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In this nutrition activity (page 2 of the PDF), learners will be split up into food groups (Fruit, Vegetable, Meat & Beans, Grain, and Dairy) and draw a picture of their favorite food from their g

1 cent - $1 per student Ages 4 - 11 10 to 30 minutes
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In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

$5 - $10 per group Ages 8 - 14 30 to 45 minutes
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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.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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This activity shows you how to make a mold terrarium using a jar and leftover food.

1 cent - $1 per group Ages 8 - 14 1 to 4 weeks
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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

$1 - $5 per group Ages 8 - 18 1 to 7 days
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In this food science activity, learners observe different plant-originated foods.

1 cent - $1 per group Ages 8 - 14 30 to 45 minutes
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In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

$10 - $20 per group Ages 8 - 14 45 to 60 minutes
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In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

$5 - $10 per group Ages 4 - 11 1 to 4 weeks
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

$10 - $20 per group Ages 8 - 14 1 to 2 hours
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In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience.

$1 - $5 per group Ages 4 - 8 45 to 60 minutes
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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.

1 cent - $1 per student Ages 4 - 18 1 to 7 days
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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.

$1 - $5 per group Ages 8 - 14 45 to 60 minutes
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In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

$5 - $10 per group Ages 4 - adult 10 to 30 minutes
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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.

$10 - $20 per group Ages 11 - 18 30 to 45 minutes
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In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

1 cent - $1 per group Ages 4 - 14 10 to 30 minutes
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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

$1 - $5 per student Ages 6 - 14 10 to 30 minutes
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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.

$1 - $5 per group Ages 8 - 14 1 to 2 hours
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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

$5 - $10 per group Ages 14 - 18 1 to 2 hours
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In this activity, learners investigate the history and development of agricultural biotechnology.

$10 - $20 per group Ages 11 - 14 45 to 60 minutes
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In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

$1 - $5 per student Ages 8 - 14 30 to 45 minutes