Spice It Up!! Space Food

10+ Days

General summary of unit:

Through project-based learning, students work in groups to create a flavorful and nutritious meal for astronauts to eat in space. They experience careers in food and nutrition, food science, and marketing, research different ways to preserve foods, and discover how food is taken to and eaten in space.

Skills students need or will develop:

Research Skills: Students will learn how to conduct thorough research on various aspects of space travel, food preservation, and nutritional requirements. They will learn to analyze and synthesize information from different sources to make informed decisions about their project.
Critical Thinking: Through the process of planning and designing meals for astronauts, students will develop critical thinking skills. They will be required to consider the challenges of space travel, the limitations of preserving food in space, and the nutritional needs of astronauts. They will have to think critically to come up with effective solutions to these challenges.
Collaboration and Communication: Students will work in teams to develop their ideas and present their final product. They will learn to collaborate effectively, delegate tasks, and communicate their ideas clearly to their team members and potentially to external stakeholders. They will also develop skills in listening and providing constructive feedback to their peers.
Problem-Solving: The project will require students to find innovative solutions for preserving food and maintaining its flavor and nutritional value in the unique conditions of space. They will need to use problem-solving skills to overcome various challenges that arise during the planning and development stages.
Presentation Skills: Students will learn how to create and deliver engaging presentations to communicate their ideas effectively. They will develop skills in organizing information, using visual aids, and delivering compelling narratives to convey the importance of their project. They will also learn to respond to questions and feedback from an audience.

Spice It Up Space Food

Main Goal or Outcome For The Unit:

The main goal or outcome for the unit is to foster an in-depth understanding of the challenges and considerations involved in providing flavorful and nutritious meals for astronauts in the unique environment of space. Through this unit, students will develop a comprehensive awareness of the intricacies of food preservation, nutritional requirements, and meal planning in the context of space travel. They will be able to apply their knowledge and critical thinking skills to create innovative solutions and practical strategies for designing and preserving meals that meet the dietary needs and taste preferences of astronauts during extended space missions. Ultimately, the unit aims to equip students with a holistic understanding of the intersection between food science, space exploration, and human nutrition, while encouraging them to think creatively and collaboratively in solving complex real-world problems.

Milestone 1: Entry Event

Paper grocery bag
KWL Chart
Dining in Space
All You Ever Wanted to Know About Space Food

Milestone 2: Research and Planning

Milestone 3: Product Development

Printed articles
Laptops or tablets
Food in Space reflection sheet

Milestone 4: Final Presentation

Presentation Rubric
Peer Collaboration Evaluation (Use this template and instructions to create a Peer Collaboration Evaluation Google Form customized to your class.)

Background Agricultural Connections

The processes of freeze drying started in the Andes Mountains. People would take crops up to higher elevations and leave them to freeze for days.3 As the vegetable lost water content, the nutritional value remained. This allowed for the preservation and storage of food for emergencies. While we still use freeze drying as a way to preserve food, its current primary purpose is for space food and use in the military.

As we continue to send people into space and travel further from Earth, providing quality and nutritious foods is important. Since the first mission into space, food has improved and continues to improve. Several factors need to be considered while eating space.

Many astronauts share their concern that the food in space doesn't taste as good. Since there is no gravity, astronauts often feel like they have a head cold.4 This causes a reduced sense of taste and smell in space. Due to this reduced sense of taste, astronauts often want to add more seasoning. This is easy when the seasoning is in liquid form. Granulated seasonings cannot be used in space since they could float away and possibly get stuck in equipment.

With so much equipment in space, everything needs to be compact and easy to use. This includes food. Food must be lightweight and easy to store and reheat. As food scientists create food to send into space, these challenges must be considered.

Engage

At the beginning of the project, students are introduced to key content using a compelling situation that provides context and serves as a catalyst for an authentic problem or challenge. In Project-Based Learning (PBL), this authentic problem/challenge is referred to as an "Entry Event." Students use the Entry Event to initiate inquiry by reflecting on their prior knowledge of the key content, generating questions that they need to know the answers to in order to successfully complete the project or process that will solve the problem, and identifying what their next steps might be to answer their questions. These questions are used in an ongoing way throughout the project to track learning and guide inquiry.5 While students may have several questions, one driving question needs to be agreed upon that, when answered, should address the initial situation. Refer to Milestone 1 for Entry Event procedures.

Explore and Explain

In PBL, projects are organized into milestones. Each milestone represents a significant stage of the project. Click on each milestone below to access instructional procedures.

Milestone 1: Entry Event (approximately 2 days)

Milestone 2: Research and Planning (approximately 2 days)

Milestone 3: Product Development (approximately 3 days)

Milestone 4: Final Presentation (approximately 2 days)

Evaluate

As a final wrap-up, review and summarize the following key points:

Food in space must be lightweight and easy to store and reheat.
The lack of gravity in space causes astronauts to have a reduced sense of taste and smell.
Granulated seasonings cannot be used in space since they could float away and possibly get stuck in equipment.

Sources

Vocabulary Associated with this Unit

Food Science & Nutrition Vocabulary

This vocabulary list provides students with essential knowledge in food science, nutrition, product development, and space exploration, helping them understand real-world applications in both the food industry and STEM careers.

Nutritional Balance – Ensuring meals contain the right mix of proteins, carbohydrates, fats, vitamins, and minerals to support health.
Macronutrients – Essential nutrients required in large amounts, including proteins, fats, and carbohydrates.
Micronutrients – Essential vitamins and minerals needed in smaller amounts for overall health.
Caloric Density – The amount of energy provided by a food relative to its weight or volume.
Meal Planning – The process of designing balanced meals based on nutritional needs and available ingredients.
Food Preservation – Techniques used to extend the shelf life of food, such as freezing, drying, and vacuum sealing.
Dehydration – A method of food preservation where water is removed to prevent spoilage.
Freeze-Drying – A process that removes moisture from food while preserving its structure and nutrients.
Shelf-Stable Foods – Foods that do not require refrigeration and have a long storage life.
Food Safety – Procedures to handle, prepare, and store food to prevent contamination and foodborne illnesses.

Space Food & Preservation Vocabulary

NASA Space Food Systems – The program responsible for developing and providing food for astronauts.
Rehydration – The process of adding water back into dried foods to make them edible.
Thermostabilization – Heat treatment used to destroy bacteria and extend food shelf life.
Vacuum Packaging – Sealing food in airtight packaging to maintain freshness and prevent spoilage.
Radiation Preservation – A method used to sterilize food and eliminate bacteria through controlled radiation.
Mass & Weight Considerations – Adjusting food packaging and portion sizes to accommodate space travel limitations.
Microgravity Cooking – Preparing and consuming food in a zero-gravity environment where normal cooking methods do not apply.
Pre-Packaged Space Meals – Foods that are processed and packaged specifically for consumption in space.
Taste Adaptation in Space – Changes in how astronauts perceive flavors due to shifts in fluid distribution in microgravity.
Portion Control – Managing meal sizes to ensure astronauts receive proper nutrition while minimizing food waste.

Marketing & Product Development Vocabulary

Product Testing – Evaluating food products for taste, texture, and shelf stability before they are used in space missions.
Branding – Creating a distinct identity for a product through name, logo, and design.
Target Audience – The specific group a product is designed for, such as astronauts or consumers interested in space-related foods.
Food Labeling – Providing information about ingredients, nutritional content, and preservation methods on food packaging.
Advertising Strategy – The approach used to market and promote a food product.
Consumer Research – Studying customer preferences and behaviors to design appealing products.
Prototype Development – Creating a sample version of a product for testing and improvement.
Sustainability in Food Production – Methods used to reduce waste and promote eco-friendly food production practices.
Package Design – Creating functional and attractive packaging that protects food while maintaining portability.
Market Trends – Identifying popular consumer interests and technological advancements in food science.

Space & STEM Career Vocabulary

Food Scientist – A professional who researches food composition, preservation, and safety.
Astronaut Nutritionist – A specialist who designs meal plans to ensure astronauts receive proper nutrients during missions.
Aerospace Engineer – A professional who develops technology and equipment for space exploration, including food storage systems.
Food Technologist – An expert in food production, safety, and innovation.
Culinary Scientist – A specialist who blends food science and cooking techniques to create new recipes.
Space Mission Planner – A professional who organizes and manages logistics for astronaut supplies, including food.
Packaging Engineer – A professional who designs food packaging to maintain freshness and safety under extreme conditions.
Dietitian – A healthcare professional who provides guidance on nutrition and healthy eating.
Agricultural Scientist – A researcher who studies sustainable food production, including growing food in space.
Microbiologist – A scientist who studies bacteria and other microorganisms that can impact food safety and preservation.

How to Use This Vocabulary List:

Group Discussions: Have students use these terms in conversations about space food challenges and innovations.
Creative Projects: Encourage students to design packaging, create marketing materials, and develop presentations using key terms.
Role-Playing: Assign students different roles, such as food scientist, astronaut, or marketer, to practice vocabulary in real-world scenarios.
Hands-On Activities: Have students experiment with food preservation techniques and analyze nutrition labels for space-friendly foods.

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