The more a space shuttle weighs, the more fuel it will need to get into space. Therefore, it is very important to reduce the weight of the shuttle as much as possible. Removing water from food is one way in which this is done. Food is dehydrated and then rehydrated in space. The fuel cells on the ship produce usable water as a byproduct, which is then used to rehydrate the food. This activity will show students how significant of a weight difference the water in food makes. For this activity, each student will need one serving of powdered chocolate pudding mix, one serving of instant oatmeal and one serving of Kool-Aid or Tang mix. These single servings can be given to the students in sandwich bags. Have each student weigh each bag and record how much the food servings weigh without water. Then have each student add the recommended amount of water to each bag and mix it so it is properly absorbed. Finally, have each student weigh the bags again and record the second weight. The students can then create a chart to demonstrate the weight difference between the dehydrated foods and the same foods when rehydrated.
For this activity, students will each need a copy of the current recommended dietary guidelines, as well as a copy of the Baseline Space Shuttle Food and Beverage List and the International Space Station Daily Menu Food List. Have the students go through the shuttle and space station food lists and divide the foods offered into categories based on the recommended dietary guidelines. Once this is completed, guide the students in a discussion regarding the nutrition provided astronauts while in space and what food groups have the best and worst options for astronauts.
This activity is ideal for students in middle school to learn about considerations that need to be made in food selection, as well as strengthen their scientific observation skills. Space shuttles do carry some fresh foods, including fruits and vegetables. However, there is no refrigeration on the space shuttle, so any fresh food will decompose fairly quickly. There are some techniques used to lengthen the life of fresh food. Have each student start out with two or three different fruits and vegetables. Instruct the students to slice the produce so the meat of the produce is exposed to air. Give each student two bowls. One bowl should have just water in it, and the other bowl should have water with a vitamin C tablet dissolved in it. Have the students submerge their fruit and vegetable slices into the two bowls and leave them there for about 10 minutes. Afterward, have the students place the produce slices on two plates. One plate will be for the slices that soaked in water and the second plate will be for the slices soaked in the vitamin C water. Have the students record the decomposition of the produce daily until both are fairly rotted. Then create a chart showing the rate of decomposition for each.
Creating a lunch with foods that can be eaten in space is useful for introducing young children to the idea of space food. This activity is ideal for students in kindergarten through second grade. Provide the students with foods such as dried fruits and vegetables, Kool-Aid and canned meat. As you pass out each food item, explain to the students why the food is used for space food.