Educational ProductEducators Grades K8SPACE FOOD AND NUTRITIONAn Educators Guide With Activities in Science and MathematicsSPACE FOOD AND NUTRITIONAn Educators Guide With Activities in Science and MathematicsNational Aeronautics andSpace AdministrationEG-1998-12-115-HQ EG-1999-02-115-HQSpace and Food NutritionAn Educators Guide WithActivities in Science and Mathematicsis available inelectronic format through NASA Spacelinkone of theAgencys electronic resources specifically developedfor use by the educational community.The system may be accessed at the following address:http://spacelink.nasa.gov/productsThis publication is in the Public Domain and is not protected by copyright.Permission is not required for duplication.EG-1999-02-115-HQNational Aeronautics andSpace AdministrationSPACE FOOD AND NUTRITIONAn Educators Guide With Activities in Science and MathematicsNational Aeronautics and Space Administration Office 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 following contributors 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 Group NASA Johnson Space CenterKarol L. Yeatts, Ed.D.1998 Einstein FellowMiami Dade County Public SchoolsMiami, Florida Space Food and NutritionAn Educators Guide With Activities in Science and MathematicsSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ IAcknowledgmentsSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ IIINational 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 K41. Food Preparation for Space ..........................................................................................................152. Food Selection ..............................................................................................................................173. Planning and Serving Food..........................................................................................................20Activities for Grades 584. 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 ....................................................................................................................................49Table of ContentsSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ VNational Science Education StandardsNational Research Council, 1996Grades K8FoodPreparationfor SpaceFoodSelectionPlanning andServingFoodClassifyingSpace FoodRipening ofFruits andVegetablesMold GrowthHow MuchIs Waste?DehydratingFood forSpace FlightScience as InquiryAbilities necessary to do scientific inquiryLife ScienceMatter, energy, and organization in living systemsScience in Personal and SocialPerspectivesPersonal HealthPhysical ScienceProperties of objectsand materialsPosition and motion of objectsNational Education StandardsVI Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQNational Mathematic StandardsNational Council of Teachers ofMathematics, 1988Grades K8FoodPreparationfor SpaceFoodSelectionPlanning andServingFoodClassifyingSpace FoodRipening ofFruits andVegetablesMold GrowthHow MuchIs Waste?DehydratingFood forSpace FlightComputationMeasurementReasoningObservingCommunicatingNational Mathematic StandardsSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 1FromJohnGlenn smissiontoorbitEarthtotheInternationalSpaceStationprogram,spacefoodresearchhasmetthechallengeofprovidingfoodthat tastes good and travels well in space. To better under-standthisprocess,wecanlookbackthroughhistory.Explorers have always had to face the problem of how tocarryenoughfoodfortheirjourneys.WhetherthoseexplorersareonboardasailingshiporontheSpaceShuttle, adequate storage space has been a problem. Foodneeds to remain edible throughout the voyage, and it alsoneedstoprovideallthenutrientsrequiredtoavoid vitamin-deficiency diseases such as scurvy.Earlyinhistory,humansdiscoveredthatfoodwouldremain edible longer if it were dried and stored in a cooldryplaceuntilitwastimetobeconsumed.Earlyfooddehydration was achieved by cutting meat, fish, and cer-tainfruitsintothinstripsanddryingtheminsunlight.Rubbing food with salt or soaking it in salt water, an earlyformofcuringfood,alsohelpedpreserveit.Later techniquesweredevelopedforcooking,processing,pre-serving,andstoringfoodinsealedcontainers.Withthedevelopments of pasteurization and canning, a much larg-ervarietyoffoodscouldbestoredandcarriedonlongjourneys. 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 fortravelonEarth,theyarenotalwayssuitableforuseonspace flights. There are limitations to weight and volumewhentravelingandthemicrogravityconditionsexperi-enced in space also affect the food packaging. Currently,thereislimitedstoragespaceandnorefrigeration.Tomeetthesechallenges,specialproceduresfortheprepa-ration,packaging,andstoringoffoodforspaceflightwere developed.Introduction2 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQIntheearlydaysofthespaceprogram,knownasProjectMercury,spaceflightslastedfromafew minutestoafullday.Becauseoftheshortduration,completemealswerenotneeded.Themajormealwasconsumedpriortotheflight.However,theMercuryastronautsdidcontributetothedevelopmentofspacefood.Theytestedthephysiologyofchewing,drinking,and swallowing solid and liquid foods in a microgravityenvironment.Thesefirstastronautsfoundthemselveseating bite-sized cubes, freeze-dried foods, and semi-liq-uidsinaluminumtoothpaste-typetubes.Thefoodwasunappetizing, and there were problems when they tried torehydrate the freeze-dried foods.The tube foods offered many challenges to food develop-ment. 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 fromthetubedirectlyintotheirmouths.Thisissimilartodrinking your favorite soda from a straw, except that thefoodwasathickersubstance.Specialmaterialsweredeveloped to coat the inner surface of the aluminum tubestopreventtheformationofhydrogengasasaresultofcontactbetweenmetalandtheacidscontainedinsomefoods,suchasapplesauce.Thisaluminumtubepackag-ingoftenweighedmorethanthefooditcontained.Becauseofthis,alightweightplasticcontainerwasdeveloped for future flights.DuringthelaterMercurytestflights,bite-sizedfoodsweredevelopedandtested.Theseweresolidfoodsprocessedintheformofcompressed,dehydratedbite-sizedcubes.Thecubescouldberehydratedbysalivasecretedinthemouthasfoodwaschewed.Foods float-ingaboutinamicrogravityenvironmentcoulddamageequipment or be inhaled; therefore, the cubes were coat-edwithanediblegelatintoreducecrumbling.Thesefoods were vacuum-packed into individual serving-sizedcontainersofclear,four-ply,laminatedplasticfilmforstorage. This packaging also provided protection againstmoisture, loss of flavor, and spoilage.Early Project Mercury flight food: food tube and drybite-sized snacks with a gelatin coating, which wasnecessary to control crumbling.MercurySpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 3ThemajoradvancementsinfooditemsduringtheGeminiperiodweremorevarietyandimprovedpackaging. The dehydration process provided foodsthatweresimilarinappearance includingcolor,taste,shape,andtexture tofreshlypreparedfoodproducts.SomeexamplesofthefoodflownonGeminimissionsincluded grape and orange drinks, cinnamon toasted breadcubes, fruit cocktail, chocolate cubes, turkey bites, apple-sauce, cream of chicken soup, shrimp cocktail, beef stew,chicken and rice, and turkey and gravy. Dehydrationoccursnaturallyinwarmclimates,andincoldclimates,itiscalledfreezedrying.Freeze-dryingtechniques in the space program consist of slicing, dicing,orliquefyingpreparedfoodtoreducepreparationtime.After the food has been cooked or processed, it is quick-frozen, then placed on drying trays and put into a vacuumchamberwheretheairpressureisreduced.Heatisthenapplied through heating plates. Under these conditions ofreduced pressure and increased temperature, the ice crys-tals in 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,thefreeze-driedfoodhasalltheessentialoilsand flavors. The texture is porous and can be easily rehy-drated with water for eating. Torehydratefood,waterwasinjectedintothepackagethroughthenozzleofawatergun. Theotherendofthepackagehadanopeninginwhichthefoodcouldbesqueezedoutofthepackageintotheastronaut smouth.Because of the size of the opening, food particle size waslimited. Afterthemealhadbeencompleted,germicidaltabletswereplacedinsidetheemptypackagetoinhibitmicrobial growth on any leftovers.The advantages of freeze-dried foods were paramount intheirdevelopment.Thefoodislightweightbecausethewater has been removed. The food has a longer shelf lifeand can be stored at room temperature. The food also hasflavorsandtexturesmorecloselyresemblingthatoftheoriginal fresh food items.Adequatenutrientintakebecameahealthconcernwithextended space flights in the Gemini program. Each crewmemberwassuppliedwith0.58kilogramsoffoodperday.Theseincludeddehydratedjuices,freeze-driedanddehydratedfoods,andcompressed,noncrumbling,bite-sized foods. These made up the three meals a day that theastronautsate.Mealswereplannedinadvance,andthemenu was repeated every 4 days.Gemini meal wrap.Gemini Sample types of food that have been dehydrated andpackaged in cellophane for use by Gemini astronauts.4 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQThepreparation,handling,andconsumptionofspacefoodsduringtheMercuryandGeminimis-sionsprovidedvaluableexperienceforthefurtherdevelopment of space foods for future space flights. TheApollo program used food packages similar to those usedonGemini,butthevarietyoffoodswasconsiderablygreater. Rehydratable food was encased in a plastic con-tainer referred to as thespoon bowl.Water was inject-edintothepackagethroughthenozzleofawatergun.Afterthefoodwasrehydrated,apressure-typeplasticzipperwasopened,andthefoodwasremovedwithaspoon. The moisture content allowed the food to cling tothe spoon, making eating more like that on Earth. Another new package, thewetpackor thermostabilizedflexible pouch, required no water for rehydration becausewatercontentwasretainedinthefood.Thereweretwotypes 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 productswastheaddedweight,whichwasapproximatelyfourtimesthatofrehydratablefoods.Withthesenewpack-ages,Apolloastronautscouldseeandsmellwhattheywere 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 storagespaceforthenewpackagingallowedforoneweek sworthofrationsforoneastronauttofitinapressure-resistant container the size of three shoe boxes. The Apollo missions to the Moon presented an enormouschallengetospacefood. TheMercuryfeedingtubewasreintroduced as a backup food system. It contained a spe-cial formulation rather than the nat-uralfoodpureesusedduringMercury.OnApolloflights,foodsanddrinkswerereconstitutedwitheither hot or ambient (room temper-ature) water. Some of the foods con-sumed on Apollo were coffee, baconsquares, cornflakes, scrambled eggs,cheesecrackers,beefsandwiches,chocolatepudding,tunasalad,peanutbutter,beefpotroast,spaghetti, and frankfurters. Visithttp://spacelink.nasa.gov/space.foodto see and download theApollo Food List.ApolloThese Apollo spoon bowl partsshow the complexity and engineer-ing that went into the earlier yearsof space flight food packaging.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 improve-ments in 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.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 5ThediningexperienceonSkylabwasunlikeanyotherspaceflight.TheSkylablaboratoryhadafreezer,refrigerator,warmingtrays,andatable.Eating a meal on Skylab was more like eating a meal athome.Themajordifferencewasthemicrogravityenvi-ronment.The supply of food onboard was sufficient to feed threeastronautsforapproximately112days.Themenuwasdesigned to meet each individual astronaut s daily nutri-tional requirements based on age, body weight, and antic-ipated activity. Each astronaut s caloric intake was 2,800caloriesaday.Thesenutritionalrequirementswerepartof the life science experiments conducted on Skylab. Skylabfoodswerepackagedinspecializedcontainers.The rehydratable beverages were packaged in a collapsi-bleaccordion-likebeveragedispenser.Allotherfoodswerepackagedinaluminumcansofvarioussizesorrehydratable packages.Topreparemeals,theSkylabcrewplaceddesiredfoodpackagesintothefoodwarmertray.Thiswasthefirstdevicecapableofheatingfoods(bymeansofconduc-tion)duringspaceflight.Foodsconsistedofproductssuchasham,chili,mashedpotatoes,icecream,steak,and asparagus. Visithttp://spacelink.nasa.gov/space.food toseeanddownload the Skylab Food List.SkylabThis Skylab food tray had individual recessed com-partments into 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.Skylab Astronaut Owen K. Garriott eating in the Skylabdining area.AmericanastronautsontheApollo-SoyuzTestProject were provided meals similar to those con-sumedonApolloandSkylabflights.Russianmealswerecomposedoffoodspackagedinmetalcansand aluminum tubes. Their spacecraft had a small heatingunitonboard,andindividualmenuswereselectedforeach cosmonaut. In general, a meal consisted of meat ormeat paste, bread, cheese, soup, dried fruit and nuts, cof-fee, and cake.6 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQApollo-Soyuz Test ProjectRussian space food.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 7FortheSpaceShuttleprogram,amoreEarth-likefeedingapproachwasdesignedbyupdatingprevi-ous food package designs and hardware items. Foodvarietyexpandedto74differentkindsoffoodand 20kindsofbeverages.Thechangesweredrivenbytherelativelylargecrewsandregularlyscheduledspaceflights. Astandard Shuttle menu is designed around a typ-ical7-dayShuttlemission.Astronautsmaysubstituteitemsfromtheapprovedfoodlisttoaccommodatetheirowntastesorevendesigntheirownmenus,butthese astronaut-designedmenusarecheckedbydietitianstoensure that they provide a balanced supply of nutrients. On the Shuttle, food is prepared at a galley installed in theorbiter s middeck. This modular unit contains a water dis-penser and an oven. Thewaterdispenser whichcandis-pense hot, chilled, or ambient water is used for rehydrat-ing foods, and the galley oven is used to warm foods to theproperservingtemperature. Theovenisaforced-aircon-vection oven and heats food in containers different in size,shape, and material. A full meal for a crew of four can besetupinabout5minutes.Reconstitutingandheatingthefood takes an additional 2030 minutes. Ameal 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 con-sist of 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 bever-age packaging is no exception. As Shuttle mission lengthincreased,certainfoodandbeveragepackagesrequiredmodification.Rigidsquarerehydratablepackageswerebeingusedbutprovedcumbersomeandproblematiconlongermissions.PackagesmadeofalighterflexiblematerialweredevelopedandfirsttestedonSTS-44(1991).TheseExtendedDurationOrbiter(EDO)pack-agesaremadeofflexibleplasticandhaveavalveforinsertingwater.Theseeventuallyreplacedtherigidsquarerehydratablepackagesonapermanentbasis.Inaddition, a trash compactor was developed to reduce thevolume of the trash, and the new packages were designedto be compatible with the compactor. Visithttp://spacelink.nasa.gov/space.food toseeanddownloadtheSpaceShuttleFoodListandShuttleStandard Menu.STS-7 SPAS view of ChallengerPrepared foods on Shuttle food trays Velcroed tomiddeck stowage lockers.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 Shuttle 8 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQTheInternationalSpaceStation(ISS)willbecomeoperationalonafull-timebasiswithacrewofthree. Later, the crew size will grow to a maximumofsevenpeople.ThecrewwillresideintheHabitationModule(HAB).Foodandothersupplieswillberesup-pliedevery90daysbytheMulti-PurposeLogisticsModule(MPLM).TheMPLMisapressurizedmodulecarriedintheSpaceShuttlepayloadbaythatisusedtotransportmaterialsandsupplies.Thefoodsystemdescribed here is for the completed ISS and will be con-siderablydifferentfromtheSpaceShuttlefoodsystem.Butuntil2004whentheHABmoduleislaunched,ISSresidentswillutilizeajointU.S.-Russianfood (Shuttle-Mir) system. Thefuelcells,whichprovideelectricalpowerfortheSpaceShuttle,producewaterasabyproduct,whichisthen used for food preparation and drinking. However, ontheISS,theelectricalpowerwillbeproducedbysolararrays. This power system does not produce water. Waterwillberecycledfromavarietyofsources,butthatwillnot be enough for use in the food system. Therefore, mostof the food planned for the ISS will be frozen, refrigerat-ed,orthermostabilized(heatprocessed,canned,andstored at room temperature) and will not require the addi-tion of water before consumption. Although many of thebeverageswillbeinthedehydratedform,concentratedfruitjuiceswillbeaddedtothebeveragesofferedandwill be stored in the onboard refrigerator. Similar to the Space Shuttle, the ISS beverage package ismadefromafoilandplasticlaminatetoprovideforalonger product shelf life. An adapter located on the pack-age will connect with the galley, or kitchen area, so thatwater may be dispensed into the package. This water willmixwiththedrinkpowderalreadyinthepackage.Theadapterusedtoaddwateralsoholdsthedrinkingstrawfortheastronauts.Thefoodpackageismadefromamicrowaveable material. The top of the package is cut offwith a pair of scissors, and the contents are eaten with afork or spoon. Visithttp://spacelink.nasa.gov/space.food toseeanddownload the ISS Food List.Empty International Space Station food tray.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 con-tainer, oven, and serving tray.International Space StationInternational Space Station food tray (frozen food)Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 9The kinds of food the astronauts eat are not mysteri-ous concoctions 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 theFoodsSystemsEngineeringFacilityatNASA JohnsonSpace Center in Houston, Texas. Foods are tested for nutri-tionalvalue,howwelltheyfreezedry,thestorageandpackagingprocess,andofcoursetaste.Astronautsareaskedtotastetestfooditems.Theyuseasimpleformtorate the products on such things as appearance, color, odor,flavor,andtexture.Thesecomponentsareratedusinganumbering system. The Food Systems Engineering Facilityuses the astronauts ratings to help design better space food.Astronauts select their menu about 5 months before theyfly.FortheISS,theywillchoose30-dayflightmenus.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 every-thingdriftsinamicrogravityenvironment,utensilsandfood 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 thoseusedontheSpaceShuttlebecausetheISSwillhaveatable 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, techni-cians, 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 andtastysoastronautsmaintaintheirhealthduringtheirimportant stays in space.Four 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.Food Systems Engineering Facility10 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQThere are eight categories of space food:Rehydratable Food: The water is removed fromrehydratablefoodstomakethemeasiertostore.Thisprocessofdehydration(alsoknownasfreezedrying)isdescribed in the earlier Gemini section. Water is replacedinthefoodsbeforetheyareeaten.Rehydratableitemsinclude beverages as well as food items. Hot cereal suchas oatmeal is a rehydratable food.ThermostabilizedFood: Thermostabilizedfoodsareheat 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.IntermediateMoistureFood: Intermediatemoisturefoods are preserved by taking some water out of the prod-uct while leaving enough in to maintain the soft texture.This way, it can be eaten without any preparation. Thesefoodsincludedriedpeaches,pears,apricots,andbeefjerky.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 theonlyirradiatedproductsbeingusedatthistime.Theseproducts are cooked and packaged in flexible foil pouch-es and sterilized by ionizing radiation so they can be keptat 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 originaltextureofthefoodandhelpsittastefresh.Examplesinclude quiches, casseroles, and chicken pot pie.Fresh Food: These foods are neither processed nor arti-ficially preserved. Examples include apples and bananas.RefrigeratedFood: Thesefoodsrequirecoldorcooltemperaturestopreventspoilage.Examplesincludecream cheese and sour cream.Food on the Space Shuttle comes in several cate-gories. Represented here are: thermostabilized,intermediate moisture, rehydratable, natural form,and beverage.Types of Space FoodSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 11Foodandhowitiseatenandpackagedhavebeengreatly affected by the unique microgravity environ-ment of space. Amicrogravity environment is one inwhich gravity s effects are greatly reduced. Microgravityoccurs when a spacecraft orbits Earth. The spacecraft andallitscontentsareinastateoffree-fall.Thisiswhyahandful 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. Becauseofthisphenomenon,foodsarepackagedandservedtopreventfoodfrommovingabouttheSpaceShuttle or ISS. Crumbs and liquids could damage equip-ment or be inhaled. Many of the foods are packaged withliquids. Liquids hold foods together and, freed from con-tainers,clingtothemselvesinlargedropsbecauseofcohesion. It is similar to a drop of water on a piece of waxpaper.Theonlydifferenceisthatthisdropofwaterismoving about the microgravity environment of the SpaceShuttle. Special straws are used for drinking the liquids.Theyhaveclampsthatcanbeclosedtopreventtheliq-uidsfromcreepingoutbytheprocessesofcapillaryaction and surface tension when not being consumed. Microgravityalsocausestheutensilsusedfordiningtofloataway.Theknife,fork,spoon,andscissorsaresecuredtomagnetsonthefoodtraywhentheyarenotbeing used. The effects of microgravity have had an enor-mousimpactonthedevelopmentofspacefoodpackag-ing, 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 communica-tion with ground controllers.Microgravity1. 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 compo-nents.6. Shuttle stowage tray. Space Shuttlefood is stowed in labeled pulloutdrawers in the middeck. Drawer con-tents are covered with a mesh, whichallows top viewing of the drawer con-tents.7. Shuttle galley. The Shuttle food galleyconsists of two parts: forced air con-vection oven and a rehydration stationwhere hot, cold, or ambient tempera-ture water can be dispensed.8. Shuttle beverage packaging compo-nents.9. Shuttle rehydratable food package.Top and bottom view of broccoli augratin. Label shows name, prepara-tion, 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.123456789101114 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQTheseactivitiesemphasizehands-onandcoopera-tiveinvolvementofstudents.Wheneverpossible,they make use of inexpensive and easily obtainablematerials and tools. Activities for Grades K4Activity 1: Food Preparation for SpaceActivity 2: Food SelectionActivity 3: Planning and Serving Food Activities for Grades 58Activity 4: Classifying Space FoodActivity 5: Ripening of Fruits and VegetablesActivity 6: Mold GrowthActivity 7: How Much Is Waste?Activity 8: Dehydrating Food for Space FlightClassroom ActivitiesSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 15ObjectiveThestudentswillmeasuretheproperamountsandmixingredients of rehydratable foods and drinks.Science Standards Science as Inquiry: Abilities necessary to do scien-tific inquiry Life Science: Matter, energy, and organization in liv-ing systems ScienceinPersonalandSocialPerspectives:Personal healthMathematics Standard Computation MeasurementHelpful HintsHavestudentsworkingroupsoffour.Foryoungerele-mentary students, the ingredients can be premeasured orthe amounts can already be determined.Nonfatdrymilkdoesnothavethethicknessofwholemilk, which is usually used for instant pudding. Suggesttostudentsthattheyaddwaterinincrements,mix,andrepeatthisprocessuntilthedesiredconsistencyisachieved. (This may mean that as little as half of the sug-gested amount of water is needed.)Materials Needed Per Group1 package instant pudding mix1 package instant drink crystalsSugarArtificial sweetenerNonfat dry milkWaterStrawsPlastic spoonsPlastic zip-locking sandwich bagsBackgroundTravelershaveknownforalongtimethatcondensingfoodwillmaketheirjourneyeasier.Itisnodifferentinthe space program. Hikers use rehydratable foods so theydonothavetocarryverymuchweightwiththem. Thismakes it easier to travel. All weight going into space rais-es the fuel consumption at liftoff. It is important to elim-inate as much weight as possible. Because the fuel cellson the Space Shuttle produce water as a byproduct, wateris easily attainable. Therefore, taking foods along that canberehydratedwiththiswatermakesensebecausethisreducestheamountofweightonliftoff. Therehydratedfoods also take up much less space, and space is a valu-able commodity onboard the Space Shuttle.Procedure for Rehydratable FoodReadtherecipelabelontheinstantpudding.Calculatethe amount of dry mix ingredients necessary for a singleserving(weightnumberingroup).Therecipeforinstant pudding calls for low-fat milk. Record the amountnecessaryforasingleserving.Readtherecipelabelonthenonfatdrymilkpackage,andcalculatetheamountnecessaryforasingleservingofinstantpudding (amountnumberingroup).Measurethedryinstantpudding ingredient and the proper amount of nonfat drymilk,andplacebothintoazip-lockingbag.Shakeandstir the dry ingredients until thoroughly mixed. Pour thecorrectamountofwaternecessarytodissolvethemix-ture. Close the zip-locking bag, and knead the package inyour hands until thoroughly mixed.Procedure for Rehydratable BeverageReadtherecipelabelontheinstantdrinkpackage.Calculatetheamountofdrymixingredientsnecessaryforasingleserving(amountnumberofsingleserv-ings).Measurethedryingredient,andplaceintoazip-lockingsandwichbag.Calculatetheamountofwaternecessary for a single serving (amount number of sin-gle servings). Measure the amount of water, and pour intothe zip-locking bag. Close the zip-locking bag, and kneadthepackagewithyourhandsuntilthoroughlymixed.Calculate the amount of sugar or artificial sweetener foran individual serving and add.Activity 1: Food Preparation for Space16 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQDiscussion1.What changes did you observe?2.Would the temperature of the water make a difference?3.Why did you use a zip-locking bag as opposed to a bowl?4.How would being in space affect the way you eat 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 devel-opanalternativewayofmixingdryandliquidamounts.Comparetheresultswiththemethodgivenon the box label.3. Therecipesuggestschillingbeforeserving.Howcanyoueliminate 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 packagelabeltoincludethefollowinginformation:itemname,manufactureddate,instructionsforpreparingtheiteminspace (if needed), a bar code for computerized inventory orconductingnutritionalstudies,andanexpirationdate.Labels include colored dots for crew member identifica-tion purposes: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 1Labelsalsoincludetheamountofwatertorehydratefoods and the time and temperature needed to make it thebest possible meal.Lastly, place a Velcro dot on the package for attachmentinmicrogravity.TheVelcrohooks shouldbeontheopposite side of the food package label.AssessmentHavethestudentswriteprocedurestomakearehydrat-able food and drink.Food for Thought!Pureorangejuiceorwholemilkcannotbedehydrated.Orange drink crystals, when rehydrated, just make orangerocksin water. There is a freeze-dried orange juice, butitisdifficulttorehydrate.Still,someastronautsrequestit. Whole milk does not dissolve properly. It floats aroundinlumpsandhasadisagreeabletaste.Nonfatdrymilkmustbeusedinspacepackaging.Duringthe1960 s,GeneralFoodsdevelopedasyntheticorange-flavoredjuicecalled Tang,whichcanbeusedinplaceoforangejuice. Today, this product is available in several differentflavors.ObjectiveThestudentswilldeterminetheacceptabilityoffoodproductsforspaceflightbyparticipatinginasensorytaste panel.Science StandardsScience as Inquiry: Abilities necessary to do scien-tific inquiryLife Science: Matter, energy, and organization in livingsystemsScience in Personal and Social Perspectives: PersonalhealthPhysical Science: Properties of objects and materialsMathematics StandardComputationHelpful Hints1. Ifafoodisdisliked,deletethatitemfrom the list.2. Studentsshouldnotdiscussthefoodswithgroupmemberswhiletastingthefoods.Studentsshoulddotheir 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 FormBackgroundAstronautsselecttheirmenuforspaceabout5monthsbefore they fly. For the Space Shuttle, they select a menuthatwillservethemthroughthedurationoftheirflight.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 whentheyareselectingtheirmenus.Thisletstheastronautsknow whether they like the food before going into space.Foodsaretestedforappearance,color,odor,flavor,andtexture.Itdoesnothelpastronautstotakefoodsintospaceiftheywillnoteatthem.Thistastepanelhelpsfacilitatetheselectionofadesirablemenuandreducesthe amount of waste from unacceptable, uneaten, or par-tially eaten portions.ProcedurePlacethestudentsintogroups.Thesegroupswillbeknownastheexpertgroups,andeachgroupshouldbeassigned a type of space food. Each group will be respon-siblefortastingavarietyoffoodsfromtheirparticulargroup. They will fill out the Taste Panel Evaluation Form,ratingtheappearance,color,odor,flavor,andtexture.Thestudentswillratetheseitemsusingthenumericalscores 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,commentsshouldbelistedtoexplainthelowscore. Allotheritemsshouldbedescribedbytheirgoodqualities.Brainstorm a list of descriptive words that can be used.Discussion1. Whichspacefoodwouldyouprefertotakewithyou 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. Whydoyouthinkitisimportantthatyoutestthefoods before you take them into space?Extensions1.Havethestudentsusetheevaluationformstochoose a meal of their choice.2. UsethedescriptivewordsfromtheTastePanelEvaluationFormtowriteaparagraphaboutthefoods you have tested.AssessmentWhen all of the tasting, evaluating, and computing havebeendone,eachgroupshouldprepareashortpresenta-tion to share with the class about their findings.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 17Activity 2: Food Selection18 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQTaste 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 ExtremelyThe 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 descrip-tive comment that will explain a low score.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 19Taste Panel Procedure and Descriptive Comments FormTaste/OrderBitterSweetSourSaltyOxidizedRancidStaleTastelessMetallicFlatMustyYeastyFloralTextureCrispSoftHardStringyToughChewyFirmFineGrainyGummyLumpyMushyPastyRubberyStickyStiffTenderGreasyJuicyColor/AppearanceDullLustrousSparklingBrightLightDarkGreasyGlossyCloudyOldPale20 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQObjectiveThe students will plan a 5-day flight menu and design afood tray that can be used in space.Science Standards ScienceasInquiry: Abilitiesnecessaryto do scientific inquiry LifeScience: Matter,energy,andorganization in living systems ScienceinPersonalandSocialPerspectives:Personal health Physical Science: Position and motion of objectsMathematics Standard ComputationHelpful Hints1.ForK1students,foodpicturesfrommagazinesandadscanbeusedtoplanthemenu.Thestudentsmayalsocutandpastepicturestoconstructionpapertosimulate the Space Shuttle food tray.2.Somepossiblematerialsthatcanbeusedtobuildthefoodtraysareboxes,cardboard,hookandlooptape(Velcro),magnets,foil,wood,constructionpaper,andglue. Encourage students to be creative in their designs.MaterialsUSDA Food Pyramid Guide (Appendix G)Food group and suggested daily servings chart(Activity 4) BackgroundAstronauts use special trays in space because of the spe-cial microgravity environment. These trays are designedto hold everything in place while food is being preparedandeaten.OntheSpaceShuttle,thetraysusedhavestraps on the back so that the astronauts can attach themtoeitherthewallortheirleginordertoholdtheminplace.Theyalsohavehookandlooptapeonthemtoattach to the foods and drink packages; utensils are heldinplacewithmagnets.TheISSfoodtrayhascompart-mentstoholdspecialbowl-likecontainers.Theysnapinto place and hold the food in the tray. These containersaresimilartosingle-servingfrozenfooddishesthatcanbe found in the grocery store. The only difference is thattheyaremadeofahardplasticinsteadofaluminumorcardboard.ProcedureThestudentswillplananutritionallybalanced5-daymenuforastronauts.Itisimportantthatastronautsreceive the recommended daily caloric intake so they canmaintain their energy level and good health. Use the FoodPyramidGuideintheappendixtonutritionallybalancethe meals. Using the recommended food group and sug-gesteddailyservingschartlistedinActivity4,choosefoods that will fulfill the recommended daily allowancesfor the astronauts.Thestudentswilldesignandbuildatraytoholdtheirmeals. To help the astronauts eat their meals on the SpaceShuttle,aspecialtrayhasbeendevisedtohelpholdthedifferent 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.Whyisitimportantforastronautstoreceivetherec-ommended daily caloric and nutritional intake?ExtensionsHavethestudentsplanandprepareaspacefoodlunch-eon. Thefoodtraysthestudentsdesignedandbuiltwillbe used. The menu for the day will be selected from theInternationalSpaceStationDailyMenuFoodList.Theschooladministrationshouldbeinvitedaswellascom-munity leaders and parents. Remember to invite the localmedia.Students can cut food pictures from actual food contain-ers and place rehydratables in zip-locking bags for SpaceShuttlefood.ForISSfrozenfoods,foodpicturesfromfrozen food packages can be cut to fit the recycled plas-tic frozen 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.Activity 3: Planning and Serving FoodSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 21ObjectiveToclassifythespacefoodmanifestedontheSpaceShuttleorInternationalSpaceStationfoodlistsintothemajor food groups found in the Food Pyramid Guide.Science Standards Science as Inquiry: Abilities necessary to do scientif-ic inquiry ScienceinPersonalandSocialPerspectives: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)BackgroundTheFoodGuidePyramidhasbeenestablishedtohelppeoplemaintainadietthatisadequateinnutritionalvalue. Maintaining good health in space is important, andto help do this, a good diet is imperative. Balanced mealsofgoodnutritionalfoodwillhelpensurethattheastro-nauts will be able to perform their jobs in space. TheU.S.Departmentof Agriculture(USDA)hasmaderecommendationsforahealthydiet.Foodsaregroupedaccording to the nutrients they provide. Many foods, suchascorn,arehardtoplaceintoaspecificgroup.Sweetcorn can be counted as a starchy vegetable, but corn tor-tillasareinthegraingroup.Drybeansandpeas(legumes) can be counted as either a starchy vegetable ora meat.Thefollowingisawebsitethatcanbeusedtoobtainmore indepth information about the Food Guide Pyramidand nutrition: http://www.usda.gov/fcs/cnpp/using.htmFood Groups and Suggested Daily Servings ChartFood Groups Suggested Daily ServingsGrain6 to 11 servings(Bread, Cereal, Rice, and Pasta)Fruit 2 to 4 servingsVegetable 3 to 5 servingsMeat 2 to 3 servings(Meats, Poultry, Fish, Eggs, and Nuts)Dairy 2 to 3 servings(Milk, Yogurt, and Cheese)OilUse sparingly(Fats and Sweets)ProcedureUsing 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.Whichfoodsdidyoufindthatcanfitintomorethanone food group?2.Inyouropinion,whichfoodgrouphadthebetterselection of foods?3.Why is it important to maintain good health in space?4.How does a balanced diet maintain good health?Activity 4: Classifying Space Food22 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQExtensions1.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 aparticularfoodordrinkitemwasservedandifsomeitems were served in combination with another (suchas fish always served with french fries). Avoid monot-onous or repetitive selection by increasing the varietyof food choices.2.Usingacomputer,createadatabasefile.Designadata base template that includes fields such as day (1,2,3,etc.),meal(breakfast,lunch,dinner,anda possible snack), and the six major food groups (grain,vegetable, fruit, dairy, meat, and oil). Enter the infor-mationfromthemenusanddeterminewhichmealsare balanced ones by searching for any empty fields inthe food groups.AssessmentThe students will compare and contrast their findings.ObjectivesCompareandcontrasttherateofripeningoffruitsandvegetables when exposed to air and the effect of using achemical inhibitive on that rate of ripening.Measuretheexposedsurfaceareaofripenedfruitsandvegetables. Science Standard Science as Inquiry: Abilities necessary to do scientif-ic inquiry Life Science: Matter, energy, and organization in liv-ing systems ScienceinPersonalandSocialPerspectives:Personal healthMathematics Standard MeasurementMaterials NeededDistilled waterFruits such as apples and bananasVegetables such as carrots and celery sticksVitamin C tabletsSmall deep plastic bowlsKnifeLarge spoonsPaper platesBACKGROUNDFoodfortheSpaceShuttleispackagedandstowedinfoodlockersatJohnsonSpaceCenterinHouston,Texas, approximately a month before each launch and iskept refrigerated until shipped to the launch site. About3weeksbeforelaunch,thefoodlockersaresenttoKennedySpaceCenterinFlorida.There,theyarerefrigerateduntiltheyareinstalledintheShuttle 2 to 3 days prior to launch. Besides the meal and sup-plementalpantryfoodlockers,afreshfoodlockerispackedatKennedyandinstalledontheShuttle18to 24 hours before launch. The fresh food locker containstortillas, fresh bread, breakfast rolls, fresh fruits such asapples, bananas, and oranges, and fresh vegetables suchascarrotsandcelerysticks.Duringspaceflight,freshfruits and vegetables have a short shelf life because oftheabsenceofarefrigeratorandmustbeconsumedwithin the first 7 days of flight. Carrots and celery sticksarethemostperishableitemsinthefreshfoodlockerandmustbeconsumedwithinthefirst 2 days of flight.OnboardtheISS,refrigeratorswillbepresent,andrefrig-eratedfoodsfortheStationwillincludefreshandfresh-treatedfruitsandvegetables.Certaintypesoffruitsandvegetables can have an extended shelf life of up to 60 days.Whencertainfruitsorvegetablesareslicedopenandexposedtoair,theexposedcutsurfaceturnsbrownincolor. Thereareanumberofprocessingtechniquesthatcan be employed to fresh-treat fruit and vegetables: irra-diation, a wax coating, an ethylene inhibitor (ethylene isa plant hormone that causes ripening), controlled atmos-pherepackaging,modifiedatmospherepackaging,andthe use of a chemical inhibitive.This activity focuses on one of these processes the useofachemicalinhibitive asawayofpackagingslicedfruitsandvegetablesasasingle-serving,nonwastefooditem.Slicingeliminatestheweightandwasteofacoreand peelings.Some foods are easily browned, such as bananas, apples,pears,andpeaches.Youcanprotectfreshfruitfrombrowningbykeepingitfrombeingexposedtoair.Another way is by treating the food with vitamin C.Procedure1.Pourwaterintotwosmalldeepbowls.DissolveavitaminCtabletintoone,andleavethesecondasplainwater.LabelthefirstoneVitaminC andthesecondPlain 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 sepa-rately labeled paper plates.5.PlacethelasttwowedgesonapaperplatelabeledUntreated.6.Arrangethepiecesothatallofthecutsurfacesareexposed to air.7.Repeat steps 2 through 6 with each fruit and vegetablebeing tested.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 23Activity 5: Ripening of Fruits and Vegetables24 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ8.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.Canyouthinkofanotherchemicalinhibitivethatcould be used to preserve fruits and vegetables?4.What would be the best way to pack fruits and vegeta-bles for space flight?Extensions1.Does the amount of vitamin C in the water affect therate that fruit and vegetables will turn brown? Test thishypothesisbyusingone-halftablet,onetablet,andtwo tablets of vitamin C in the water.2.Will temperature affect the rate of browning on fruitsandvegetables?Trytheexperimentagain,butthistime 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 recipesforfruitpies.Repeattheexperimentagaintodeter-mine whether lemon juice has an effect on browning.4.Useavacuumpumptokeepfreshfruitfrombeingexposedtoair(vacuumsealing).Observetherateofbrowning.5.Slicing, coring, and peeling are techniques for provid-ing single servings and eliminating waste. Determinethe amount of weight and volume reduced by slicing,coring, and peeling apples and oranges.AssessmentThestudentswillpresenttheirfindingstotheclass.Classroom graphs and charts may be used to illustrate infor-mation learned.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 25Objective After observing mold growth on different types of bread,measure and record the growth rate.Science Standards Science as Inquiry: Abilities necessary to do scientif-ic inquiry Life Science: Matter, energy, and organization in liv-ing systems ScienceinPersonalandSocialPerspectives:Personal HealthMathematics Standard MeasurementMaterials NeededVarietyofbreads(suchaswhite,brown,wholewheat,rye, and sourdough) with and without preservativesVariety of tortillas (such as flour and corn) with and with-out preservativesPlastic zip-locking sandwich bags (16.5 cm x 14.9 cm)Marking penTapeKnifeMetric rulerTransparent centimeter grid sheetLarge trayStudent Data SheetsBackgroundFlourtortillashavebeenafavoritebreaditemforspaceflight since 1985.* Tortillas are an acceptable bread sub-stitutebecauseofeaseofhandlingandreducedcrumbgeneration 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 suchasbeeftipsingravyandhamslices.TheSpaceShuttlegalley does not have refrigeration for food storage; hence,all foods are stowed in locker trays at room temperature.Spoilage problems are encountered with commercial tor-tillas on space flight missions longer than 7 days. Moldsarenaturallypresentnearlyeverywhereinourenvironment. In nature, molds are needed to break downsubstances such as leaves and result in organic matter thatenrichessoil.Whenpresentinfoods,however,moldsmay grow and cause an unsightly appearance and unap-pealing and unusual flavors. Some molds are capable ofproducing toxins, which are hazardous to human health.Dampness,warmth,oxygen,favorablepH,andtheabsence of light result in the optimum growth conditionsfor yeast, mold, and pathogenic bacterial growth. As mis-sionlengthhasincreased,theneedtodevelopatortillathatisshelfstableatroomtemperaturehasbecomeessential.A tortillawithashelflifeof6monthswasdeveloped.Foods and beverages are processed with preservatives toinhibit the growth of molds naturally present. The devel-opment of a shelf-stable tortilla for space flight requiredreducing the amount of available water, lowering the pHto prevent bacterial growth, and packaging in an oxygen-free environment 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.Cuta5x5cmsquareofpaper,anddampen withwater.Placeintoanumberedzip-lockingsand-wich bag.3.Place each sample on dampened paper in the bag, andsealwithalittleairleftinthebag.Tapethezip-locking seal as a safety measure.4.List the ingredients from the information label on thefoodpackagewrapper.Identifyflours,yeast,andpreservatives. Label the package.5.Placethelabeledsamplesonalargetrayto minimize handling. Keep the samples in a warm, darkplace.6.Makedailyobservationsofanymoldgrowthat thesametimeeachday.Makeobservationsof thetypesofmoldpresentbynotingthecolor andappearanceofthemoldsandtherateof mold growth.7.Measuretheamountofmoldsurfaceareagrowthbyplacingatransparentcentimetergridover the sample.8.Record your data on the Student Data Sheets. 9.Examinethemoldwithastereomicroscopeor magnifier.Activity 6: Mold Growth* Tortillas were requested as part of the food manifest by Astronaut Rodolfo Neri Vela (Mexico), Payload Specialist,STS-61B, 1985.26 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQCaution: Molds should be handled carefully. Do notopen the zip-locking plastic bag, and do not removethe mold samples from the zip-locking plastic bags.Thespores, whichishowmoldisdispersed, 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.Werethereanybreadsthathadnomoldgrowth?Why?4.Whatwasthedifferencebetweenthetortillaandthebread as far as mold growth?5.Molds vary in color and appearance. Many are whiteandresemblecottonwhileothersaregreen,brown,black, pink, or gray. While some molds will grow on awide variety of foods, others grow best on fresh fruitsorvegetables.Describethemold(s)thatappearedonthe bread products.ExtensionsRepeat the experiment, and change the variables. 1. Placesomebreadsamplesinthedark,andexposeother identical pieces in the light.2.Placesomebreadsamplesinacoolplace(refrigera-tor),andexposeotheridenticalsamplesinawarmplace.3.Repeat the experiment with other types of major foodgroupsthathaveflowninspace.TheSpaceShuttlefreshfoodlockercontainscrew-determinedfooditemssuchasoranges,apples,carrots,andcelerysticks. Tryafreshfruitsuchasanorangeorapple,afresh vegetable such as a carrot or celery stick, and amilk group item such as a natural cheese.4.Observewhichcolorsofmoldsgrowonavarietyoffoodsandwhichmoldcolorsaremorespecifictoacertain food group.5.Compare the space flight shelf stable tortilla formula-tion (listed in Appendix F) with the ingredients listedon a grocery store tortilla package wrapper or in a tor-tilla recipe you find in a cookbook for an Earth-basedtortilla.AssessmentConductaclassroomdiscussionaboutthefindings,andcollect the completed Student Data Sheets. Have the stu-dents graph their data.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 27Metric 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 meas-ure how many square centimeters the object contains.28 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQStudent Data SheetNameMOLD GROWTH DATA RECORD SHEETKind of Bread______________ Sample #_____ Preservative_____ (yes / no) TimeMold surface Daily(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) 2Student Data SheetNameMold Growth Data Line GraphInstructionsPlot 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 Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 29Time(Day)Mold Surface Area(cm2)30 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQObjectiveMeasurethemassandvolumeofafoodpackagebeforeandafterrepackagingforspaceflight,anddeterminetheusable and waste portions of food selected for space flight.Science Standards Science as Inquiry: Abilities necessary to do scientif-ic inquiry. Physical Science: Propertiesandchangesofproper-ties of 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 SheetsBackgroundTheoriginaldesignofthespacefoodpackagingforProjects Mercury, Gemini, and Apollo was light in weightandeasilyhandledinmicrogravity,anditrequiredmini-mum storage space. These specifications fit the prime lifesupportdesignrequirementsforallspacecraftsystems:minimum weight and volume, minimum power usage, reli-ability,easeofmaintenance,environmentalcompatibility,integration with other systems, and crew compatibility.As spacecraft design improved, allowing for longer flightdurations and larger crew and cargo capabilities, the foodmanifestgreatlyimproved.Forinstance,theSpaceShuttle and ISS food lists contain nuts, shelled to reducewasteandmess.Inaddition,thelistsalsocontainfruitsand fruit juices. These fruits may be whole or presliced toreduce waste and mess.Becauseoftheincreasingproblemoforbitaldebris,theonlysubstancedumpedonorbitintospaceisexcesswater, a byproduct of electrical power generated from theSpace Shuttle fuel cells. Onboard waste containment is aconcernforspaceflight.A trashcompactorisontheSpaceShuttleandisalsoplannedfortheISStoreducethe 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.Openthepackage,removethecontents,andplacethem 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.Part2.DeterminetheUsableandWastePortionsof 10 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.Part3.DeterminetheEdibleandWastePortionsof a 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.Afterremovingthepartsoffoodthatwouldnotbeeaten, did the weight decrease significantly?3. Whichfoodproductlostthemostweight?Wasitbecause of packaging or waste portions of the food?Activity 7: How Much Is Waste?Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 31Extensions1.Have the students find other types of food that con-tain waste portions. 2.FruitjuicesaremanifestedfortheISS.Extractjuicefrom selected fruit(s) and calculate the amount of juiceavailable:% juice = liquid mass/total mass x 100AssessmentCollect the completed Student Data Sheets, and determinewhetherthemathematicalcomputationsarecorrect.Throughclassroomdiscussion,determineusableandunusable portions of foods.32 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQStudent Data SheetNamePART 1. MINIMIZE THE MASS OF A GROCERY STORE PACKAGE Calculate 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 volumeX 100PART 2. DETERMINE THE USABLE AND WASTE PORTIONS OF 10 NUTSCalculate the percentage of the edible portion:% Edible = edible masstotal massX 100Calculate the percentage of the waste portion:% Waste = shell masstotal massX 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 massX 100Calculate the percentage of the waste portion of the fresh fruit:% Waste = peel + core masstotal massX 100Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 33ObjectiveDeterminethepercentageofwaterreductionbydehy-drating fresh food items.Science Standards Science as Inquiry: Abilities necessary to do scientif-ic inquiry ScienceinPersonalandSocialPerspectives: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) pro-vides a more solid-type diet and adds variety to the spaceflight menu.Onboard the Space Shuttle, dehydrated foods and drinksmakeupasignificantpartofthemenuselection.Themajor reason for using these dehydrated foods and drinksis because water is produced by the fuel cells as a byprod-uct, making water abundantly available for Space Shuttlefoodpreparation.A significantweightreductionisachieved by rehydratable food and drinks.FortheISS,electricalenergyrequirementsarebestmetby using a renewable energy source. Solar arrays, whichconvertsolarenergyintoelectricalenergy,donotpro-ducewaterasabyproduct.TheISSfoodmanifesthasreducedtheamountoffoodrehydratablessignificantly.Drinks, however, are still best handled in a rehydratablepackage for storage ease.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.Removefromthedehydrator,andallowtocoolbeforeweighingbyplacinginaplasticsandwichbag (so no moisture will be reabsorbed).5.Weighdehydratedfood,beingcarefultosubtractthe weight of the empty zip-locking plastic bag.6.Calculatethepercentageofmoisturelostinthefood sample using the equation:% Moisture Loss = original mass dehydrated massoriginal mass x 100ExtensionExplore the rehydratability of different commercial foodproducts obtained from camping of grocery stores. Weigha known amount of dehydrated food, and place in a con-tainerofambientwater.Allowthefoodtocompletelyrehydrate. Remove the food from the container, and blotdry. Weigh the rehydrated food product, and calculate thepercentage of rehydration:% Rehydration = gain in mass + original massoriginal mass x 100AssessmentThestudentswillwriteproceduresfordehydratingfruitand vegetables.Activity 8: Dehydrating Food for Space Flight34 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQAbbreviationsA/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, Sweetn Sour (T)Beef Tips w/Mushrooms (T)Bread (FF)Breakfast Roll (FF)Brownies (NF)Candy,Coated Chocolates (NF)Coated Peanuts (NF)Gum (NF)Life Savers (NF)Cereal,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, Sweetn Sour (R)Chicken, Teriyaki (R)Cookies,Butter (NF)Shortbread (NF)Crackers, Butter (NF)Eggs,Scrambled (R)Mexican Scrambled (R)Seasoned Scrambled (R)Frankfurters (T)Fruit,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)Granola Bar (NF)Ham (T)Ham Salad Spread (T)Jelly,Apple (T)Grape (T)Macaroni and Cheese (R)Noodles and Chicken (R)Appendix A: Baseline Space Shuttle Food and Beverage ListNuts,Almonds (NF)Cashews (NF)Macadamia (NF)Peanuts (NF)Trail Mix (IM)Peanut Butter (T)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,Tuna (T)Tuna Salad Spread (T)Turkey,Turkey Salad Spread (T)Turkey, Smoked (I)Turkey TetrazziniVegetables,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 Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 3536 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQPeach-Apricot DrinkPineapple DrinkStrawberry DrinkTea,Plainw/A/Sw/Creamw/Lemonw/Lemon & A/Sw/Lemon & Sugarw/SugarTropical PunchTropical Punch w/A/SCondimentsCatsup (T)Mayonnaise (T)Mustard (T)Pepper (Liquid) Salt (Liquid)Tabasco Sauce (T)Taco Sauce (T)Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 37RefrigeratedDairyCheeseCheese 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, cheeseAppendix B: International Space Station Daily Menu Food List38 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQOther: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, frozenSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 39Pies 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, three Pasta 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-840 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQMilk: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 treatShortbreadSnacksBeef jerkyNuts: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 turkeySpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 41Day 1, 5, 9Meal APeachesBacon Squares (8)Cinnamon Toast BreadCubes (4)Grapefruit DrinkOrange DrinkMeal BSalmon SaladChicken and RiceSugar Cookie Cubes (4)CocoaGrape PunchMeal CBeef and PotatoesCheese Cracker Cubes (4)Chocolate PuddingOrange-Grapefruit DrinkDay 2, 6, 10Meal AFruit CocktailSugar-Coated CornflakesBacon Squares (8)Grapefruit DrinkGrape DrinkMeal BPotato SoupChicken and VegetablesTuna SaladPineapple Fruitcake (4)Orange DrinkMeal CSpaghetti and MeatSauceHam and PotatoesBanana PuddingPineapple-GrapefruitDrinkDay 3, 7, 11Meal APeachesBacon Squares (8)Strawberry Cubes (4)CocoaOrange DrinkMeal BCream of Chicken SoupTurkey and GravyButterscotch PuddingBrowniesGrapefruit DrinkMeal CPea SoupBeef StewChicken SaladChocolate Cubes (4)Grape PunchDay 4, 8Meal AFruit CocktailSausage PattiesBacon Squares (8)CocoaGrape DrinkMeal BPotato SoupPork and ScallopedPotatoesApple SauceOrange DrinkMeal CShrimp CocktailChicken StewTurkey Bites (4)Dry Fruitcake (4)Orange-Grapefruit DrinkAppendix C: Gemini Standard Menu (4-day cycle)42 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQAppendix D:Space Shuttle Standard Menu (4 days of a 7-day menu)Day 1Meal ADried PeachesCornflakesOrange-Pineapple DrinkCocoaMeal BHamCheese SpreadTortilla x2PineappleCashewsStrawberry DrinkMeal CChicken a la KingTurkey TetrazziniCauliflower w/CheeseBrownieGrape DrinkDay 2Meal ADried PearsBeef PattiesScrambled EggsVanilla Instant BreakfastOrange JuiceMeal BPeanut ButterApple or Grape JellyTortilla x2Fruit CocktailTrail MixPeach-Apricot DrinkMeal CFrankfurtersMacaroni and CheeseGreen Beans w/MushroomsPeach AmbrosiaTropical PunchDay 3Meal ADried ApricotsBreakfast RollChocolate Instant DrinkGrapefruit DrinkMeal BTurkey Salad SpreadTortilla x2PeachesGranola BarLemonadeMeal CSpaghetti w/Meat SauceItalian VegetablesButterscotch PuddingOrange DrinkDay 4Meal ADried PeachesBran ChexOrange-Mango DrinkCocoaMeal BDried beefCheese SpreadApplesaucePeanutsTropical PunchMeal CTeriyaki ChickenRice and ChickenGreen Beans andBroccoliSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 43Appendix E: International Space Station Standard Menu(4 days of a 30-day menu)Day 1Meal 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 CiderDay 2Meal 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 DrinkDay 3Meal AFrench ToastCanadian BaconMargarineSyrupOrange JuiceCoffee/Tea/CocoaMeal BCheese Manicotti w/Tomato SauceGarlic BreadBerry MedleyCookie, shortbreadLemonadeMeal CTurkey Breast, slicedMashed Sweet PotatoAsparagus TipsCornbreadMargarinePumpkin PieCherry DrinkDay 4Meal ACereal, hotCinnamon RollMilkGrape JuiceCoffee/Tea/CocoaMeal BQuiche LorraineSeasoned Rye KrispFresh OrangeCookies, ButterMeal CSoup, won tonChicken TeriyakiChinese Vegetables, stir-fryEgg RollsHot Chinese MustardSweetn Sour SauceVanilla Ice CreamCookies, fortuneTea44 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQAppendix F: Space Tortilla Formulation (Recipe)Ingredients% by MassWheat 61.79 Water 26.58 Glycerin 4.02 Shortening 3.71Mono/Diglycerides 1.24Salt 0.99Baking Powder 0.87Dough Conditioner 0.31Fumaric Acid 0.19Potassium Sorbate 0.15 Carboxymethyl 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 35 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 about 10 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 (190204 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 tor-tillas to prevent condensation from forming between the waxed paper and the tortilla.Packaging:13.Aftercoolingtoroomtemperature,twotortillasarefoldedinhalfandplacedinathree-plyfoillaminatepouch (outside diameter: 6 1/2 X 8 1/8 ).14.Insert an oxygen absorber into each pouch before the sealing operation.15.Placethefilledpouchinavacuumsealchamberandback-flushwithnitrogenthreetimesandsealat10in. Hg vacuum.Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 45Appendix G:USDA Food Guide PyramidFats, Oil & SweetsUSE SPARINGLYMeat, Poultry, Fish, Dry Beans,Eggs & Nuts Group2-3 SERVINGSFruit Group2-4 SERVINGSBread, Cereal,Rice & PastaGroup6-11SERVINGSMilk, Yogurt &Cheese Group2-3 SERVINGSVegetable Group3-5 SERVINGSKEYFat (naturally occurring and added)Sugars (added)These symbols show fats and added sugars in foods.Source: U.S. Department of Agriculture/Department of Health and Human Services46 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQReferences Andrews,SheilaBriskin,andAudreyKirschenbaum,Living In Space, Book I, EP-222, NASA, Washington, DC,1987.Andrews,SheilaBriskin,andAudreyKirschenbaum,Living In Space, Book II, EP-223, NASA, Washington, DC,1987.NASA,SpaceShuttleFoodSystems, NASA Facts,NF-150/I-86, 1986.Hartung, T.E., et. al.,Application of Low Dose Irradiationto a Fresh Bread System for Space Flights,J ournal of FoodScience38 (1973): 129132.Visithttp://www.jsc.nasa.gov/pao/factsheets/#NP todownloadthefollowingNASA PublicationandFactSheet:NASA,Food for Space Flight,NASAFacts, NP-1996-07-007-JSC,JohnsonSpaceCenter,Houston,TX,July1996. NASA,LivingintheSpaceShuttle, NASA Facts, FS-1995-08-001-JSC,JohnsonSpaceCenter,Houston,TX, June 1996.Pleasevisithttp://spacelink.nasa.gov/space.food forawealth of information on the NASA space food program.Also visit NASASpacelink (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 ListSpace Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQ 47NASA Resources for EducatorsNASAsCentralOperationofResourcesforEducators (CORE) was established for the nation-alandinternationaldistributionofNASA-producededucationalmaterialsinaudiovisualformat.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 NetworkTomakeadditionalinformationavailabletotheeduca-tion community, the NASAEducation Division has creat-ed the NASA Educator Resource Center (ERC) network.ERC scontainawealthofinformationforeducators:publications, reference books, slide sets, audio cassettes,videotapes,telelectureprograms,computerprograms,lessonplans,andteacherguideswithactivities.Educators may preview, copy, or receive NASAmaterialsatthesesites.BecauseeachNASA FieldCenterhasitsownareasofexpertise,notwoERCsareexactlyalike.PhonecallsarewelcomeifyouareunabletovisittheERC that serves your geographic area. A list of the cen-ters and 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 J ohnson 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 Center NASA Langley Research Center600 Settlers Landing RoadHampton, VA 23669-4033Phone: (757) 727-0900 x 757IL, IN, MI, MN, OH, WINASA Educator Resource CenterMail Stop 8-1J ohn 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 for NASA Marshall Space Flight CenterP.O. Box 070015Huntsville, AL 35807-7015Phone: (205) 544-5812MSNASA Educator Resource CenterBuilding 1200NASA J ohn C. Stennis Space CenterStennis Space Center, MS 39529-6000Phone: (228) 688-3338NASA Educator Resource CenterJPL Educational OutreachMail Stop 601-107NASA J et Propulsion Laboratory4800 Oak Grove DrivePasadena, CA 91109-8099Phone: (818) 354-6916CA cities near the centerNASA Educator Resource Center NASA Dryden Flight Research Center45108 N. 3rd Street EastLancaster, CA 93535Phone: (805) 948-7347VA and MDs Eastern ShoresNASA Educator Resource LabEducation Complex Visitor Center Building J-1NASA Wallops Flight FacilityWallops Island, VA 23337-5099Phone: (757) 824-2297/2298RegionalEducatorResourceCenters(RERCs)offermoreeducatorsaccesstoNASA educationalmaterials.NASA hasformedpartnershipswithuniversities,muse-ums,andothereducationalinstitutionstoserveasRERC sinmanystates.A completelistofRERCsisavailablethroughCORE,orelectronicallyviaNASASpacelink at http://spacelink.nasa.govNASAs Education Home PageNASAs Education Home Page serves as a cyber-gatewayto information regarding educational programs and serv-ices offered by NASA for educators and students acrosstheUnitedStates.Thishigh-leveldirectoryofinforma-tion provides specific details and points of contact for allof NASAs educational efforts and Field Center offices.Educators and students utilizing this site will have accessto a comprehensive overview of NASAs educational pro-gramsandservices,alongwithasearchableprograminventorythathascatalogedNASAseducationalpro-grams.NASAson-lineresourcesspecificallydesignedfor the educational community are highlighted, as well ashome pages offered by NASAs four areas of research anddevelopment(includingtheAero-SpaceTechnology,EarthScience,HumanExplorationandDevelopmentofSpace, and Space Science Enterprises).Visit this resource at the following address: http://education.nasa.govNASA SpacelinkNASA SpacelinkisoneofNASAselectronicresourcesspecificallydevelopedfortheeducationalcommunity.Spacelinkisavirtuallibrary inwhichlocalfilesandhundreds of NASAWorld Wide Web links are arranged inamannerfamiliartoeducators.UsingtheSpacelinksearch engine, educators can search this virtual library tofind information regardless of its location within NASA.Special events, missions, and intriguing NASAweb sitesarefeaturedinSpacelink sHotTopics andCoolPicksareas.SpacelinkistheofficialhometoelectronicversionsofNASAsEducationalProducts.NASA educatorguides,educationalbriefs,lithographs,andothermaterialsarecross-referenced throughout Spacelink with related topicsand events. Spacelink is also host to the NASATelevisionEducationFileschedule.NASA EducationalProductscanbeaccessedatthefollowingaddress:http://spacelink.nasa.gov/productsEducatorscanlearnaboutnewNASA EducationalProductsbysubscribingtoSpacelinkEXPRESS.SpacelinkEXPRESSisanelectronicmailinglistthatinforms subscribers quickly by e-mail when new NASAeducational publications become available on Spacelink.Spacelinkmaybeaccessedatthefollowingaddress:http://spacelink.nasa.govJointheNASA SpacelinkEXPRESSmailinglisttoreceiveannouncementsofnewNASA materialsandopportunities for educators. Our goal is to inform you asquicklyaspossiblewhennewNASA educationalpubli-cationsbecomeavailableonSpacelink: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, andhistoricalNASA footage.Programminghasa3-hourbl oc k Video(News)File,NASA Gallery,andEducation File beginning at noon Eastern and repeatedthree more times throughout the day.TheEducationFilefeaturesprogrammingforteachersandstudentsonscience,mathematics,andtechnology,including NASA. . . On the Cutting Edge, a series of edu-cationalliveshows.SpacelinkisalsohosttotheNTVEducationFilescheduleat:http://spacelink.nasa.gov/NASA.News/Theseinteractiveliveshowsletviewerselectronicallyexplore the NASA Centers and laboratories or anywherescientists,astronauts,andresearchersareusingcutting-edgeaerospacetechnology.Theseriesisfreetoregis-terededucationalinstitutions.Theliveshowsandallother NTV programming may be taped for later use.48 Space Food and Nutrition An Educators Guide With Activities in Science and Mathematics, EG-1999-02-115-HQNTV Weekday Programming Schedules(Eastern Times)Video File NASA Gallery Education File121 p.m. 12 p.m. 23 p.m.34 p.m. 45 p.m. 56 p.m.67 p.m. 78 p.m. 89 p.m.910 p.m. 1011 p.m. 1112 p.m.Livefeedspreemptregularlyscheduledprogramming.Check the Internet for program listings at:http://www.nasa.gov/ntv/ N T V Home Pagehttp://www.nasa.gov/ Sel ect TodayatNASA andWhat s New on NASATV?http://spacel i nk.nasa.gov/NASA.News/Sel ectTV SchedulesViasatellite GE-2Satellite,Transponder9Cat85degrees West longitude, vertical polarization, with a fre-quencyof3880.0megahertz(MHz)andaudioof6.8MHz orthroughcollaboratingdistancelearningnet-works and local cable providers.For more information on NTV, contact:NASATVNASA HeadquartersCode P-2Washington, DC 20546-0001Phone: (202) 358-3572Formoreinformationontheeducationalliveshows, contact:NASA. . . On the Cutting EdgeNASATeaching