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In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this activity, learners dissect a piece of pizza to learn about nutrients important for health.

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

Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.

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

This simulation helps learners understand what happens to food as it passes through the digestive system.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

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

In this math lesson, learners use fruit to learn about proportions and percentages. Learners compare the weights of the edible and non-edible portions of fruit.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.

In this activity, learners build edible models of DNA, while learning basic DNA structure and the rules of base pairing.

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this activity, learners use edible models of the DNA molecule to transcribe an mRNA sequence, and then translate it into a protein.

In this (edible) activity, learners balance chemical equations using different kinds and colors of candy that represent different atoms. Learners will work in pairs and explore conservation of atoms.

This laboratory exercise is designed to show learners how DNA can easily be extracted from yeast using simple materials.