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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 exercise and nutrition activity, learners will explore how food is the fuel that powers them. They will create a chart to figure out how many calories they burn during recess.

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.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

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.

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

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 simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

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 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.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

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