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In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

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, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.

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 activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

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 use water, oil, and food coloring to observe a chemical reaction that creates a shower of colors inside of a glass.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

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 activity, learners will plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

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.

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

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

This game explores the different reasons we choose to eat, and helps us be aware of when our body needs food and when it does not.

In this activity, learners investigate diffusion by creating underwater "fireworks" using food coloring, oil and water.

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

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.