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

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 craft activity, learners will recognize, name, and compare the fractions 1/2, 1/4, and 1/8 by constructing a penguin out of portions of paper circles.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

This is an activity (on page 2 of the PDF under Surface Area Activity) about surface area to volume ratio.

Learners observe and conduct experiments demonstrating the different properties of hot and cold materials.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

In this activity, learners build one or more edible coral polyps and place them together to form a colony.