flight food: food tube and drybite-sized snacks with a gelatin coating, which wasnecessary to control crumbling.unappetizing, and there were problems when they tried torehydrate the freeze-dried foods.The tube foods offered many challenges to food development.First, a method of removing the food from the tubewas needed. A small straw was placed into the opening.This allowed the astronauts to squeeze the contents fromthe tube directly into their mouths. This is similar todrinking your favorite soda from a straw, except that thefood was a thicker substance. Special materials weredeveloped to coat the inner surface of the aluminum tubesto prevent the formation of hydrogen gas as a result ofcontact between metal and the acids contained in somefoods, such as applesauce. This aluminum tube packagingoften weighed more than the food it contained.Because of this, a lightweight plastic container wasdeveloped for future flights.During the later Mercury test flights, bite-sized foodswere developed and tested. These were solid foodsprocessed in the form of compressed, dehydrated bitesizedcubes. The cubes could be rehydrated by salivasecreted in the mouth as food was chewed. Foods floatingabout in a microgravity environment could damageequipment or be inhaled; therefore, the cubes were coatedwith an edible gelatin to reduce crumbling. Thesefoods were vacuum-packed into individual serving-sizedcontainers of clear, four-ply, laminated plastic film forstorage. This packaging also provided protection againstmoisture, loss of flavor, and spoilage.2 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

GeminiThe major advancements in food items during theGemini period were more variety and improvedpackaging. The dehydration process provided foodsthat were similar in appearance including color, taste,shape, and texture to freshly prepared food products.Some examples of the food flown on Gemini missionsincluded grape and orange drinks, cinnamon toasted breadcubes, fruit cocktail, chocolate cubes, turkey bites, applesauce,cream of chicken soup, shrimp cocktail, beef stew,chicken and rice, and turkey and gravy.Gemini meal wrap.Sample types of food that have been dehydrated andpackaged in cellophane for use by Gemini astronauts.Dehydration occurs naturally in warm climates, and incold climates, it is called freeze drying. Freeze-dryingtechniques in the space program consist of slicing, dicing,or liquefying prepared food to reduce preparation time.After the food has been cooked or processed, it is quickfrozen,then placed on drying trays and put into a vacuumchamber where the air pressure is reduced. Heat is thenapplied through heating plates. Under these conditions ofreduced pressure and increased temperature, the ice crystalsin the frozen food boil off, and the water vapor that isleft is condensed back to ice on cold plates in the vacuumchamber. Because water is the only thing removed in thisprocess, the freeze-dried food has all the essential oilsand flavors. The texture is porous and can be easily rehydratedwith water for eating.To rehydrate food, water was injected into the packagethrough the nozzle of a water gun. The other end of thepackage had an opening in which the food could besqueezed out of the package into the astronaut s mouth.Because of the size of the opening, food particle size waslimited. After the meal had been completed, germicidaltablets were placed inside the empty package to inhibitmicrobial growth on any leftovers.The advantages of freeze-dried foods were paramount intheir development. The food is lightweight because thewater has been removed. The food has a longer shelf lifeand can be stored at room temperature. The food also hasflavors and textures more closely resembling that of theoriginal fresh food items.Adequate nutrient intake became a health concern withextended space flights in the Gemini program. Each crewmember was supplied with 0.58 kilograms of food perday. These included dehydrated juices, freeze-dried anddehydrated foods, and compressed, noncrumbling, bitesizedfoods. These made up the three meals a day that theastronauts ate. Meals were planned in advance, and themenu was repeated every 4 days.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 3

ApolloThe preparation, handling, and consumption ofspace foods during the Mercury and Gemini missionsprovided valuable experience for the furtherdevelopment of space foods for future space flights. TheApollo program used food packages similar to those usedon Gemini, but the variety of foods was considerablygreater. Rehydratable food was encased in a plastic containerreferred to as the spoon bowl. Water was injectedinto the package through the nozzle of a water gun.After the food was rehydrated, a pressure-type plasticzipper was opened, and the food was removed with aspoon. The moisture content allowed the food to cling tothe spoon, making eating more like that on Earth.Another new package, the wetpack or thermostabilizedflexible pouch, required no water for rehydration becausewater content was retained in the food. There were twotypes of thermostabilized containers: a flexible pouch ofa plastic and aluminum foil laminate and a can with a fullpanel pullout lid. A disadvantage to the canned productswas the added weight, which was approximately fourtimes that of rehydratable foods. With these new packages,Apollo astronauts could see and smell what theywere eating as well as eat with a spoon for the first timein space. This added enjoyment to the meals, which wasmissing in the earlier packages and products. The storagespace for the new packaging allowed for one week sworth of rations for one astronaut to fit in a pressureresistantcontainer the size of three shoe boxes.The Apollo missions to the Moon presented an enormouschallenge to space food. The Mercury feeding tube wasreintroduced as a backup food system. It contained a specialformulation rather than the naturalfood purees used duringMercury. On Apollo flights, foodsand drinks were reconstituted witheither hot or ambient (room temperature)water. Some of the foods consumedon Apollo were coffee, baconsquares, cornflakes, scrambled eggs,cheese crackers, beef sandwiches,chocolate pudding, tuna salad,peanut butter, beef pot roast,spaghetti, and frankfurters.A close-up view of an Apollo spoon bowl packagebefore rehydration and opening. This package wascalled a “spoon bowl” to differentiate it from Geminiand early Apollo food packages, which required thatfood be squeezed from a tube directly into the mouth.This type of package resulted in significant improvementsin food consumption and crew comfort withfood. Hot water was injected to rehydrate the food.The top of the container was opened with a pair ofscissors, and the meal was eaten with a spoon.Apollo meal wrap.Visit http://spacelink.nasa.gov/space.food to see and download theApollo Food List.These Apollo spoon bowl partsshow the complexity and engineeringthat went into the earlier yearsof space flight food packaging.4 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

SkylabThe dining experience on Skylab was unlike anyother space flight. The Skylab laboratory had afreezer, refrigerator, warming trays, and a table.Eating a meal on Skylab was more like eating a meal athome. The major difference was the microgravity environment.This Skylab food tray had individual recessed compartmentsinto which the canned food item wasplaced for heating. At meal time, the crew memberselected the meal and placed the items to bewarmed in the food tray.The supply of food onboard was sufficient to feed threeastronauts for approximately 112 days. The menu wasdesigned to meet each individual astronaut s daily nutritionalrequirements based on age, body weight, and anticipatedactivity. Each astronaut s caloric intake was 2,800calories a day. These nutritional requirements were partof the life science experiments conducted on Skylab.Skylab foods were packaged in specialized containers.The rehydratable beverages were packaged in a collapsibleaccordion-like beverage dispenser. All other foodswere packaged in aluminum cans of various sizes orrehydratable packages.To prepare meals, the Skylab crew placed desired foodpackages into the food warmer tray. This was the firstdevice capable of heating foods (by means of conduction)during space flight. Foods consisted of productssuch as ham, chili, mashed potatoes, ice cream, steak,and asparagus.Visit http://spacelink.nasa.gov/space.food to see anddownload the Skylab Food List.Skylab Astronaut Owen K. Garriott eating in the Skylabdining area.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 5

Apollo-Soyuz Test ProjectAmerican astronauts on the Apollo-Soyuz TestProject were provided meals similar to those consumedon Apollo and Skylab flights. Russianmeals were composed of foods packaged in metal cansand aluminum tubes. Their spacecraft had a small heatingunit onboard, and individual menus were selected foreach cosmonaut. In general, a meal consisted of meat ormeat paste, bread, cheese, soup, dried fruit and nuts, coffee,and cake.Russian space food.6 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Space ShuttleFor the Space Shuttle program, a more Earth-likefeeding approach was designed by updating previousfood package designs and hardware items. Foodvariety expanded to 74 different kinds of food and20 kinds of beverages. The changes were driven by therelatively large crews and regularly scheduled spaceflights. A standard Shuttle menu is designed around a typical7-day Shuttle mission. Astronauts may substituteitems from the approved food list to accommodate theirown tastes or even design their own menus, but theseastronaut-designed menus are checked by dietitians toensure that they provide a balanced supply of nutrients.Prepared foods on Shuttle food trays Velcroed tomiddeck stowage lockers.modification. Rigid square rehydratable packages werebeing used but proved cumbersome and problematic onlonger missions. Packages made of a lighter flexiblematerial were developed and first tested on STS-44(1991). These Extended Duration Orbiter (EDO) packagesare made of flexible plastic and have a valve forinserting water. These eventually replaced the rigidsquare rehydratable packages on a permanent basis. Inaddition, a trash compactor was developed to reduce thevolume of the trash, and the new packages were designedto be compatible with the compactor.STS-7 SPAS view of ChallengerOn the Shuttle, food is prepared at a galley installed in theorbiter s middeck. This modular unit contains a water dispenserand an oven. The water dispenser which can dispensehot, chilled, or ambient water is used for rehydratingfoods, and the galley oven is used to warm foods to theproper serving temperature. The oven is a forced-air convectionoven and heats food in containers different in size,shape, and material. A full meal for a crew of four can beset up in about 5 minutes. Reconstituting and heating thefood takes an additional 20—30 minutes. A meal tray is usedas a dinner plate. The tray attaches to the astronaut s lap bya strap or can be attached to the wall. Eating utensils consistof a knife, a fork, a spoon, and a pair of scissors to openfood packages. Many astronauts will tell you that one of themost important things they carry in their pockets is a pairof scissors. They could not eat without them!Weight and volume issues have always driven the designof any hardware to be taken into space. Food and beveragepackaging is no exception. As Shuttle mission lengthincreased, certain food and beverage packages requiredVisit http://spacelink.nasa.gov/space.food to see anddownload the Space Shuttle Food List and ShuttleStandard Menu.STS-91 onboard view: Astronaut Dominic Gorie preparesa meal on the middeck of the Space Shuttle Discovery.Gorie prepares to use the nearby galley to add water toone of the rehydratable packages.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 7

International Space StationThe International Space Station (ISS) will becomeoperational on a full-time basis with a crew ofthree. Later, the crew size will grow to a maximumof seven people. The crew will reside in the HabitationModule (HAB). Food and other supplies will be resuppliedevery 90 days by the Multi-Purpose LogisticsModule (MPLM). The MPLM is a pressurized modulecarried in the Space Shuttle payload bay that is used totransport materials and supplies. The food systemdescribed here is for the completed ISS and will be considerablydifferent from the Space Shuttle food system.But until 2004 when the HAB module is launched, ISSresidents will utilize a joint U.S.-Russian food(Shuttle-Mir) system.The fuel cells, which provide electrical power for theSpace Shuttle, produce water as a byproduct, which isthen used for food preparation and drinking. However, onthe ISS, the electrical power will be produced by solararrays. This power system does not produce water. Waterwill be recycled from a variety of sources, but that willnot be enough for use in the food system. Therefore, mostof the food planned for the ISS will be frozen, refrigerated,or thermostabilized (heat processed, canned, andstored at room temperature) and will not require the additionof water before consumption. Although many of thebeverages will be in the dehydrated form, concentratedfruit juices will be added to the beverages offered andwill be stored in the onboard refrigerator.Empty International Space Station food tray.International Space Station food tray (frozen food)Similar to the Space Shuttle, the ISS beverage package ismade from a foil and plastic laminate to provide for alonger product shelf life. An adapter located on the packagewill connect with the galley, or kitchen area, so thatwater may be dispensed into the package. This water willmix with the drink powder already in the package. Theadapter used to add water also holds the drinking strawfor the astronauts. The food package is made from amicrowaveable material. The top of the package is cut offwith a pair of scissors, and the contents are eaten with afork or spoon.Visit http://spacelink.nasa.gov/space.food to see anddownload the ISS Food List.International Space Station frozen food storage:Food will be stowed in pullout drawers, which allowcomplete viewing of drawer contents. Lipped edgeson the food package interface with the storage container,oven, and serving tray.8 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Food Systems Engineering FacilityThe kinds of food the astronauts eat are not mysteriousconcoctions but foods prepared here on Earth,with many commercially available on grocery storeshelves. Diets are designed to supply each crew memberwith all the recommended dietary allowances of vitaminsand minerals necessary to perform in the environment ofspace.Foods flown in space are researched and developed in theFoods Systems Engineering Facility at NASA JohnsonSpace Center in Houston, Texas. Foods are tested for nutritionalvalue, how well they freeze dry, the storage andpackaging process, and of course taste. Astronauts areasked to taste test food items. They use a simple form torate the products on such things as appearance, color, odor,flavor, and texture. These components are rated using anumbering system. The Food Systems Engineering Facilityuses the astronauts ratings to help design better space food.Astronauts select their menu about 5 months before theyfly. For the ISS, they will choose 30-day flight menus.Crew members will store the food in the galley onboardthe Station.The astronauts will use a special tray on the ISS to holdtheir food during preparation and eating. Because everythingdrifts in a microgravity environment, utensils andfood containers need to be held in place. Food trays willbe designed on the basis of the food packages that will beused on the ISS. These trays will be different from thoseused on the Space Shuttle because the ISS will have aFour individuals participate in a cantaloupe “sensoryevaluation” at the Food Systems EngineeringFacility. This facility consists of several areas:Kitchen (shown), Freeze Drying Room, PackagingRoom, Analytical Laboratory, and Packaging,Fabrication, and Tasting Area.table available; the Space Shuttle does not. The ISS traywill attach to the table.From the beginning of human space travel, food has beenan important feature that has involved astronauts, technicians,and engineers. Because food is an important part oflife, it is imperative that the space food system is the bestit can be. Astronauts on the ISS cannot get into a car andgo down to the local grocery store if they do not like whatis for dinner. The supply of food must be nourishing andtasty so astronauts maintain their health during theirimportant stays in space.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 9

Types of Space FoodThere are eight categories of space food:Rehydratable Food: The water is removed fromrehydratable foods to make them easier to store. Thisprocess of dehydration (also known as freeze drying) isdescribed in the earlier Gemini section. Water is replacedin the foods before they are eaten. Rehydratable itemsinclude beverages as well as food items. Hot cereal suchas oatmeal is a rehydratable food.Thermostabilized Food: Thermostabilized foods areheat processed so they can be stored at room temperature.Most of the fruits and fish (tuna fish) are thermostabilizedin cans. The cans open with easy-open pull tabs similar tofruit cups that can be purchased in the local grocery store.Puddings are packaged in plastic cups.Intermediate Moisture Food: Intermediate moisturefoods are preserved by taking some water out of the productwhile leaving enough in to maintain the soft texture.This way, it can be eaten without any preparation. Thesefoods include dried peaches, pears, apricots, and beefjerky.Natural Form Food: These foods are ready to eat andare packaged in flexible pouches. Examples include nuts,granola bars, and cookies.Irradiated Food: Beef steak and smoked turkey are theonly irradiated products being used at this time. Theseproducts are cooked and packaged in flexible foil pouchesand sterilized by ionizing radiation so they can be keptFood on the Space Shuttle comes in several categories.Represented here are: thermostabilized,intermediate moisture, rehydratable, natural form,and beverage.at room temperature. Other irradiated products are beingdeveloped for the ISS.Frozen Food: These foods are quick frozen to preventa buildup of large ice crystals. This maintains the originaltexture of the food and helps it taste fresh. Examplesinclude quiches, casseroles, and chicken pot pie.Fresh Food: These foods are neither processed nor artificiallypreserved. Examples include apples and bananas.Refrigerated Food: These foods require cold or cooltemperatures to prevent spoilage. Examples includecream cheese and sour cream.10 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

MicrogravityFood and how it is eaten and packaged have beengreatly affected by the unique microgravity environmentof space. A microgravity environment is one inwhich gravity s effects are greatly reduced. Microgravityoccurs when a spacecraft orbits Earth. The spacecraft andall its contents are in a state of free-fall. This is why ahandful of candy seems to float through the Space Shuttlewhen it is released. The candy does not drop to the floorof the Shuttle because the floor is falling, too.Because of this phenomenon, foods are packaged andserved to prevent food from moving about the SpaceShuttle or ISS. Crumbs and liquids could damage equipmentor be inhaled. Many of the foods are packaged withliquids. Liquids hold foods together and, freed from containers,cling to themselves in large drops because ofcohesion. It is similar to a drop of water on a piece of waxpaper. The only difference is that this drop of water ismoving about the microgravity environment of the SpaceShuttle. Special straws are used for drinking the liquids.They have clamps that can be closed to prevent the liquidsfrom creeping out by the processes of capillaryaction and surface tension when not being consumed.Microgravity also causes the utensils used for dining tofloat away. The knife, fork, spoon, and scissors aresecured to magnets on the food tray when they are notbeing used. The effects of microgravity have had an enormousimpact on the development of space food packaging,food selection, and related food system requirements.Astronaut Loren J. Shriver aboard STS-46 pursuesseveral floating chocolate candies on the flightdeck. Shriver is wearing a headset for communicationwith ground controllers.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 11

234151. Shuttle galley.2. Shuttle food tray top view.3. Shuttle food tray bottom view, strapclosed.4. Shuttle food tray bottom view, strapopen.5. Shuttle rehydratable container components.6. Shuttle stowage tray. Space Shuttlefood is stowed in labeled pulloutdrawers in the middeck. Drawer contentsare covered with a mesh, whichallows top viewing of the drawer contents.7. Shuttle galley. The Shuttle food galleyconsists of two parts: forced air convectionoven and a rehydration stationwhere hot, cold, or ambient temperaturewater can be dispensed.8. Shuttle beverage packaging components.9. Shuttle rehydratable food package.Top and bottom view of broccoli augratin. Label shows name, preparation,and batch number. Bottom hasVelcro for attachment to the Shuttlefood tray.10. Shuttle beverage containers.11. Astronaut Dr. Franklin R. Chang-Diazprepares a tortilla at the Shuttle foodgalley.6

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Classroom ActivitiesThese activities emphasize hands-on and cooperativeinvolvement of students. Whenever possible,they make use of inexpensive and easily obtainablematerials and tools.Activities for Grades K–4Activity 1:Activity 2:Activity 3:Food Preparation for SpaceFood SelectionPlanning and Serving FoodActivities for Grades 5–8Activity 4:Activity 5:Activity 6:Activity 7:Activity 8:Classifying Space FoodRipening of Fruits and VegetablesMold GrowthHow Much Is Waste?Dehydrating Food for Space Flight14 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Activity 1:Food Preparation for SpaceObjectiveThe students will measure the proper amounts and mixingredients of rehydratable foods and drinks.Science Standards• Science as Inquiry: Abilities necessary to do scientificinquiry• Life Science: Matter, energy, and organization in livingsystems• Science in Personal and Social Perspectives:Personal healthMathematics Standard• Computation• MeasurementHelpful HintsHave students work in groups of four. For younger elementarystudents, the ingredients can be premeasured orthe amounts can already be determined.Nonfat dry milk does not have the thickness of wholemilk, which is usually used for instant pudding. Suggestto students that they add water in increments, mix, andrepeat this process until the desired consistency isachieved. (This may mean that as little as half of the suggestedamount of water is needed.)Materials Needed Per Group1 package instant pudding mix1 package instant drink crystalsSugarArtificial sweetenerNonfat dry milkWaterStrawsPlastic spoonsPlastic zip-locking sandwich bagsBackgroundTravelers have known for a long time that condensingfood will make their journey easier. It is no different inthe space program. Hikers use rehydratable foods so theydo not have to carry very much weight with them. Thismakes it easier to travel. All weight going into space raisesthe fuel consumption at liftoff. It is important to eliminateas much weight as possible. Because the fuel cellson the Space Shuttle produce water as a byproduct, wateris easily attainable. Therefore, taking foods along that canbe rehydrated with this water make sense because thisreduces the amount of weight on liftoff. The rehydratedfoods also take up much less space, and space is a valuablecommodity onboard the Space Shuttle.Procedure for Rehydratable FoodRead the recipe label on the instant pudding. Calculatethe amount of dry mix ingredients necessary for a singleserving (weight number in group). The recipe forinstant pudding calls for low-fat milk. Record the amountnecessary for a single serving. Read the recipe label onthe nonfat dry milk package, and calculate the amountnecessary for a single serving of instant pudding(amount number in group). Measure the dry instantpudding ingredient and the proper amount of nonfat drymilk, and place both into a zip-locking bag. Shake andstir the dry ingredients until thoroughly mixed. Pour thecorrect amount of water necessary to dissolve the mixture.Close the zip-locking bag, and knead the package inyour hands until thoroughly mixed.Procedure for Rehydratable BeverageRead the recipe label on the instant drink package.Calculate the amount of dry mix ingredients necessaryfor a single serving (amount number of single servings).Measure the dry ingredient, and place into a ziplockingsandwich bag. Calculate the amount of waternecessary for a single serving (amount number of singleservings). Measure the amount of water, and pour intothe zip-locking bag. Close the zip-locking bag, and kneadthe package with your hands until thoroughly mixed.Calculate the amount of sugar or artificial sweetener foran individual serving and add.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 15

Discussion1. What changes did you observe?2. Would the temperature of the water make adifference?3. Why did you use a zip-locking bag as opposedto a bowl?4. How would being in space affect the way youeat and prepare food?Extensions1. Have the students work together in groups to calculatethe amount of dry and liquid ingredients to make equalservings for the group.2. Are the steps listed on the package the only possibleway for proper preparation? Have the students developan alternative way of mixing dry and liquidamounts. Compare the results with the method givenon the box label.3. The recipe suggests chilling before serving. How can youeliminate refrigeration and still be able to serve it cold?4. Use discussion questions for journal-writing topics.5. Design a space food packaging label. Prepare a packagelabel to include the following information: item name,manufactured date, instructions for preparing the item inspace (if needed), a bar code for computerized inventory orconducting nutritional studies, and an expiration date.Labels include colored dots for crew member identificationpurposes:Labels also include the amount of water to rehydratefoods and the time and temperature needed to make it thebest possible meal.Lastly, place a Velcro dot on the package for attachmentin microgravity. The Velcro hooks should be on theopposite side of the food package label.AssessmentHave the students write procedures to make a rehydratablefood and drink.Food for Thought!Pure orange juice or whole milk cannot be dehydrated.Orange drink crystals, when rehydrated, just make orangerocks in water. There is a freeze-dried orange juice, butit is difficult to rehydrate. Still, some astronauts requestit. Whole milk does not dissolve properly. It floats aroundin lumps and has a disagreeable taste. Nonfat dry milkmust be used in space packaging. During the 1960 s,General Foods developed a synthetic orange-flavoredjuice called Tang, which can be used in place of orangejuice. Today, this product is available in several differentflavors.Color Dot Standards TableRed CommanderYellow PilotBlue Mission Specialist 1Green Mission Specialist 2Orange Mission Specialist 3Purple Mission Specialist 4 orPayload Specialist 1Brown Mission Specialist 5 orPayload Specialist 116 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Activity 2:Food SelectionObjectiveThe students will determine the acceptability of foodproducts for space flight by participating in a sensorytaste panel.Science Standards• Science as Inquiry: Abilities necessary to do scientificinquiry• Life Science: Matter, energy, and organization in livingsystems• Science in Personal and Social Perspectives: Personalhealth• Physical Science: Properties of objects and materialsMathematics Standard• ComputationHelpful Hints1. If a food is disliked, delete that item fromthe list.2. Students should not discuss the foods with groupmembers while tasting the foods. Students should dotheir own evaluations and then compare.3. If necessary, use water and crackers between samplesto remove prior tastes.4. Many of these foods can be found at the local grocerystore.Materials NeededTrayPaper platesFood samples (from menu list in appendix)Drink samples (from menu list in appendix)WaterCrackersTaste Panel Evaluation FormTaste Panel Procedure and Descriptive Comments FormBackgroundAstronauts select their menu for space about 5 monthsbefore they fly. For the Space Shuttle, they select a menuthat will serve them through the duration of their flight.For the ISS, they will choose a 30-day flight menu. Thesefoods will be stored in the galley. A special taste panel isset up for the astronauts to taste a variety of foods whenthey are selecting their menus. This lets the astronautsknow whether they like the food before going into space.Foods are tested for appearance, color, odor, flavor, andtexture. It does not help astronauts to take foods intospace if they will not eat them. This taste panel helpsfacilitate the selection of a desirable menu and reducesthe amount of waste from unacceptable, uneaten, or partiallyeaten portions.ProcedurePlace the students into groups. These groups will beknown as the expert groups, and each group should beassigned a type of space food. Each group will be responsiblefor tasting a variety of foods from their particulargroup. They will fill out the Taste Panel Evaluation Form,rating the appearance, color, odor, flavor, and texture.The students will rate these items using the numericalscores listed on the bottom of the form.Each group will total the scores given each food and listthem on the form. If an item receives a score of 6 or less,comments should be listed to explain the low score. Allother items should be described by their good qualities.Brainstorm a list of descriptive words that can be used.Discussion1. Which space food would you prefer to take withyou into space?2. In each food type, which item received the highestscore? Why?3. In each food type, which item received the lowestscore? Why?4. Why do you think it is important that you test thefoods before you take them into space?Extensions1. Have the students use the evaluation forms tochoose a meal of their choice.2. Use the descriptive words from the Taste PanelEvaluation Form to write a paragraph about thefoods you have tested.AssessmentWhen all of the tasting, evaluating, and computing havebeen done, each group should prepare a short presentationto share with the class about their findings.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 17

Taste Panel Evaluation FormITEMAppearanceColorOdorFlavorTextureOverallCommentsHigh Scores:9-Like Extremely8-Like Very Much7-Like ModeratelyMid Scores:6-Like Slightly5-Neither Like nor Dislike4-Dislike SlightlyLow Scores:3-Dislike Moderately2-Dislike Very Much1-Dislike Extremely18 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Taste Panel Procedure andDescriptive Comments FormThe following guidelines should be followed when rating a food product on the Taste Panel:1. Emphasis is on the quality of the food product rather than on personal preferences such as likes and dislikes.2. If you absolutely dislike the food product because of personal preferences, do not rate it.3. If a product is rated below a 6 for any category, then note the reason in the space provided.4. The overall rating is your overall general impression of the product, which is not necessarily an average of the othercategories, but should be consistent with them.5. Do not talk with other panelists during evaluations.6. Refrain from smoking, eating, or drinking for 60 minutes prior to panels.7. If necessary, use water or crackers between samples to clear the palate.8. If you have a question regarding the Taste Panel, ask the person conducting the panel.Descriptive CommentsHere is a list of descriptive terms that can be used to describe an attribute of a food and be an aid for food development.You may use the list below to describe attributes of a food sample. A score of 6.0 or below should have some descriptivecomment that will explain a low score.Taste/OrderBitterSweetSourSaltyOxidizedRancidStaleTastelessMetallicFlatMustyYeastyFloralTextureCrispSoftHardStringyToughChewyFirmFineGrainyGummyLumpyMushyPastyRubberyStickyStiffTenderGreasyJuicyColor/AppearanceDullLustrousSparklingBrightLightDarkGreasyGlossyCloudyOldPaleSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 19

Activity 3:Planning and Serving FoodObjectiveThe students will plan a 5-day flight menu and design afood tray that can be used in space.Science Standards• Science as Inquiry: Abilities necessary todo scientific inquiry• Life Science: Matter, energy, and organizationin living systems• Science in Personal and Social Perspectives:Personal health• Physical Science: Position and motion of objectsMathematics Standard• ComputationHelpful Hints1. For K—1 students, food pictures from magazines andads can be used to plan the menu. The students mayalso cut and paste pictures to construction paper tosimulate the Space Shuttle food tray.2. Some possible materials that can be used to build thefood trays are boxes, cardboard, hook and loop tape(Velcro), magnets, foil, wood, construction paper, andglue. Encourage students to be creative in their designs.they are made of a hard plastic instead of aluminum orcardboard.ProcedureThe students will plan a nutritionally balanced 5-daymenu for astronauts. It is important that astronautsreceive the recommended daily caloric intake so they canmaintain their energy level and good health. Use the FoodPyramid Guide in the appendix to nutritionally balancethe meals. Using the recommended food group and suggesteddaily servings chart listed in Activity 4, choosefoods that will fulfill the recommended daily allowancesfor the astronauts.The students will design and build a tray to hold theirmeals. To help the astronauts eat their meals on the SpaceShuttle, a special tray has been devised to help hold thedifferent food types and packages in place. This preventsfood from drifting in a microgravity environment.Discussion1. What types of problems might you face while trying toeat in space?2. Are there other ways to serve space food?3. Why is it important for astronauts to receive the recommendeddaily caloric and nutritional intake?MaterialsUSDA Food Pyramid Guide (Appendix G)Food group and suggested daily servings chart(Activity 4)BackgroundAstronauts use special trays in space because of the specialmicrogravity environment. These trays are designedto hold everything in place while food is being preparedand eaten. On the Space Shuttle, the trays used havestraps on the back so that the astronauts can attach themto either the wall or their leg in order to hold them inplace. They also have hook and loop tape on them toattach to the foods and drink packages; utensils are heldin place with magnets. The ISS food tray has compartmentsto hold special bowl-like containers. They snapinto place and hold the food in the tray. These containersare similar to single-serving frozen food dishes that canbe found in the grocery store. The only difference is thatExtensionsHave the students plan and prepare a space food luncheon.The food trays the students designed and built willbe used. The menu for the day will be selected from theInternational Space Station Daily Menu Food List. Theschool administration should be invited as well as communityleaders and parents. Remember to invite the localmedia.Students can cut food pictures from actual food containersand place rehydratables in zip-locking bags for SpaceShuttle food. For ISS frozen foods, food pictures fromfrozen food packages can be cut to fit the recycled plasticfrozen food containers. Foam core or plaster of pariscan be used to give the package actual weight.AssessmentEvaluate each food tray for design and usability. Verify thatthe meals planned are nutritionally balanced.20 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Activity 4:Classifying Space FoodObjectiveTo classify the space food manifested on the SpaceShuttle or International Space Station food lists into themajor food groups found in the Food Pyramid Guide.Science Standards• Science as Inquiry: Abilities necessary to do scientificinquiry• Science in Personal and Social Perspectives:Personal healthMaterials NeededBaseline Space Shuttle Food and Beverage List(Appendix A)International Space Station Daily Menu Food List(Appendix B)USDA Food Guide Pyramid(Appendix G)BackgroundThe Food Guide Pyramid has been established to helppeople maintain a diet that is adequate in nutritionalvalue. Maintaining good health in space is important, andto help do this, a good diet is imperative. Balanced mealsof good nutritional food will help ensure that the astronautswill be able to perform their jobs in space.The U.S. Department of Agriculture (USDA) has maderecommendations for a healthy diet. Foods are groupedaccording to the nutrients they provide. Many foods, suchas corn, are hard to place into a specific group. Sweetcorn can be counted as a starchy vegetable, but corn tortillasare in the grain group. Dry beans and peas(legumes) can be counted as either a starchy vegetable ora meat.Food Groups andSuggested Daily Servings ChartFood GroupsGrain(Bread, Cereal,Rice, and Pasta)FruitVegetableMeat(Meats, Poultry,Fish, Eggs, and Nuts)Dairy(Milk, Yogurt,and Cheese)Oil(Fats and Sweets)Suggested Daily Servings6 to 11 servings2 to 4 servings3 to 5 servings2 to 3 servings2 to 3 servingsUse sparinglyProcedureUsing the Baseline Space Shuttle Food and Beverage Listor the International Space Station Daily Menu Food List,classify the foods into the major groups as shown above.Discussion1. Which foods did you find that can fit into more thanone food group?2. In your opinion, which food group had the betterselection of foods?3. Why is it important to maintain good health in space?4. How does a balanced diet maintain good health?The following is a web site that can be used to obtainmore indepth information about the Food Guide Pyramidand nutrition:http://www.usda.gov/fcs/cnpp/using.htmSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 21

Extensions1. Have the class design their own ISS food menu for a30-day crew rotation or Space Shuttle food menu for a7-day rotation. Have them analyze how many times aparticular food or drink item was served and if someitems were served in combination with another (suchas fish always served with french fries). Avoid monotonousor repetitive selection by increasing the varietyof food choices.2. Using a computer, create a data base file. Design adata base template that includes fields such as day (1,2, 3, etc.), meal (breakfast, lunch, dinner, and apossible snack), and the six major food groups (grain,vegetable, fruit, dairy, meat, and oil). Enter the informationfrom the menus and determine which mealsare balanced ones by searching for any empty fields inthe food groups.AssessmentThe students will compare and contrast their findings.22 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Activity 5:Ripening of Fruits and VegetablesObjectivesCompare and contrast the rate of ripening of fruits andvegetables when exposed to air and the effect of using achemical inhibitive on that rate of ripening.Measure the exposed surface area of ripened fruits andvegetables.Science Standard• Science as Inquiry: Abilities necessary to do scientificinquiry• Life Science: Matter, energy, and organization in livingsystems• Science in Personal and Social Perspectives:Personal healthMathematics Standard• MeasurementMaterials NeededDistilled waterFruits such as apples and bananasVegetables such as carrots and celery sticksVitamin C tabletsSmall deep plastic bowlsKnifeLarge spoonsPaper platesBACKGROUNDFood for the Space Shuttle is packaged and stowed infood lockers at Johnson Space Center in Houston,Texas, approximately a month before each launch and iskept refrigerated until shipped to the launch site. About3 weeks before launch, the food lockers are sent toKennedy Space Center in Florida. There, they arerefrigerated until they are installed in the Shuttle2 to 3 days prior to launch. Besides the meal and supplementalpantry food lockers, a fresh food locker ispacked at Kennedy and installed on the Shuttle 18 to24 hours before launch. The fresh food locker containstortillas, fresh bread, breakfast rolls, fresh fruits such asapples, bananas, and oranges, and fresh vegetables suchas carrots and celery sticks. During space flight, freshfruits and vegetables have a short shelf life because ofthe absence of a refrigerator and must be consumedwithin the first 7 days of flight. Carrots and celery sticksare the most perishable items in the fresh food lockerand must be consumed within the first2 days of flight.Onboard the ISS, refrigerators will be present, and refrigeratedfoods for the Station will include fresh and freshtreatedfruits and vegetables. Certain types of fruits andvegetables can have an extended shelf life of up to 60 days.When certain fruits or vegetables are sliced open andexposed to air, the exposed cut surface turns brown incolor. There are a number of processing techniques thatcan be employed to fresh-treat fruit and vegetables: irradiation,a wax coating, an ethylene inhibitor (ethylene isa plant hormone that causes ripening), controlled atmospherepackaging, modified atmosphere packaging, andthe use of a chemical inhibitive.This activity focuses on one of these processes the useof a chemical inhibitive as a way of packaging slicedfruits and vegetables as a single-serving, nonwaste fooditem. Slicing eliminates the weight and waste of a coreand peelings.Some foods are easily browned, such as bananas, apples,pears, and peaches. You can protect fresh fruit frombrowning by keeping it from being exposed to air.Another way is by treating the food with vitamin C.Procedure1. Pour water into two small deep bowls. Dissolve avitamin C tablet into one, and leave the second asplain water. Label the first one Vitamin C and thesecond Plain Water.2. Cut a piece of fruit into six equal wedges.3. Place two wedges into each of the prepared liquids. Becareful that each wedge is completely immersed in theliquid for about 10 minutes.4. Remove each wedge with a spoon, and place on separatelylabeled paper plates.5. Place the last two wedges on a paper plate labeledUntreated.6. Arrange the piece so that all of the cut surfaces areexposed to air.7. Repeat steps 2 through 6 with each fruit and vegetablebeing tested.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 23

8. Let all three plates sit for an hour, and observe for anybrowning.9. Using a variety of tools (ruler, square centimeter graphpaper, foil, etc.) to measure the brown, exposed area ofthe fruits and vegetables.Discussion1. Which fruit and which vegetable turned browner thanthe others?2. Which fruit and which vegetable did not turn as brownas the others?3. Can you think of another chemical inhibitive thatcould be used to preserve fruits and vegetables?4. What would be the best way to pack fruits and vegetablesfor space flight?Extensions1. Does the amount of vitamin C in the water affect therate that fruit and vegetables will turn brown? Test thishypothesis by using one-half tablet, one tablet, andtwo tablets of vitamin C in the water.2. Will temperature affect the rate of browning on fruitsand vegetables? Try the experiment again, but thistime place them in the refrigerator and in a warm darkplace for the same amount of time.3. Lemon juice is a common ingredient listed in recipesfor fruit pies. Repeat the experiment again to determinewhether lemon juice has an effect on browning.4. Use a vacuum pump to keep fresh fruit from beingexposed to air (vacuum sealing). Observe the rate ofbrowning.5. Slicing, coring, and peeling are techniques for providingsingle servings and eliminating waste. Determinethe amount of weight and volume reduced by slicing,coring, and peeling apples and oranges.AssessmentThe students will present their findings to the class.Classroom graphs and charts may be used to illustrate informationlearned.24 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Activity 6:Mold GrowthObjectiveAfter observing mold growth on different types of bread,measure and record the growth rate.Science Standards• Science as Inquiry: Abilities necessary to do scientificinquiry• Life Science: Matter, energy, and organization in livingsystems• Science in Personal and Social Perspectives:Personal HealthMathematics Standard• MeasurementMaterials NeededVariety of breads (such as white, brown, whole wheat,rye, and sourdough) with and without preservativesVariety of tortillas (such as flour and corn) with and withoutpreservativesPlastic zip-locking sandwich bags (16.5 cm x 14.9 cm)Marking penTapeKnifeMetric rulerTransparent centimeter grid sheetLarge trayStudent Data SheetsBackgroundFlour tortillas have been a favorite bread item for spaceflight since 1985.* Tortillas are an acceptable bread substitutebecause of ease of handling and reduced crumbgeneration in microgravity. Frankfurters and peanut butterand jelly are some of the foods and spreads used with thetortillas to make sandwiches. The tortillas are also used asa bread accompaniment to many of the food entrees suchas beef tips in gravy and ham slices. The Space Shuttlegalley does not have refrigeration for food storage; hence,all foods are stowed in locker trays at room temperature.Spoilage problems are encountered with commercial tortillason space flight missions longer than 7 days.Molds are naturally present nearly everywhere in ourenvironment. In nature, molds are needed to break downsubstances such as leaves and result in organic matter thatenriches soil. When present in foods, however, moldsmay grow and cause an unsightly appearance and unappealingand unusual flavors. Some molds are capable ofproducing toxins, which are hazardous to human health.Dampness, warmth, oxygen, favorable pH, and theabsence of light result in the optimum growth conditionsfor yeast, mold, and pathogenic bacterial growth. As missionlength has increased, the need to develop a tortillathat is shelf stable at room temperature has becomeessential. A tortilla with a shelf life of 6 months wasdeveloped.Foods and beverages are processed with preservatives toinhibit the growth of molds naturally present. The developmentof a shelf-stable tortilla for space flight requiredreducing the amount of available water, lowering the pHto prevent bacterial growth, and packaging in an oxygenfreeenvironment to prevent mold growth. See the SpaceTortilla Formulation (Recipe) in Appendix F.Procedure1. Measure and cut each bread and tortilla sample into a10 x 10 cm square.2. Cut a 5 x 5 cm square of paper, and dampenwith water. Place into a numbered zip-locking sandwichbag.3. Place each sample on dampened paper in the bag, andseal with a little air left in the bag. Tape the ziplockingseal as a safety measure.4. List the ingredients from the information label on thefood package wrapper. Identify flours, yeast, andpreservatives. Label the package.5. Place the labeled samples on a large tray tominimize handling. Keep the samples in a warm, darkplace.6. Make daily observations of any mold growth atthe same time each day. Make observations ofthe types of mold present by noting the colorand appearance of the molds and the rate ofmold growth.7. Measure the amount of mold surface area growth byplacing a transparent centimeter grid overthe sample.8. Record your data on the Student Data Sheets.9. Examine the mold with a stereo microscope ormagnifier.* Tortillas were requested as part of the food manifest by Astronaut Rodolfo Neri Vela (Mexico), Payload Specialist,STS-61B, 1985.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 25

Caution: Molds should be handled carefully. Do notopen the zip-locking plastic bag, and do not removethe mold samples from the zip-locking plastic bags.The spores, which is how mold is dispersed, mayspread throughout the classroom and could causeallergic reactions.Discussion1. Which bread type(s) exhibited more mold growth overa long period of time?2. On which bread type did mold first appear?3. Were there any breads that had no mold growth?Why?4. What was the difference between the tortilla and thebread as far as mold growth?5. Molds vary in color and appearance. Many are whiteand resemble cotton while others are green, brown,black, pink, or gray. While some molds will grow on awide variety of foods, others grow best on fresh fruitsor vegetables. Describe the mold(s) that appeared onthe bread products.ExtensionsRepeat the experiment, and change the variables.1. Place some bread samples in the dark, and exposeother identical pieces in the light.2. Place some bread samples in a cool place (refrigerator),and expose other identical samples in a warmplace.3. Repeat the experiment with other types of major foodgroups that have flown in space. The Space Shuttlefresh food locker contains crew-determined fooditems such as oranges, apples, carrots, and celerysticks. Try a fresh fruit such as an orange or apple, afresh vegetable such as a carrot or celery stick, and amilk group item such as a natural cheese.4. Observe which colors of molds grow on a variety offoods and which mold colors are more specific to acertain food group.5. Compare the space flight shelf stable tortilla formulation(listed in Appendix F) with the ingredients listedon a grocery store tortilla package wrapper or in a tortillarecipe you find in a cookbook for an Earth-basedtortilla.AssessmentConduct a classroom discussion about the findings, andcollect the completed Student Data Sheets. Have the studentsgraph their data.26 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Metric Area Grid TemplateThis 15 x 20 cm gridded sheet can be used to make transparencies, which can be placed on any object and used to measurehow many square centimeters the object contains.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 27

Student Data SheetNameMOLD GROWTH DATA RECORD SHEETKind of Bread______________ Sample #_____ Preservative_____ (yes / no)Time Mold surface Daily2(Day) area (cm ) Observations12345678910Ingredients List:1.2.3.4.5.6.7.8.9.10.11.12.13.14.Ingredients Identification Key:Flour (F)Preservative (P)Yeast (Y)28 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Student Data SheetNameMold Growth Data Line GraphMold Surface Area(cm 2 )Time(Day)InstructionsPlot surface mold area growth vs. time.Plot data from each sample onto the line graph.Use a different color for each sample recorded on the graph.Indicate on the graph whether the sample is with or without preservatives.If there are preservatives, state the number of different preservatives present.ConclusionsSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 29

Activity 7:How Much Is Waste?ObjectiveMeasure the mass and volume of a food package beforeand after repackaging for space flight, and determine theusable and waste portions of food selected for space flight.Science Standards• Science as Inquiry: Abilities necessary to do scientificinquiry.• Physical Science: Properties and changes of propertiesof matter.Mathematics Standard• Computation• MeasurementMaterials NeededCommercial food box such as a cereal boxUnshelled nuts: almond, cashew, macadamia, peanutFresh fruits: apple, grapefruit, lemon, orangeMetric balanceWeightsPlastic zip-locking snack and sandwich bagsMetric rulersCalculatorsStudent Data SheetsBackgroundThe original design of the space food packaging forProjects Mercury, Gemini, and Apollo was light in weightand easily handled in microgravity, and it required minimumstorage space. These specifications fit the prime lifesupport design requirements for all spacecraft systems:minimum weight and volume, minimum power usage, reliability,ease of maintenance, environmental compatibility,integration with other systems, and crew compatibility.As spacecraft design improved, allowing for longer flightdurations and larger crew and cargo capabilities, the foodmanifest greatly improved. For instance, the SpaceShuttle and ISS food lists contain nuts, shelled to reducewaste and mess. In addition, the lists also contain fruitsand fruit juices. These fruits may be whole or presliced toreduce waste and mess.Because of the increasing problem of orbital debris, theonly substance dumped on orbit into space is excesswater, a byproduct of electrical power generated from theSpace Shuttle fuel cells. Onboard waste containment is aconcern for space flight. A trash compactor is on theSpace Shuttle and is also planned for the ISS to reducethe bulk of waste products.ProcedurePart 1. Minimize the Mass of a Grocery Store Package1. Weigh the package.2. Calculate the mass and volume of the food package.3. Open the package, remove the contents, and placethem in a plastic zip-locking sandwich bag, removingas much air from the package as possible.4. Weigh the new package.5. Determine the volume of the new package.6. Calculate the percentage of mass loss.7. Calculate the percentage of volume loss.Part 2. Determine the Usable and Waste Portions of10 NutsNote: Use 10 nuts, and divide by 10 to come up with theamount for 1 nut.1. Weigh 10 nuts.2. Shell the nuts, and weigh the edible portion.3. Collect the shells, and weigh the nut shells.4. Calculate the percentage that is edible.5. Calculate the percentage of waste.Part 3. Determine the Edible and Waste Portions ofa Fruit1. Weigh the fruit.2. Peel and core the fruit.3. Weigh the edible portion of the fruit.4. Weigh the peel and core of the fruit.5. Calculate the percentage that is edible.6. Calculate the percentage that is waste.Discussion1. Did the packaging make that much of a difference inweight? In volume?2. After removing the parts of food that would not beeaten, did the weight decrease significantly?3. Which food product lost the most weight? Was itbecause of packaging or waste portions of the food?30 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Extensions1. Have the students find other types of food that containwaste portions.2. Fruit juices are manifested for the ISS. Extract juicefrom selected fruit(s) and calculate the amount of juiceavailable:% juice = liquid mass/total mass x 100AssessmentCollect the completed Student Data Sheets, and determinewhether the mathematical computations are correct.Through classroom discussion, determine usable andunusable portions of foods.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 31

Student Data SheetNamePART 1. MINIMIZE THE MASS OF A GROCERY STORE PACKAGECalculate the percentage of mass loss:% Package Mass Loss = store pack mass — space pack massstore pack massX100Calculate the percentage of volume loss:% Package Volume Loss = store pack volume — space pack volumestore pack volume X 100PART 2. DETERMINE THE USABLE AND WASTE PORTIONS OF 10 NUTSCalculate the percentage of the edible portion:% Edible = edible masstotal mass X 100Calculate the percentage of the waste portion:% Waste = shell masstotal mass X 100PART 3. DETERMINE THE EDIBLE AND WASTE PORTIONS OF A FRESH FRUITCalculate the percentage of the edible portion of the fresh fruit:% Edible = edible masstotal mass X 100Calculate the percentage of the waste portion of the fresh fruit:% Waste = peel + core masstotal mass X 10032 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Activity 8:Dehydrating Food for Space FlightObjectiveDetermine the percentage of water reduction by dehydratingfresh food items.Science Standards• Science as Inquiry: Abilities necessary to do scientificinquiry• Science in Personal and Social Perspectives:Personal HealthMathematics Standards• Measurement• ComputationMaterials NeededVegetables: fresh green beansFruits: fresh apples, peaches, grapes, strawberries, orbananasFood dehydratorBalanceWeightsPlastic zip-locking sandwich bagsBackgroundFreeze-drying and other drying methods remove most ofthe water in foods. This food type (once rehydrated) providesa more solid-type diet and adds variety to the spaceflight menu.Procedure1. Weigh the fruit or vegetable.2. Cut up the food into small slices or pieces.3. Place in the food dehydrator, and dehydrate.4. Remove from the dehydrator, and allow to coolbefore weighing by placing in a plastic sandwichbag (so no moisture will be reabsorbed).5. Weigh dehydrated food, being careful to subtractthe weight of the empty zip-locking plastic bag.6. Calculate the percentage of moisture lost in thefood sample using the equation:% Moisture Loss = original mass — dehydrated massx 100original massExtensionExplore the rehydratability of different commercial foodproducts obtained from camping of grocery stores. Weigha known amount of dehydrated food, and place in a containerof ambient water. Allow the food to completelyrehydrate. Remove the food from the container, and blotdry. Weigh the rehydrated food product, and calculate thepercentage of rehydration:% Rehydration = gain in mass + original massoriginal massx 100AssessmentThe students will write procedures for dehydrating fruitand vegetables.Onboard the Space Shuttle, dehydrated foods and drinksmake up a significant part of the menu selection. Themajor reason for using these dehydrated foods and drinksis because water is produced by the fuel cells as a byproduct,making water abundantly available for Space Shuttlefood preparation. A significant weight reduction isachieved by rehydratable food and drinks.For the ISS, electrical energy requirements are best metby using a renewable energy source. Solar arrays, whichconvert solar energy into electrical energy, do not producewater as a byproduct. The ISS food manifest hasreduced the amount of food rehydratables significantly.Drinks, however, are still best handled in a rehydratablepackage for storage ease.Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 33

Appendix A:Baseline Space ShuttleFood and Beverage ListAbbreviationsA/S Artificial Sweetener(B) Beverage(FF) Fresh Food(IM) Intermediate Moisture(I) Irradiated(NF) Natural Form(R) Rehydratable(T) ThermostabilizedBeef w/BBQ Sauce (T)Beef, Dried (IM)Beef Patty (R)Beef Steak (I)Beef Stroganoff w/Noodles (R)Beef, Sweet n Sour (T)Beef Tips w/Mushrooms (T)Bread (FF)Breakfast Roll (FF)Brownies (NF)Candy,Cereal,Coated Chocolates (NF)Coated Peanuts (NF)Gum (NF)Life Savers (NF)Bran Chex (R)Cornflakes (R)Granola (R)Granola w/Blueberries (R)Granola w/Raisins (R)Grits w/Butter (R)Oatmeal w/Brown Sugar (R)Oatmeal w/Raisins (R)Rice Krispies (R)Cheddar Cheese Spread (T)Chicken,Chicken, Grilled (T)Chicken Salad Spread (T)Chicken, Sweet n Sour (R)Cookies,Chicken, Teriyaki (R)Butter (NF)Shortbread (NF)Crackers, Butter (NF)Eggs,Frankfurters (T)Fruit,Granola Bar (NF)Scrambled (R)Mexican Scrambled (R)Seasoned Scrambled (R)Apple, Granny Smith (FF)Apple, Red Delicious (FF)Applesauce (T)Apricots, Dried (IM)Banana (FF)Cocktail (T)Orange (FF)Peach Ambrosia (R)Peaches, Diced (T)Peaches, Dried (IM)Pears, Diced (T)Pears, Dried (IM)Pineapple (T)Strawberries (R)Trail Mix (IM)Ham (T)Ham Salad Spread (T)Jelly,Apple (T)Grape (T)Macaroni and Cheese (R)Noodles and Chicken (R)34 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Nuts,Peanut Butter (T)Almonds (NF)Cashews (NF)Macadamia (NF)Peanuts (NF)Trail Mix (IM)Potatoes au Gratin (R)Puddings,Banana (T)Butterscotch (T)Chocolate (T)Tapioca (T)Vanilla (T)Rice and Chicken (R)Rice Pilaf (R)Salmon (T)Sausage Patty (R)Shrimp Cocktail (R)Soups,Chicken Consomme (B)Mushroom (R)Rice and Chicken (R)Spaghetti w/Meat Sauce (R)Tortillas (FF)Tuna,Turkey,Tuna (T)Tuna Salad Spread (T)Turkey Salad Spread (T)Turkey, Smoked (I)Turkey Tetrazzini ¤Vegetables,Asparagus (R)Broccoli au Gratin (R)Carrot Sticks (FF)Cauliflower w/Cheese (R)Celery Sticks (FF)Green Beans and Broccoli (R)Green Beans/Mushrooms (R)Italian (R)Spinach, Creamed (R)Tomatoes and Eggplant (T)Beverages (B)Apple CiderCherry Drink w/A/SCocoaCoffee,Blackw/A/Sw/Creamw/Cream and A/Sw/Cream and Sugarw/SugarCoffee (Decaffeinated),Blackw/A/Sw/Creamw/Cream and A/Sw/Cream and Sugarw/SugarCoffee (Kona),Blackw/A/Sw/Creamw/Cream and A/Sw/Cream and Sugarw/SugarGrape DrinkGrape Drink w/A/SGrapefruit DrinkInstant Breakfast,ChocolateStrawberryVanillaLemonadeLemonade w/A/SLemon-Lime DrinkOrange DrinkOrange Drink w/A/SOrange-Grapefruit DrinkOrange JuiceOrange-Mango DrinkOrange-Pineapple DrinkSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 35

Peach-Apricot DrinkPineapple DrinkStrawberry DrinkTropical PunchTropical Punch w/A/SCondimentsTea,Plainw/A/Sw/Creamw/Lemonw/Lemon & A/Sw/Lemon & Sugarw/SugarCatsup (T)Mayonnaise (T)Mustard (T)Pepper (Liquid)Salt (Liquid)Tabasco Sauce (T)Taco Sauce (T)36 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Appendix B:International Space StationDaily Menu Food ListRefrigeratedDairyCheeseCheese slicesCream cheeseSour creamYogurt, fruitFruitsAppleGrapefruitKiwiOrangePlumFrozenMeat and EggsBeef:Beef, brisket, BBQBeef, enchilada with spanish riceBeef, fajitaBeef, pattyBeef, sirloin tips with mushroomsBeef, steak, bourbonBeef, steak, teriyakiBeef, stir fried with onionBeef, stroganoff with noodlesLuncheon meatMeatloaf with mashed potatoes and gravyLamb:Lamb, broiledPoultry:Chicken, bakedChicken, enchilada with spanish riceChicken, fajitaChicken, grilledChicken, oven friedChicken, pot pieChicken, stir fried with diced red pepperChicken, teriyaki with spring vegetablesDuck, roastedMeatball, porcupine (turkey)Pork:BaconBacon, CanadianHam, baked with candied yamsPork, chop, baked with potatoes au gratinPork, sausage, pattiesPork, sweet and sour with riceSeafood:Fish, bakedFish, grilledFish, saut edLobster, broiled tailsScallops, bakedSeafood, gumbo with riceShrimp, cocktailTuna, noodle casseroleEggs:Egg, omelet, cheeseEgg, omelet, vegetableEgg, omelet, hamEgg, omelet, sausageEgg, omelet vegetable and hamEgg, omelet, vegetable and sausageEggs, scrambled with bacon, hash browns sausageQuiche, vegetableQuiche, lorrainePasta mixtures:Lasagna, vegetable with tomato sauceNoodles, stir frySpaghetti with meat sauceSpaghetti with tomato sauceTortellini with tomato sauce, cheeseSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 37

Other:Egg rollsEnchilada, cheese with Spanish ricePizza, cheesePizza, meatPizza, vegetablePizza, supremeFruitApples, escallopedPeaches, sliced with bananas, blueberriesPeaches with bananas, grapes, strawberriesStrawberries, slicedSoupsBeef, stewBroccoli, cream ofChicken, cream ofChicken noodleMushroom, cream ofWon tonGrainsBiscuitsBreadCornbreadDinner rollGarlic breadSandwich bun, wheat/whiteToast, wheat/whiteTortillaBreakfast items:Cinnamon rollFrench toastPancakes, buttermilkPancakes, apple cinnamonWafflesPasta:Fettuccine alfredoMacaroni and cheeseSpaghettiRice:FriedMexican/SpanishWhiteStarchy VegetablesCorn, whole kernelPotato, bakedPotatoes, escallopedPotatoes, oven friedPotatoes, mashedYams, candiedSuccotashSquash corn casseroleVegetablesAsparagus tipsBeans, greenBeans, green with mushroomsBroccoli au gratinBroccoliCarrot coinsCauliflower au gratinChinese vegetables, stir fryMushrooms, friedOkra, friedPeasPeas with carrotsSquash, acorn with apple sauce and cinnamonZucchini, spears, friedDessertsCakes:Angel food cakeBrownie, chocolateChocolate fudgeShortcakeYellow cake with chocolate frostingDairy:Ice cream, chocolateIce cream, strawberryIce cream, vanillaYogurt, frozen38 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Pies and Pastry:Cheesecake, chocolateCheesecake, plainCobbler, peachPie, applePie, coconut creamPie, pecanPie, pumpkinBeveragesApple juiceGrape juiceGrapefruit juiceLemonadeOrange juiceCondimentsMargarineGrated cheeseCerealsHot cereal:OatmealCream of wheatGritsThermostabilizedFruitApplesauceFruit cocktailPeachesPearsPineappleSaladsChicken saladTuna saladTurkey saladVegetable:Bean salad, threePasta saladPotato salad, GermanSauerkrautSoupsChiliClam chowderEgg dropMiso, JapaneseVegetableDessertsPudding, butterscotchPudding, chocolatePudding lemonPudding, tapiocaPudding, vanillaCondimentsBarbecue sauceCatsupChili con quesoCocktail sauceCranberry sauceDill pickle chipsDips, beanDips, onionDips, ranchHoneyHorseradish sauceJelly, assortedLemon juiceMayonnaiseMustardMustard, hot ChineseOrange marmaladePeanut butter (chunky, creamy, whipped)Picante sauceSweet and sour sauceSyrup, mapleTaco sauceTartar sauceBeveragesFruit juices:CranberryCranberry appleCranberry raspberryGatorade, assortedPineapplePineapple grapefruitTomatoV-8Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 39

Milk:SkimLow fatChocolate (low fat or skim)WholeNatural FormFruitApples, driedApricots, driedPeach, driedPear, driedPrunesRaisinTrail mixGrainsAnimal crackersCereal, coldChex mixCrackers, assortedBaked chips, tortillasBaked chips, potatoPretzelsGoldfishTortilla chipsPotato chipsRye krisp, seasonedDessertsCookies:ButterChocolate chipFortuneRice krispies treatShortbreadSnacksNuts:AlmondsCashewsMacadamiaPeanutsCandy:Candy-coated chocolatesCandy-coated peanutsLifesaversGum (sugar free)Eva FoodIn-suit fruit barRehydratableBeveragesApple ciderCherry drinkCocoaCoffee (assorted)Grape drinkGrapefruit drinkInstant breakfast, chocolateInstant breakfast, vanillaInstant breakfast, strawberryOrange drinkOrange mango drinkOrange pineapple drinkTea (assorted)Tropical punchIrradiated MeatBeef steakSmoked turkeyBeef jerky40 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Appendix C:Gemini Standard Menu (4-day cycle)Day 1, 5, 9Day 2, 6, 10Day 3, 7, 11Day 4, 8Meal APeachesBacon Squares (8)Cinnamon Toast BreadCubes (4)Grapefruit DrinkOrange DrinkMeal BSalmon SaladChicken and RiceSugar Cookie Cubes (4)CocoaGrape PunchMeal CBeef and PotatoesCheese CrackerCubes (4)Chocolate PuddingOrange-Grapefruit DrinkMeal AFruit CocktailSugar-Coated CornflakesBacon Squares (8)Grapefruit DrinkGrape DrinkMeal BPotato SoupChicken and VegetablesTuna SaladPineapple Fruitcake (4)Orange DrinkMeal CSpaghetti and MeatSauceHam and PotatoesBanana PuddingPineapple-GrapefruitDrinkMeal APeachesBacon Squares (8)Strawberry Cubes (4)CocoaOrange DrinkMeal BCream of Chicken SoupTurkey and GravyButterscotch PuddingBrowniesGrapefruit DrinkMeal CPea SoupBeef StewChicken SaladChocolate Cubes (4)Grape PunchMeal AFruit CocktailSausage PattiesBacon Squares (8)CocoaGrape DrinkMeal BPotato SoupPork and ScallopedPotatoesApple SauceOrange DrinkMeal CShrimp CocktailChicken StewTurkey Bites (4)Dry Fruitcake (4)Orange-Grapefruit DrinkSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 41

Appendix D:Space Shuttle Standard Menu(4 days of a 7-day menu)Day 1Day 2Day 3Day 4Meal ADried PeachesCornflakesOrange-Pineapple DrinkCocoaMeal BHamCheese SpreadTortilla x2PineappleCashewsStrawberry DrinkMeal CChicken a la KingTurkey TetrazziniCauliflower w/CheeseBrownieGrape DrinkMeal ADried PearsBeef PattiesScrambled EggsVanilla Instant BreakfastOrange JuiceMeal BPeanut ButterApple or Grape JellyTortilla x2Fruit CocktailTrail MixPeach-Apricot DrinkMeal CFrankfurtersMacaroni and CheeseGreen Beans w/MushroomsPeach AmbrosiaTropical PunchMeal ADried ApricotsBreakfast RollChocolate Instant DrinkGrapefruit DrinkMeal BTurkey Salad SpreadTortilla x2PeachesGranola BarLemonadeMeal CSpaghetti w/Meat SauceItalian VegetablesButterscotch PuddingOrange DrinkMeal ADried PeachesBran ChexOrange-Mango DrinkCocoaMeal BDried beefCheese SpreadApplesaucePeanutsTropical PunchMeal CTeriyaki ChickenRice and ChickenGreen Beans andBroccoli42 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Appendix E:International Space Station Standard Menu(4 days of a 30-day menu)Day 1Day 2Day 3Day 4Meal AEggs Scrambledw/Bacon, HashBrowns, SausageToastMargarineJelly, AssortedApple JuiceCoffee/Tea/CocoaMeal BChicken, oven-friedMacaroni and CheeseCorn, whole kernelPeachesAlmondsPineapple-GrapefruitJuiceMeal CBeef FajitaSpanish RiceTortilla ChipsPicante SauceChili con QuesoTortillaLemon BarApple CiderMeal ACereal, coldYogurt, fruitBiscuitMargarineJelly, assortedMilkCranberry JuiceCoffee/Tea/CocoaMeal BSoup, cream of broccoliBeef PattyCheese SliceSandwich BunPretzelsCried ApplesVanilla PuddingChocolate InstantBreakfastMeal CFish, saut edTartar SauceLemon JuicePasta SaladGreen BeansBreadMargarineAngel Food CakeStrawberriesOrange-Pineapple DrinkMeal AFrench ToastCanadian BaconMargarineSyrupOrange JuiceCoffee/Tea/CocoaMeal BCheese Manicotti w/Tomato SauceGarlic BreadBerry MedleyCookie, shortbreadLemonadeMeal CTurkey Breast, slicedMashed Sweet PotatoAsparagus TipsCornbreadMargarinePumpkin PieCherry DrinkMeal ACereal, hotCinnamon RollMilkGrape JuiceCoffee/Tea/CocoaMeal BQuiche LorraineSeasoned Rye KrispFresh OrangeCookies, ButterMeal CSoup, won tonChicken TeriyakiChinese Vegetables, stirfryEgg RollsHot Chinese MustardSweet n Sour SauceVanilla Ice CreamCookies, fortuneTeaSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 43

Appendix F:Space Tortilla Formulation (Recipe)Ingredients % by MassWheat 61.79Water 26.58Glycerin 4.02Shortening 3.71Mono/Diglycerides 1.24Salt 0.99Baking Powder 0.87Dough Conditioner 0.31Fumaric Acid 0.19Potassium Sorbate 0.15Carboxymethyl Cellulose 0.12Calcium Propionate 0.03100.00%Preparation:1. Dry ingredients are combined in a mixer using the wire beater attachments on a stir setting for 1 minute.2. Shortening and mono/diglycerides are then added and blended to cornmeal consistency. Mix about 3—5 minutesusing the wire beater attachment on speed 2.3. Fumaric acid and potassium sorbate are weighed separately, added to 100 ml water, and set aside.4. Glycerin and the remainder of water are combined and added to the mix using the dough hook attachment.5. The fumaric acid and potassium sorbate solution is added to the dough and mixed on speed 2. Mix for about10 minutes.6. After mixing, allow the dough to rest 5 minutes, and then divide into 32 equal portions using a dough divider.7. Round each individual piece by hand, place into muffin pans, and cover with plastic wrap.8. Place into a 35.5-degree Celsius proofing chamber for 1 to 2 hours.9. Dust each dough ball lightly with flour, and then form in a tortilla press.Cooking:10. Place pressed tortilla in a preheat frying pan (190—204 degrees Celsius).11. When uncooked surface begins to bubble, flip tortilla to cook the other side.12. After both sides are baked, remove tortillas to a cool surface lined with waxed paper and allow to cool. Turn the tortillasto prevent condensation from forming between the waxed paper and the tortilla.Packaging:13. After cooling to room temperature, two tortillas are folded in half and placed in a three-ply foil laminate pouch(outside diameter: 6 1/2 X 8 1/8 ).14. Insert an oxygen absorber into each pouch before the sealing operation.15. Place the filled pouch in a vacuum seal chamber and back-flush with nitrogen three times and seal at 10 in.Hg vacuum.44 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

Appendix G:USDA Food Guide PyramidFats, Oil & SweetsUSE SPARINGLYKEYFat (naturally occurring and added)Sugars (added)These symbols show fats and added sugars in foods.Milk, Yogurt &Cheese Group2-3 SERVINGSMeat, Poultry, Fish, Dry Beans,Eggs & Nuts Group2-3 SERVINGSVegetable Group3-5 SERVINGSFruit Group2-4 SERVINGSBread, Cereal,Rice & PastaGroup6-11SERVINGSSource: U.S. Department of Agriculture/Department of Health and Human ServicesSpace Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 45

ReferencesAndrews, Sheila Briskin, and Audrey Kirschenbaum,Living In Space, Book I, EP-222, NASA, Washington, DC,1987.Andrews, Sheila Briskin, and Audrey Kirschenbaum,Living In Space, Book II, EP-223, NASA, Washington, DC,1987.NASA, Space Shuttle Food Systems, NASA Facts,NF-150/I-86, 1986.Hartung, T.E., et. al., Application of Low Dose Irradiationto a Fresh Bread System for Space Flights, Journal of FoodScience 38 (1973): 129—132.Visit http://www.jsc.nasa.gov/pao/factsheets/#NP todownload the following NASA Publication and FactSheet:NASA, Food for Space Flight, NASA Facts, NP-1996-07-007-JSC, Johnson Space Center, Houston, TX, July1996.NASA, Living in the Space Shuttle, NASA Facts,FS-1995-08-001-JSC, Johnson Space Center, Houston,TX, June 1996.Please visit http://spacelink.nasa.gov/space.food for awealth of information on the NASA space food program.Also visit NASA Spacelink (http://spacelink.nasa.gov) tofind the following food lists as well as other informationrelated to the NASA space food program:¥ Apollo Food and Beverage List¥ Skylab Food and Beverage List46 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

NASA Resources for EducatorsNASA s Central Operation of Resources forEducators (CORE) was established for the nationaland international distribution of NASAproducededucational materials in audiovisual format.Educators can obtain a catalog and an order form by oneof the following methods:¥ NASA CORELorain County Joint Vocational School15181 State Route 58Oberlin, OH 44074-9799¥ Phone: (440) 775-1400¥ Fax: (440) 775-1460¥ E-mail: nasaco@leeca.esu.k12.oh.us¥ Home Page: http://spacelink.nasa.gov/COREEducator Resource Center NetworkTo make additional information available to the educationcommunity, the NASA Education Division has createdthe NASA Educator Resource Center (ERC) network.ERC s contain a wealth of information for educators:publications, reference books, slide sets, audio cassettes,videotapes, telelecture programs, computer programs,lesson plans, and teacher guides with activities.Educators may preview, copy, or receive NASA materialsat these sites. Because each NASA Field Center has itsown areas of expertise, no two ERC s are exactly alike.Phone calls are welcome if you are unable to visit theERC that serves your geographic area. A list of the centersand the regions they serve includes:AK, AZ, CA, HI, ID, MT, NV, OR, UT, WA, WYNASA Educator Resource CenterMail Stop 253-2NASA Ames Research CenterMoffett Field, CA 94035-1000Phone: (650) 604-3574CT, DE, DC, ME, MD, MA, NH, NJ, NY, PA, RI, VTNASA Educator Resource LaboratoryMail Code 130.3NASA Goddard Space Flight CenterGreenbelt, MD 20771-0001Phone: (301) 286-8570CO, KS, NE, NM, ND, OK, SD, TXJSC Educator Resource CenterSpace Center HoustonNASA Johnson Space Center1601 NASA Road OneHouston, TX 77058-3696Phone: (281) 483-8696FL, GA, PR, VINASA Educator Resource LaboratoryMail Code ERLNASA Kennedy Space CenterKennedy Space Center, FL 32899-0001Phone: (407) 867-4090KY, NC, SC, VA, WVVirginia Air and Space MuseumNASA Educator Resource CenterNASA Langley Research Center600 Settler’s Landing RoadHampton, VA 23669-4033Phone: (757) 727-0900 x 757IL, IN, MI, MN, OH, WINASA Educator Resource CenterMail Stop 8-1John H. Glenn Research Center at Lewis Field21000 Brookpark RoadCleveland, OH 44135-3191Phone: (216) 433-2017AL, AR, IA, LA, MO, TNU.S. Space and Rocket CenterNASA Educator Resource Center forNASA Marshall Space Flight CenterP.O. Box 070015Huntsville, AL 35807-7015Phone: (205) 544-5812MSNASA Educator Resource CenterBuilding 1200NASA John C. Stennis Space CenterStennis Space Center, MS 39529-6000Phone: (228) 688-3338NASA Educator Resource CenterJPL Educational OutreachMail Stop 601-107NASA Jet Propulsion Laboratory4800 Oak Grove DrivePasadena, CA 91109-8099Phone: (818) 354-6916CA cities near the centerNASA Educator Resource CenterNASA Dryden Flight Research Center45108 N. 3rd Street EastLancaster, CA 93535Phone: (805) 948-7347Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 47

VA and MD’s Eastern ShoresNASA Educator Resource LabEducation Complex Visitor Center Building J-1NASA Wallops Flight FacilityWallops Island, VA 23337-5099Phone: (757) 824-2297/2298Regional Educator Resource Centers (RERC s) offermore educators access to NASA educational materials.NASA has formed partnerships with universities, museums,and other educational institutions to serve asRERC s in many states. A complete list of RERC s isavailable through CORE, or electronically via NASASpacelink at http://spacelink.nasa.govNASA’s Education Home PageNASA s Education Home Page serves as a cyber-gatewayto information regarding educational programs and servicesoffered by NASA for educators and students acrossthe United States. This high-level directory of informationprovides specific details and points of contact for allof NASA s educational efforts and Field Center offices.Educators and students utilizing this site will have accessto a comprehensive overview of NASA s educational programsand services, along with a searchable programinventory that has cataloged NASA s educational programs.NASA s on-line resources specifically designedfor the educational community are highlighted, as well ashome pages offered by NASA s four areas of research anddevelopment (including the Aero-Space Technology,Earth Science, Human Exploration and Development ofSpace, and Space Science Enterprises).Visit this resource at the following address:http://education.nasa.govNASA SpacelinkNASA Spacelink is one of NASA s electronic resourcesspecifically developed for the educational community.Spacelink is a virtual library in which local files andhundreds of NASA World Wide Web links are arranged ina manner familiar to educators. Using the Spacelinksearch engine, educators can search this virtual library tofind information regardless of its location within NASA.Special events, missions, and intriguing NASA web sitesare featured in Spacelinks Hot Topics and CoolPicks areas.Spacelink is the official home to electronic versions ofNASA s Educational Products. NASA educator guides,educational briefs, lithographs, and other materials arecross-referenced throughout Spacelink with related topicsand events. Spacelink is also host to the NASA TelevisionEducation File schedule. NASA Educational Productscan be accessed at the following address:http://spacelink.nasa.gov/productsEducators can learn about new NASA EducationalProducts by subscribing to Spacelink EXPRESS.Spacelink EXPRESS is an electronic mailing list thatinforms subscribers quickly by e-mail when new NASAeducational publications become available on Spacelink.Spacelink may be accessed at the following address:http://spacelink.nasa.govJoin the NASA Spacelink EXPRESS mailing list toreceive announcements of new NASA materials andopportunities for educators. Our goal is to inform you asquickly as possible when new NASA educational publicationsbecome available on Spacelink:http://spacelink.nasa.gov/xh/express.htmlNASA Television (NTV)NASA Television (NTV) features Space Shuttle missioncoverage, live special events, interactive educational liveshows, electronic field trips, aviation and space news, andhistorical NASA footage. Programming has a 3-hourblockVideo (News) File, NASA Gallery, andEducation File beginning at noon Eastern and repeatedthree more times throughout the day.The Education File features programming for teachersand students on science, mathematics, and technology,including NASA. . . On the Cutting Edge, a series of educationallive shows. Spacelink is also host to the NTVEducation File schedule at: http://spacelink.nasa.gov/NASA.News/These interactive live shows let viewers electronicallyexplore the NASA Centers and laboratories or anywherescientists, astronauts, and researchers are using cuttingedgeaerospace technology. The series is free to registerededucational institutions. The live shows and allother NTV programming may be taped for later use.48 • Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ

NTV Weekday Programming Schedules(Eastern Times)Video File NASA Gallery Education File12—1 p.m. 1—2 p.m. 2—3 p.m.3—4 p.m. 4—5 p.m. 5—6 p.m.6—7 p.m. 7—8 p.m. 8—9 p.m.9—10 p.m. 10—11 p.m. 11—12 p.m.Live feeds preempt regularly scheduled programming.Check the Internet for program listings at:http://www.nasa.gov/ntv/ N T V Home Pagehttp://www.nasa.gov/ Select Today at NASA andWhat s New on NASA TV?http://spacelink.nasa.gov/NASA.News/—SelectTV SchedulesVia satellite GE-2 Satellite, Transponder 9C at 85degrees West longitude, vertical polarization, with a frequencyof 3880.0 megahertz (MHz) and audio of 6.8MHz or through collaborating distance learning networksand local cable providers.For more information on the educational live shows,contact:NASA. . . On the Cutting EdgeNASA Teaching From Space Program308-A, Watkins CITD BuildingOklahoma State UniversityStillwater, OK 74078-8089E-mail: edge@aesp.nasa.okstate.eduHow to Access NASA’s EducationMaterials and Services,EP-1998-03-345-HQThis brochure serves as a guide to accessing a variety ofNASA materials and services for educators. Copies areavailable through the ERC network, or electronically viaNASA Spacelink. NASA Spacelink can be accessed atthe following address: http://spacelink.nasa.govFor more information on NTV, contact:NASA TVNASA HeadquartersCode P-2Washington, DC 20546-0001Phone: (202) 358-3572Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ • 49

Space Food and NutritionAn Educator’s Guide in Science and MathematicsEDUCATOR REPLY CARDTo achieve America’s goals in Educational Excellence, it is NASA’s mission todevelop supplementary instructional materials and curricula in science, mathematics,and technology. NASA seeks to involve the educational communityin the development and improvement of these materials. Your evaluation andsuggestions are vital to continually improving NASA educational materials.Please take a moment to respond to the statements and questions below.You can submit your response through the Internet or by mail. Send yourreply to the following Internet address:http://ehb2.gsfc.nasa.gov/edcats/educator_guideYou will then be asked to enter your data at the appropriate prompt.Otherwise, please return the reply card by mail. Thank you.1. With what grades did you use the educator guide?Number of Teachers/Faculty:K-4 5-8 9-12 Community CollegeCollege/University - Undergraduate GraduateNumber of Students:K-4 5-8 9-12 Community CollegeCollege/University - Undergraduate GraduateNumber of Others:Administrators/Staff Parents Professional GroupsGeneral Public Civic Groups OtherFold along line and tape closed.5. What kind of recommendation would you make to someone who asks about thiseducator guide?❏ Excellent ❏ Good ❏ Average ❏ Poor ❏ Very Poor6. How did you use this educator guide?❏ Background Information❏ Demonstrate NASA Materials❏ Group Discussions❏ Integration Into Existing Curricula❏ Lecture❏ Team Activities❏ Other: Please specify:7. Where did you learn about this educator guide?❏ Critical Thinking Tasks❏ Demonstration❏ Hands-On Activities❏ Interdisciplinary Activity❏ Science and MathematicsStandards Integration❏ NASA Educator Resource Center❏ NASA Central Operation of Resources for Educators (CORE)❏ Institution/School System❏ Fellow Educator❏ Workshop/Conference❏ Other: Please specify:8. What features of this educator guide did you find particularly helpful?9. How can we make this educator guide more effective for you?2. What is your home 5- or 9-digit zip code? __ __ __ __ __ — __ __ __ __3. This is a valuable educator guide?❏ Strongly Agree ❏ Agree ❏ Neutral ❏ Disagree ❏ Strongly Disagree4. I expect to apply what I learned in this educator guide.10.Additional comments:❏ Strongly Agree ❏ Agree ❏ Neutral ❏ Disagree ❏ Strongly DisagreeToday’s Date:EG-1999-02-115-HQ

Please PlaceStamp HerePost OfficeWill Not DeliverWithout ProperPostageNATIONAL AERONAUTICS AND SPACE ADMINISTRATIONEDUCATION DIVISIONMAIL CODE FEWASHINGTON DC 20546–0001!2054600012!Fold along line and tape closed.