The Mathematics and Science of
Eating Healthy

Author: Robin A. Ward, California Polytechnic State University-San Luis Obispo

(Thanks to NASA's On-Line Educational Activities Page and NASA's Space Food and Nutrition Educator's Guide for providing the ideas for this activity.)

Audience: Grades K-4

Mathematical Topics: measurement, computation, connecting math and science

Rationale: According to the NCTM Standards 2000, students in grades K-4 should:

understand numbers, the meaning of operations, and use computational tools fluently (p. 48);

understand units and systems of measurement as well as apply a variety of techniques and formulas for determining measurements (p. 48);

recognize, use, and learn about mathematics in contexts outside of mathematics (p. 50).

In this lesson, students will engage in a variety of activities that provide them practice with honing their measurement and computational skills, while learning about how mathematics and a knowledge of science are necessary ingredients to designing a well-balanced diet during space flight. Additionally, serving as the backdrop to this activity, are the Space Shuttles which land at Edwards Air Force Base, California, when the Kennedy Space Center is not available. The NASA Dryden Flight Research Center is based at Edwards.

Materials:

USDA Food Guide Pyramid

photo of the Space Shuttle

facts about the Space Shuttle

Background: When the Space Shuttles began flights in April, 1981, Edwards Air Force Base, California, the location of the NASA Dryden Flight Research Center was the primary landing site. The shuttles used the main 15,000-foot runway, or Rogers Dry Lake, which has seven designated runways on the natural clay surface. The Kennedy Space Center is now the primary landing site, with Edwards remaining as an alternate. When certain developmental tests on orbiter systems are being carried out, Edwards is an excellent landing site because of the safety margin presented by the lakebed and the number of runways from which mission controllers and shuttle crews can choose.

On May 1, 2001, due to unacceptable weather conditions at the Kennedy Space Center, the Space Shuttle Endeavour landed at Edwards Air Force Base, concluding mission STS-100 to the International Space Station. Heralded by a powerful sonic boom, the Endeavour plunged through bright sunny skies to touch down on runway 22 at Edwards just before 9:11 a.m., with the 100-ton spacecraft rolling to a stop 1 minute and 14 seconds later. This was the 48th shuttle landing at Edwards, and the third in the last five shuttle flights to land at the alternate site in California. Click here to read more about Endeavour's landing.

Astronauts eat a variety of foods when in space. In the early days of the space program, astronauts had to consume their meals from squeezable tubes. Today's menus consist of a variety of foods much like those we eat at home. Selections include shrimp cocktail, beef fajitas, sliced strawberries, and chocolate cheesecake. Click here to read more about the history of space food.

In this lesson, students will learn information about the United States Department of Agriculture (USDA) recommendations for a balanced diet, and engage in activities in which they plan, taste-test, and design menus for a shuttle mission. Throughout these activities, students will be working collaboratively, honing their math skills and learning of the connections between mathematics and science.

The Activity:

In the first activity, students will study the USDA Food Guide Pyramid and learn about how many servings are recommended from each food group per day for a balanced diet. Stress the importance of understanding the food pyramid as menus for Spaceflight are based on the United States Department of Agriculture (USDA) Food Guide Pyramid. Each meal must provide nourishing and tasty food so astronauts will maintain their health during their stays in space.

In the second activity, Food Preparation for Space, students will measure the proper amounts and mix ingredients of rehydratable foods and drinks.

In the third activity, Food Selection, students will determine the acceptability of food products for space flight by participating in a sensory taste panel.

In the fourth activity, Planning and Serving Food, students will plan a 3 or a 5-day flight menu and design a food tray that can be used in space. To help them with this activity, students might view a list of foods from the International Space Station Daily Menu Food List. Also, students can view the most frequently requested Shuttle Food Items. Students might access this handy menu chart to assist them in planning their 3-day menu.

When desiging thier food trays, remind stduents that due to the microgravity environment of space your fork and knife will float away. Thus, eating utensils need to be secured to food trays via the use of magnets.

Enrichment Activities:
Listed below are several other NASA web sites you can ask students to link to in order to obtain more information:

Meet a NASA nutritionist

Baseline Space Shuttle Food and Beverage List

International Space Station Daily Menu Food List

Gemini Standard Menu (4-day cycle)

Space Shuttle Standard Menu (4 days of a 7-day menu)

International Space Station Standard Menu (4-days of a 30-day menu)

Space Tortilla Formulation (Recipe)

USDA Food Guide Pyramid

Return or go to:

Math Activities for Grades K - 4

Math Activities for Grades 5 - 8