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In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

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.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

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

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

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

After learning that some of the chemicals we add to food crops may have harmful consequences on our health and the health of the environment, learners will create a pocket-sized card with their favori

In this activity (page 7 of the PDF), learners will investigate the contents of owl pellets. Learners will discover how owls digest their food as well as the kind of animals they eat.

In this activity, learners follow a recipe to create play dough scented with fruit-flavored drink mix.

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.