Search Results

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

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.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

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

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.

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.

This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

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.

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.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

This simulation helps learners understand what happens to food as it passes through the digestive system.

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 follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.