FOOD ENGINEERING

Metabolism
Engineering Internship:
Health Bars for Disaster Relief

Copymaster Compilation
© 2018 by The Regents of the University of California. All rights reserved. No part of this
publication may be reproduced or transmitted in any form or by any means, electronic or
mechanical, including photocopy, recording, or any information storage or retrieval system,
without permission in writing from the publisher.

These materials are based upon work partially supported by the National Science
Foundation under grant numbers DRL-1119584, DRL-1417939, ESI-0242733, ESI-0628272,
and ESI-0822119. The Federal Government has certain rights in this material. Any opinions,
findings, and conclusions or recommendations expressed in this material are those of the
author(s) and do not necessarily reflect the views of the National Science Foundation.

These materials are based upon work partially supported by the Institute of Education
Sciences, U.S. Department of Education, through Grant R305A130610 to The Regents
of the University of California. The opinions expressed are those of the authors and
do not represent views of the Institute or the U.S. Department of Education.

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Metabolism Engineering Internship: Health Bars for Disaster Relief

ISBN: 978-1-64089-588-1
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 Table of Contents

Day 2
Researching Ingredients
Family After-Hours Experience: Exploring Metabolism
Day 4
Ingredients Analysis
Project Summary
Day 5
RecipeTest Data
RecipeTest Design
Day 6
Design Feedback Summary
Trade-offs Reflection
Day 7
Proposal Rubric
Proposal Outline
Day 8
Final Proposal
Outlines to Paragraphs
Day 10
The Solutions Sequence
Researching Ingredients
Name: _______________________________________ Date: ________________

1. Choose a food from the Ingredients Table in Dossier Chapter 3. Each member of your design team
should choose a different ingredient.

2. Use the information in Chapters 2 and 3 in the Dossier and the diagram below to gather information
about your ingredient.

3. Complete questions in Part 1.

4. Share information about your ingredient with the other members of your group.

5. Discuss and complete the questions in Part 2 with your group members.

Part 1

Record the following information about your ingredient:

• Carbohydrate content: ________

• Protein content: ________

• Glycemic index: ________

Metabolism Engineering Internship—Day 2

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Researching Ingredients (continued)
Name: _______________________________________ Date: ________________

What happens in your body after you eat the ingredient you investigated?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

What important molecules does your ingredient provide to your cells? Why do your cells need those
molecules?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Part 2

Choose an ingredient that one of your group members researched. What happens in your body after you
eat that ingredient? How is it similar to or different than the ingredient you researched?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Look back at the Ingredients Table in the Dossier. If you could only eat one food on the ingredient list all
day for one week, which one would you choose and why?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Metabolism Engineering Internship—Day 2

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Family After-Hours Experience: Exploring Metabolism
Name: _______________________________________ Date: ________________

Work with a member of your household to find examples of foods in your home that meet
differing metabolic needs of your family, like growth and repair and short-term and long-term
energy needs.
• You may work with more than one member of your household.
• You might need to explain a little about metabolism in order for the member of your
household to be able to work with you.
• Let them know that you have been investigating how different ingredients help people
meet different metabolic needs. Share why is it important to consider an ingredient’s
protein and carbohydrate content and glycemic index when thinking about metabolic needs.

Describe one food you found that would be good for growth and repair, one for short-term
energy, and one for long-term energy needs.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Metabolism Engineering Internship—Day 2

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Ingredients Analysis
Name: _______________________________________ Date: ________________

1. In your group, decide which four ingredients each pair of students will test. Circle each ingredient
that you and your partner are responsible for investigating.

2. In your pair, decide which partner will test for Rescue Workers and which partner will test for
Patients.

3. Test 1 ingredient at a time by selecting 100 grams of the same ingredient and click SEND TO LAB.

4. Compare the results with your partner to see how the target populations are similar or different.

5. In the table below, record notes on the results for each criterion for both target populations.

6. Share your findings with your group members, and answer the questions that follow.

Metabolism Engineering Internship—Day 4

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
 Type Metabolic Needs Metabolic Needs Taste Cost per
Patients Rescue Workers Score Bar

Raisins Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:

Notes on Patients vs. Rescue Workers:

Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:
Pumpkin Seeds

Notes on Patients vs. Rescue Workers:

Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:
Nonfat Milk
Powder
Notes on Patients vs. Rescue Workers:

Metabolism Engineering Internship—Day 4

Puffed Wheat Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Notes on Patients vs. Rescue Workers:
 Type Metabolic Needs Metabolic Needs Taste Cost per
Patients Rescue Workers Score Bar

Puffed Rice Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:

Notes on Patients vs. Rescue Workers:

Soy Beans Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:

Notes on Patients vs. Rescue Workers:

Nutritional Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
Yeast needs:

Notes on Patients vs. Rescue Workers:

Metabolism Engineering Internship—Day 4

Chocolate Chips Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
needs:

Notes on Patients vs. Rescue Workers:

 Type Metabolic Needs Metabolic Needs Taste Cost per
Patients Rescue Workers Score Bar

Prunes Notes on Growth & Repair and Energy needs: Notes on Growth & Repair and Energy
needs:

Notes on Patients vs. Rescue Workers:

Metabolism Engineering Internship—Day 4

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Ingredients Analysis (continued)
Name: _______________________________________ Date: ________________

Based on your research:

1. Which ingredients do you think will make the best tasting bar? Why?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

2. Which ingredients do you think would produce the best bar for meeting growth and repair needs?
Why?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

3. Which ingredients do you think would produce the best bar for getting an immediate burst of energy?
Why?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

4. Which ingredients do you think would produce the best bar for storing energy to use later?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

5. Which ingredients do you think will be best for keeping the cost of the bar low?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Metabolism Engineering Internship—Day 4

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Project Summary
Name: _______________________________________ Date: ________________

Defining the Problem: Summarize your understanding of the project by answering the
following questions. You may wish to review the Dossier to help you respond to the questions.

1. What is the engineering problem you are trying to solve?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

2. Describe the first criterion: meet the metabolic needs of the target population. Why is it
important?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

3. Describe the second criterion: have a high taste score. Why is it important?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

4. Describe the third criterion: keep costs low. Why is it important?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

5. Based on your research so far, which criterion do you think is most important for a
successful health bar design? Why?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Metabolism Engineering Internship—Day 4

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
RecipeTest Data Design Team _______________________________ Date ___________
Target Population Patients Rescue Workers

PLAN PLAN

VERSION VERSION

BUILD BUILD
Design Details Design Details

Pumpkin Nonfat Milk Pumpkin Nonfat Milk

Raisins (g) Raisins (g)
Seeds (g) Powder (g) Seeds (g) Powder (g)

Puffed Puffed
Puffed Rice (g) Soybeans (g) Puffed Rice (g) Soybeans (g)
Wheat (g) Wheat (g)
Nutritional Dark Chocolate Nutritional Dark Chocolate
Prunes (g) Prunes (g)
Yeast (g) Chips (g) Yeast (g) Chips (g)

Glycemic Glycemic
% Protein % Carbohydrates % Protein % Carbohydrates
Index Index

TEST TEST
Test Results Test Results
Test User 1 Test User 2 Test User 3 Test User 4 Test User 1 Test User 2 Test User 3 Test User 4
% of Growth and % of Growth and
Repair Needs Met Repair Needs Met

% of Energy Needs % of Energy Needs

Met After 15 Minutes Met After 15 Minutes

% of Energy Needs % of Energy Needs

Met After 60 Minutes Met After 60 Minutes

Taste Cost per People Taste Cost per People

Score Bar ($) Served Score Bar ($) Served

ANALYZE ANALYZE

Metabolism Engineering Internship ©2018 The Regents of the University of California. All rights reserved.
RecipeTest Design
Name: _______________________________________ Date: ________________

Target Population: Patients / Rescue Workers (circle one)

Record your strongest recipe and testing data here. Then you will submit your strongest recipe
in the RecipeTest Design form in Futura Workspace in order to receive feedback from the
project director. Note: Only one partner needs to submit a form for feedback.

Version: __________

1. How many grams of raisins? __________

2. How many grams of pumpkin seeds? __________

3. How many grams of nonfat milk powder? __________

4. How many grams of puffed wheat? __________

5. How many grams of puffed rice? __________

6. How many grams of soy beans? __________

7. How many grams of nutritional yeast? __________

8. How many grams of dark chocolate chips? __________

9. How many grams of prunes? __________

10. What is your FuturaBar’s taste score? __________

11. What is the total cost for one of your FuturaBars? __________

12. What percent (%) of your FuturaBar is protein? __________

13. What percent (%) of your FuturaBar is carbohydrates? __________

14. What is your FuturaBar’s glycemic index? __________

Metabolism Engineering Internship—Day 5

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Design Feedback Summary
Name Date

Protein Content Carbohydrate Content Glycemic Index Criterion: Criterion:

Submitted
(Criterion: Meet (Criterion: Meet (Criterion: Meet Taste Score Cost per Bar
Version
metabolic needs) metabolic needs) metabolic needs)

Design
details

Feedback
from proj-
ect direc-
tor

Goal for
meeting
criterion

Redesign
strategy

Metabolism Engineering Internship—Day 6

© 2019 The Regents of the University of California. All rights reserved.
Trade-offs Reflection
Name: _______________________________________ Date: ________________

A trade-off happens in a situation where a design has good results for one criterion but not for
another. Look at the results for your optimal FuturaBar design. Describe some of the trade-
offs you noticed while designing your FuturaBar.

1. Which criterion did you prioritize?

FF metabolic needs of target populations met
FF high taste score
FF keep cost low per bar

2. Why did you prioritize this criterion?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

3. When you prioritized this criterion, what were some of the trade-offs? Describe what
happened to the results of the other two criteria.

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Metabolism Engineering Internship—Day 6

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Proposal Rubric

Needs Improvement Developing Proficient Excels

Introduction is incomplete; Lists the criteria of the project Summarizes the design request Thoroughly summarizes the
missing one or more criteria but does not describe them; and describes most criteria; design request and describes
Introduction and no mention of the mentions the proposed design describes the proposed design the proposed design by listing
by listing the results or details by listing the results or details the variables or details and the
but not both but not both final results

No evidence is provided to Uses minimal evidence to Uses some evidence to support Uses multiple pieces of strong
support the design decision; support the design decision design decision, mostly evidence to support design
Design Decisions explanation is inadequate and does not explain why the explaining why the specific decision, thoroughly explaining
(same for specific feature was selected feature was selected over why the specific feature was
over other options and/or other options and how that selected over other options and
how that feature of the design feature of the design relates to how that feature of the design
relates to the criterion relates to the criterion

Two or more of the following One of the following needs Includes all of the following, Description of design priorities
need attention: design attention: design priorities, but may lack detail: design is clear; summary of trade-offs
Conclusion:
priorities, summary of trade- summary of trade-offs in priorities, summary of trade- in the optimal design is detailed
Considering Trade-offs
offs in the optimal design, or a the optimal design, or a offs in the optimal design, and a and thorough; includes a strong
closing statement closing statement closing statement

Lacks topic-specific vocabulary; Attempts to use topic-specific Uses some topic-specific Uses topic-specific vocabulary
Scientific
uses informal style or language vocabulary and formal writing vocabulary; uses formal writing clearly and appropriately; uses
Communication
style, but needs improvement

© 2018 The Regents of the University of California. All rights reserved.

Proposal Outline
Name Date

INSTRUCTIONS
For this outline, list the pieces of evidence from your iterative testing, Ingredients Analysis, Design Feedback Summary,
and Dossier research that support your optimal design.

OPTIMAL DESIGN
Target Population: Rescue Workers Patients

List the design details of your proposed optimal design.

Version #: ______ List ingredients used:_________________________________________________

Nutrient Details: % Protein % Carbohydrates Glycemic Index

DESIGN DECISIONS
For each criterion, list the pieces of evidence from your data analysis and background research that support your optimal
design.

Metabolic Needs

DATA ANALYSIS
Nutrient Details: Protein Content(%) Design goal:

Nutrient Details: Carbohydrate Content(%) Design goal:

Nutrient Details: Glycemic Index Design goal:

Comparison to another design:

BACKGROUND RESEARCH
Think about how your design choices affected metabolic needs. How did the glycemic index and the amount of
carbohydrates and proteins in your recipe affect the results for growth and repair and energy needs? What information
about these nutrients applies specifically to the metabolic needs of your target population? Why did you choose
specific ingredients to meet specific metabolic needs?

Taste
Metabolism Engineering Internship—Day 7
© 2019 The Regents of the University of California. All rights reserved.
 DATA ANALYSIS
Final result: Design goal:

Comparison to another design:

BACKGROUND RESEARCH
Think about how your design choices affected taste. What information about the ingredients is related to the taste
score?

Cost

DATA ANALYSIS
Final result ($): Design goal ($):

Comparison to another design:

BACKGROUND RESEARCH
Think about how your design choices affected the cost of the FuturaBar. What information about the ingredients is
related to the cost?

Metabolism Engineering Internship—Day 7

© 2019 The Regents of the University of California. All rights reserved.
Final Proposal
Name: _______________________________________ Date: ________________

When writing your Final Proposal, remember to write in a clear and professional manner.
Refer to these resources:

• Proposal Rubric and Sample Proposal

• RecipeTest Data
• Background research and notes
• Food Engineer’s Dossier
• Proposal Outline feedback letter

Introduction
Use your responses from the Project Summary to describe the project goal and criteria. Add
one to two sentences to describe your optimal design.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Design Decisions
Use your Proposal Outline and feedback from your project director to explain how your design
addresses each criterion.

Metabolic Needs

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Metabolism Engineering Internship—Day 8

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Final Proposal (continued)
Taste

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

Cost Per Bar

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

Conclusion: Considering Trade-offs

Use your responses from the Trade-offs Reflection to describe your design priorities and the resulting
trade-offs. Add your closing statement.

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

Metabolism Engineering Internship—Day 8

© 2018 The Regents of the University of California All rights reserved. Permission granted to photocopy for classroom use.
Outlines to Paragraphs
Criterion 2: Keeping mouths clean Keeping mouths clean: Our design has a
Data Analysis clean-mouth rating of 84% which is better
than our goal of 80%. We found that plastic
Final result (%): 84% Design goal (%): 80%
bristles and natural-fiber bristles both
Comparison to another design: removed at least 80% of plaque and since
• cheaper design using nylon bristles ($1.20 per toothbrush), but the clean-mouth more removed plaque means less tooth
rating was 53% decay, people are now healthier. Therefore,
we selected the natural fiber bristles for
Background Research
our design. Our cheaper design used nylon
How did the design choices/features you selected affect the clean-mouth rating? What bristles ($1.20 per toothbrush), but the
information about bristles and handles is related to cleaning mouths, such as how much
plaque is removed or handle strength? clean-mouth rating for that toothbrush
• more removed plaque means less tooth decay, so people are now healthier was only 53%. The plant-based plastic
• bamboo handles are better for the environment
handle also affected the clean-mouth rating
because the strength of the handle affects
• the strength of the handle affects how much plaque
how much plaque is removed. Plastics are
is removed
stiffer and help people remove more plaque
• plastic handles are stronger
while brushing compared to more flexible
handles, made from all-plant material.

not important for this criterion

© 2018 The Regents of the University of California. All rights reserved.

The Solutions Sequence
Guiding Question: What solutions can you design to address problems related to food shortage,
food packaging, or meeting the metabolic needs of a new target population?
Design Question: Which criteria would make that solution the strongest?

1. Choose a focal issue (food shortage, food 5. Pass the envelope to another group. Repeat
packaging, or meeting the metabolic needs of Step 4 for any new envelopes you receive.
a new target population). 6. When you get your envelope back, read all
2. Brainstorm 10–20 project ideas and record the criteria your peers brainstormed. There
them on the outside of your envelope. might be some repeated ideas!
3. Choose and circle one idea that is most 7. Choose three criteria your group feels are
interesting to your group. Pass your envelope the most important to consider for possible
to another group. design solutions.
4. Brainstorm criteria for the idea circled on 8. Define your engineering problem. Write your
the new envelope you receive. Write as many idea and the criteria you select in a project
criteria ideas as you can on one piece of statement.
blank paper. Place your paper back inside the 9. Share.
envelope. Metabolism Engineering Internship—Day 10
© 2019 The Regents of the University of California

fold

Define your engineering problem:

Circle the idea (above) that is most interesting to you.

Brainstorm project ideas:

food packaging, or meeting the metabolic needs of a new target population?

Guiding Question: What solutions can you design to address problems related to food shortage,

Team Names: