Space Food and Nutrition pdf - Virtual Astronaut

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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
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 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 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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