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 of all ages can become food scientists by experimenting with flour and water to make basic pasta.

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

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.

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.

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

In this simulation of natural selection, learners use binder clips in three different sizes to represent the diversity of beak sizes in a bird population.

In this activity, learners investigate the food, water, and space needs of common livestock animals.

This is an outdoor activity designed to demonstrate evolution of feeding behavior in flocking, schooling or herding animals that maximizes allocation of food resources and enhances survival.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

In this activity (12th on the page), learners investigate their ability to discriminate (see) different colors.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity, learners are divided into teams.

This laboratory activity helps learners understand the concept of biological succession by simulating the process in a microenvironment with various protozoans.

In this activity (5th activity on the page), learners explore how what you see influences taste. In experiment 1, learners taste five sodas, one of which is clear soda with orange food coloring.

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.

This activity helps the learner answer the question: "What environmental problems arise due to animal and human overpopulation and what might need to be done to combat these problems?" Learners play a