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In this nutrition activity (page 2 of the PDF), learners will be split up into food groups (Fruit, Vegetable, Meat & Beans, Grain, and Dairy) and draw a picture of their favorite food from their g

In this activity, learners will explore the roles of different animals in the food chain. They will create their own food chain using organisms of their choice.

In this activity, learners imagine the path their food takes from planting a seed, all the way to sitting on their kitchen counters. Explore concepts for each step food takes to reach your home.

In this activity, learners play a game to simulate the food chain.

In this activity, learners will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.

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.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

In this activity, learners are introduced to division and fractions as they share snacks with a group of friends.

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 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 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 activity, learners explore different types of fossils by making their out of dough and objects from around the house.

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

Capture soap bubble patterns on paper! In this activity, learners can create beautiful pictures from popping soap bubbles.

In this activity, learners test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this activity, learners develop an understanding of cylinders and volume as they compare two sizes of popcorn buckets.

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.