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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.

In this activity, learners dissect a piece of pizza to learn about nutrients important for health.

In this outdoor game, learners play the roles of gray or red squirrels gathering and storing a supply of food in "fall" and recovering enough of them to survive the "winter." Learners carry bags repre

In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this outdoor beach activity, learners use a variety of "beaks" (such as trowels, spoons or sticks) to hunt for organisms that shore birds might eat.

This simulation helps learners understand what happens to food as it passes through the digestive system.

In this simulation of natural selection, learners use binder clips in three different sizes to represent the diversity of beak sizes in a bird population.

In this outdoor game, learners simulate a herd of deer trying to survive in an area called the "home range." Learners explore the concept of "carrying capacity"—what size population of an organism can

In this outdoor activity, learners explore how a surprising number of animals use human-made litter, such as cans and crumpled paper, to find food and shelter in their environment.

In this outdoor activity, learners find the swollen bumps known as "galls" on various plants and get a closeup look at the parasitic animals living inside.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.

In this math lesson, learners use fruit to learn about proportions and percentages. Learners compare the weights of the edible and non-edible portions of fruit.

This is an activity about the adaptations that allow the Aye-aye to survive in its habitat. Learners will explore how the Aye-aye collects food and how this is influenced by their specialized finger.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!