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In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

In this food science activity, learners observe different plant-originated foods.

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

In this activity, learners construct possible food webs for six different ecosystems as they learn about the roles of different kinds of living organisms.

In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

Choose a recipe to double (or triple, quadruple, or halve). Show everyone the recipe and engage them in figuring out: How much will we need to increase the recipe to feed everyone?

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this genetics activity, learners discover how to extract DNA from green split peas.

In this chemistry activity (page 5 of the PDF), learners make an acid-base indicator using cabbage. Learners then explore how various subtances react with this indicator.

In this engineering activity, learners investigate the differences between the strength of bridges made from flat and round building materials.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

This reading and writing activity (on pages 2-9) teaches what plant parts should be avoided, how a person can get rid of toxins, symptoms of plant poisoning, and how plants create poisons to repel pre

In this activity, learners transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.