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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 nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this food science activity, learners observe different plant-originated foods.

In this health activity (page 6 of the PDF), learners examine ingredient labels of packaged food products to find out what sugar ingredients they contain.

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

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

Birds' beaks are designed to allow birds to get the most of whatever food they need. In this activity, learners get an idea of how different beak shapes suit different food sources.

In this activity, learners construct possible food webs for six different ecosystems as they learn about the roles of different kinds of living organisms.

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 chemistry activity, learners will test the pH of various foods and household substances using cabbage.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

In this outdoor activity, learners turn the fun of feeding wild birds into an investigation of bird behavior.

In this outdoor beach activity, learners use a variety of "beaks" (such as trowels, spoons or sticks) to hunt for organisms that shore birds might eat.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

In this activity, learners will simulate the interactions between a predator population of gray wolves and a prey population of deer in a forest.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity, learners use food scraps from the kitchen to grow new vegetables.