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Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

Although we may not admit it, all humans fart or pass some gas. In this activity, learners make their own model to mimic food passing through intestines and discover what releases gas.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this activity, learners explore how eating unhealthy food can damage a heart and arteries.

In this activity, learners investigate vitamin C.

This guide outlines how to plant a garden even if you don't have a yard!

Plants need nutrients to grow. This is why we apply fertilizers to grass and food crops. In this activity, learners will explore how fertilizers can affect lakes and other bodies of water.

In this activity, leaners will observe the process of natural selection on a population of birds called 'Springbeaks' over four seasons of breeding on an isolated environment called 'Clippy Island.' L

In this activity, learners of all ages will design a functional bird feeder using familiar, every day materials.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In some parts of the world, lakes freeze during winter. In this activity learners will explore water’s unique properties of freezing and melting, and how these relate to density and temperature.

In this activity, learners build a model of a self-sustaining habitat (growing grass and beans from seeds).

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

As a long-term project, you can rear monarch butterflies at home or in a classroom.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity, learners make self-assembled polymer spheres.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.