Space Food and Nutrition pdf - Virtual Astronaut

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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
Page 1 and 2: National Aeronautics andSpace Admin
Page 3: SPACE FOODAND NUTRITIONAn Educator
Page 7: Table of ContentsNational Science E
Page 12 and 13: MercuryIn the early days of the spa
Page 14 and 15: ApolloThe preparation, handling, an
Page 16 and 17: Apollo-Soyuz Test ProjectAmerican a
Page 18 and 19: International Space StationThe Inte
Page 20 and 21: Types of Space FoodThere are eight
Page 22 and 23: 234151. Shuttle galley.2. Shuttle f
Page 24 and 25: Classroom ActivitiesThese activitie
Page 26 and 27: Discussion1. What changes did you o
Page 28 and 29: Taste Panel Evaluation FormITEMAppe
Page 30 and 31: Activity 3:Planning and Serving Foo
Page 32 and 33: Extensions1. Have the class design
Page 34 and 35: 8. Let all three plates sit for an
Page 36 and 37: Caution: Molds should be handled ca
Page 38 and 39: Student Data SheetNameMOLD GROWTH D
Page 40 and 41: Activity 7:How Much Is Waste?Object
Page 42 and 43: Student Data SheetNamePART 1. MINIM
Page 44 and 45: Appendix A:Baseline Space ShuttleFo
Page 46 and 47: Peach-Apricot DrinkPineapple DrinkS
Page 48 and 49: Other:Egg rollsEnchilada, cheese wi
Page 50 and 51: Milk:SkimLow fatChocolate (low fat
Page 52 and 53: Appendix D:Space Shuttle Standard M
Page 54 and 55: Appendix F:Space Tortilla Formulati
Page 56 and 57: ReferencesAndrews, Sheila Briskin,
Page 58 and 59: VA and MD’s Eastern ShoresNASA Ed
Page 61 and 62:
Space Food and NutritionAn Educator
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