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This activity combines learning about nutrition, math of measurement and proportion, and healthy eating. Start by distributing food packages with Nutrition Facts labeled.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.

Use this activity to build division and number sense into any snack time or whenever there is a limited set of things to share among a group: If we deal these out, could everyone get two pieces?

In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity, learners investigate the history and development of agricultural biotechnology.

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 explore how ordinary marshmallows expand when heated in a microwave.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.