1. Create a list of constraints that we ALL agree upon
Review the information in the table below from the Unit Challenge scenario.
Does this make a good list of constraints? Are these specific enough?
Write down your thoughts in your science notebook and then share your ideas with your partner
Constraints (Characteristics that the Solution Must Have)
Carl’s Original Needs
Mary’s Original Needs
My constipation has to get better
My runner’s trots has to get better
I won’t buy expensive or crazy foods; I’ll only use what I’ve got in my pantry
I won’t try anything that’s unsafe - nothing I’m allergic to: peanuts and chocolate
It has to take 15 minutes or less to make
It has to be a smoothie that can be made in a normal-sized blender

2. Which statements are best to include on our list of constraints? Why?
As a class review the revised set of constraints and compare them to the originals.
Discuss which are better and why. Record your thoughts in your Unit Challenge Organizer.
Constraints
Character
Original Needs given in the Unit Challenge Scenario
Revised Constraints
Carl
My constipation has to get better
Include at least 8 grams of fiber to be able to improve Carl’s constipation
Mary
My runner’s trots has to get better
Include less than 12 grams of fiber to be able to improve Mary’s Runner’s Trots
Both Carl and Mary
I won’t buy expensive or crazy foods; I’ll only use what I’ve got in my pantry
Be made only from ingredients on the Class Pantry List
I won’t try anything that was identified in the Unit Opener as unsafe - nothing I’m allergic to (e.g. peanuts and chocolate)
Not include anything that Carl or Mary is allergic to (e.g. peanuts and chocolate)
It has to take 15 minutes or less to make
Will be a smoothie that takes less than 15 minutes to make
It has to be a smoothie that can be made in a normal-sized blender
Will not include more than 5 ingredients (not counting water or ice)
Teacher Note: facilitate a discussion for students to reach consensus on constraints for Carl and Mary. The only difference between the two is with the fiber needs, but they need to update the constraints for smoothies, allergies, and a limit of 5 ingredients. Help the students see that Option B has specific, quantifiable constraints.

3. Review the Criteria Rating Tables below
Is this something that we ALL can agree upon for Carl?
Criteria for Carl
Target:
Ratings 1 2
Minimize Weight Gain
Less than 600 calories/meal
More than 800 calories
Between calories
Under 600 calories
Meets Calorie Needs
More than 400 calories/meal
Less than 400 -
More than 400 calories
Avoid Extra Fat
11-20g/meal
More than 20g
Less than 11g g
Maximize Fiber
>12g/meal
Less than 10g
10-12g
More than 12g
Minimize Sugar
<20g/meal
More than 30 g
20-30 g
Less than 20g
Avoid Extra Protein
g/meal
More than 24g
Less than 16g g
Maximize Taste
Tastes great
Does not taste good!
Tastes ok or good!
Tastes great!
As a class, do you agree that these are the desirable characteristics and a reasonable rating system? Why or why not? (Make updates in the table above as necessary)
This slide is also in the 6.3_UnitChallenge_Teacher_ScenarioSynopsis

4. Review the Criteria Rating Tables below
Is this something that we ALL can agree upon for Mary?
Criteria for Mary
Target:
Ratings 1 2
Minimize Weight Gain
Less than 600 calories/meal
More than 800 calories
Between calories
Under 600 calories
Meets Calorie Needs
More than 400 calories/meal
Less than 400 -
More than 400 calories
Minimize Fat
<11g/meal
More than 20g g
Less than 11g
Minimize Fiber
<8g/meal
More than 10g
8 - 10g
Less 8g of fiber
Maximize Carbohydrates
>45g/meal
Less than 20g g
More than 45 g
Avoid Extra Protein
g/meal
More than 24g
Less than 16g g
Maximize Taste
Tastes great
Does not taste good!
Tastes ok or good!
Tastes great!
This slide is also in the 6.3_UnitChallenge_Teacher_ScenarioSynopsis
As a class, do you agree that these are the desirable characteristics and a reasonable rating system? Why or why not? (Make updates in the table above as necessary)

5. Individually Design a Solution!
Develop a possible design solution in your science notebooks
Use the Food Cards to select ingredients
Use 1 serving size for each ingredient
Use the List of Constraints to test your design
Decide: are the Constraints of the solution are met by this design?
No? Start Over & develop a new solution.
Yes? Share your design with your team.
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6. Design a Solution !
Unit Challenge Teams come to consensus on a team design
Record the details in your Unit Challenge Organizer:
the list of ingredients
description of how the solution meal meets the constraints
Team Design - Initial
Ingredients
Preparation
Measure out and combine all ingredients into a blender. Blend on “Mix” setting for 20 seconds. Check the consistency. If the smoothie is too thick or not blended well enough, add water and continue blending until the desired consistency/texture is reached.
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7. Test Your Design!
Fill in Solution Meal Nutritional Table for each ingredient using nutritional information from the Food Cards from the Classroom Pantry List
Calculate totals for each
column
Ingredients
Serving Size
# of Servings in Recipe
Calories
Fat, g
Fiber, g
Sugar, g
Protein, g
Banana
1 cup 1
100 3 14
Totals
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8. Complete the Criteria Rating Table
Use the Criteria Rating Table and your Totals from the Solution Meal Nutritional Table to determine a rating for each criteria.
Criteria
Target:
First Team Design
Ratings
Minimize Weight Gain
Less than 600 calories/meal 1
Meets Calorie Needs
More than 400 calories/meal 2
Avoid Extra Fat
11-20g/meal
Maximize Fiber
>12g/meal
Minimize Sugar
<20g/meal
Avoid Extra Protein
g/meal
Maximize Taste
Tastes great
SKIP Until Food Expo
Score total 7
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9. Analyze Your Results!
Analyze the results in the Criteria Evaluation Table to determine the strengths and weaknesses in team’s initial design.
What do low ratings signify?
What do high ratings signify?
How can we use these to identify the type or amount of ingredient that should be modified?
How does this analysis help us to work towards a better solution?
Criteria
Target:
First Team Design
Ratings
Minimize Weight Gain
Less than 600 calories/meal 1
Meets Calorie Needs
More than 400 calories/meal 2
Avoid Extra Fat
11-20g/meal
Maximize Fiber
>12g/meal
Minimize Sugar
<20g/meal
Avoid Extra Protein
g/meal
Maximize Taste
Tastes great
SKIP Until Food Expo
Score total 7
Blank slide - can be duplicated and used for images, student instructions, guiding questions, etc