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In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

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

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

In this activity, learners use Starburst® candy to sort, classify, compare, and graph. Learners grab a handful of one-inch candy squares, sort them by color, graph the candy, and discuss the results.

In this math activity, learners create their own units of measurement by making noodle rulers. Learners practice estimating and measuring objects using the noodle rulers .

In this math activity, learners guess which cereals contain the most sugar. Learners use the nutrition labels on the cereal boxes to find the cereal with the least amount of sugar.

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

In this activity, learners examine their tongue and taste buds.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this introductory activity and demonstration, learners are introduced to the concept that different substances react chemically in characteristic ways.

In this activity, learners explore what is and is not active play and how it contributes to a healthy body and mind. Making active play a routine part of every day is a key concept of the experience.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.