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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 make their own slushies and learn some of the science behind how the process works.

In this activity (on page 2 of PDF), learners create a low-tech refrigerator that requires no electricity to keep food from spoiling.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this activity, learners collect, categorize, weigh and analyze classroom trash and discuss ways that engineers have helped to reduce solid waste.