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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 activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

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

In this investigation, learners gather information on various food items during a field trip to a local grocery store.

In this activity, learners will plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.

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.

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

In this activity, learners perform an experiment that replicates the dilemma faced by birds in acquiring food from a confined area.

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

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.

In this activity, learners explore healthy choices related to the liquids they drink. The importance of water and milk as essential nutrients for a healthy body is the focus of the experience.

In this activity, learners use household materials to investigate and explore their ability to smell an odor.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

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

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.