Space Food and Nutrition pdf - Virtual Astronaut

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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
Page 1 and 2: National Aeronautics andSpace Admin
Page 3: SPACE FOODAND NUTRITIONAn Educator
Page 7: Table of ContentsNational Science E
Page 10 and 11: National Mathematic StandardsNation
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 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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