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Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

In this activity, learners use water, oil, and food coloring to observe a chemical reaction that creates a shower of colors inside of a glass.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this investigation, learners gather information on various food items during a field trip to a local grocery store.

In this activity, learners will plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

This game explores the different reasons we choose to eat, and helps us be aware of when our body needs food and when it does not.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

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 investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.