Food Science and Nutrition

Total Page：16

File Type：pdf, Size：1020Kb

Food Science and Nutrition Space Dinners: What do astronauts eat? To celebrate our first British astronaut in over 20 years, your project is to create a meal for British ESA astronaut Tim Peake’s visit to the International Space Station. The meal will need to be healthy and tasty, be easy for Tim to eat in space and showcase food from the UK. What do I need to produce for September? You must submit a written report that includes the following sections: SECTION ONE - PRESENTATION OF RESEARCH NUTRITION: What nutrients does the body need to stay alive? What are the effects of deficiency? Do astronauts have different nutritional needs when they are in space? HISTORY OF SPACE FOOD: What foods have been eaten in space, from the first manned space flight until today? PRESERVATION AND PACKAGING: How can we stop food from going off during a mission? How can the meal be packaged? How can it be eaten in zero gravity? FOODS FROM THE UK: Which foods do we associate with different parts of the UK? EXTENTION TASK: Research recipes and make a variety of foods from around the UK. Include photos of your finished products. SECTION TWO - DESIGNING YOUR MEAL You must create at least four design ideas that meet the nutritional needs of British ESA astronaut Tim Peake whilst on his mission to the International Space Station. They can be breakfast, lunch or dinner, but you must explain how the dishes meet his needs. Designs can be sketched (or can be a photo from Google Images) and annotated with information to explain how the dish meets nutritional needs, how it is preserved to prevent spoilage, how it would be packaged and how it would be eaten in zero gravity. You will then choose one dish to create at home, explaining why you have chosen this dish above the others. SECTION THREE - CREATING YOUR MEAL You will make your chosen meal at home, then write up your evaluation. The evaluation must include photos and testing against the needs of British ESA astronaut Tim Peake. You should also include an overall conclusion and bibliography. USEFUL WEBSITES Nutritional analysis http://explorefood.foodafactoflife.org.uk/ European Space Education Resource Office http://www.esero.org.uk/ NASA You Tube Channel http://www.youtube.com/user/NASAtelevision UK Space Agency http://www.bis.gov.uk/ukspaceagency NASA http:/www.nasa.gov/ NASA Spaceflight http://www.spaceflight.nasa.gov/living/index.html http://www.faqs.org/nutrition/Smi-Z/Space-Travel-and-Nutrition.html British Nutrition Foundation http://www.nutrition.org.uk/ BBC Bitesize http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/ USEFUL TEXTBOOKS Digital textbook: http://www.illuminate.digital/aqafood/ Username: SBECKET3 Password: STUDENT3 Gaman PM, Sherrington K B (1996). The Science of Food. Butterworth-Heineman. Proudlove R K (2001). The Science and Technology of Foods. Forbes Publications. Tull A (1996). Food and Nutrition. Oxford University Press .

Copy Link

Recommended publications

Space Food and Nutrition
Educational Product National Aeronautics and Educators Grades K–8 Space Administration EG-1999-02-115-HQEG-1998-12-115-HQ SPACE FOOD AND NUTRITION An Educator’s Guide With Activities in Science and Mathematics Space and Food Nutrition—An Educator’s Guide With Activities in Science and Mathematics is available in electronic format through NASA Spacelink—one of the Agency’s electronic resources specifically developed for use by the educational community. The system may be accessed at the following address: http://spacelink.nasa.gov/products SPACE FOOD AND NUTRITION An Educator’s Guide With Activities in Science and Mathematics National Aeronautics and Space Administration This publication is in the Public Domain and is not protected by copyright. Permission is not required for duplication. EG-1999-02-115-HQ Space Food and Nutrition An Educator’s Guide With Activities in Science and Mathematics Acknowledgments National Aeronautics and Space Administration Special thanks to the following Office of Human Resources and Education contributors and reviewers Education Division Washington, D.C. Charles T. Bourland, Ph.D. System Manager, Space Station Food Education Working Group Flight Crew Support Division NASA Johnson Space Center NASA Johnson Space Center Houston, Texas Debbie A. Brown Writers ISS Education Liaison Angelo A. Casaburri Education Working Group Aerospace Education Services Program NASA Johnson Space Center NASA Johnson Space Center Houston, Texas Gregory L. Vogt, Ed.D. Crew Educational Affairs Liaison Cathy A. Gardner Education Working Group Dickinson Independent School District NASA Johnson Space Center Dickinson, Texas Karol L. Yeatts, Ed.D. Editor 1998 Einstein Fellow Jane A. George Miami Dade County Public Schools Teaching From Space Program Miami, Florida NASA Headquarters Washington, D.C.
[Show full text]
HUMAN ADAPTATION to SPACEFLIGHT: the ROLE of FOOD and NUTRITION Second Edition
National Aeronautics and Human Space Administration Adaptation to Spaceflight: The Role of Food and Nutrition Second Edition Scott M. Smith Sara R. Zwart Grace L. Douglas Martina Heer National Aeronautics and Space Administration HUMAN ADAPTATION TO SPACEFLIGHT: THE ROLE OF FOOD AND NUTRITION Second Edition Scott M. Smith Grace L. Douglas Nutritionist; Advanced Food Technology Lead Scientist; Manager for Nutritional Biochemistry Manager for Exploration Food Systems Nutritional Biochemistry Laboratory Space Food Systems Laboratory Biomedical Research and Human Systems Engineering and Environmental Sciences Division Integration Division Human Health and Performance Human Health and Performance Directorate Directorate NASA Johnson Space Center NASA Johnson Space Center Houston, Texas USA Houston, Texas USA Sara R. Zwart Martina Heer Senior Scientist; Nutritionist; Deputy Manager for Nutritional Program Director Nutritional Sciences Biochemistry IU International University of Nutritional Biochemistry Laboratory Applied Sciences Biomedical Research and Bad Reichenhall, Germany Environmental Sciences Division & Human Health and Performance Adjunct Professor of Nutrition Physiology Directorate Institute of Nutritional and Food Sciences NASA Johnson Space Center University of Bonn, Germany Houston, Texas USA & Preventive Medicine and Population Health University of Texas Medical Branch Galveston, Texas USA Table of Contents Preface .........................................................................................................................
[Show full text]
Terrorists Who Bring Stability
CHASING ICE FOR INJURIES? FRESH THE LIGHT RESEARCH SUGGESTS FACES ALONG AN IT MAY NOT HELP. AND ENGLISH Weekend PAGE 12 | WELL NOVEL SHORE IDEAS IN THE BACK PAGE | TRAVEL WORLD OPPOSING VISIONS ON OF SOLO A REVIVAL FOR PLAYS PRIVACY LEAD TO WAR GUITAR BETWEEN TECH TITANS LONG WRITTEN OUT OF THE FRENCH CANON PAGE 14 | PAGE 6 | BUSINESS WEEKEND PAGE 18 | THEATER .. INTERNATIONAL EDITION | FRIDAY - SUNDAY, APRIL 30 - MAY 2, 2021 The wind New wave and solar in India is boom is here alarmingly different NEW DELHI Farhad Manjoo Scientists try to work out whether variants add to severity of outbreak OPINION BY JEFFREY GETTLEMAN, SHALINI VENUGOPAL Just one word, Benjamin: Solar. AND APOORVA MANDAVILLI Well, actually, one more: Wind. The sun, the air and the chemistry to At Sir Ganga Ram Hospital, a huge facil- bottle their limitless power — it’s look- ity in the middle of India’s capital, 37 ing more and more as if these consti- fully vaccinated doctors came down tute the world’s next great technolog- with Covid-19 in April. ical advance, a leap as life-changing for The infections left most with mild many of us as was aviation, the inter- symptoms, but it added to their growing net or, of course, plastics. fears that the virus behind India’s cata- Faster than many thought possible, strophic second wave is different. The and despite long doubt about renew- doctors wondered whether a more con- able energy’s practicality, a momen- tagious variant that dodges the immune tous transformation is now well under- system could be fueling the epidemic in way.
[Show full text]
(Make 2-Column Chart) B. Go to Myngconnect.Com and Play Vocabulary Games (Unit 7, Game Set 1) 2
REMOTE LEARNING PACKET Grade 4 Week 5 Assignments ELA 1. Vocabulary a. Introduction to new words (make 2-column chart) b. Go to myngconnect.com and play vocabulary games (Unit 7, Game Set 1) 2. Reading a. Read “What’s Faster than a Speeding Cheetah” b. Answer the questions on each page as you go 3. Skill a. Using evidence from the text, fill in the Comparison Chart 4. Listen a. Follow the link: https://www.youtube.com/watch?v=9wV8yw7iV8w b. OR go to Youtube and search “If I was an Astronaut” by Story Time from Space Math 1. Weekly Math Review Packet 2. Review worksheets 3. xtramath.org (contact teacher for login) 4. Think Central website: review assignments posted (contact teacher for login) Science 1. Readings a. “Astronauts in space can pick chocolate pudding cake for dessert” i. Take quiz ii. Respond to writing prompt b. “A day in space” i. Take quiz ii. Respond to writing prompt SEL 1. Gratitude word search 2. Outdoor Scavenger Hunt Astronauts in space can pick chocolate pudding cake for dessert By Washington Post, adapted by Newsela staff on 11.26.18 Word Count 433 Level 530L Image 1. NASA astronaut Scott Kelly corrals the supply of fresh fruit that arrived on the Kounotori 5 H-II Transfer Vehicle (HTV-5.) August 25, 2015, in space. Photo by: NASA John Glenn ate the first space snack. He slurped some applesauce while orbiting Earth. At one time, scientists didn't think humans could eat in space. In 1962, they discovered they were wrong.
[Show full text]
Comparison of Soviet and U.S. Space Food and Nutrition Programs
https://ntrs.nasa.gov/search.jsp?R=19890010688 2020-03-20T03:49:23+00:00Z COMPARISON OF SOVIET AND U.S. SPACE FOOD AND NUTRITION PROGRAMS Final Report NASNASEE Summer Faculty Fellowship Program-1988 Johnson Space Center Prepared by: Selina Ahmed, Ph.D. Academic Rank: Associate Professor University & Department: Texas Southern University Department of Home Economics Houston, TX 77004 NASNJSC Directorate: Space & Life Sciences Division: Man-Systems Division Branch: Flight Systems Branch JSC Colleague: Charles T. Bourland, Ph.D. Date: Augusit 22,1988 Contract Number: NCT4rbOOl-800 1-1 ABSTRACT This report compares the Soviet Space Food and Nutrition programs with those of the US. The Soviets established the first Space Food programs in 1961, when one of the Soviet Cosmonauts experienced eating in zero gravity. A Soviet scientist recently developed "trophology" - the study of living systems which includes assimilation of nutrients. Trophology is expected to permit nutritional advances beyond the "Balanced Diet" concept of satisfying ongoing metabolic needs. The concept expands and enriches the old con- cepts with the new findings in space nutrition. The Soviet scientists have conducted a number of studies regarding the concepts of nutrition assimila- tion and increased nutritional needs in long duration missions. US. Space Food and Nutrition programs have been developed over the past twenty-five years. From the early days of Mercury and Gemini to future Space Station requirements, the US. Space Food and Nutrition programs have progressively improved. This study indicates that some major differences exist between the two space food and nutrition programs regarding dietary habits. The major differences are in recommended nutrient intake and dietary patterns between the cosmonauts and astronauts.
[Show full text]
Indian Food in Space: DRDO's Menu for Gaganyaan Astronauts
Tue, 07 Jan 2020 Indian food in space: DRDO's menu for Gaganyaan astronauts Gaganyaan astronauts will feast on Indian food, reconstituted for space conditions By Rekha Dixit Idli or upma for breakfast. A choice between chicken biryani or vegetarian pulao, with a side of dal and mixed vegetables for lunch. How about a chicken korma and chappati for dinner? Sooji halwa is a good dessert option, and you could nibble on an energy bar when you feel peckish. Sorry, this is a non-smoking, non-alcohol flight, but you could help yourself to coffee or tea, or a choice of fruit juices. All this, and more, could be available in space through ISRO's Gaganyaan programme. Gaganyaan is India's first human space flight. Scheduled to take off before 2022, it will offer a gourmet spread of Indian food for its pioneering astronauts courtesy the Defence Research Development Organisation (DRDO), which has been tasked with organising the victuals for the week- long flight. While DRDO is busy designing menus, its Mysore-based Defence Food Research Laboratory (DFRL) works on adapting a range of packaged food items that it makes for soldiers deployed on harsh missions. A list of over two dozen items that includes cuisines from across India is being worked on. "We hope to get an initial set of food items ready to be taken off on the first of the three flights,'' said D. Semwal, DFRL director. Mission Gaganyaan includes a set of three flights; the first two will be unmanned ones, and only the third will have a human crew, of two or three astronauts.
[Show full text]
Food on the International Space Station 2 Activity 1 (15 Minutes) As a Class, Discuss and Create a List of Popular Foods Or Food Dishes in Your Province Or Territory
O Canada! Food on the International Fitness and Space Station nutrition Mission Description Difficulty: MODERATE In this activity, participants will learn about a variety of foods across Duration: 105 MINUTES Canada including multicultural dishes and famous cuisines by province Materials: MINIMAL and territory. Participants can choose a specific dish/meal from a specific province or territory to send to the International Space Station (ISS) to represent Canada. Timeline Goals Breakdown Duration Lesson using background information 10 minutes To increase knowledge of Canadian Activity #1: Group discussion 15 minutes geography, culture and food. To Activity #2: Assignment of province or territory 5 minutes increase knowledge of the provinces and territories of Canada. Additionally, Activity #2: Small groups conduct research on participants will increase their their assigned province or territory and brainstorm 60 minutes knowledge of food processing and popular foods and how to transform into a space- packaging to alter an item to make suitable item it suitable to be sent to space. Group presentations 15 minutes Total 105 minutes Objectives By the end of this activity, participants will be able to: • List basic geographical features of at least one province or territory in Canada; • Identify cultural or popular foods in at least one province or territory in Canada and differentiate between foods that should be consumed more often or less often based on Canada’s Food Guide; • Describe at least one way to transform the food item to make it space-suitable. Canadian Space Agence spatiale Agency canadienne Background Every province and territory across Canada has its unique cuisine or famous dish, which was likely influenced by the geography and culture of the place.
[Show full text]
Space Foods Crossword Puzzle
Space Food Cooking adventures that connect family, community, culture, math, science, language arts and social studies Across: 2. Reconstituting and heating the food takes an additional 20 to 30 ____________. 4. Shuttle missions had __________ water as well as warm and hot water available. 6. ________ on the bottom of the package holds it in the meal tray. 11. Foods flown on _______ missions are researched and developed @ the Space Food Systems Laboratory @ Johnson Space Center (JSC) in Houston. 12. _________ astronauts were the first to have hot water, which made rehydrating foods easier and improved the food’s taste. 15. Foods such as nuts, granola bars and cookies are classified as _______________form foods. 16. Some irradiated meat items were also available for space _________ crews. 17. Astronauts select their menu, about _______ months before flight, the menus are analyzed for nutritional content. Down: 1. On shuttle missions, the ___________is a modular unit that contains a water dispenser and an oven. 3. ______________________ foods are heat processed to destroy harmful microorganisms and enzymes. 5. ________ include commercially packaged individual pouches of catsup, mustard, mayonnaise, taco sauce & hot pepper sauce. 7. The _________dispenser is used for rehydrating foods & beverages, the galley oven is used for warming foods. 8. Astronauts are supplied with three balanced ________, plus snacks. 9. John _________, America’s first man to eat anything in Earth orbit, found the task of eating fairly easy. 10. Food is packaged and stowed in the locker trays at JSC about a ________before each launch. 11. __________featured a large interior area where space was available for a dining room and table.
[Show full text]
Three Milks: Alive, Dead & Resurrected a Selection of Five Sugars
apéritif Three Milks: Alive, Dead & Resurrected tasting flight A Selection of Five Sugars amuse bouche Invisible Root Vegetable Stew with Waxworm Roux on Waxworm Fritter Imposter Lumpia “Wax Moth” atop a Honey-Chile Sauce Immaculate Waxworm Soft Shell Taco with Chile Marrón main Producer Seaweed Salad Primary Consumer Boiled Shrimp Tossed in an Old Bay Blend Secondary Consumer Pan-Fried Catfish Secondary Consumer Seared Lemon-Pepper Pike Tertiary Consumer Blackened Alligator in a Citrus Honey Sauce digestif Frackfluid & Baileys dessert Lemon Curd, Avacado & Sour Cream Tartlet Served with a Miracle Berry The Center for Genomic Gastronomy is an independent research institute that explores the genomes and bio- technologies that make up the human food systems on planet earth. Our mission is to map food controversies, prototype alternative culinary futures, and imagine a more sustainable, just, biodiverse and beautiful food system. The Center its research through public lectures, publications, Planetary Sculpture Supper Club meals and exhibitions. We have collaborated with scientists, chefs, hackers and activists in North America, Europe and Asia. The Center for Genomic Gastronomy genomicgastronomy.com in collaboration with The Center for PostNatural History & PostNatural Art Studio, Carnegie Mellon University The Center for PostNatural History is dedicated to the advancement of knowledge relating to the complex interplay between culture, nature and biotechnology. The PostNatural refers to living organisms that have been altered through processes such as selective breeding or genetic engineering. The mission of the Center for PostNatural History is to acquire, interpret and provide access to a collection of living, preserved and documented organisms of postnatural origin. postnatural.org March 28, 2013 - Center for PostNatural History - 4913 Penn Ave.
[Show full text]
Designing Passenger's Eating Experiences for Future Space
ORIGINAL RESEARCH published: 25 July 2019 doi: 10.3389/fcomp.2019.00003 Space Food Experiences: Designing Passenger’s Eating Experiences for Future Space Travel Scenarios Marianna Obrist 1*, Yunwen Tu 2, Lining Yao 3 and Carlos Velasco 1,4 1 Sussex Computer Human Interaction Lab, Creative Technology Research Group, School of Engineering and Informatics, University of Sussex, Brighton, United Kingdom, 2 Tutu Food Design, Daly City, CA, United States, 3 Morphing Matter Lab, School of Computer Science, Human-Computer Interaction Institute (HCII) at Carnegie Mellon University, Pittsburgh, PA, United States, 4 Department of Marketing, Centre for Multisensory Marketing, BI Norwegian Business School, Oslo, Norway Given the increasing possibilities of short- and long-term space travel to the Moon and Mars, it is essential not only to design nutritious foods but also to make eating an enjoyable experience. To date, though, perhaps unsurprisingly, most research on space food design has emphasized the functional and nutritional aspects of food, and there are no systematic studies that focus on the human experience of eating in space. It is known, however, that food has a multi-dimensional and multi-sensorial role in societies and that sensory, hedonic, and social features of eating and food design should not be underestimated. Here, we present how research in the ﬁeld of Edited by: Human-Computer Interaction (HCI) can provide a user-centered design approach to Javier Jaen, co-create innovative ideas around the future of food and eating in space,
[Show full text]
Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
[Show full text]
Histories of Anticipation, Technology, and Culinary Imaginaries of Future Foodstuffs
Food Futures: Histories of Anticipation, Technology, and Culinary Imaginaries of Future Foodstuffs Anna Heitger Future Food Scripts: An Ethnographic Approach to Practices of Eating and Anticipating in Germany Food and food security have become urgent global political and ecological issues in the Anthropocene, giving rise to various (techno-utopian) projects set out to intervene in and design the future of food and the ways in which we engage with food by growing, acquiring, preparing, eating and digesting it. My ethnographic research on food and eating practices in Germany is part of the research project “Food4Future” that aims at developing new technologies for food production and future foodstuffs. With the concept of anticipation (Adams et al. 2009) I try to capture how the possibility of future is pervasive in practices of food design and how this biopolitical form of preparedness for an uncertain future legitimises interventions, embedded in wider epistemic and biopolitical projects, in the present. The project attempts to find ways to conceptualize the particularmultispeciessubjectivities and altered difference configurations emergent within these anticipatory projects. My proposal is to understand food as a scripted technology (Akrich 1992) to analyse how the incorporation of novel substances with novel characteristics and potentialities evokes a new subject and a new, altered and already futuristic body. What I seek to discuss is 1) what is at stake when we as multispecies organisms shaped by food from the social and cultural to the molecular level literally “eat the script” of designed foods, 2) how to prepare for different kinds of anticipations, 3) how to re-contextualize these anticipatory projects in the history of food and eating, and in ethnographies of food and eating of the present.
[Show full text]